Oh, there’s just something so special about a homemade strawberry cake made with fresh, juicy strawberries, isn’t there? This recipe gives you a super moist, fluffy cake that’s packed with all that wonderful, natural strawberry flavor, and it’s topped with a creamy, dreamy strawberry cream cheese frosting that’s just the perfect finishing touch. Whether you're whipping it up for a birthday bash, a cozy family gathering, or you’re just in the mood to treat yourself (because, hey, you deserve it!), this cake is bound to become your new go-to dessert. It’s seriously so easy to make, and trust me, once you try it, you’ll want to make it again and again – it’s the kind of cake that makes everyone smile!
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:
- Cake flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter, softened
- Granulated sugar
- Large eggs, room temperature
- Vanilla extract
- Fresh strawberry puree (about 4 cups fresh strawberries)
- Whole milk
- Pink/red food coloring (optional)
For the Strawberry Cream Cheese Frosting:
- Cream cheese, softened
- Unsalted butter, softened
- Powdered sugar
- Strawberry reduction (from 1 cup fresh strawberries)
- 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.
- Step 1 : Preparing the Strawberries
Hull and chop strawberries, puree them, and reduce some for the frosting.
- Step 2 : Making the Cake
Mix cake batter with strawberry puree and bake in two 9-inch pans at 350°F.
- Step 3 : Making the Frosting
Beat cream cheese, butter, powdered sugar, and strawberry reduction until creamy.
Pro Tips for Perfect Strawberry Cake with Cream Cheese Frosting
- 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.
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.
Strawberry Sundays: A Taste of Home
Every Sunday afternoon, the kitchen smelled like sunshine and sugar. My mother would stand by the counter, slicing fresh strawberries, their ruby juices staining her fingertips. She never rushed—baking was her love language, and this strawberry cake with cream cheese frosting was her sweetest way of saying, I love you.
I’d watch as she blended the berries into the batter, her hands moving with the ease of tradition. When the cake finally emerged from the oven, golden and fragrant, she’d spread the silky, tangy frosting with a smile, knowing it was my favorite part.
Now, every time I bake this cake, I feel her warmth in the kitchen with me. The fluffy layers, the sweet strawberries, the rich cream cheese frosting—it’s more than a recipe. It’s home.
FAQ
How long does a cake with cream cheese last?
A strawberry cake with cream cheese frosting will stay fresh for 3 to 4 days when properly stored in the refrigerator. To maintain its moist texture and rich flavor, always keep it in an airtight container or cover it tightly with plastic wrap. Before serving, allow the cake to sit at room temperature for about 20-30 minutes so the frosting softens slightly and the flavors come through more vividly. Proper storage helps prevent the frosting from drying out while keeping the strawberry cake delicious and fresh for as long as possible.
How long does strawberry cake last?
An unfrosted strawberry cake can be kept at room temperature for up to 2 days, as long as it’s stored in an airtight container to prevent it from drying out. If you need to store it for a longer period, refrigerating it will extend its freshness for up to 5 days. For even longer storage, freezing is the best option—wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. When ready to enjoy, thaw the strawberry cake overnight in the refrigerator and bring it to room temperature before serving for the best texture and flavor.
How do you thicken cream cheese cake filling?
If your strawberry cake filling is too thin or runny, you can gradually mix in powdered sugar until it reaches the desired thickness. This not only helps with consistency but also enhances the sweetness of the filling. Another effective method is to chill the filling for at least 30 minutes in the refrigerator, which allows it to firm up and hold its shape better. If you're using fresh strawberry puree, ensure it's properly reduced on the stovetop before mixing it into the filling to avoid excess moisture. These tips will help create a smooth, stable, and delicious strawberry cake filling that complements the cake perfectly.
How do you keep strawberries from making cake soggy?
To keep fresh strawberries from sinking in your strawberry cake batter, pat them dry thoroughly after washing to remove excess moisture. Then, toss them lightly in a small amount of flour or cornstarch before folding them into the batter. This helps them adhere to the mixture, distributing evenly rather than settling at the bottom. If you're using strawberries as a decorative topping, it's best to add them just before serving to maintain their freshness and prevent them from releasing excess juice onto the frosting. Following these steps ensures your strawberry cake has a beautiful, even distribution of fruit and a visually stunning presentation.
Time to Start Baking!
Now that you have everything ready, it’s time to bring your homemade strawberry cake to life! With fresh, juicy strawberries infused into both the cake and the frosting, this dessert is nothing short of irresistible—perfect for celebrations, special occasions, or simply treating yourself to something delightfully sweet. Take your time with each step; there’s no need to rush—baking is all about enjoying the process and creating something truly special. And when your masterpiece is ready, be sure to share it with family and friends—they’ll love every bite!
We’d love to hear all about your strawberry cake experience! Leave a comment below or tag us in your photos on social media—we can’t wait to see your creations. Happy baking, and if you're looking for more cake inspiration, check out our Blackberry Cake Recipe for another fruity delight. Or, if you're in the mood for something rich and indulgent, don’t miss our Enchanted Red Velvet Cake Recipe—it’s a true showstopper!
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Pairing
These are my favorite dishes to serve with Strawberry Cake with Cream Cheese Frosting :
Strawberry Cake with Cream Cheese Frosting
Equipment
- 2 9-inch cake pans
- 1 Stand mixer or hand mixer
- 1 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 tablespoon baking soda
- ½ teaspoons 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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