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Strawberry Cake with Cream Cheese Frosting Recipe

Strawberry Cake with Cream Cheese Frosting Recipe

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Jump to Recipe· 4.6 from 84 reviews

If you’ve ever dreamed of a cake that bursts with fresh strawberry flavor and pairs perfectly with a tangy, dreamy frosting, this Strawberry Cake with Cream Cheese Frosting Recipe is your new go-to. I absolutely love this cake because it’s light, moist, and beautifully pink inside, plus the frosting is luscious without being overly sweet. Trust me, once you try this recipe, you’ll see why it quickly becomes a family favorite and a showstopper at any gathering. So, roll up your sleeves, and let’s get baking—you’re going to love the process and the results.

❤️

Why You’ll Love This Recipe

  • Fresh Strawberry Flavor: Using a homemade reduced strawberry puree really intensifies the natural sweetness and brightness of the berries.
  • Tangy Cream Cheese Frosting: The cream cheese adds the perfect balance to the sweet cake, making it luscious but not cloying.
  • Moist and Tender Crumb: The combination of sour cream and egg whites means the cake stays soft and fluffy every time.
  • Versatile and Fun: Whether you want a classic layer cake, cupcakes, or a 9×13 sheet cake, this recipe adapts brilliantly.
A single slice of pink cake with two layers sits on a white plate with a delicate pattern around the edge. The cake layers are fluffy and light pink, separated and covered with smooth pink frosting. On top of the slice is a whole fresh strawberry with green leaves. The plate rests on a red and white checkered cloth, and the background shows a blurred wooden texture, creating a warm feel. Photo taken with an iphone --ar 2:3 --v 7 - Strawberry Cake with Cream Cheese Frosting, strawberry cake recipe, Valentine's Day strawberry cake, moist strawberry cake, easy strawberry cake dessert this Recipe

Ingredients You’ll Need

The ingredients in this Strawberry Cake with Cream Cheese Frosting Recipe are easy to find, and each plays an important role—from the cake flour that keeps the texture soft, to the freeze-dried strawberries in the frosting which give it that beautiful natural pink color and a punch of berry flavor.

Flat lay of fresh whole strawberries with green leaves, a small white ceramic bowl of smooth bright red reduced strawberry puree, a small white ceramic bowl of fine white cake flour, a small white ceramic bowl of white granulated sugar, five large whole uncracked brown eggs, a small white ceramic bowl of pale yellow softened unsalted butter, a small white ceramic bowl of creamy white sour cream, a small white ceramic bowl of whole milk, a small white ceramic bowl of powdered freeze-dried strawberries with some small pinkish freeze-dried strawberry pieces, a small white ceramic bowl of smooth full-fat cream cheese, a small white ceramic bowl of fine white confectioners’ sugar, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Strawberry Cake with Cream Cheese Frosting, strawberry cake recipe, Valentine's Day strawberry cake, moist strawberry cake, easy strawberry cake dessert
  • Fresh Strawberries: Opt for ripe, fragrant strawberries for the puree to maximize flavor.
  • Cake Flour: This creates a tender crumb – if you can’t find cake flour, I’ll share a little swap below.
  • Baking Powder & Baking Soda: Both are needed to ensure the cake rises wonderfully without tasting chemical-y.
  • Unsalted Butter: Softened to room temperature for easy creaming with sugar.
  • Granulated Sugar: Sweetens and contributes to a light texture.
  • Egg Whites: They provide structure and a light lift without heaviness.
  • Sour Cream or Plain Greek Yogurt: Adds moisture and a subtle tang to the cake.
  • Vanilla Extract: Enhances all the flavors harmoniously.
  • Whole Milk: Use room temperature for smooth batter; buttermilk works in a pinch.
  • Freeze-Dried Strawberries: Ground into powder for the frosting, they add vibrant color and natural strawberry flavor.
  • Cream Cheese: Full-fat and softened, it gives the frosting that silky tang we love.
  • Confectioners’ Sugar: For a smooth, creamy frosting texture.
  • Pinch of Salt: Balances the sweetness in frosting perfectly.
  • Optional Food Coloring: A drop or two of pink gel coloring can make the cake’s hue pop if you want it extra pretty.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this Strawberry Cake with Cream Cheese Frosting Recipe depending on the occasion or what’s in season. You might find yourself wanting to experiment, and that’s a great way to make this recipe truly your own.

  • Use Frozen Strawberries: When fresh berries aren’t in season, frozen strawberries work well for the puree; just thaw them completely and give yourself extra time to reduce the puree.
  • Dairy-Free Version: Swap the butter, cream cheese, and sour cream for coconut-based alternatives—though it’ll change the texture and flavor slightly, it’s a solid option for dairy sensitivity.
  • Make Cupcakes: I’ve made this as cupcakes numerous times for parties—baking them for 20-22 minutes in liners, and the frosting holds up great too!
  • Add Liquor Flavor: For a grown-up twist, add a tablespoon of strawberry liqueur or vanilla vodka to the batter or frosting.

How to Make Strawberry Cake with Cream Cheese Frosting Recipe

Step 1: Make the Magic Strawberry Puree

Start by hulling and blending fresh strawberries. You should get just over a cup of puree. Then simmer it gently until reduced by half to concentrate the flavors. This step is key—it takes patience and about 30 minutes, but the payoff is a cake that tastes like pure strawberries in every bite. I like to make this the day before so it cools completely and thickens up nicely for the batter.

Step 2: Prepare Your Pans and Dry Ingredients

Grease your cake pans and line with parchment paper rounds to ensure your cakes come out clean and pretty. While you’re at it, whisk together the cake flour, baking powder, baking soda, and salt in a bowl—this keeps everything evenly distributed when you add it later to your batter.

Step 3: Beat Butter, Sugar, and Egg Whites

Cream the butter and sugar until it’s light and fluffy—about 3 minutes. Then add the egg whites gradually, beating on high so they incorporate fully without any lumps. This builds the structure of the cake and makes it tender rather than dense. I always scrape the bowl edges so nothing gets left behind.

Step 4: Combine and Fold in Strawberry Puree

Add the sour cream and vanilla, then alternate adding your dry ingredients and the milk on low speed—this helps avoid overmixing, which can toughen the cake. Stir in the cooled reduced strawberry puree along with any optional food coloring gently but thoroughly. Your batter should feel thick and luscious.

Step 5: Bake and Cool

Pour the batter evenly into your prepared pans and bake them at 350°F for 24–25 minutes, or until a toothpick inserted in the center comes out clean. Cooling is crucial here—I like to let cakes rest in the pans for an hour before removing them to cool completely on a rack. Patience now ensures you get that perfect crumb.

Step 6: Make the Cream Cheese Frosting

While your cakes are cooling, blitz freeze-dried strawberries into a fine powder for the frosting’s natural flavor and tint. Then beat cream cheese and butter until smooth, gradually adding confectioners’ sugar, the strawberry powder, milk, vanilla, and a pinch of salt. This frosting is silky, tangy, and just the right amount of sweet. Pop it in the fridge for an hour so it firms up for easier spreading.

Step 7: Assemble and Frost the Cake

Level your cakes by trimming the domed tops off with a serrated knife (save those crumbs for an ice cream topping!). Spread a thick layer of frosting between the two cake layers, then place the second cake upside down on top for a flat surface. Apply a thin crumb coat of frosting all over and chill for 20 minutes. Finally, frost the whole cake with the remaining frosting in a smooth or rustic style, whatever you prefer before chilling again to set. This step really makes your cake look professional and stabilize the frosting.

👨‍🍳

Pro Tips for Making Strawberry Cake with Cream Cheese Frosting Recipe

  • Make the Puree Ahead: I discovered this trick when I made the reduced puree the day before—it helps the flavor deepen and the puree thickens nicely for better mixing.
  • Use Room Temperature Ingredients: Always bring butter, eggs, sour cream, and milk to room temperature to ensure smooth batter and even baking.
  • Freeze-Dried Strawberries for Natural Color: I learned that regular dried strawberries don’t work, so investing in freeze-dried berries really makes the frosting pop in both color and taste.
  • Don’t Skip the Crumb Coat: This thin layer traps crumbs so your final frosting layer looks flawless—your cake will thank you!

How to Serve Strawberry Cake with Cream Cheese Frosting Recipe

A round cake with one slice removed shows a rich dark brown inside layer topped with a thick, smooth, and creamy pink frosting that has small red specks in it. The frosting is evenly spread in swirls on the top and sides of the cake. Two fresh whole strawberries with green leaves sit in the center on top of the pink frosting. The cake is placed on a white plate with a white marbled surface underneath. photo taken with an iphone --ar 2:3 --v 7 - Strawberry Cake with Cream Cheese Frosting, strawberry cake recipe, Valentine's Day strawberry cake, moist strawberry cake, easy strawberry cake dessert

Garnishes

I often garnish this cake with a handful of fresh sliced strawberries or a sprinkle of freeze-dried strawberry powder for an elegant touch. Sometimes, I add a few edible flowers or a small dusting of powdered sugar for a simple, pretty finish. These small touches make it feel extra special without overwhelming the freshness.

Side Dishes

This strawberry cake pairs beautifully with a scoop of vanilla ice cream or a simple dollop of fresh whipped cream on the side. If you’re serving it at brunch, some lightly toasted almond croissants or fresh berries make lovely companions. I find that the light, fruity flavor suits just about anything creamy or slightly nutty.

Creative Ways to Present

For birthdays or special occasions, I’ve layered this cake with fresh strawberry slices between layers under the frosting for a surprising pop of texture and color. Using a cake turntable to smooth the frosting makes it look professionally finished, and piping a few rosettes with leftover frosting adds a charming touch. I also like to serve it on pretty cake stands or surrounded by fresh flowers for that wow factor.

Make Ahead and Storage

Storing Leftovers

Leftover cake keeps really well covered tightly in the refrigerator for up to 5 days. I recommend taking the cake out about 2 hours before serving so it softens back up close to room temperature—this way, it tastes fresh and not cold and dense.

Freezing

When I want to save this cake for later, I freeze either the unfrosted layers or the fully assembled cake covered in plastic wrap and then foil. It freezes beautifully for 2 to 3 months. When you’re ready, thaw it overnight in the fridge and bring it to room temperature before serving to keep that creamy texture intact.

Reheating

This cake is best enjoyed at room temperature, so I don’t recommend microwaving or warming it. Instead, let it sit out covered for 1-2 hours before slicing—it keeps the cream cheese frosting from getting too soft or oily.

FAQs

  1. Can I use frozen strawberries for the strawberry puree?

    Yes, you can use frozen strawberries, but be aware they’ll take longer to reduce. I usually thaw them completely first and then simmer on a lower heat to avoid burning until they reduce by half. The flavor will still be excellent!

  2. What if I can’t find cake flour?

    No worries! I have a homemade substitute you can try by mixing all-purpose flour with cornstarch—this mimics the lighter texture of cake flour and works well in this recipe. Use 1 cup of all-purpose flour minus 2 tablespoons, then add 2 tablespoons of cornstarch, sifted together before measuring.

  3. Can I skip the cream cheese in the frosting?

    You certainly can! I have a strawberry buttercream recipe that pairs nicely with the cake if you prefer no cream cheese. Keep in mind the frosting texture and tanginess will change, but you’ll still get a lovely strawberry flavor.

  4. How long does the cake keep after baking?

    This cake stays fresh in the refrigerator for up to 5 days when tightly covered. If you want it to last longer, freezing is the way to go, and it retains its flavor and texture well.

Final Thoughts

This Strawberry Cake with Cream Cheese Frosting Recipe holds a special place in my heart—not just because of its fresh strawberry flavor and silky frosting but because it brings everyone together, whether it’s a birthday, brunch, or just a cozy weekend treat. I love how approachable it is yet so impressive-looking, which means you get all the compliments without complicated steps. I hope you enjoy making and sharing this cake as much as I do—it’s truly the kind of recipe that turns baking into a joyful moment. Grab your strawberries, and let’s get baking!

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Strawberry Cake with Cream Cheese Frosting Recipe

Strawberry Cake with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 84 reviews
  • Author: Jessica
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 6 hours (including cooling and chilling)
  • Yield: Serves 10-12
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This homemade strawberry cake features a moist, tender crumb infused with reduced fresh strawberry puree and a luscious strawberry cream cheese frosting made from freeze-dried strawberries. Perfectly balanced between sweet and fruity, this cake is ideal for celebrations or any time you crave a fresh, flavorful dessert.

Ingredients

Strawberry Puree

  • 1 pound (454g) fresh strawberries

Cake

  • 2 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 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 place them in a blender or food processor. Blend until smooth, yielding a little over 1 cup (around 270g). Transfer the puree to a small saucepan over medium-low heat. Simmer, stirring occasionally, until reduced to 1/2 cup (about 135g), which takes approximately 25–35 minutes depending on your equipment and strawberry ripeness. Remove from heat, pour into a heat-safe bowl, and cool completely before using. For best results, prepare this a day ahead and refrigerate overnight.
  2. Preheat and prepare pans: Preheat your oven to 350°F (177°C). Grease two 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. This ensures easy cake release after baking.
  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: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on medium-high speed until light and creamy, about 3 minutes.
  5. Add egg whites: Add the egg whites and beat on high speed until combined, around 2 minutes, scraping down the bowl sides as needed.
  6. Incorporate sour cream and vanilla: Mix in the sour cream (or Greek yogurt) and vanilla extract on medium-high speed until just combined, about 1 minute.
  7. Add dry ingredients and liquids: With the mixer on low, slowly add the dry ingredients followed by the whole milk. Beat gently until just combined—avoid overmixing to maintain a tender crumb.
  8. Combine strawberry puree and optional coloring: Whisk the room-temperature reduced strawberry puree into the batter by hand, adding 1–2 drops of red or pink food coloring if desired, ensuring no lumps remain. The batter should be slightly thick.
  9. Bake the cake: Divide batter evenly between the prepared pans. Bake for 24–25 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes in pans on a wire rack for 1 hour.
  10. Remove cakes from pans: Run a knife around the edges, remove from pans, peel off parchment, and cool completely on racks. Cakes must be fully cool before frosting.
  11. Prepare frosting – powder strawberries: In a blender or food processor, process freeze-dried strawberries into a fine powder. Sift through a fine mesh sieve if needed to remove larger pieces. Set aside.
  12. Make frosting: Using a stand or handheld mixer with paddle attachment, beat cream cheese and butter on medium-high until smooth (about 2 minutes). Scrape down bowl sides as needed.
  13. Add sugar and flavorings: Add confectioners’ sugar, strawberry powder, milk, and vanilla extract. Beat on low for 30 seconds, then increase to high and beat for 3 minutes until completely smooth and creamy. Adjust salt to taste if frosting is too sweet.
  14. Chill frosting: Cover and refrigerate frosting for 1 hour to firm up before using.
  15. Level cake layers: Using a serrated knife, slice a thin layer off the tops of cakes to create flat surfaces. Discard or repurpose crumbs.
  16. Assemble cake: Place one cake layer on a serving plate or cake stand, spread 3/4 to 1 cup (180–240g) frosting evenly over the top.
  17. Add second layer and crumb coat: Place second cake layer upside down on top. Spread 1 cup (240g) frosting thinly over the top and sides as a crumb coat. Smooth sides with a bench scraper. Refrigerate for 20 minutes to set the crumb coat.
  18. Final frosting: Cover entire cake with remaining frosting. Refrigerate at least 20 minutes before slicing to help the frosting set and maintain cake shape.
  19. Storage: Store leftover cake tightly covered in the refrigerator for up to 5 days. Remove from fridge 2 hours before serving to allow it to come to room temperature for optimal flavor and texture.

Notes

  • Make Ahead Instructions: Cake layers can be baked and cooled, then covered and stored at room temperature overnight. Frosting can be prepared and refrigerated overnight. Let frosting soften at room temperature for 10 minutes before assembling.
  • Both frosted and unfrosted cakes freeze well for 2–3 months. Thaw in refrigerator overnight and bring to room temperature before decorating or serving.
  • Reduced strawberry puree can be made ahead and refrigerated for up to 3 days or frozen up to 3 months. Thaw and bring to room temperature before use.
  • Use cake flour for best texture; a homemade substitute is recommended if unavailable.
  • If desired, replace whole milk with buttermilk for a slight tang; lower-fat milks are not recommended.
  • Freeze-dried strawberries are essential for frosting; find them at grocery stores, health food stores, or online. Do not use chewy dried strawberries.
  • Frozen strawberries can be used for puree but require longer reduction time even after thawing.
  • For a 9×13-inch sheet cake, bake batter in a greased pan for about 40 minutes until a toothpick comes out clean.
  • For cupcakes, fill pans 2/3 full and bake for 20–22 minutes to make roughly 30 cupcakes.
  • Add 1–2 drops of red or pink gel food coloring to deepen cake color, if desired.
  • If avoiding cream cheese in frosting, use a strawberry buttercream alternative, increasing the recipe by 1.5 times for thicker coverage.

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 380
  • Sugar: 32g
  • Sodium: 180mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 65mg

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