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Strawberry Cake with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 136 reviews
  • Author: Emily
  • Prep Time: 1 hour, 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 6 hours (including cooling and chilling times)
  • Yield: Serves 10-12 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

A delightful homemade strawberry cake featuring a tender, moist crumb enhanced by fresh strawberry puree and finished with a creamy strawberry cream cheese frosting, perfect for celebrations and gatherings.

Ingredients

Scale

Strawberry Puree

  • 1 pound (454g) fresh strawberries

Cake

  • 2 and 1/2 cups (295g) cake flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 1 and 3/4 cups (350g) granulated sugar
  • 5 large egg whites, at room temperature
  • 1/3 cup (80g) full-fat sour cream or plain Greek yogurt, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120g/ml) whole milk, at room temperature
  • 1/2 cup reduced strawberry puree (from step 1)
  • optional: 1–2 drops red or pink food coloring

Strawberry Cream Cheese Frosting

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

Instructions

  1. Make the reduced strawberry puree: Hull the fresh strawberries and blend them until smooth. Transfer the puree to a small saucepan over medium-low heat and simmer, stirring occasionally, until reduced to 1/2 cup (about 135g), which takes approximately 25–35 minutes. Remove from heat, cool completely, cover, and refrigerate overnight. Bring to room temperature before using.
  2. Prepare the cake pans: Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans, line with parchment paper rounds, and grease the parchment paper to ensure the cakes release easily.
  3. Mix dry ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
  4. Cream butter and sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar on medium-high speed for about 3 minutes until light and creamy.
  5. Add egg whites: Beat in the egg whites on high speed until combined, about 2 minutes, scraping the bowl as needed.
  6. Incorporate sour cream and vanilla: Beat in the sour cream and vanilla extract on medium-high speed until just combined, about 1 minute.
  7. Add dry ingredients and milk: With the mixer on low speed, add the dry ingredient mixture, then slowly pour in the whole milk. Beat until just combined, taking care not to overmix.
  8. Fold in reduced strawberry puree and optional food coloring: Whisk in the cooled reduced strawberry puree and 1–2 drops of red or pink food coloring to deepen the color, ensuring no lumps remain and the batter is slightly thick.
  9. Bake the cakes: Divide the batter evenly between the prepared pans. Bake for 24–25 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans on a wire rack for 1 hour.
  10. Remove cakes from pans: Run a knife around the edges to loosen them, remove cakes from pans, peel off parchment paper, and finish cooling completely on the rack before frosting.
  11. Prepare strawberry powder: Process freeze-dried strawberries in a blender or food processor until finely powdered. Sift to remove any large bits and set aside.
  12. Make 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 speed and beat for 3 minutes until creamy. Add a pinch of salt if needed. Refrigerate frosting for 1 hour before using.
  13. Assemble and frost the cake: Level the cool cakes by slicing off the tops to create flat surfaces. Place one cake layer on a stand or plate, spread 3/4–1 cup of frosting evenly on top. Place second layer upside down, apply a thin crumb coat of frosting over cake and sides, smoothing with a bench scraper. Refrigerate until set, about 20 minutes.
  14. Final frosting: Cover the cake with remaining frosting all over the top and sides. Refrigerate the assembled cake for at least 20 minutes before slicing to help it set and hold shape.
  15. Storage: Store leftover cake tightly covered in the refrigerator for up to 5 days. Remove from fridge 2 hours before serving to reach room temperature.

Notes

  • The cake layers, frosting, and reduced strawberry puree can be made ahead and stored appropriately: cake layers at room temperature overnight or frozen up to 2–3 months; frosting refrigerated up to overnight; puree refrigerated up to 3 days or frozen up to 3 months.
  • Using cake flour is highly recommended for the tender crumb. If unavailable, a homemade cake flour substitute can be used.
  • Whole milk is preferred; buttermilk can be substituted if necessary, but lower-fat milks are not recommended.
  • Freeze-dried strawberries are essential for the frosting’s strawberry flavor and color; do not substitute with chewy dried strawberries. They can be found in many grocery and health food stores or online.
  • Frozen strawberries can be used for puree but will require longer reduction time, even if thawed.
  • Baking alternative pans: For a 9×13-inch cake, pour batter into a greased pan and bake for about 40 minutes; for cupcakes, bake at 20–22 minutes for 30 cupcakes.
  • Food coloring is optional to enhance the pink hue of the cake.
  • If cream cheese is omitted in the frosting, substitute with strawberry buttercream for a suitable alternative.

Nutrition

  • Serving Size: 1 slice (approx. 1/12 of cake)
  • Calories: 420
  • Sugar: 36g
  • Sodium: 240mg
  • Fat: 22g
  • Saturated Fat: 13g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 70mg

Find it online: https://emilyquickdinners.com/strawberry-cake-with-cream-cheese-frosting-recipe/