Name: Strawberry Cake with Whipped Cream Cheese Frosting
Prep time: 25 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: For the Cake:; 1 1/2 cups fresh or frozen strawberries, pureed; 2 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1 3/4 cups granulated sugar; 3 large eggs; 2 teaspoons vanilla extract; 3/4 cup buttermilk (or whole milk + 1 tbsp vinegar); Optional: pink or red food coloring; For the Whipped Cream Cheese Frosting:; 8 oz cream cheese, softened; 1 cup powdered sugar; 1 teaspoon vanilla extract; 1 cup heavy whipping cream, cold; Optional: fresh strawberries, for garnish

Strawberry Cake with Whipped Cream Cheese Frosting

Why You’ll Love This Recipe

This cake is made with real strawberries, giving it an authentic fruity flavor and natural pink hue. The whipped cream cheese frosting is airy yet rich, making it a perfect complement to the tender, moist cake. It’s simple to make, yet looks and tastes like something from a bakery. Plus, it can be made as a layered cake, sheet cake, or even cupcakes—versatile and always a hit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Strawberry Cake:

Fresh or frozen strawberries (pureed)
All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter (softened)
Granulated sugar
Eggs
Vanilla extract
Buttermilk or whole milk
Red or pink food coloring (optional, for a deeper color)

For the Whipped Cream Cheese Frosting:

Cream cheese (softened)
Powdered sugar
Vanilla extract
Heavy whipping cream (cold)

Directions

For the Cake:

Preheat oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans, or line with parchment paper.
Puree the strawberries in a blender or food processor until smooth. Set aside about ½ cup for the batter.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract.
Mix in the strawberry puree and buttermilk until combined.
Gradually add the dry ingredients, mixing just until incorporated. Add food coloring if desired.
Divide the batter evenly between the pans and smooth the tops.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

For the Frosting:

In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth and creamy.
In a separate bowl, whip the cold heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
Chill frosting in the refrigerator for 20–30 minutes if it needs firming up before spreading.

To Assemble:

Once the cake layers are completely cool, spread frosting between the layers and over the top and sides of the cake.
Decorate with fresh strawberries if desired.
Refrigerate until ready to serve.

Servings and timing

Serves 10–12
Prep time: 25 minutes
Cook time: 25–30 minutes
Total time: 1 hour (plus cooling time)

Variations

Strawberry Jam Swirl: Swirl strawberry jam into the batter for added flavor and texture.
Lemon Twist: Add lemon zest to the batter or frosting for a bright, citrusy note.
Cupcakes: Make as cupcakes and bake for 18–20 minutes.
Sheet Cake: Pour batter into a 9×13-inch pan and bake for 35–40 minutes.
Filling Upgrade: Add a layer of strawberry jam or sliced strawberries between the cake layers.

Storage/Reheating

Store the cake in an airtight container in the refrigerator for up to 4 days.

To freeze, wrap individual slices or unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.

Allow refrigerated cake to sit at room temperature for 20–30 minutes before serving for best texture.

FAQs

Can I use frozen strawberries?

Yes, just thaw and drain excess liquid before pureeing.

Can I make the cake ahead of time?

Yes, bake the layers a day ahead and store wrapped in plastic. Frost the day of serving.

How do I keep the frosting from being too soft?

Make sure the cream cheese is softened but not too warm, and whip the cream to stiff peaks before folding in.

Can I use a store-bought strawberry puree?

Yes, but make sure it’s not too watery or sweetened heavily.

What if I don’t have buttermilk?

Use regular milk with 1 tablespoon of vinegar or lemon juice stirred in and let sit for 5 minutes.

Can I use whipped topping instead of heavy cream?

You can, but freshly whipped cream gives better flavor and texture.

How do I get a deeper pink color?

Add a few drops of red or pink gel food coloring to the batter.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend suitable for baking.

Is the frosting pipeable?

Yes, if chilled slightly before use, it pipes beautifully for borders or decoration.

Do I need to refrigerate the cake?

Yes, because of the cream cheese and whipped cream in the frosting, refrigerate when not serving.

Conclusion

Strawberry Cake with Whipped Cream Cheese Frosting is a light, fruity, and irresistibly creamy dessert that’s perfect for any occasion. With real strawberry flavor and a fluffy, tangy frosting, it’s a crowd-pleasing treat that looks as beautiful as it tastes. Whether you serve it for a special celebration or a weekend indulgence, this cake is sure to impress.