Bright, tender, and perfect for spring gatherings, this Homemade Strawberry Cake with Cream Cheese Frosting Recipe turns fresh berries into a show-stopping layer cake. Lightly sweet and full of real strawberry flavor, it’s great for birthdays, potlucks, or when you want a pretty dessert without fuss. For a lighter strawberry treat, try our strawberry mousse without gelatin recipe for serving alongside slices.
Why You’ll Love This Homemade Strawberry Cake with Cream Cheese Frosting Recipe
- Real strawberry puree for authentic, vibrant flavor.
- Soft, tender crumb that stays moist for days.
- Cream cheese frosting flavored with freeze-dried strawberries for intense color and taste.
- Easy to make ahead: puree and frosting chill beautifully overnight.
- Family-friendly and elegant enough for special occasions.
Ingredients Needed
Fruit
- 1 pound (454g) fresh strawberries
- 1/2 cup reduced strawberry puree (from step 1)
- 1 cup (about 25g) freeze-dried strawberries
Dry ingredients
- 2 and 1/2 cups (295g) cake flour, spooned & leveled
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3 cups (360g) confectioners’ sugar (for frosting)
Fats & dairy
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature (cake)
- 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
- 1/2 cup (120g/ml) whole milk, at room temperature
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature (frosting)
- 1 Tablespoon whole milk (frosting)
- 1 teaspoon pure vanilla extract (used in batter and frosting)
- Pinch of salt, to taste
Optional & finishing
- Optional: 1–2 drops red or pink food coloring
- Optional: extra fresh strawberries for garnish
Step-by-Step Instructions
- Make the reduced strawberry puree: Hull and blend the fresh strawberries until smooth (about 270g). Simmer the puree in a small saucepan over medium-low, stirring occasionally, until reduced to 1/2 cup (about 135g), 25–35 minutes; cool completely (best made a day ahead and refrigerated overnight, then brought to room temperature before use).
- Prep and dry mix: Preheat oven to 350°F (177°C). Grease two 9-inch round pans, line with parchment rounds, and grease the parchment. Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl; set aside.
- Cream butter and sugar: In a large bowl, beat softened butter and granulated sugar on medium-high for about 3 minutes until light and creamy. Add egg whites and beat on high for about 2 minutes, scraping sides as needed.
- Combine wet and dry: Beat in sour cream and vanilla on medium-high for 1 minute. With mixer on low, add dry ingredients in parts alternated with milk, mixing just until combined. Gently whisk in the room-temperature reduced strawberry puree and optional food coloring until batter is slightly thick and even.
- Bake and cool: Divide batter evenly between pans and bake 24–25 minutes or until a toothpick comes out clean. Cool in pans on a rack for 1 hour, loosen edges, remove pans, peel off parchment, and cool completely before frosting.
- Make strawberry cream cheese frosting: Process freeze-dried strawberries to a fine powder and sift if needed. Beat cream cheese and frosting butter at medium-high for 2 minutes until smooth. Add confectioners’ sugar, strawberry powder, milk, and vanilla; beat starting low then increase to high for about 3 minutes until creamy. Adjust salt to taste and chill frosting for 1 hour before using.
- Assemble and chill: Level cake domes, place one layer on a stand, spread 3/4–1 cup frosting, top with second layer inverted, crumb-coat the cake and chill 20 minutes, then apply remaining frosting smoothly. Refrigerate at least 20 minutes before slicing; store covered in the fridge up to 5 days, and bring to room temperature about 2 hours before serving.
Serving Suggestions Homemade Strawberry Cake with Cream Cheese Frosting Recipe
- Top slices with a few fresh halved strawberries and a dusting of strawberry powder.
- Serve with lightly sweetened whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Pair with a bright lemon or mint iced tea for a fresh contrast.
- For a brunch spread, offer mini slices alongside fruit salad and small pastries.
- Make it a dessert-station centerpiece with extra berries and edible flowers for guests.
Tips for Success Homemade Strawberry Cake with Cream Cheese Frosting Recipe
- Reduce the puree slowly over low heat to concentrate flavor without burning; patience gives the best taste.
- Bring dairy and egg whites to room temperature before mixing for a smoother, lighter batter.
- Chill the crumb coat before the final frosting to prevent crumbs showing through.
- If the frosting is too soft, chill briefly and re-whip to reach spreading consistency.
- For inspiration on cream cheese desserts and storage, check this cream cheese bars recipe and adapt timing tips.
Variations
Here are a few easy ways to change it up:
- Dairy-light version: Use mascarpone or a dairy-free cream cheese alternative and coconut milk to make a lighter frosting.
- Add texture: Fold 1/2 cup chopped toasted almonds into a thin layer of filling for crunch.
- Citrus twist: Add 1 teaspoon lemon zest to the batter and frosting for a bright strawberry-lemon cake.
Homemade Strawberry Cake with Cream Cheese Frosting
Bright, tender, and perfect for spring gatherings, this Homemade Strawberry Cake with Cream Cheese Frosting turns fresh berries into a show-stopping layer cake, featuring a soft crumb and rich cream cheese frosting.
Ingredients
Fruit
- 1 pound fresh strawberries For the cake and reduced puree
- 1/2 cup reduced strawberry puree From fresh strawberries; prepared ahead
- 1 cup freeze-dried strawberries For the frosting
Dry ingredients
- 2.5 cups cake flour, spooned & leveled
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3 cups confectioners’ sugar For frosting
Fats & dairy
- 3/4 cup unsalted butter, softened to room temperature For cake
- 1.75 cups granulated sugar
- 5 large egg whites, at room temperature
- 1/3 cup full-fat sour cream or plain Greek yogurt, at room temperature
- 1/2 cup whole milk, at room temperature
- 8 ounces full-fat brick cream cheese, softened to room temperature For frosting
- 1/2 cup unsalted butter, softened to room temperature For frosting
- 1 Tablespoon whole milk For frosting
- 1 teaspoon pure vanilla extract Used in batter and frosting
- a pinch salt To taste
Optional & finishing
- 1-2 drops red or pink food coloring Optional
- as needed extra fresh strawberries for garnish Optional
Instructions
Preparation
- Make the reduced strawberry puree: Hull and blend the fresh strawberries until smooth. Simmer the puree in a small saucepan over medium-low heat, stirring occasionally, until reduced to 1/2 cup; cool completely.
- Preheat oven to 350°F (177°C). Grease two 9-inch round pans, line with parchment, and grease the parchment.
- Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl; set aside.
Batter Preparation
- In a large bowl, beat softened butter and granulated sugar until light and creamy.
- Add egg whites and beat until well combined.
- Add sour cream and vanilla, mix well. Slowly add dry ingredients alternated with milk until just combined.
- Gently mix in the reduced strawberry puree and food coloring until the batter is even.
Baking
- Divide the batter evenly between the pans and bake for 24-25 minutes or until a toothpick comes out clean.
- Cool in pans on a rack for 1 hour, then remove from pans and cool completely.
Frosting Preparation
- Process freeze-dried strawberries to a fine powder and sift if needed.
- Beat cream cheese and frosting butter until smooth, then add confectioners’ sugar, strawberry powder, milk, and vanilla; mix until creamy.
Assembly
- Level cake domes, place one layer on a stand, spread frosting, top with second layer, and crumb-coat the cake.
- Refrigerate for at least 20 minutes, then frost the outer layer.
- Chill at least 20 minutes before slicing.
Notes
Reduce the puree slowly for best flavor. Ensure ingredients are at room temperature for a lighter batter. Chill the frosting before using if it's too soft.