The Best Strawberry Cake Ever is a celebration of fresh, vibrant strawberries wrapped in a soft, moist cake and topped with creamy strawberry frosting. Every bite is a burst of fruity flavor, making it perfect for birthdays, gatherings, or when you simply crave something deliciously sweet.
Why You’ll Love This Strawberry Cake
If you adore strawberries, this cake will become your ultimate favorite. The secret lies in the rich strawberry flavor infused into every layer. Unlike store-bought cakes with artificial flavors, this recipe uses real strawberries to deliver that authentic taste you can’t resist.
From its soft, tender crumb to the dreamy strawberry cream cheese frosting, this cake is a showstopper that will impress your guests and leave them asking for seconds. Plus, it’s easy to follow, making it perfect for both novice and experienced bakers.
I’ll guide you step-by-step to ensure you achieve the most delightful strawberry cake you’ve ever made. Trust me; you’ll want to save this recipe for years to come.
Ingredients
For the Cake:
- Cake flour: 2 ½ cups (285 g) for a light and tender texture.
- Baking powder: 2 teaspoons, helps the cake rise perfectly.
- Baking soda: ½ teaspoon for additional lift and softness.
- Salt: 1 teaspoon to balance the sweetness.
- Unsalted butter: ¾ cup (170 g), softened for a rich, buttery flavor.
- Granulated sugar: 1 ¾ cups (350 g) for sweetness.
- Egg whites: 5 large, at room temperature for a fluffy batter.
- Sour cream or plain yogurt: ⅓ cup (75 g), at room temperature for moistness.
- Pure vanilla extract: 2 teaspoons to enhance flavors.
- Whole milk: ½ cup (120 ml), at room temperature for a smooth batter.
- Strawberry puree: ½ cup, reduced for intense strawberry flavor.
- Optional food coloring: 1–2 drops of red or pink for a vibrant hue.
For the Strawberry Cream Cheese Frosting:
- Freeze-dried strawberries: 1 cup (about 25 g), blended into powder for natural flavor and color.
- Cream cheese: 8 oz (226 g), softened for a creamy base.
- Unsalted butter: ½ cup (113 g), softened for richness.
- Confectioners’ sugar: 3 cups (360 g) for the perfect sweetness and texture.
- Milk: 1–2 tablespoons to adjust consistency.
- Pure vanilla extract: 1 teaspoon for added depth.
- Salt: A pinch to balance the flavors.
For the Strawberry Puree:
- Fresh strawberries: 1 pound (454 g), rinsed and hulled, for a bold strawberry base.
How to Prepare the Strawberry Puree
The magic of this cake starts with a rich and flavorful strawberry puree. Here’s how to make it:
Step 1: Prepare the Strawberries
Rinse and hull 1 pound of fresh strawberries. Puree them in a blender or food processor until smooth. You should have just over 1 cup of puree.
Step 2: Reduce the Puree
Transfer the puree to a saucepan and cook over medium-low heat, stirring occasionally. Allow it to simmer gently until it reduces to ½ cup (about 135 g). This process takes 25–35 minutes, but it might vary depending on the juiciness of your strawberries.
Step 3: Cool Completely
Once reduced, let the puree cool completely before using it in the cake batter. For convenience, I often make the puree the day before and refrigerate it overnight. Make sure it returns to room temperature before mixing it into the batter.
How to Make the Strawberry Cake Batter
Step 1: Preheat and Prepare Pans
Preheat your oven to 350°F (177°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. Greasing the paper ensures your cakes will release smoothly.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set this mixture aside.
Step 3: Cream Butter and Sugar
Using a handheld or stand mixer with a paddle attachment, beat the softened butter and granulated sugar on high speed until creamy and fluffy, about 2 minutes.
Step 4: Incorporate Egg Whites and Sour Cream
Add the egg whites one at a time, beating well after each addition. Then mix in the sour cream and vanilla extract until fully combined.
Step 5: Blend Dry and Wet Ingredients
With the mixer on low speed, slowly add the dry ingredients to the wet mixture. Alternate with the milk, starting and ending with the dry ingredients. Mix just until everything is combined—do not overmix!
Step 6: Add Strawberry Puree
Gently fold in the cooled, reduced strawberry puree, ensuring the batter is smooth and free of lumps. If desired, add a drop or two of pink or red food coloring for an extra pop of color.
How to Bake the Strawberry Cake
Step 1: Divide the Batter
Evenly divide the prepared batter between the two greased and parchment-lined cake pans. Use a spatula to smooth the tops for even baking.
Step 2: Bake the Cakes
Place the pans in the preheated oven and bake at 350°F (177°C) for about 24–25 minutes. To check for doneness, insert a toothpick into the center of the cake—if it comes out clean, your cakes are ready.
Step 3: Cool the Cakes
Remove the pans from the oven and let the cakes cool in the pans for about 10–15 minutes. Carefully turn them out onto a wire rack, peel off the parchment paper, and let them cool completely before frosting.
How to Make the Strawberry Cream Cheese Frosting
Step 1: Prepare the Freeze-Dried Strawberries
Using a blender or food processor, pulse the freeze-dried strawberries into a fine powder. This will add natural strawberry flavor and color to your frosting.
Step 2: Cream the Base Ingredients
In a large mixing bowl, beat the softened cream cheese and butter on high speed until smooth and creamy, about 2 minutes.
Step 3: Add Strawberry Powder and Sweeteners
Mix in the powdered freeze-dried strawberries, confectioners’ sugar, and vanilla extract. Start on low speed to avoid a sugar cloud, then increase to medium-high and beat until fluffy.
Step 4: Adjust Consistency
Add 1–2 tablespoons of milk to achieve the desired consistency for spreading. Taste the frosting and add a pinch of salt if needed to balance the sweetness.
How to Assemble and Decorate the Cake
Step 1: Level the Cake Layers
Once the cakes have cooled completely, use a serrated knife to trim the tops if needed, creating flat surfaces for stacking. Save the scraps for snacking or crumble them over ice cream for a treat!
Step 2: Assemble the Cake
- Place the first cake layer on a serving plate or cake stand.
- Spread an even layer of strawberry cream cheese frosting over the top using an offset spatula.
- Gently place the second cake layer on top, aligning the edges.
Step 3: Frost the Cake
- Spread a thin crumb coat of frosting over the entire cake to seal in crumbs. Chill the cake for 15–30 minutes to set the layer.
- Apply a final layer of frosting, smoothing it out for a polished look or creating rustic swirls for texture.
Step 4: Decorate
- Garnish the cake with fresh strawberries, freeze-dried strawberry pieces, or even a drizzle of strawberry puree for an elegant touch.
- Refrigerate the decorated cake for 30 minutes to allow the frosting to set before slicing and serving.
Serving and Storage Tips
Serving:
For the best flavor, serve the cake slightly chilled or at room temperature. Pair it with a glass of milk, coffee, or even a scoop of vanilla ice cream for an indulgent dessert experience.
Storage:
- Refrigerator: Cover the cake tightly and store for up to 5 days.
- Freezer: Slice the cake and wrap individual slices in plastic wrap. Place them in an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Conclusion
This strawberry cake isn’t just a dessert—it’s an experience. From the fresh strawberry puree to the creamy, dreamy frosting, every bite is bursting with fruity goodness. Perfect for celebrations or any special occasion, this cake will wow your guests and satisfy your sweet tooth.
Give this recipe a try, and I promise you’ll have a new favorite in your baking repertoire. Enjoy!
