Strawberry Cake with Cream Cheese Frosting Recipe

If you’re searching for a showstopper that tastes like summer in every bite, you’ve got to try this Strawberry Cake with Cream Cheese Frosting Recipe. I absolutely love how the fresh strawberry puree blends into the tender cake layers, and the cream cheese frosting is the perfect balance of sweet and tangy that’ll have you coming back for seconds (trust me on this!). Whether you’re baking for a special occasion or just because, this recipe is fan-freaking-tastic and so worth your time in the kitchen.

this Recipe

Ingredients You’ll Need

Pulling this strawberry cake together is simpler than you imagine, and most of the ingredients are staples with a fresh strawberry twist. The balance of butter, sour cream, and flour creates such a light crumb, while the freeze-dried strawberries in the frosting pack in intense fruity flavor without watering down the icing.

• Fresh Strawberries: Key to making the reduced strawberry puree that gives the cake its beautiful natural pink flavor and color.
• Cake Flour: Creates a delicate, tender crumb; if you don’t have any, you can make a simple substitute (I’ve included tips below).
• Baking Powder & Baking Soda: Work together to tease the cake up and keep it airy.
• Unsalted Butter: Softened butter helps give the cake richness without greasiness.
• Granulated Sugar: Sweetens the cake, but not overly so, allowing that fresh strawberry flavor to shine.
• Egg Whites: Mix in the batter for a lighter texture — you’ll notice a fluffiness that whole eggs just don’t give.
• Sour Cream (or Greek Yogurt): Adds moisture and a hint of tang, keeping the cake moist longer.
• Vanilla Extract: Enhances all the flavors in the batter.
• Whole Milk: Adds moisture and tenderness — I don’t recommend skipping this or using low-fat milk.
• Freeze-Dried Strawberries: Ground to a powder, they pack concentrated strawberry flavor into the frosting without watering it down.
• Cream Cheese: The creamy base for the frosting, softened to room temperature for smooth mixing.
• Confectioners’ Sugar: Sweetens the frosting and helps achieve that perfect silky texture.
• Salt & Vanilla: Balance and elevate the flavors in the frosting.

Variations

I love making this strawberry cake my own depending on what’s on hand or the occasion. It’s so flexible — feel free to play around with it and make it uniquely yours!

• Vegan Version: I experimented once using dairy-free cream cheese and coconut yogurt instead of sour cream, and it worked pretty well — just expect a slight flavor shift.
• Extra Pink Pop: I sometimes add a drop or two of red or pink gel food coloring if I want that bold strawberry shade without losing natural flavor.
• Freeze-Dried Strawberry Swap: If you can’t find freeze-dried strawberries for the frosting, simply omit and add an extra half cup of powdered sugar — it’s less fruity but still delicious.
• Cupcakes: This batter makes fabulous cupcakes! Bake 20–22 minutes for perfect individual treats.

How to Make Strawberry Cake with Cream Cheese Frosting Recipe

Step 1: Make That Magical Reduced Strawberry Puree

Start by hulling and blending a pound of fresh strawberries until smooth—this is the natural flavor powerhouse for your cake layers. Pour the puree into a small saucepan and let it gently simmer over medium-low heat until reduced by half. This step takes patience—around 25 to 35 minutes—and I like to make it a day ahead so it cools fully and thickens nicely. If you don’t, your batter might become too runny, and nobody wants that thin cake!

Step 2: Prepare Your Batter with Love

Preheat your oven to 350°F and grease two 9-inch pans that are lined with parchment paper rounds—this little trick makes removing the cake layers a breeze. Whisk together the dry ingredients: cake flour, baking powder, baking soda, and salt. Then, on medium-high speed, beat the unsalted butter with sugar until fluffy and creamy—about 3 minutes. Add your egg whites and beat again until everything is smooth and combined.

Next, mix in sour cream and vanilla, then gradually add your flour mixture, milk, and that luscious reduced strawberry puree. When the batter looks slightly thick and no lumps remain, it’s ready to split between your pans. One important tip I learned the hard way: don’t overmix at this stage or your cake texture will suffer.

Step 3: Bake & Cool – The Waiting Game

Bake your cake layers for 24–25 minutes until a toothpick comes out clean. I love the smell as it bakes! Cool them in pans for an hour to set before gently loosening the edges and peeling off parchment. Pro tip: be patient and let those layers come completely to room temperature before frosting — rushing this step risks your frosting melting and sliding right off.

Step 4: Make the Dreamy Strawberry Cream Cheese Frosting

While the cakes cool, blitz freeze-dried strawberries to a powder in a blender or food processor. Sift to get a fine texture and set aside. Then beat cream cheese and butter until smooth and creamy. Add powdered sugar, strawberry powder, milk, vanilla, and a pinch of salt, mixing low then high speed until silky and fluffy. Refrigerate the frosting for an hour to let it firm up a bit—this step makes spreading it a cinch later.

Step 5: Assemble & Frost Like a Pro

Level the cakes by slicing a thin crust off the tops—you can eat this leftover for a quick treat! Place the first layer on your serving plate and spread a nice even layer of frosting. Top with the second cake layer, flipped upside down for a flat surface, and give the whole cake a thin crumb coat, then chill for 20 minutes. After that, add the remaining frosting and smooth to your heart’s content. Chill the cake once more before slicing to keep those layers neat and photogenic!

How to Serve Strawberry Cake with Cream Cheese Frosting Recipe

Garnishes

I usually keep it simple by topping the cake with a few fresh sliced strawberries and a light dusting of powdered sugar. Sometimes I scatter edible flowers or a handful of freeze-dried strawberry pieces on top for that extra wow factor. These touches give the cake a pretty, fresh-picked look that makes it even more inviting.

Side Dishes

If you want to balance the sweetness, I like pairing this strawberry cake with a refreshing green salad or a tangy lemon sorbet on the side—both really brighten up the dessert experience and make it feel lighter.

Creative Ways to Present

For birthdays or romantic dinners, I sometimes slice the cake into petite squares and serve them on a chilled glass tray with dollops of whipped cream and a drizzle of strawberry coulis. Another fun idea I tried recently was splitting the cake layers into mini trifles with extra fresh strawberries and frosting in clear dessert cups—everyone loved the individual portion sizes!

Make Ahead and Storage

Storing Leftovers

Once frosted, cover your strawberry cake tightly with plastic wrap or keep it in a cake carrier and refrigerate. In my experience, it stays fresh and moist for up to 5 days. Just bring it out about 1–2 hours before serving so it softens up nicely and tastes like it just came out of the oven.

Freezing

I’ve frozen the unfrosted cake layers wrapped well in plastic wrap and foil without any trouble—the layers thaw beautifully overnight in the fridge. You can also freeze the frosting alone and thaw it gently before applying. Just avoid freezing the fully assembled cake, as the frosting texture changes when thawed.

Reheating

If you want a slice warm, I gently bring it to room temperature and microwave slices in 10-second bursts—enough to warm but not melt the frosting. This little step brings out the strawberry flavor and soft crumb perfectly, like a fresh slice from the bakery.

FAQs

Final Thoughts

This Strawberry Cake with Cream Cheese Frosting Recipe has become a go-to in my kitchen when I want something that looks like it took hours but tastes like pure bliss. The way those fresh strawberries shine through every bite just can’t be beaten. I hope you enjoy making and sharing it as much as my family and I do—it’s the kind of cake that gathers smiles around the table and creates sweet memories. Give it a try, and I promise you’ll find yourself baking it again and again!

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