Introduction

This homemade strawberry cake is a delightful treat bursting with fresh strawberry flavor. Moist layers infused with reduced strawberry puree are perfectly complemented by a creamy strawberry cream cheese frosting. It’s a beautiful and delicious dessert perfect for any celebration or a special weekend baking project.

A round cake with two visible layers sits on a white marble cake stand; the cake layers are dark brown and are covered smoothly with thick, light pink frosting that has tiny red specks throughout, spread in swirled patterns across the top and sides. One slice is slightly pulled out, showing the contrast between the dark cake and pale pink frosting, while two fresh strawberries with green tops rest on the center of the cake. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound (454g) fresh strawberries
2 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 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 (from step 1)

Optional: 1–2 drops red or pink food coloring
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

Step 1: Make the reduced strawberry puree. Hull the fresh strawberries and blend until smooth, yielding a little more than 1 cup (around 270g). Transfer the puree to a small saucepan over medium-low heat and simmer, stirring occasionally, until reduced to 1/2 cup (about 135g), which usually takes 25–35 minutes. Remove from heat and let cool completely. Cover and refrigerate overnight if possible. Bring to room temperature before using.

Step 2: Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans and line them with parchment paper rounds, then grease the parchment as well.
Step 3: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
Step 4: In a large bowl, beat the butter and granulated sugar on medium-high speed until light and creamy, about 3 minutes. Add egg whites and beat on high until combined, about 2 minutes, scraping the bowl as needed.

Step 5: Add sour cream and vanilla extract, beat on medium-high for 1 minute. With the mixer on low, add the dry ingredients, then slowly pour in the milk. Beat just until combined—do not overmix.
Step 6: Whisk in the room-temperature reduced strawberry puree and food coloring if using. Pour batter evenly into prepared pans.
Step 7: Bake 24–25 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes in pans on a rack for 1 hour, then loosen edges with a knife, remove cakes, peel off parchment, and cool completely.

Step 8: Make the frosting by processing freeze-dried strawberries into a fine powder, sifting if needed. In a large bowl, beat cream cheese and butter on medium-high until smooth, about 2 minutes.
Step 9: Add confectioners’ sugar, strawberry powder, milk, and vanilla. Beat on low 30 seconds, then increase to high and beat 3 minutes until creamy. Adjust sweetness with a pinch of salt if needed. Refrigerate frosting for 1 hour before using.
Step 10: Assemble the cake by leveling tops with a serrated knife. Place one cake layer on a stand or plate; spread 3/4–1 cup frosting evenly. Top with second layer upside down.

Step 11: Apply a thin crumb coat with about 1 cup frosting all over top and sides. Chill cake 20 minutes to set crumb coat.
Step 12: Cover the cake with remaining frosting. Before slicing, refrigerate at least 20 minutes to help frosting set and cake hold its shape.

Tips & Variations

Make the reduced strawberry puree a day ahead to save time and enhance flavor.

Use full-fat sour cream or Greek yogurt for best moisture and tang.
Add a drop or two of red or pink food coloring for a vibrant cake color if desired.
Freeze-dried strawberries can often be found in specialty or online stores; they add a natural strawberry flavor to the frosting.

Leftover cake layers can be frozen tightly wrapped for up to 2 months.

Storage

Store the assembled cake tightly covered in the refrigerator for up to 5 days. If refrigerated for more than 4 hours, remove the cake 2 hours before serving to allow it to come to room temperature, which enhances flavor and texture. The cake can also be frozen, wrapped well in plastic wrap and foil, for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

A close-up view of a two-layer pink cake slice with a soft, airy texture, covered in smooth pink frosting between the layers and on top. A single bright red strawberry with green leaves sits on the top center of the cake. The cake is placed on a white plate with a scalloped edge detail, resting on a red checkered cloth over a white marbled surface. A silver fork is partially visible next to the cake with a little piece of the cake on it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are best for this recipe to achieve a bright, natural flavor and proper puree consistency. If using frozen, thaw completely and drain excess liquid before blending to avoid a watery puree.

How do I prevent the cake from drying out?

Proper measuring of ingredients, not overbaking, and using sour cream or Greek yogurt helps keep the cake moist. Storing it well covered in the fridge also preserves moisture.