Ultimate Homemade Strawberry Cake Recipe (With Real Strawberries & Cream Cheese Frosting)

There’s something timeless and magical about a slice of strawberry cake—especially when it’s made from scratch with real strawberries, fluffy layers, and luscious cream cheese frosting. Unlike boxed strawberry cake mixes that often rely on artificial flavors or dyes, this recipe highlights the natural sweetness, color, and brightness of fresh strawberries and freeze-dried strawberry powder.

Whether you’re baking for a birthday, bridal shower, spring brunch, or simply because you’re craving a sweet treat, this Strawberry Cake recipe is destined to become your go-to. With two moist cake layers, an intense strawberry flavor, and a velvety strawberry cream cheese frosting, every bite tastes like summer.

Let’s explore each part of this cake journey—from ingredients to baking science, techniques, tips, and serving ideas.

Why You’ll Love This Strawberry Cake

Made with real strawberries: No fake flavorings, no artificial coloring—just bold, fruity flavor from reduced strawberry puree and freeze-dried strawberries.
Incredibly moist texture: Thanks to cake flour, egg whites, sour cream, and milk, each bite is tender and melt-in-your-mouth.
Perfect for layering: The cake layers hold up beautifully under generous amounts of frosting.
Striking pink hue: Enhanced naturally with strawberry puree and optional gel food coloring for aesthetics.
Versatile presentation: Turn this into cupcakes, a three-layer cake, or even a sheet cake.

Ingredients (US Cups & Measures)

For the Strawberry Puree:

1 pound fresh strawberries, hulled (about 2 cups whole strawberries)
(Reduces to about ½ cup puree after simmering)

For the Cake:

2½ cups cake flour (spooned and leveled)
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
¾ cup (1½ sticks) unsalted butter, softened to room temperature
1¾ cups granulated sugar
5 large egg whites, room temperature
⅓ cup sour cream (or full-fat plain Greek yogurt)
2 teaspoons vanilla extract
½ cup whole milk, room temperature
½ cup reduced strawberry puree (from above)
Optional: A few drops pink gel food coloring

For the Strawberry Cream Cheese Frosting:

8 oz cream cheese, softened to room temperature
½ cup unsalted butter, softened
3 cups powdered sugar (confectioners’ sugar)
1 cup freeze-dried strawberries (about 25 grams), pulverized into powder
1 teaspoon vanilla extract
Pinch of salt
1–2 tablespoons milk or cream, if needed for consistency

Step-by-Step Instructions

Step 1: Prepare the Strawberry Puree

This is what gives your cake its intense strawberry flavor.

Puree the strawberries using a food processor or blender.
Pour into a saucepan and simmer over medium heat for 25–30 minutes, stirring occasionally, until reduced by half (to about ½ cup).
Let it cool completely before using in the batter.

Tip: You can do this step a day in advance and refrigerate the puree.

Step 2: Make the Cake Batter

Preheat your oven to 350°F (177°C). Grease and line two 9-inch round cake pans with parchment paper.
Whisk dry ingredients together: In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt.
Cream butter and sugar: In a large bowl, beat the softened butter with sugar using a handheld or stand mixer on medium-high speed until light and fluffy (about 2–3 minutes).
Add egg whites: Beat in the egg whites one at a time until well incorporated. Scrape down the bowl as needed.
Mix in wet ingredients: Add sour cream and vanilla extract and mix until combined.
Combine dry and wet: On low speed, alternately add the flour mixture and milk in three additions, starting and ending with the flour.
Add strawberry puree: Gently fold in the cooled strawberry puree. If you want a more vivid pink color, add a couple of drops of pink gel food coloring.

Step 3: Bake the Cake

Divide the batter evenly between your prepared cake pans.
Smooth the tops with a spatula and tap the pans on the counter to release any air bubbles.
Bake for 24–25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Step 4: Make the Strawberry Cream Cheese Frosting

Pulverize the freeze-dried strawberries in a blender or food processor until they become a fine powder.
In a large bowl, beat cream cheese and butter together until smooth and creamy (about 2 minutes).
Add the strawberry powder, powdered sugar, vanilla extract, and a pinch of salt. Beat until fully combined and fluffy.
Adjust the consistency with 1–2 tablespoons of milk or cream if the frosting is too thick.

Step 5: Assemble the Cake

Level the cake layers with a serrated knife if needed.
Place the first layer on a cake board or stand.
Spread an even layer of frosting on top.
Add the second cake layer and frost the top and sides.
Chill for 30–45 minutes to set the frosting before slicing.

Prep Time, Cook Time & Yield

Prep Time: 1 hour (includes puree reduction and batter preparation)
Cook Time: 25 minutes
Cooling Time: 45 minutes (cake + frosting)
Total Time: ~2 hours 10 minutes
Yield: One 9-inch double-layer cake (10–12 slices)
Calories: Approximately 400–450 kcal per slice

Tips for Success

Use room-temperature ingredients: Cold eggs or milk can cause the batter to curdle or deflate.
Reduce strawberry puree enough: Don’t skimp on reducing the strawberries. Too much moisture will make your cake dense.
Use cake flour for softness: All-purpose flour works in a pinch, but cake flour ensures the tender texture you want.
Chill before slicing: Letting the cake set in the fridge keeps the frosting from smearing.
Freeze-dried strawberries = flavor bombs: These deliver concentrated flavor without extra moisture—perfect for frosting.

Variations & Substitutions

Cupcake version: Fill lined cupcake pans ⅔ full and bake for 18–20 minutes.
Three-layer cake: Divide batter into three 8-inch pans and reduce baking time by ~3–5 minutes.
Sheet cake: Pour batter into a 9×13-inch pan and bake for 35–40 minutes.

Decorating Ideas

Top with fresh strawberry halves or whole berries.
Add a thin strawberry glaze under the frosting for more depth.
Pipe rosettes or borders using leftover cream cheese frosting.

Make Ahead & Storage

Make ahead: Cakes can be baked and frozen (wrapped tightly) for up to 2 months. Thaw overnight in the fridge.
Store: Refrigerate frosted cake for up to 5 days.
Freeze: Whole assembled cake or slices can be frozen for 2–3 months. Wrap tightly in plastic and foil.

Pairing Ideas

Serve with whipped cream and fresh berries.
Pair with strawberry lemonade or a mimosa.
Excellent with a scoop of vanilla bean ice cream.

FAQs

Can I use frozen strawberries?
Yes, but thaw and drain them well before reducing to prevent excess moisture.

Can I use strawberry jam instead of puree?
Not recommended—it adds too much sugar and not enough fresh flavor.

What’s the best food coloring to use?
Gel coloring (like AmeriColor or Wilton) works best. Liquid drops may thin the batter.

Can I omit the cream cheese frosting?
Yes! Try whipped cream frosting or buttercream with extra strawberry puree.

Final Thoughts

This strawberry cake is a love letter to spring and summer. Each forkful bursts with bright, real strawberry flavor—not artificial strawberry essence. Between the fluffy pink layers and the cream cheese frosting swirled with powdered berries, this cake has the perfect balance of tart, sweet, and creamy.

Perfect for birthdays, baby showers, tea parties, or simply to satisfy a strawberry craving, this cake will quickly become a household favorite. Plus, the real fruit and made-from-scratch process means it’s as wholesome as it is indulgent.

Ready to bake up some berry bliss? You won’t regret this one.