This fresh strawberry cake is full of real strawberry flavor! A strawberry reduction is added to homemade cake batter then it’s layered with strawberry cream cheese frosting.
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Homemade Strawberry Cake
This fresh strawberry cake recipe combines the simplicity of a homemade vanilla cake with a real strawberry reduction than layers it with luscious strawberry cream cheese frosting!
It does have a few steps because you’re making all of the components from scratch with real strawberries unlike my strawberry cake mix cookies, but it’s one of my best strawberry dessert recipes!
Why I Love This Recipe
- Strawberry puree reduction: The secret to intense strawberry flavor lies in the reduction of fresh strawberries, sugar, and lemon juice.
- Moist crumb: The combination of creamed butter, egg whites, and a touch of strawberry extract ensures a moist and tender crumb.
- Strawberry frosting: A strawberry cream cheese frosting infused with freeze-dried strawberries takes this cake to new heights.
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Strawberry puree reduction: Fresh strawberries (ripe and plump are best!), sugar, and lemon juice to brighten the flavor.
- Lemon zest: Gives the cake a subtle citrusy note, complementing the strawberries.
- Extract: Vanilla extract gives the cake rich flavor. Strawberry extract amplifies the strawberry flavor.
- Red or pink food coloring: Optional, but it adds a nice visual touch.
- Strawberry frosting: Freeze-dried strawberries are best for a smooth frosting, don’t confuse this with dried strawberries which have a different texture. Cream cheese adds a tangy taste to balance the sweet berries but you can use a strawberry buttercream frosting instead.
How to Make Strawberry Cake
- Prepare the strawberry puree reduction: Combine fresh strawberry puree, sugar, and lemon juice in a saucepan. Simmer over medium-low heat for 25 minutes until the mixture reduces by half. Cool the strawberry reduction completely before adding it to the cake batter.
- Mix and bake strawberry cake: Preheat the oven to 350°F and prepare two 9-inch round cake pans. Whisk together the dry ingredients. Cream butter and sugar, add wet ingredients, then gradually incorporate dry ingredients and strawberry reduction. Divide the batter between the prepared pans and bake for 30 minutes or until a toothpick comes out clean.
- Prepare the strawberry frosting: Pulse freeze-dried strawberries in a food processor to create a fine powder. Beat cream cheese and butter until smooth, then add powdered sugar, strawberry powder, vanilla, and milk. Continue beating until the frosting reaches a creamy, spreadable consistency.
- Assemble and garnish: Place the first cake layer on a serving plate, spread frosting, add the second layer, and frost the entire cake. Garnish with fresh strawberries for a decorative touch.
Recipe Tips
- Consider using cake release instead of cooking spray and parchment paper for easy removal. Rub shortening into the pan and generously dust with flour before adding the cake batter.
- Mix the batter until just combined. Overmixing can lead to a dense cake. Only combine until there is no spots of flour visible.
- If your cakes have a dome, gently slice the tops after freezing for even stacking.
- Frozen strawberries work to make the fresh strawberry reduction for the cake but be sure to only use freeze dried strawberries for the frosting.
Storage
- Store: Store the assembled cake in the refrigerator, especially if your frosting contains cream cheese. Cover it with plastic wrap or place it in an airtight container to keep it fresh.
- Freeze: Freeze the unfrosted cake layers to assemble later. Wrap tightly then store in a freeze safe bag in the freezer up to 3 months. Thaw then assemble.
More dessert recipes with strawberries include these strawberry cookies, classic strawberry shortcake, strawberry pie and strawberry lasagna.
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Strawberry Cake Recipe
This fresh strawberry cake is full of real strawberry flavor! A strawberry reduction is added to homemade cake batter then it's layered with strawberry cream cheese frosting.
Video
Ingredients
Strawberry Puree Reduction
- 1 pound fresh strawberries , rinsed, hulled and pureed in a blender
- 1 Tablespoon granulated sugar
- 2 teaspoons lemon juice
Strawberry Cake
- 2 ¾ cups all-purpose flour , spooned and leveled
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 1 cup unsalted butter , softened
- 2 cups granulated sugar
- 4 large egg whites , at room temperature
- 1 ½ teaspoons vanilla extract
- ½ teaspoon strawberry extract , optional (could substitute this with vanilla extract)
- 1 ½ teaspoons lemon zest
- ½ cup whole milk
- Red or pink food coloring , optional
Strawberry Frosting
- 1 ½ cup freeze-dried strawberries
- 6 ounces cream cheese , at room temperature
- ½ cup salted butter , softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 Tablespoon whole milk
Instructions
Strawberry cake
- Start by making the strawberry puree reduction. Combine one pound pureed strawberries, 1 Tablespoon sugar and 2 teaspoons lemon juice in a small saucepan. Stirring occasionally, simmer over medium-low heat for 25 minutes or until the mixture has reduced by half. You should end up with a little more than ½ cup. Allow the reduction to cool completely before adding to the cake batter.
- Preheat oven to 350°F. Spray two 9-inch round cake pans with cooking spray, then line the bottoms with parchment paper.
- Add 2 3/4 cups flour, 2 1/2 cups baking powder, 1 teaspoon salt, and 1/4 teaspoon baking soda to a medium mixing bowl. Whisk together and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat 1 cup butter and 2 cups sugar on medium speed until light and fluffy. Add 4 egg whites, 1 1/2 teaspoons vanilla extract, 1/2 teaspoon strawberry extract, and 1 1/2 teaspoons lemon zest and continue to beat on medium speed until well combined and fluffy.
- Reduce the mixer speed to low and add in half of the dry ingredient mixture. Mix until combined. Slowly add in 1/2 cup milk and continue mixing until it is fully incorporated. Add in 1/2 cup of the cooled strawberry reduction and the remaining dry ingredients, mixing just until combined. Mix in a few drops of pink or red food coloring, if using, to achieve your desired color. Scrape down the sides and bottom of the bowl as needed to make sure the coloring is even throughout. Divide the batter evenly between the 2 pans.
- Bake for 30 minutes, or until a toothpick comes out clean when inserted into the center of the cake. Allow to cool completely in the pans before removing and assembling the cake. Once cooled, wrap the cake layers in plastic wrap and place into the freezer for at least 20 minutes before assembling.
Strawberry frosting
- To make the frosting, place 1 1/2 cups freeze-dried strawberries into a food processor and pulse until it makes a fine powder. Set aside.
- In the bowl of a stand mixer fitted with a whisk attachment, beat 6 ounces cream cheese and 1/2 cup butter on medium speed until completely smooth and creamy. Reduce to a low speed and add in 3 cups powdered sugar, strawberry powder, 1 teaspoon vanilla, and 1 tablespoon of milk. Increase to medium speed and beat until creamy. Add another tablespoon of milk if the frosting needs to be thinned out. It should be a spreadable consistency.
- Place the first cake layer on a cake stand or serving plate. Spread about 1 cup of frosting across the cake top. Top with the 2nd cake layer and spread the remaining frosting across the cake and down the sides. Garnish with strawberries, if desired.
Notes
Notes & Tips:
- A cake release could also be used instead of cooking spray and parchment paper. To do so, rub shortening into the pan and generously dust with flour before adding the cake batter.
- If the tops of your cakes create a dome, use a serrated knife and gently slice off the top (after you freeze), so your layers will stack nicely.
Nutrition
Calories: 749kcal | Carbohydrates: 117g | Protein: 6g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 348mg | Potassium: 630mg | Fiber: 5g | Sugar: 87g | Vitamin A: 923IU | Vitamin C: 384mg | Calcium: 90mg | Iron: 8mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 4th of July, Birthdays, Cake + Cupcakes, Desserts, Easter, Freezer-Friendly, Nut-Free
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
This recipe is so spot on! The strawberry cream cheese frosting was super delicious, the cake turned out moist and perfect!
Absolutely loved making this cake! The strawberry puree added a burst of flavor, and the frosting with freeze-dried strawberries was amazing. So pretty and delicious!
This was SO good! I will definitely make this again!