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.