Go Back
–+ servings

Strawberry Cake

This luscious strawberry cake captures the taste of fresh strawberries in every bite, complemented by a tangy cream cheese frosting. Perfect for celebrations, this from-scratch recipe is both delicious and visually stunning.
Print Recipe Pin Recipe
Prep Time 50 minutes
Cook Time 25 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Contemporary
Calories: 580
Ingredients Method Nutrition Notes

Ingredients
  

For the Strawberry Puree
  • 1 pound fresh strawberries, rinsed and hulled
For the Cake
  • 2 1/2 cups cake flour Yields light texture. DIY: replace 3 tbsp flour with cornstarch per cup.
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 3/4 cup unsalted butter, room temp
  • 1 3/4 cups granulated sugar
  • 5 large egg whites, room temp Add structure and lift.
  • 1/3 cup full-fat sour cream or plain Greek yogurt, room temp Adds moisture.
  • 2 tsp pure vanilla extract
  • 1/2 cup whole milk, room temp Use for richness.
  • 1/2 cup reduced strawberry puree Essential for strong berry flavor.
  • 1–2 drops red or pink food coloring Optional.
For the Strawberry Cream Cheese Frosting
  • 1 cup freeze-dried strawberries For concentrated flavor.
  • 8 oz full-fat brick cream cheese, room temp
  • 1/2 cup unsalted butter, room temp
  • 3 cups confectioners’ sugar
  • 1 tbsp whole milk
  • 1 tsp pure vanilla extract
  • Pinch of salt To taste.

Method
 

Preparation of Strawberry Puree
  1. Puree strawberries in a blender or processor; you need a little over 1 cup.
  2. Pour into a small saucepan and simmer over medium-low, stirring, until reduced to 1/2 cup, about 25 to 35 minutes.
  3. Transfer to a heat-safe bowl and cool completely. Refrigerate overnight for easiest timing, then bring to room temp.
Baking the Cake
  1. Preheat oven to 350°F (177°C). Grease two 9-inch pans, line with parchment, then grease parchment.
  2. Whisk cake flour, baking powder, baking soda, and salt in a medium bowl.
  3. In a large bowl, beat butter and sugar on medium-high until light and creamy, about 3 minutes.
  4. Beat in egg whites on high until combined, about 2 minutes.
  5. Mix in sour cream and vanilla on medium-high until smooth.
  6. Add dry ingredients, then with mixer on low, slowly pour in milk; mix just until combined.
  7. Whisk in the reduced puree and a drop of color if you like. The strawberry cake batter will be slightly thick.
  8. Divide batter evenly between pans and smooth tops.
  9. Bake 24 to 25 minutes, until a toothpick comes out clean.
  10. Cool in pans on a rack for 1 hour, then release, remove parchment, and cool completely.
Making the Frosting
  1. Grind freeze-dried strawberries to a fine powder. Sift out larger bits.
  2. Beat cream cheese and butter on medium-high until silky, about 2 minutes.
  3. Add confectioners’ sugar, strawberry powder, milk, and vanilla. Beat low 30 seconds, then high 3 minutes.
  4. Taste and add a pinch of salt if too sweet. Chill frosting 1 hour to firm.
Assembling the Cake
  1. Level cake tops with a serrated knife. Place first layer on a stand and spread 3/4 to 1 cup frosting.
  2. Top with second layer, upside down. Apply a thin crumb coat over top and sides, then chill for 20 minutes.
  3. Finish with remaining frosting. Refrigerate for 20 minutes so the strawberry cake slices neatly.

Nutrition

Serving: 1Calories: 580kcalCarbohydrates: 80gProtein: 5gFat: 26gSodium: 300mgFiber: 1gSugar: 60g

Notes

For best texture, let slices sit at room temperature 45 to 60 minutes before serving. Freeze unfrosted layers up to 2 months or the fully frosted cake up to 1 month; wrap well.

Tried this recipe?

Let us know how it was!