There's nothing quite like a homemade strawberry cake made with fresh strawberries. This recipe creates a moist, fluffy cake bursting with natural strawberry flavor, topped with creamy strawberry cream cheese frosting. Whether you're planning a birthday party or just craving something sweet, this cake is sure to become your new favorite dessert.
Why You'll Love This Strawberry Cake
This strawberry cake recipe stands out because it uses real strawberries instead of artificial flavoring. The natural sweetness of fresh strawberries combines perfectly with the rich cream cheese frosting, creating a cake that's both light and indulgent. It's perfect for spring and summer gatherings, but delicious enough to enjoy year-round.
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Ingredients
For the Cake:
- 3 cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups fresh strawberry puree (about 4 cups fresh strawberries)
- ¼ cup whole milk
- Pink/red food coloring (optional)
For the Strawberry Cream Cheese Frosting:
- 16 oz cream cheese, softened
- 1 cup unsalted butter, softened
- 4-5 cups powdered sugar
- ½ cup strawberry reduction (from 1 cup fresh strawberries)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Preparing the Strawberries
- Hull and chop fresh strawberries for the cake batter. Blend them until smooth to make the puree.
- For the frosting, cook 1 cup of pureed strawberries over medium heat until reduced by half, about 15-20 minutes. Let cool completely.
Making the Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans, lining the bottoms with parchment paper.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
- Set aside. In a large mixing bowl or stand mixer, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Alternate adding the dry ingredients and strawberry puree to the butter mixture, starting and ending with the flour mixture. Mix until just combined.
- Add milk and stir until smooth. If desired, add a few drops of food coloring for a deeper pink color.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pans for 10 minutes, then remove and cool completely on wire racks.
Making the Frosting
- Beat cream cheese and butter together until smooth and creamy.
- Gradually add powdered sugar, mixing until well combined.
- Add cooled strawberry reduction, vanilla extract, and salt. Beat until smooth and fluffy.
Variations
- Gluten-Free Option: Substitute the cake flour with your favorite gluten-free flour blend and add 1 teaspoon of xanthan gum if your blend doesn't include it.
- Cupcake Version: Pour batter into lined cupcake tins and bake for 18-20 minutes.
- Layer Variations: Make it a three-layer cake by dividing the batter among three 8-inch pans.
- Filling Options: Add a layer of strawberry jam between cake layers for extra strawberry flavor.
Equipment
- Two 9-inch cake pans
- Stand mixer or hand mixer
- Blender or food processor
- Measuring cups and spoons
- Cooling racks
- Parchment paper
Storage
- Room Temperature: The frosted cake can be stored at room temperature for up to 24 hours.
- Refrigerator: Store covered in the refrigerator for up to 5 days.
- Freezer: Unfrosted cake layers can be wrapped well and frozen for up to 3 months.
Top Tip
- Room Temperature Ingredients: Make sure all refrigerated ingredients are at room temperature before starting.
- This ensures even mixing and a smoother batter.
- Don't Overmix: Mix the batter just until ingredients are combined to maintain the cake's fluffy texture.
- Strawberry Selection: Choose ripe, bright red strawberries for the best flavor.
- If fresh strawberries aren't in season, you can use frozen (thawed) strawberries.
FAQ
How long does a cake with cream cheese last?
A cake with cream cheese frosting lasts 3-4 days when refrigerated. Always store it in an airtight container and bring to room temperature before serving.
How long does strawberry cake last?
Unfrosted strawberry cake stays fresh for 2 days at room temperature or 5 days in the fridge. For longer storage, freeze for up to 3 months.
How do you thicken cream cheese cake filling?
Add powdered sugar gradually until you reach desired thickness. Alternatively, chill the filling for 30 minutes to firm it up.
How do you keep strawberries from making cake soggy?
Pat fresh strawberries dry thoroughly and toss them in a little flour before adding to the batter. For decorative toppings, add strawberries just before serving.
Time to Start Baking!
Now you have everything you need to create a beautiful, delicious strawberry cake from scratch. The combination of fresh strawberries in both the cake and frosting creates an irresistible dessert that's perfect for any occasion. Remember to take your time with each step, and don't forget to share your creation with friends and family!
Leave a comment below to let us know how your strawberry cake turned out, or tag us in your photos on social media. Happy baking.
Check Out Our Blackberry Cake Recipe For more Cakes meal prep.
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Pairing
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Strawberry Cake with Cream Cheese Frosting
Equipment
- Two 9-inch cake pans
- Stand mixer or hand mixer
- Blender or food processor
- Measuring cups and spoons
- Cooling racks
- Parchment paper
Ingredients
For the Cake:
- 3 cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups fresh strawberry puree (about 4 cups fresh strawberries)
- ¼ cup whole milk
- Pink/red food coloring (optional)
For the Strawberry Cream Cheese Frosting:
- 16 oz cream cheese, softened
- 1 cup unsalted butter, softened
- 4-5 cups powdered sugar
- ½ cup strawberry reduction (from 1 cup fresh strawberries)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Preparing the Strawberries
- Hull and chop fresh strawberries for the cake batter. Blend them until smooth to make the puree.
- For the frosting, cook 1 cup of pureed strawberries over medium heat until reduced by half, about 15-20 minutes. Let cool completely.
Making the Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans, lining the bottoms with parchment paper.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl or stand mixer, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Alternate adding the dry ingredients and strawberry puree to the butter mixture, starting and ending with the flour mixture. Mix until just combined.
- Add milk and stir until smooth. If desired, add a few drops of food coloring for a deeper pink color.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pans for 10 minutes, then remove and cool completely on wire racks.
Making the Frosting
- Beat cream cheese and butter together until smooth and creamy.
- Gradually add powdered sugar, mixing until well combined.
- Add cooled strawberry reduction, vanilla extract, and salt. Beat until smooth and fluffy.
Notes
- Room Temperature Ingredients: Make sure all refrigerated ingredients are at room temperature before starting. This ensures even mixing and a smoother batter.
- Don't Overmix: Mix the batter just until ingredients are combined to maintain the cake's fluffy texture.
- Strawberry Selection: Choose ripe, bright red strawberries for the best flavor. If fresh strawberries aren't in season, you can use frozen (thawed) strawberries.
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