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Homemade Strawberry Cake is made with fresh strawberry puree and topped with strawberry cream cheese frosting.
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Prep Time 45 minutes
Course Dessert
Cuisine American

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

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

Prepare the Cake Pans

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

Make the Cake Batter

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

Bake the Cakes

  • Divide batter evenly between prepared pans.
  • Bake for 24–25 minutes.
  • Check with a toothpick; it should come out clean.
  • Cool in pans for 1 hour.
  • Remove from pans and cool completely on wire racks.
  • Make the Strawberry Cream Cheese Frosting
  • Process freeze-dried strawberries into a fine powder.
  • Beat cream cheese and butter until smooth and creamy.
  • Add confectioners' sugar, strawberry powder, milk, and vanilla.
  • Beat until light and fluffy.
  • Add a pinch of salt if needed.
  • Chill frosting for 1 hour before assembling.

Assemble the Cake

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

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.