Homemade Strawberry Cake

This Homemade Strawberry Cake is bursting with real strawberry flavor in every bite. Made with fresh strawberry puree and topped with a luscious strawberry cream cheese frosting, this beautiful layer cake is soft, moist, and naturally flavored. Whether you’re celebrating a birthday, spring gathering, or simply craving a fresh fruit dessert, this Homemade Strawberry Cake is guaranteed to impress.

Why You’ll Love This Recipe

• Made with real strawberries, not artificial flavoring
• Soft, tender, and incredibly moist cake layers
• Rich strawberry cream cheese frosting
• Beautiful natural strawberry flavor
• Perfect for birthdays, holidays, and celebrations
• Stunning pink color with optional food coloring
• A bakery-quality cake made at home

Ingredients

Strawberry Puree

• 1 pound fresh strawberries

Cake

• 2½ cups cake flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ¾ cup unsalted butter, softened
• 1¾ cups granulated sugar
• 5 large egg whites
• ⅓ cup full-fat sour cream or plain Greek yogurt
• 2 teaspoons pure vanilla extract
• ½ cup whole milk
• ½ cup reduced strawberry puree
• 1–2 drops red or pink food coloring (optional)

Strawberry Cream Cheese Frosting

• 1 cup freeze-dried strawberries
• 8 ounces full-fat cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups confectioners’ sugar
• 1 tablespoon whole milk
• 1 teaspoon pure vanilla extract
• Pinch of salt

Instructions

Make the Strawberry Puree

1. Wash and hull the strawberries.
2. Blend until completely smooth.
3. Transfer the puree to a saucepan over medium-low heat.
4. Simmer, stirring occasionally, until reduced to about ½ cup.
5. This process usually takes 25–35 minutes.
6. Transfer to a bowl and cool completely.
7. Refrigerate if making ahead.

Prepare the Cake Pans

1. Preheat the oven to 350°F (177°C).
2. Grease two 9-inch round cake pans.
3. Line with parchment paper and grease again.

Make the Cake Batter

1. In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt.
2. In a large mixing bowl, beat butter and sugar until light and fluffy, about 3 minutes.
3. Add egg whites and beat until combined.
4. Mix in sour cream and vanilla extract.
5. Add dry ingredients.
6. Slowly pour in milk while mixing on low speed.
7. Stir in the cooled strawberry puree.
8. Add food coloring if desired.
9. Mix until just combined.

Bake the Cakes

1. Divide batter evenly between prepared pans.
2. Bake for 24–25 minutes.
3. Check with a toothpick; it should come out clean.
4. Cool in pans for 1 hour.
5. Remove from pans and cool completely on wire racks.

Make the Strawberry Cream Cheese Frosting

1. Process freeze-dried strawberries into a fine powder.
2. Beat cream cheese and butter until smooth and creamy.
3. Add confectioners’ sugar, strawberry powder, milk, and vanilla.
4. Beat until light and fluffy.
5. Add a pinch of salt if needed.
6. Chill frosting for 1 hour before assembling.

Assemble the Cake

1. Level cake layers if necessary.
2. Place one layer on a serving plate.
3. Spread about ¾ to 1 cup frosting over the first layer.
4. Add the second cake layer upside down.
5. Apply a thin crumb coat.
6. Refrigerate for 20 minutes.
7. Frost the entire cake with the remaining frosting.
8. Chill for another 20 minutes before slicing.

Tips & Tricks

• Reduce the strawberry puree properly to avoid excess moisture.
• Use room-temperature ingredients for a smooth batter.
• Freeze-dried strawberries create intense strawberry flavor in the frosting.
• Chill the cake before serving for cleaner slices.
• Make the puree a day ahead to save time.
• Use a kitchen scale for the most accurate measurements.

Details

• Prep Time: 45 minutes
• Cook Time: 25 minutes
• Cooling & Chilling Time: 2 hours
• Total Time: 3 hours 10 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Difficulty: Intermediate

Notes

• Food coloring is optional and used only for a deeper pink color.
• Cake flour provides the softest texture.
• Fresh strawberries work best for the puree.
• The cake tastes even better after chilling overnight.

Nutrition (Approximate Per Slice)

• Calories: 560
• Protein: 5g
• Carbohydrates: 68g
• Fat: 30g
• Saturated Fat: 18g
• Sugar: 52g

FAQ

Can I use frozen strawberries?
Yes. Thaw completely and drain excess liquid before blending.

Why reduce the strawberry puree?
Reducing concentrates the strawberry flavor without adding excess moisture to the cake.

Can I make Homemade Strawberry Cake ahead of time?
Yes. The cake layers can be baked one day ahead and stored tightly wrapped.

Can I freeze the cake?
Yes. Freeze unfrosted layers for up to 3 months.

What makes this cake pink?
The strawberry puree adds natural color, while optional food coloring enhances the pink shade.

Can I use all-purpose flour instead of cake flour?
Cake flour is recommended for the softest texture, but all-purpose flour can be substituted if necessary.

Storage

Refrigerator:
Store covered in the refrigerator for up to 5 days.

Freezer:
Freeze unfrosted cake layers for up to 3 months.

Serving Tip:
Bring refrigerated cake to room temperature for about 1–2 hours before serving for the best flavor and texture.

Similar Recipes

• Strawberry Shortcake Cupcakes
• Disney Churros Recipe

Conclusion

This Homemade Strawberry Cake is the ultimate dessert for strawberry lovers. With real strawberry puree baked into every layer and a silky strawberry cream cheese frosting, it delivers fresh fruit flavor in every slice. Elegant enough for celebrations yet simple enough for weekend baking, this cake is sure to become a family favorite.