Strawberry Cake with Cream Cheese Frosting Recipe

This moist, tender cake is bursting with fresh strawberry flavor and a light, tangy cream cheese frosting — perfect for spring gatherings or a cozy weekend baking project. The Strawberry Cake with Cream Cheese Frosting Recipe balances bright fruit reduction with a pillow-like crumb for a dessert that looks pretty and tastes even better. If you enjoy layered desserts, try this moist carrot cake with cream cheese frosting for another crowd-pleaser.

Why You’ll Love This Strawberry Cake with Cream Cheese Frosting Recipe

• Real strawberries give bright, natural flavor and color.
• The cream cheese frosting is tangy yet silky for perfect balance.
• Make-ahead strawberry reduction keeps well for easy assembly.
• Family-friendly and impressive for parties or afternoon tea.
• Great leftovers — flavors meld and improve after a day.

Ingredients Needed

Fresh & reductions

• 32 oz (908 g) fresh strawberries, hulled
• 1/2 cup (120 ml) strawberry reduction from above (for batter)
• 1/4 cup (60 ml) strawberry reduction from above (for frosting)
• 1/4 cup (60 ml) strawberry reduction from above (for filling)

Dry ingredients

• 2 1/2 cups (280 g) cake flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups (300 g) granulated white sugar
• 2 1/4 cups (292 g) powdered sugar

Wet ingredients (cake)

• 10 tbsp (140 g) unsalted butter, softened
• 6 large egg whites, at room temperature
• 2 tsp vanilla extract
• 3/4 cup (180 ml) buttermilk, at room temperature

Frosting & filling

• 3/4 cup (168 g) unsalted butter, softened
• 6 oz (170 g) cream cheese, cold
• 1 cup (25 g) freeze dried strawberries, crushed to powder
• 1/2 cup (120 ml) sweetened condensed milk
• 1/2 cup (120 ml) heavy cream

Toppings

• Crushed freeze-dried strawberries for garnish
• Fresh strawberries for decoration (optional)

For a lighter strawberry dessert option, you might also enjoy a simple strawberry mousse without gelatin recipe after baking.

Step-by-Step Instructions

1. Make the strawberry reduction: Add hulled fresh strawberries to a food processor and pulse until pureed. Transfer to a large pot and simmer over medium heat, stirring occasionally, for 55–60 minutes until reduced to about 1 cup (240 ml). Cool to room temperature; refrigerate if making ahead.
2. Prep and dry mix: Heat oven to 350°F (175°C). Spray a 9×9 inch pan with non-stick spray and line with parchment. In a medium bowl, whisk cake flour, baking powder, baking soda, and salt; set aside.
3. Cream and combine wet ingredients: In a large bowl, cream 10 tbsp softened butter with granulated sugar about 2 minutes until light. Beat in egg whites and vanilla on medium until pale and smooth (about 1 minute). Mix in buttermilk and 1/2 cup cooled strawberry reduction until just combined.
4. Finish batter and bake: Add dry flour mix slowly on low speed, mixing until just combined and scraping the bowl as needed. Pour into prepared pan, smooth top, and bake 43–46 minutes or until a toothpick comes out clean or with a few moist crumbs. Cool in pan 30 minutes, then lift with parchment and cool completely on a rack.
5. Prepare frosting: Beat 3/4 cup softened butter on high about 5 minutes until pale and fluffy; add cold cream cheese and beat high 1 minute more until fluffy. Gradually sift in powdered sugar on low to medium speed until incorporated.
6. Flavor the frosting and filling: Crush freeze-dried strawberries to a fine powder and add plus 1/4 cup strawberry reduction to the frosting, mixing until very fluffy. In a medium bowl whisk 1/4 cup strawberry reduction with sweetened condensed milk until smooth. Separately whip heavy cream on high until firm peaks form, then gently fold into the strawberry-condensed milk mixture and transfer to a piping bag.
7. Assemble the cake: Once cooled, transfer cake to a serving plate and poke holes evenly across the surface. Pipe the whipped strawberry cream into the holes, then spread a generous layer of the strawberry cream cheese frosting over the top. Sprinkle crushed freeze-dried strawberries and garnish with fresh berries if desired; serve.

Serving Suggestions Strawberry Cake with Cream Cheese Frosting Recipe

• Serve with a dollop of extra whipped cream and fresh strawberry halves.
• Pair with lightly brewed green tea or a fruity iced tea for a bright contrast.
• Dust with powdered sugar and serve on a pretty platter for parties.
• Offer alongside vanilla bean ice cream for an indulgent dessert plate.

Tips for Success Strawberry Cake with Cream Cheese Frosting Recipe

• Use room-temperature egg whites and buttermilk for a smooth, even batter.
• Reduce strawberries low and slow for the best concentrated flavor without burning.
• Chill the cream cheese slightly before mixing to prevent a runny frosting.
• Store leftover cake covered in the fridge for up to 4 days; bring to room temp before serving.
• For a make-ahead party option, see these carrot cake cream cheese bars for inspiration on prepping ahead.

Variations

Here are a few easy ways to change it up:

• Dairy-free: Use vegan butter, dairy-free cream cheese, and coconut cream for a dairy-free frosting.
• Chocolate-strawberry: Fold 1/4 cup cocoa into the dry mix for a chocolate-strawberry twist.
• Mini cakes: Bake in muffin tins for individual servings and reduce bake time by 10–12 minutes.

Strawberry Cake with Cream Cheese Frosting

This moist, tender cake is bursting with fresh strawberry flavor and features a light, tangy cream cheese frosting — perfect for spring gatherings or a cozy weekend baking project.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 46 minutes mins

Total Time 1 hour hr 46 minutes mins

Course Cake, Dessert

Cuisine American

Servings 12 servings

Calories 350 kcal

Ingredients

  

Fresh & Reductions

• 32 oz 32 oz fresh strawberries, hulled
• 1/2 cup 1/2 cup strawberry reduction (for batter)
• 1/4 cup 1/4 cup strawberry reduction (for frosting)
• 1/4 cup 1/4 cup strawberry reduction (for filling)

Dry Ingredients

• 2 1/2 cups 2 1/2 cups cake flour
• 1 1/2 tsp 1 1/2 tsp baking powder
• 1/4 tsp 1/4 tsp baking soda
• 1/2 tsp 1/2 tsp salt
• 1 1/2 cups 1 1/2 cups granulated white sugar
• 2 1/4 cups 2 1/4 cups powdered sugar

Wet Ingredients (Cake)

• 10 tbsp 10 tbsp unsalted butter, softened
• 6 large 6 large egg whites, at room temperature
• 2 tsp 2 tsp vanilla extract
• 3/4 cup 3/4 cup buttermilk, at room temperature

Frosting & Filling

• 3/4 cup 3/4 cup unsalted butter, softened
• 6 oz 6 oz cream cheese, cold
• 1 cup 1 cup freeze-dried strawberries, crushed to powder
• 1/2 cup 1/2 cup sweetened condensed milk
• 1/2 cup 1/2 cup heavy cream

Toppings

• Crushed freeze-dried strawberries for garnish
• Fresh strawberries for decoration (optional)

Instructions

 

Make the Strawberry Reduction

• Add hulled fresh strawberries to a food processor and pulse until pureed.
• Transfer to a large pot and simmer over medium heat, stirring occasionally, for 55–60 minutes until reduced to about 1 cup. Cool to room temperature; refrigerate if making ahead.

Prep and Dry Mix

• Heat oven to 350°F (175°C). Spray a 9x9 inch pan with non-stick spray and line with parchment.
• In a medium bowl, whisk cake flour, baking powder, baking soda, and salt; set aside.

Cream and Combine Wet Ingredients

• In a large bowl, cream 10 tbsp softened butter with granulated sugar about 2 minutes until light.
• Beat in egg whites and vanilla on medium until pale and smooth (about 1 minute).
• Mix in buttermilk and 1/2 cup cooled strawberry reduction until just combined.

Finish Batter and Bake

• Add dry flour mix slowly on low speed, mixing until just combined and scraping the bowl as needed.
• Pour into prepared pan, smooth top, and bake 43–46 minutes or until a toothpick comes out clean or with a few moist crumbs.
• Cool in pan 30 minutes, then lift with parchment and cool completely on a rack.

Prepare Frosting

• Beat 3/4 cup softened butter on high about 5 minutes until pale and fluffy.
• Add cold cream cheese and beat high 1 minute more until fluffy.
• Gradually sift in powdered sugar on low to medium speed until incorporated.

Flavor the Frosting and Filling

• Crush freeze-dried strawberries to a fine powder and add plus 1/4 cup strawberry reduction to the frosting, mixing until very fluffy.
• In a medium bowl whisk 1/4 cup strawberry reduction with sweetened condensed milk until smooth.
• Separately whip heavy cream on high until firm peaks form, then gently fold into the strawberry-condensed milk mixture and transfer to a piping bag.

Assemble the Cake

• Once cooled, transfer cake to a serving plate and poke holes evenly across the surface.
• Pipe the whipped strawberry cream into the holes, then spread a generous layer of the strawberry cream cheese frosting over the top.
• Sprinkle crushed freeze-dried strawberries and garnish with fresh berries if desired; serve.

Notes

Use room-temperature egg whites and buttermilk for a smooth, even batter. Reduce strawberries low and slow for the best concentrated flavor without burning. Chill the cream cheese slightly before mixing to prevent a runny frosting. Store leftover cake covered in the fridge for up to 4 days; bring to room temp before serving. For a make-ahead party option, see these carrot cake cream cheese bars for inspiration on prepping ahead.

Keyword Baking Recipe, cream cheese frosting, Layered Cake, Spring Dessert, strawberry cake