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.
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.