This Homemade Strawberry Cake is bursting with real strawberry flavor, made from fresh strawberries and topped with a creamy strawberry frosting. It’s soft, moist, and perfect for celebrations or a special homemade dessert.
Why You’ll Love This Recipe
This Homemade Strawberry Cake stands out for its natural flavor—no artificial taste here. The fresh strawberry puree gives it a beautiful color and fruity richness, while the cream cheese frosting adds a tangy sweetness. It’s soft, fluffy, and bakery-quality right from your kitchen.
Ingredients
Strawberry Puree
- 1 pound fresh strawberries
Cake
- 2 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter (softened)
- 1 3/4 cups granulated sugar
- 5 large egg whites
- 1/3 cup sour cream or plain Greek yogurt
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1/2 cup reduced strawberry puree
- Optional: 1–2 drops red or pink food coloring
Strawberry Cream Cheese Frosting
- 1 cup freeze-dried strawberries
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 3 cups confectioners’ sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Make the strawberry puree
Blend fresh strawberries until smooth. Simmer over medium-low heat, stirring occasionally, until reduced to 1/2 cup. Cool completely. - Prepare the oven and pans
Preheat oven to 350°F (177°C). Grease and line two 9-inch cake pans with parchment paper. - Mix dry ingredients
In a bowl, whisk together cake flour, baking powder, baking soda, and salt. - Cream butter and sugar
Beat butter and sugar until light and fluffy. Add egg whites and beat until combined. - Add wet ingredients
Mix in sour cream and vanilla extract until smooth. - Combine batter
Add dry ingredients, then slowly add milk while mixing on low speed. Fold in the cooled strawberry puree (and food coloring if using). Do not overmix. - Bake the cake
Divide batter evenly into pans. Bake the Homemade Strawberry Cake for 24–25 minutes or until a toothpick comes out clean. Cool completely. - Prepare frosting
Blend freeze-dried strawberries into powder. Beat cream cheese and butter until smooth, then add sugar, strawberry powder, milk, and vanilla. Beat until creamy. - Assemble the cake
Level cake layers. Spread frosting between layers, apply a crumb coat, chill, then finish frosting evenly. - Chill before serving
Refrigerate for at least 20 minutes before slicing.
Tips & Tricks
- Use fresh, ripe strawberries for best flavor
- Fully cool the puree before adding to batter
- Don’t skip the crumb coat for a clean finish
- Use room temperature ingredients for smooth mixing
- Chill frosting slightly if it becomes too soft
Details
- Prep Time: 40 minutes (+ cooling)
- Cook Time: 25 minutes
- Total Time: ~1 hour 30 minutes
- Yield: 10–12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Difficulty: Medium
- Dietary: Halal, Vegetarian
Notes
- You can make the strawberry puree a day ahead
- Substitute Greek yogurt for sour cream if needed
- Decorate with fresh strawberries for presentation
Nutrition (Approximate per slice)
- Calories: 420
- Protein: 5g
- Carbohydrates: 55g
- Fat: 20g
FAQ
Can I use frozen strawberries?
Yes, but thaw and drain them before blending.
Why reduce the strawberry puree?
It intensifies flavor without adding excess moisture.
Can I make this cake ahead of time?
Yes, bake layers a day ahead and frost later.
Do I need food coloring?
No, it’s optional for a brighter pink color.
How do I store strawberry cake?
Keep it refrigerated due to the cream cheese frosting.
Storage
- Fridge: Store covered for up to 5 days
- Freezer: Freeze unfrosted layers up to 2 months
- Reheat/Serve: Bring to room temperature before serving
Similar Recipes
Homemade Strawberry Cake (Soft & Fresh)
Homemade Strawberry Cake made with fresh strawberries.
Ingredients
Strawberry Puree
- 1 pound fresh strawberries
Cake
- 2 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter softened
- 1 3/4 cups granulated sugar
- 5 large egg whites
- 1/3 cup sour cream or plain Greek yogurt
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1/2 cup reduced strawberry puree
- Optional: 1–2 drops red or pink food coloring
- Strawberry Cream Cheese Frosting
- 1 cup freeze-dried strawberries
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 3 cups confectioners’ sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Make the strawberry puree
- Blend fresh strawberries until smooth. Simmer over medium-low heat, stirring occasionally, until reduced to 1/2 cup. Cool completely.
- Prepare the oven and pans
- Preheat oven to 350°F (177°C). Grease and line two 9-inch cake pans with parchment paper.
- Mix dry ingredients
- In a bowl, whisk together cake flour, baking powder, baking soda, and salt.
- Cream butter and sugar
- Beat butter and sugar until light and fluffy. Add egg whites and beat until combined.
- Add wet ingredients
- Mix in sour cream and vanilla extract until smooth.
- Combine batter
- Add dry ingredients, then slowly add milk while mixing on low speed. Fold in the cooled strawberry puree (and food coloring if using). Do not overmix.
- Bake the cake
- Divide batter evenly into pans. Bake the Homemade Strawberry Cake for 24–25 minutes or until a toothpick comes out clean. Cool completely.
- Prepare frosting
- Blend freeze-dried strawberries into powder. Beat cream cheese and butter until smooth, then add sugar, strawberry powder, milk, and vanilla. Beat until creamy.
- Assemble the cake
- Level cake layers. Spread frosting between layers, apply a crumb coat, chill, then finish frosting evenly.
- Chill before serving
- Refrigerate for at least 20 minutes before slicing.
Notes
- You can make the strawberry puree a day ahead
Conclusion
This Homemade Strawberry Cake is a true crowd-pleaser with its fresh fruit flavor and creamy frosting. Whether for birthdays or special occasions, it’s a beautiful and delicious dessert that’s worth every step.