Introduction

This Homemade Strawberry Cake is a delightful treat bursting with fresh strawberry flavor and topped with a creamy strawberry-infused frosting. Perfect for celebrations or a special dessert, this cake combines light, fluffy layers with a sweet, tangy finish.

A round cake with two layers is shown on a white cake stand over a white marbled surface. Each layer is chocolate brown, and the cake is covered with thick, swirled pink frosting that has tiny red specks throughout, giving it a textured look. Two fresh whole strawberries with green leaves sit on top in the center. One slice is cut and slightly pulled out, showing the smooth pink frosting spread evenly between the layers and over the sides. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound (454g) fresh strawberries, rinsed and hulled
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 (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 by pureeing the fresh strawberries in a blender or food processor until smooth. Pour the puree into a small saucepan and simmer over medium-low heat, stirring occasionally, until reduced to 1/2 cup (about 135g), approximately 25–35 minutes. Remove from heat and allow to cool completely. It’s best to prepare this the day before and refrigerate overnight. Bring to room temperature before using.
Step 2: Preheat your oven to 350°F (177°C). Grease two 9-inch round cake pans, line with parchment paper rounds, then grease the parchment as well to ensure easy cake removal.
Step 3: In a medium bowl, whisk together the 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 with a mixer until light and creamy, about 3 minutes. Add the egg whites and beat on high until combined, around 2 minutes. Scrape down the bowl as needed. Add sour cream and vanilla extract, then beat on medium-high until incorporated, about 1 minute.
Step 5: With the mixer on low speed, add the dry ingredients to the wet mixture. Slowly pour in the milk and beat just until combined; avoid overmixing. Fold in the reduced strawberry puree and food coloring if using, ensuring no lumps remain. The batter should be slightly thick.
Step 6: Divide the batter evenly between the prepared cake pans. Bake for 24–25 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes in the pans on a rack for 1 hour. Loosen edges with a knife, remove from pans, peel off parchment, and cool completely on the rack.
Step 7: Make the frosting by grinding freeze-dried strawberries into a fine powder using a blender or food processor. Sift through a fine-mesh sieve if necessary to remove larger bits.
Step 8: In a large bowl, beat cream cheese and butter until smooth and creamy, about 2 minutes. Add confectioners’ sugar, strawberry powder, milk, and vanilla extract. Beat on low for 30 seconds, then increase to high speed and mix for 3 minutes until fully combined and creamy. Taste and add a pinch of salt if the frosting is too sweet. Refrigerate the frosting for 1 hour before using.
Step 9: Level the cooled cakes by slicing a thin layer off the tops to create flat surfaces. Place one layer on a serving plate or cake stand. Spread 3/4 to 1 cup of frosting evenly on top. Add the second layer upside down. Apply a thin crumb coat of about 1 cup frosting around the top and sides, smoothing with a bench scraper. Refrigerate for 20 minutes until set.
Step 10: Cover the cake with the remaining frosting evenly. For best results, chill the cake for at least 20 minutes before slicing to help it keep its shape.

Tips & Variations

Make the reduced strawberry puree a day ahead to save time and enhance flavor.
Use sour cream or Greek yogurt interchangeably for a moist texture and slight tang.
Freeze-dried strawberries add vibrant color and natural flavor to the frosting; if unavailable, you can substitute with a few teaspoons of strawberry jam reduced in cooking or omit for plain cream cheese frosting.
Optional food coloring can enhance the pink hue but is not necessary for taste.

Storage

Store leftover cake tightly covered in the refrigerator for up to 5 days. Before serving, remove from the fridge about 2 hours ahead to let it come close to room temperature, which improves texture and flavor. The frosting sets beautifully after chilling, helping the cake hold its shape when sliced.

How to Serve

A slice of pink strawberry cake with two layers is shown on a white plate with delicate edges. The cake layers have a soft, crumbly texture with light pink coloring. Between the layers and covering the top is a thick, creamy pink frosting, which appears smooth and fluffy. A whole red strawberry with green leaves sits on top as decoration. The plate rests on a red and white checkered cloth, and the background has a warm, brown tone blurred softly behind the cake. 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 preferred for the best flavor and texture, but you can use frozen strawberries if fresh are not available. Thaw and drain them well before pureeing to avoid excess liquid.

How do I prevent my cake from being dry?

Using sour cream or Greek yogurt in the batter adds moisture and richness. Also, be careful not to overbake the cake; start checking for doneness at 24 minutes, and remove when a toothpick comes out clean with a few moist crumbs.