Fresh, tender layers of strawberry cake meet tangy, creamy frosting in this Strawberry Cake with Cream Cheese Frosting Recipe — a bright, celebratory cake perfect for spring gatherings or cozy dessert nights. It’s easy to make ahead, freezes well, and the burst of real strawberry flavor makes each bite feel special and seasonal. For a lighter strawberry option, try my strawberry mousse recipe as a simple duet with slices of cake.
Why You’ll Love This Strawberry Cake with Cream Cheese Frosting Recipe
- Real strawberry flavor from reduced puree and freeze-dried strawberry powder.
- Light, tender crumb thanks to egg whites and a gentle mixing method.
- Make-ahead options for both cake layers and frosting save time on the day.
- Family-friendly and crowd-pleasing for birthdays, showers, or potlucks.
- Keeps well in the fridge for easy slices throughout the week.
Ingredients Needed
-
Dry Ingredients
- 2 1/2 cups (295g) cake flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
-
Wet Ingredients
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 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
- 2 teaspoons pure vanilla extract
- 1/2 cup (120g/ml) whole milk, at room temperature
- 1/2 cup reduced strawberry puree (from step 1)
- optional: 1–2 drops red or pink food coloring
-
Strawberries & Add-ins
- 1 pound (454g) fresh strawberries
- 1 cup (about 25g) freeze-dried strawberries*
-
Frosting
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar
- 1 Tablespoon whole milk
- 1 teaspoon pure vanilla extract
- pinch of salt, to taste
Step-by-Step Instructions
- Make the reduced strawberry puree: Hull the strawberries and blend until smooth (about a little over 1 cup / 270g). Simmer puree over medium-low, stirring occasionally, until reduced to 1/2 cup (≈135g), about 25–35 minutes; cool completely before using. For best flavor, refrigerate overnight.
- Prep pans and dry mix: 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; set aside.
- Cream butter and sugar: Beat softened butter with granulated sugar on medium-high until light and creamy, about 3 minutes. Add egg whites and beat until combined, about 2 minutes, scraping bowl as needed.
- Add wet ingredients: Mix in sour cream (or yogurt) and vanilla on medium-high until just combined. On low, add dry ingredients alternately with whole milk, beating gently until just combined to avoid overmixing.
- Fold in puree and color: Whisk in the room-temperature reduced strawberry puree by hand; add 1–2 drops of food coloring if desired and ensure a smooth, slightly thick batter. Divide batter evenly between pans.
- Bake and cool: Bake 24–25 minutes or until a toothpick comes out clean. Cool in pans on a rack for 1 hour, then remove pans and parchment and cool completely before frosting.
- Make frosting and assemble: Pulse freeze-dried strawberries to a fine powder. Beat cream cheese and butter until smooth, then add confectioners’ sugar, strawberry powder, milk, and vanilla; beat until creamy. Chill frosting 1 hour to firm. Layer and crumb-coat the cake, chill 20 minutes, then finish with remaining frosting and chill before slicing. For similar cream-cheese frosting tips try the carrot cake cream cheese bars for technique ideas.
Serving Suggestions Strawberry Cake with Cream Cheese Frosting Recipe
- Serve slices with fresh sliced strawberries and a dusting of confectioners’ sugar.
- Add a dollop of lightly sweetened whipped cream for extra richness.
- Pair with chilled sparkling rosé, milk, or a fruity iced tea.
- For parties, top with edible flowers or toasted almond slivers for texture.
Tips for Success Strawberry Cake with Cream Cheese Frosting Recipe
- Reduce the puree slowly over low heat to concentrate flavor without burning; cool completely before adding to batter.
- Ensure cakes are fully cool before frosting to avoid melted frosting or sliding layers.
- Chill the frosting to firm it slightly; it spreads more cleanly and holds shape when cold.
- If your frosting is too sweet, balance with a pinch more salt or a squeeze of lemon.
- For storage and make-ahead ideas see the moist carrot cake with cream cheese frosting post for guidance on wrapping and chilling similar cream-cheese frosted cakes.
Variations
Here are a few easy ways to change it up:
- Berry mix: Swap half the fresh strawberries for raspberries or blackberries in the puree.
- Dairy-free option: Use dairy-free yogurt and a vegan cream cheese with a powdered sugar substitute to adapt the frosting.
- Mini cakes or cupcakes: Bake in muffin tins for single-serve treats and adjust bake time to 16–20 minutes.
Strawberry Cake with Cream Cheese Frosting
Fresh, tender layers of strawberry cake meet tangy, creamy frosting in this delightful recipe, perfect for spring gatherings and dessert nights.
Ingredients
Dry Ingredients
- 2 1/2 cups cake flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened to room temperature
- 1 3/4 cups granulated sugar
- 5 large egg whites, at room temperature
- 1/3 cup full-fat sour cream or plain Greek yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup whole milk, at room temperature
- 1/2 cup reduced strawberry puree from step 1
- 1–2 drops red or pink food coloring optional
Strawberries & Add-ins
- 1 pound fresh strawberries
- 1 cup freeze-dried strawberries *
Frosting
- 8 ounces full-fat brick cream cheese, softened to room temperature
- 1/2 cup unsalted butter, softened to room temperature
- 3 cups confectioners’ sugar
- 1 tablespoon whole milk
- 1 teaspoon pure vanilla extract
- pinch of salt, to taste
Instructions
Preparation
- Make the reduced strawberry puree: Hull the strawberries and blend until smooth (about a little over 1 cup / 270g). Simmer puree over medium-low, stirring occasionally, until reduced to 1/2 cup (≈135g), about 25–35 minutes; cool completely before using. For best flavor, refrigerate overnight.
- Prep pans and dry mix: 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; set aside.
Mixing the Batter
- Cream butter and sugar: Beat softened butter with granulated sugar on medium-high until light and creamy, about 3 minutes.
- Add egg whites and beat until combined, about 2 minutes, scraping bowl as needed.
- Mix in sour cream (or yogurt) and vanilla on medium-high until just combined.
- On low, add dry ingredients alternately with whole milk, beating gently until just combined to avoid overmixing.
Baking
- Fold in the reduced strawberry puree by hand; add 1–2 drops of food coloring if desired and ensure a smooth, slightly thick batter. Divide batter evenly between pans.
- Bake for 24–25 minutes or until a toothpick comes out clean.
- Cool in pans on a rack for 1 hour, then remove pans and parchment and cool completely before frosting.
Frosting and Assembly
- Pulse freeze-dried strawberries to a fine powder.
- Beat cream cheese and butter until smooth, then add confectioners’ sugar, strawberry powder, milk, and vanilla; beat until creamy.
- Chill frosting for 1 hour to firm. Layer and crumb-coat the cake, chill for 20 minutes, then finish with remaining frosting and chill before slicing.
Notes
For serving, serve slices with fresh sliced strawberries and a dusting of confectioners’ sugar. Add a dollop of lightly sweetened whipped cream for extra richness. For parties, top with edible flowers or toasted almond slivers for texture.