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Homemade Strawberry Cake with Strawberry Cream Cheese Frosting Recipe

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3.9 from 54 reviews

  • Author: Ava
  • Total Time: 1 hour 10 minutes (excluding refrigeration and make-ahead time)
  • Yield: 12 to 14 servings
  • Diet: Vegetarian

Description

This homemade strawberry cake features a rich white cake batter infused with a reduced fresh strawberry puree for an intense, natural strawberry flavor. Topped with a creamy strawberry cream cheese frosting made from freeze-dried strawberries, this cake is perfect for celebrations or whenever you crave a luscious, berry-flavored dessert. Inspired by Sally’s Baking 101, it delivers both vibrant color and delicious taste.

Ingredients

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 (from puree step)
  • Optional: 1–2 drops red or pink food coloring

Strawberry Cream Cheese 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: Puree the fresh strawberries in a blender or food processor until smooth. Transfer the puree to a small saucepan over medium-low heat and simmer, stirring occasionally, until reduced to 1/2 cup (about 135g). This will take approximately 25–35 minutes depending on your stove and strawberry ripeness. Remove from heat and let it cool completely. For best results, refrigerate overnight and bring to room temperature before using.
  2. Prepare Cake Pans and Oven: Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans, then line them with parchment paper rounds and grease the parchment as well to ensure easy release after baking.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
  4. Cream Butter and Sugar: In a large bowl, using a handheld or stand mixer with a paddle attachment, beat the softened butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
  5. Add Egg Whites: Add the egg whites to the butter and sugar mixture and beat on high speed until fully combined and smooth, about 2 minutes. Scrape down the sides of the bowl as needed.
  6. Incorporate Sour Cream and Vanilla: Blend in the sour cream (or Greek yogurt) and vanilla extract on medium-high speed until combined, about 1 minute.
  7. Add Dry Ingredients and Liquids: With the mixer on low speed, gradually add the dry ingredients, then slowly pour in the whole milk. Mix just until combined to avoid overmixing.
  8. Fold in Reduced Strawberry Puree and Food Coloring: Whisk the room-temperature reduced strawberry puree into the batter, ensuring there are no lumps at the bottom. Add food coloring if using, to enhance pink hue. The batter should be slightly thick.
  9. Bake the Cakes: Divide the batter evenly between the prepared pans and bake for 24–25 minutes, or until a toothpick inserted in the center comes out clean.
  10. Cool Cakes: Let the cakes cool in their pans on a wire rack for 1 hour. Then run a knife around edges, remove cakes from pans, peel off parchment, and place on the rack to cool completely. Cakes must be fully cool before frosting.
  11. Prepare Strawberry Powder: Process freeze-dried strawberries in a blender or food processor until fine powder. Sift if needed to remove larger bits.
  12. Make Frosting: Using a mixer fitted with a paddle attachment, beat cream cheese and butter on medium-high speed until smooth and creamy, about 2 minutes. Scrape sides as needed. Add confectioners’ sugar, strawberry powder, milk, and vanilla extract. Beat on low for 30 seconds, then on high for 3 minutes until combined and fluffy. Adjust sweetness with a pinch of salt if needed. Refrigerate frosting for 1 hour before using.
  13. Assemble Cake: Level the tops of each cake layer with a serrated knife to create flat surfaces. Place one cake layer on a cake stand or serving plate and spread 3/4–1 cup (180–240g) of frosting evenly on top. Place the second layer upside down over the first. Spread 1 cup (240g) of frosting thinly over the entire cake to create a crumb coat. Smooth sides with a bench scraper and refrigerate for 20 minutes.
  14. Final Frosting: Cover the cake with the remaining frosting evenly over the top and sides for a smooth finish.
  15. Chill Before Serving: Refrigerate the finished cake for at least 20 minutes before slicing to set the frosting and maintain the cake’s shape. Let leftovers come to room temperature before serving.
  16. Storage: Store the cake covered tightly in the refrigerator for up to 5 days.

Notes

  • You can bake the cake layers ahead of time, cool, and store them covered at room temperature overnight. Frosting can also be made ahead and refrigerated overnight. Softening frosting for 10 minutes before assembly helps.
  • Freeze the unfrosted cake layers or decorated cake for 2–3 months. Thaw in the refrigerator overnight and bring to room temperature before serving.
  • The reduced strawberry puree can be refrigerated for 3 days or frozen for 3 months. Always thaw and bring to room temperature before using.
  • If you cannot find freeze-dried strawberries, omit from frosting and add an extra 1/2 cup confectioners’ sugar to compensate.
  • Frozen strawberries can be used for the puree but will require longer reduction time.
  • For a 9×13-inch cake, pour batter into a greased pan and bake for about 40 minutes or until a toothpick comes out clean.
  • To make cupcakes, fill pans 2/3 full and bake for 20–22 minutes; yields about 30 cupcakes.
  • Add 1–2 drops of red or pink gel food coloring to deepen the pink color of the cake batter if desired.
  • If you prefer frosting without cream cheese, use the strawberry buttercream recipe for a thinner or thicker layer as desired.
  • Prep Time: 45 minutes (including puree reduction and cooling time)
  • Cook Time: 25 minutes (cake baking time)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/homemade-strawberry-cake-with-strawberry-cream-cheese-frosting-recipe/