Strawberry Cake Recipe

Strawberry cake with strawberry frosting.

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.

Prep Time: 30

Cook Time: 30

Cooling: 45

Total Time: 1 45

Servings:

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