If you are searching for a show-stopping dessert that bursts with freshness and vibrant flavor, look no further than this Homemade Strawberry Cake with Strawberry Frosting Recipe. This delightful cake combines the natural sweetness of fresh strawberries with a moist, tender crumb and a luscious, tangy-sweet strawberry cream cheese frosting. Every bite shines with the essence of ripe strawberries and a perfect balance of textures, making it an unforgettable treat to share with friends and family. Whether you’re celebrating a special occasion or craving a sweet indulgence, this recipe offers a homemade touch that elevates classic strawberry cake to new heights.
Ingredients You'll Need
The magic of this strawberry cake lies in its simple yet carefully chosen ingredients. Each one plays a crucial role, from the fresh strawberries that bring authentic flavor and color, to the cake flour that ensures a delicate crumb, to the creamy frosting that ties it all together beautifully.
- Fresh strawberries (1 pound): The star of the show, providing fresh strawberry flavor and moisture for the cake and frosting.
- Cake flour (2 ½ cups): Light and fine, perfect for creating a tender, fluffy cake texture without being dense.
- Baking powder (2 tsp): Helps the cake rise and become airy.
- Baking soda (½ tsp): Balances acidity and gives lift to the cake.
- Salt (1 tsp): Enhances all the flavors and balances sweetness.
- Unsalted butter (¾ cup + ½ cup): Adds richness and moisture to both the cake and frosting, softened for easy mixing.
- Granulated sugar (1 ¾ cups): Sweetens the cake, accentuating the natural strawberry flavor without overpowering it.
- Large egg whites (5): Provide structure and lightness to the cake.
- Full-fat sour cream or Greek yogurt (⅓ cup): Adds tender moisture and a subtle tang that complements strawberries.
- Pure vanilla extract (2 teaspoon for cake, 1 teaspoon for frosting): Adds warmth and depth to the overall flavor.
- Whole milk (½ cup + 1 tablespoon for frosting): Balances the batter’s moisture and helps create a smooth frosting texture.
- Reduced strawberry puree (½ cup): Concentrated fresh strawberry essence that infuses the cake layers.
- Optional red or pink food coloring (1-2 drops): Enhances the cake’s visual appeal with a subtle rosy hue.
- Freeze-dried strawberries (1 cup): Ground into powder to intensify the frosting’s strawberry flavor without added moisture.
- Full-fat cream cheese (8 ounces): Creates a creamy, tangy base for the frosting.
- Confectioners’ sugar (3 cups): Sweetens and thickens the frosting for perfect spreading consistency.
- Pinch of salt: Balances sweetness in the frosting for a well-rounded taste.
How to Make Homemade Strawberry Cake with Strawberry Frosting Recipe
Step 1: Prepare the Reduced Strawberry Puree
This step lays the flavor foundation of your cake! Puree the fresh strawberries until smooth, then simmer over medium-low heat to reduce the liquid, concentrating their natural sweetness and vibrant taste. Let the puree cool completely; this intensified strawberry essence is what makes your cake layers truly shine. I like to make this the day before so it’s perfectly cooled and ready to blend into the batter.
Step 2: Preheat and Prepare Your Pans
Ensure your oven is set to 350°F (177°C), and grease two 9-inch round cake pans. For the best results, line the pans with parchment paper rounds and then grease the paper lightly. This extra step guarantees your gorgeous cake layers will release easily, keeping their perfect shape without any damage.
Step 3: Mix Your Dry Ingredients
In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. This keeps the rising agents evenly distributed, ensuring a light and tender crumb in your finished cake.
Step 4: Cream Butter and Sugar
Using a stand or handheld mixer fitted with a paddle attachment, beat the softened butter and granulated sugar until the mixture becomes light, fluffy, and pale in color. This process traps air and lays down the structure needed for the softest cake texture.
Step 5: Incorporate Egg Whites and Dairy
Add the egg whites one at a time, beating at high speed to create a smooth, aerated batter. Then, gently mix in the sour cream and vanilla extract, which enrich the batter and add a subtle tang that pairs beautifully with the strawberry flavor.
Step 6: Combine Wet and Dry Ingredients
With the mixer on low speed, add the dry ingredients to the wet mixture. Slowly pour in the milk and continue mixing until just combined. It’s important not to overmix here; a light hand keeps the cake tender.
Step 7: Add the Reduced Strawberry Puree and Food Coloring
Gently fold in the cooled reduced strawberry puree along with a drop or two of food coloring if desired. This step infuses the batter with a burst of authentic strawberry flavor and a pretty pink tint to make your cake irresistibly tempting.
Step 8: Bake the Cake Layers
Divide the batter evenly between your prepared pans and bake for 24 to 25 minutes. Test doneness by inserting a toothpick into the center—it should come out clean. Cool the cakes in the pans for one hour before carefully removing them to a wire rack to cool completely. Proper cooling is key to preventing your frosting from melting.
Step 9: Make the Strawberry Cream Cheese Frosting
While the cakes cool, process freeze-dried strawberries in a blender or food processor until finely powdered. This powder packs intense strawberry flavor into the frosting without watering it down. Beat cream cheese and butter until smooth, then slowly add confectioners’ sugar, strawberry powder, milk, vanilla, and a pinch of salt. Beat until fluffy and creamy, then chill the frosting for at least an hour for the best consistency.
Step 10: Assemble and Frost Your Cake
Level the cake layers by trimming off the rounded tops for an even stack. Place one layer on your serving plate and spread a generous layer of frosting. Add the second layer upside down for a flat top, then crumb coat the entire cake with a thin layer of frosting. Chill for 20 minutes to set, then add the final thick, smooth coating of frosting. Refrigerate once more to help the frosting firm up before slicing and serving.
How to Serve Homemade Strawberry Cake with Strawberry Frosting Recipe
Garnishes
For an extra special touch, top your strawberry cake with fresh sliced strawberries, delicate mint leaves, or even edible flowers. These garnishes add freshness and a pretty, inviting look that will make your cake the centerpiece of any occasion.
Side Dishes
This cake pairs wonderfully with light accompaniments such as a scoop of vanilla bean ice cream, a drizzle of balsamic strawberry sauce, or a simple handful of mixed berries. These sides complement the strawberry flavor without overwhelming the palate.
Creative Ways to Present
Try serving this cake as individual mini cakes or elegant cupcakes using the same cake batter and frosting. Alternatively, create a trifle by layering cake cubes with whipped cream and fresh strawberries in pretty glassware for a stunning presentation at parties.
Make Ahead and Storage
Storing Leftovers
Once frosted, you can store your homemade strawberry cake covered tightly in the refrigerator for up to five days. To enjoy it at its best, remove it from the fridge about two hours before serving so the frosting softens and the flavors come alive.
Freezing
This cake freezes beautifully. Wrap it securely in plastic wrap and then foil, freezing for up to three months. Thaw overnight in the refrigerator before bringing it to room temperature for serving, ensuring the strawberry flavor remains fresh and vibrant.
Reheating
This cake is best served at room temperature, so allow it to thaw and warm gently on the counter after refrigeration or freezing. Avoid microwaving, as this can melt the frosting and alter the cake’s delicate texture.
FAQs
Can I use frozen strawberries for the puree?
Yes! While fresh strawberries are ideal for the best flavor and texture, you can use frozen strawberries. Just make sure to thaw and drain them well before pureeing and reducing to avoid excess liquid in your batter.
Is it possible to make this cake gluten-free?
You can experiment with gluten-free cake flour blends, but results may vary. Make sure to choose a blend that includes xanthan gum or other binders to help mimic the texture of cake flour for the best outcome.
How long does it take to make this cake from start to finish?
The total time is around six hours, mostly due to the time needed to reduce the strawberry puree and chill the frosting for optimal texture. The hands-on time to mix and bake is about an hour and a half.
Can I substitute sour cream with something else?
Absolutely! Plain full-fat Greek yogurt is a perfect substitute for sour cream, adding a lovely tang and moisture to the cake without changing the flavor profile much.
Why do you use freeze-dried strawberries in the frosting?
Freeze-dried strawberries provide a concentrated strawberry flavor in a dry form, which allows the frosting to maintain the perfect consistency without becoming runny, unlike fresh or pureed strawberries.
Final Thoughts
There is something truly special about making a Homemade Strawberry Cake with Strawberry Frosting Recipe from scratch, where fresh ingredients come together in perfect harmony. This cake is a heartfelt celebration of strawberry goodness that is sure to become a cherished favorite in your kitchen. Give it a try—you deserve a dessert that tastes as wonderful as it looks!
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Homemade Strawberry Cake with Strawberry Frosting Recipe
- Total Time: 6 hours (includes cooling, chilling, and resting time)
- Yield: 10 servings
- Diet: Vegetarian
Description
This delightful homemade strawberry cake features a tender and fluffy cake infused with fresh strawberry puree, layered and frosted with a creamy strawberry cream cheese frosting made from freeze-dried strawberries. Perfectly balanced sweetness and fresh strawberry flavor make it a crowd-pleaser for any celebration or special occasion.
Ingredients
Cake
- 1 pound (454g) fresh strawberries, rinsed and hulled
- 2 and ½ cups (295g) cake flour (spooned & leveled)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 and ¾ cups (350g) granulated sugar
- 5 large egg whites, at room temperature
- ⅓ cup (80g) full-fat sour cream or plain Greek yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- ½ cup (120g/ml) whole milk, at room temperature
- ½ cup reduced strawberry puree (made 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
- ½ 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
- Make Reduced Strawberry Puree: In a blender or food processor, puree the fresh strawberries until smooth. Pour the puree into a small saucepan over medium-low heat. Simmer, stirring occasionally, until reduced to half the volume (½ cup or about 135g), typically 25–35 minutes. Remove from heat and let cool completely, ideally refrigerate overnight and bring to room temperature before using.
- Prepare Cake Pans: Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans, line them with parchment paper rounds, and grease the parchment paper to ensure easy cake release.
- Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using a handheld or stand mixer with paddle attachment, beat butter and granulated sugar on medium-high speed until light and creamy (about 3 minutes).
- Add Egg Whites: Add the egg whites and beat on high speed until fully combined (about 2 minutes), scraping down the bowl sides as needed.
- Add Sour Cream and Vanilla: Mix in sour cream (or Greek yogurt) and vanilla extract on medium-high speed until incorporated (about 1 minute).
- Combine Wet and Dry Ingredients: With mixer on low speed, gradually add the dry ingredients followed by the whole milk, mixing until just combined. Avoid overmixing.
- Add Reduced Strawberry Puree and Color: Stir in the room-temperature reduced strawberry puree and optional food coloring, making sure there are no lumps. The batter should be slightly thick.
- Bake the Cake: Evenly divide batter into prepared pans. Bake 24–25 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans on a rack for 1 hour.
- Cool and Remove Cakes: Run a knife around edges to loosen cakes, remove from pans, peel off parchment, and cool completely on racks before frosting.
- Make Strawberry Powder: Process freeze-dried strawberries in a blender or food processor until finely powdered. Sift through a fine mesh sieve to remove any large bits.
- Prepare Frosting: Beat cream cheese and butter on medium-high speed until smooth (about 2 minutes). Add confectioners’ sugar, strawberry powder, milk, and vanilla, beating on low for 30 seconds then high for 3 minutes until creamy. Add a pinch of salt if frosting is too sweet. Refrigerate frosting for 1 hour before use.
- Assemble Cake: Level the cooled cakes by slicing off domed tops. Place one layer on a cake stand or plate, spread ¾–1 cup frosting evenly on top. Place second layer upside down on top. Apply a thin crumb coat of frosting (about 1 cup) on top and sides, smoothing with a bench scraper.
- Chill and Final Frosting: Refrigerate cake for 20 minutes to set crumb coat. Then cover cake with remaining frosting evenly on all sides. Chill at least 20 minutes before slicing to help hold shape.
- Store Leftovers: Cover leftover cake tightly and refrigerate up to 5 days. If refrigerated more than 4 hours, remove 2 hours prior to serving for best taste and texture.
Notes
- Make the reduced strawberry puree a day ahead to save time and ensure it cools properly.
- If you do not have sour cream, plain Greek yogurt is a great substitute for the cake batter.
- Using parchment paper rounds in cake pans ensures easy cake removal and prevents sticking.
- The freeze-dried strawberry powder adds a natural strawberry flavor and color to the frosting without adding extra moisture.
- Allow the cake to come to room temperature before serving for the best texture and flavor.
- Optional food coloring can enhance the pink color if desired, but it’s not necessary for flavor.
- Prep Time: 45 minutes (including puree reduction time not active)
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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