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Homemade Strawberry Cake with Strawberry Frosting Recipe

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★★★★

4 from 86 reviews

This Homemade Strawberry Cake features a moist, tender crumb infused with fresh strawberry puree and topped with a luscious strawberry cream cheese frosting. Using fresh strawberries for both the cake and frosting, this delightful dessert is perfect for special occasions or any time you crave a burst of summer flavor in a classic layered cake.

Ingredients

Scale

Strawberry Puree

  • 1 pound (454g) fresh strawberries, rinsed and hulled

Cake

  • 2 and 1/2 cups (295g) cake flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 1 and 3/4 cups (350g) granulated sugar
  • 5 large egg whites, at room temperature
  • 1/3 cup (80g) full-fat sour cream or plain Greek yogurt, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120g/ml) whole milk, at room temperature
  • 1/2 cup reduced strawberry puree (prepared from fresh strawberries)
  • Optional: 1–2 drops red or pink food coloring

Frosting

  • 1 cup (about 25g) freeze-dried strawberries
  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar
  • 1 Tablespoon whole milk
  • 1 teaspoon pure vanilla extract
  • Pinch of salt, to taste

Instructions

  1. Make Reduced Strawberry Puree: In a blender or food processor, puree the fresh strawberries until smooth to yield about 1 cup (270g). Transfer to a small saucepan and simmer over medium-low heat, stirring occasionally, until reduced to 1/2 cup (135g), about 25–35 minutes. Remove from heat and cool completely. Refrigerate overnight and bring to room temperature before use.
  2. Prepare Cake Pans: Preheat oven to 350°F (177°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper rounds, and grease the parchment to ensure easy cake release.
  3. Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
  4. Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat softened butter and sugar on medium-high speed until light and creamy, about 3 minutes.
  5. Add Egg Whites: Add the egg whites and beat on high speed until combined, about 2 minutes. Scrape down the bowl as needed.
  6. Incorporate Sour Cream and Vanilla: Beat in sour cream and vanilla extract on medium-high speed until fully combined, about 1 minute.
  7. Add Dry Ingredients and Milk: With mixer on low, gradually add dry ingredients. Slowly pour in the milk and mix until just combined. Avoid overmixing.
  8. Fold in Strawberry Puree and Food Coloring: Whisk the room-temperature reduced strawberry puree and food coloring (if using) into the batter, ensuring no lumps remain. Batter should be slightly thick.
  9. Bake: Divide batter evenly between prepared pans. Bake for 24–25 minutes or until a toothpick inserted in the center comes out clean.
  10. Cool Cakes: Cool cakes in pans on a wire rack for 1 hour. Run a knife around edges, remove cakes from pans, peel off parchment, and cool completely on the rack before frosting.
  11. Prepare Strawberry Powder: Process freeze-dried strawberries in a blender or food processor into a fine powder, sift if necessary, and set aside.
  12. Make Frosting: Beat cream cheese and butter on medium-high speed until smooth, about 2 minutes. Add confectioners’ sugar, strawberry powder, milk, and vanilla extract. Beat on low for 30 seconds, then high for 3 minutes until creamy. Adjust salt to taste. Refrigerate frosting for 1 hour before use.
  13. Level Cakes: Using a serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard or use crumbled.
  14. Assemble Cake: Place one cake layer on a turntable or plate. Spread 3/4–1 cup (180–240g) frosting evenly over the top. Place second layer upside down on top, and apply a thin crumb coat using 1 cup (240g) frosting on top and sides. Smooth with a bench scraper and chill for 20 minutes.
  15. Final Frosting Layer: Cover the cake fully with remaining frosting. Refrigerate at least 20 minutes before slicing to set the frosting.
  16. Storage: Store leftover cake covered in the refrigerator for up to 5 days. Remove from fridge 2 hours before serving for best texture and flavor.

Notes

  • The reduced strawberry puree can be made a day in advance and refrigerated until ready to use.
  • Ensure all dairy ingredients are at room temperature for better mixing and cake texture.
  • You may omit the food coloring if the natural color of the strawberry puree is sufficient for your preference.
  • Freeze-dried strawberries can be found in specialty stores or online and are essential for vibrant strawberry frosting flavor.
  • Allowing the cake to settle after frosting ensures cleaner slices and maintains cake structure.

Keywords: homemade strawberry cake, strawberry cake recipe, fresh strawberry cake, cream cheese frosting, layered cake, dessert

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