Description

This Homemade Strawberry Cake is a luscious, moist dessert featuring fresh strawberry puree in the batter and a creamy strawberry cream cheese frosting. Using real strawberries and a hint of vanilla, the cake layers have a delicate strawberry flavor and are perfectly complemented by the smooth, slightly tangy frosting made with freeze-dried strawberry powder. Ideal for celebrations or a special treat, this cake is baked to perfection and beautifully frosted for an impressive presentation.

Ingredients

Scale

Strawberry Puree

1 pound fresh strawberries, rinsed and hulled

Cake

2 and 1/2 cups cake flour (295g), spooned & leveled
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup unsalted butter (170g), softened to room temperature
1 and 3/4 cups granulated sugar (350g)
5 large egg whites, at room temperature
1/3 cup full-fat sour cream or plain Greek yogurt (80g), at room temperature
2 teaspoons pure vanilla extract
1/2 cup whole milk (120ml), at room temperature
1/2 cup reduced strawberry puree (about 135g), at room temperature
Optional: 1–2 drops red or pink food coloring

Strawberry Cream Cheese Frosting

1 cup freeze-dried strawberries (about 25g)
8 ounces full-fat brick cream cheese (226g), softened to room temperature
1/2 cup unsalted butter (113g), softened to room temperature
3 cups confectioners’ sugar (360g)
1 tablespoon whole milk
1 teaspoon pure vanilla extract
Pinch of salt, to taste

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Instructions

Make Reduced Strawberry Puree: In a blender or food processor, puree the fresh strawberries until smooth, yielding a little more than 1 cup (about 270g). Transfer to a small saucepan over medium-low heat and simmer, stirring occasionally, until reduced to 1/2 cup (about 135g), about 35 minutes. Remove from heat and cool completely. Cover and refrigerate overnight if making ahead, then bring to room temperature before use.
Prepare Cake Pans and Preheat Oven: Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans and line them with parchment paper rounds. Grease the parchment paper to ensure easy cake release.
Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: Using a handheld or stand mixer with a paddle attachment, beat the softened butter and granulated sugar on medium-high speed until light and creamy, about 3 minutes.
Add Egg Whites: Add egg whites to the butter and sugar mixture and beat on high speed until incorporated, about 2 minutes. Scrape down the sides of the bowl as needed.
Add Sour Cream and Vanilla: Beat in sour cream (or Greek yogurt) and vanilla extract on medium-high speed until combined, about 1 minute.
Combine Wet and Dry Ingredients: With mixer on low speed, add the dry ingredients, then slowly pour in the whole milk, mixing until just combined. Do not overmix.
Add Reduced Strawberry Puree and Optional Food Coloring: Whisk in the room-temperature reduced strawberry puree and food coloring (if using) to ensure no lumps remain; the batter should be slightly thick.
Bake the Cake Layers: Divide batter evenly between prepared pans and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Cool Cake Layers: Let the cakes cool in the pans on a rack for 1 hour. Run a knife around the edges, remove from pans, peel off parchment, and let cool completely on racks before frosting.
Make Strawberry Powder for Frosting: Grind freeze-dried strawberries in a blender or food processor to a fine powder. If needed, sift through a fine mesh sieve and set aside.
Prepare Frosting: Beat cream cheese and butter on medium-high speed until smooth, about 2 minutes. Add confectioners’ sugar, strawberry powder, milk, and vanilla extract. Beat starting on low speed for 30 seconds, then increase to high and beat for 3 minutes until creamy. Taste and add pinch of salt if frosting is too sweet. Cover and refrigerate for 1 hour before use.
Assemble the Cake: Level the cooled cakes by slicing a thin layer from the tops. Place one cake layer on a cake stand or plate and spread 3/4 to 1 cup frosting evenly. Place second layer upside down on top. Apply a thin crumb coat layer of frosting (about 1 cup) over top and sides. Smooth with a bench scraper and refrigerate for 20 minutes until set.
Final Frosting and Serving: Cover the cake completely with remaining frosting. Refrigerate for at least 20 minutes before slicing to set frosting and improve cutting.
Storage: Cover leftover cake tightly and refrigerate up to 5 days. If chilled for longer than 4 hours, remove 2 hours before serving to bring to room temperature.

Notes

The reduced strawberry puree can be made up to 3 days ahead and refrigerated or frozen for up to 3 months. Thaw completely and bring to room temperature before use.
Cake layers can be baked and stored tightly covered at room temperature overnight; frost the next day.
Frosting can be made ahead and refrigerated overnight; allow to soften at room temperature for 10 minutes before using.
Freeze unfrosted or frosted cake layers for 2–3 months frozen; thaw overnight in the refrigerator before use.
If freeze-dried strawberries are unavailable, omit and add an extra 1/2 cup confectioners’ sugar to the frosting.
For deeper pink cake color, add 1–2 drops of red or pink gel food coloring.
Frozen strawberries can be used for puree but may require longer reduction time.
To make a 9x13-inch cake, bake batter in greased pan for 40 minutes or until a toothpick comes out clean.
For cupcakes, fill pans 2/3 full and bake for 22 minutes to make approximately 30 cupcakes.
If you prefer no cream cheese in the frosting, use a strawberry buttercream recipe instead, increasing quantity if a thicker layer is desired.

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 420 kcal
Sugar: 38 g
Sodium: 210 mg
Fat: 21 g
Saturated Fat: 12 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 75 mg