If you’re craving a dessert that’s bursting with fresh, fruity flavor and irresistibly creamy frosting, this Strawberry Cake with Cream Cheese Frosting Recipe is exactly what you need. It’s moist, tender, and filled with real strawberry goodness that feels like a celebration in every bite.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Strawberry Cake with Cream Cheese Frosting Recipe
- Top Tip
- How to Serve Strawberry Cake with Cream Cheese Frosting Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Strawberry Cake with Cream Cheese Frosting Recipe
Why You'll Love This Recipe
I honestly can’t get enough of this strawberry cake. It’s one of those recipes that feels like home but also impresses guests. Plus, the strawberry cream cheese frosting takes it from everyday to extraordinary.
- Real Strawberry Flavor: Uses fresh strawberries reduced into a rich puree, so every slice tastes bright and fruity.
- Moist and Tender Crumb: Thanks to cake flour and sour cream, this cake stays soft and delicate.
- Cream Cheese Frosting with a Twist: Incorporates freeze-dried strawberry powder for a natural pink color and a subtle strawberry flavor in the frosting.
- Perfect for Any Occasion: Whether it’s a birthday, spring gathering, or just a special treat, this cake shines on any dessert table.
Ingredients & Why They Work
Before you start, make sure you have fresh, ripe strawberries on hand, and don’t skip on the cake flour—it’s key for keeping the cake light. Also, grab some freeze-dried strawberries for that magical frosting boost. Let’s talk through the ingredients!

- Fresh strawberries: The star ingredient! Fresh and ripe make the best puree with natural sweetness and vibrant color.
- Cake flour: Essential for a delicate crumb; it’s lighter than all-purpose flour and gives the cake its tender texture.
- Baking powder and baking soda: These leavening agents help the cake rise perfectly and stay fluffy.
- Unsalted butter: Softened to room temperature for creamy batter and rich flavor without added salt.
- Granulated sugar: Sweetens the cake while helping with that lovely tender crumb.
- Egg whites: Lighten the batter and provide structure without heaviness.
- Full-fat sour cream or plain Greek yogurt: Adds moisture and a subtle tang that balances the sweetness wonderfully.
- Pure vanilla extract: Enhances all the flavors for a more rounded taste.
- Whole milk: Contributes moisture and richness—room temperature to help everything mix smoothly.
- Reduced strawberry puree: Intensifies the strawberry flavor deep in the cake layers.
- Optional red or pink food coloring: Just a drop or two to enhance the cake’s rosy hue without artificial taste.
- Freeze-dried strawberries: Ground into powder for the frosting, giving it natural color and strawberry flavor without extra liquid.
- Cream cheese: Full-fat brick style is best for thick, creamy frosting with the perfect tang.
- Confectioners’ sugar: Sweetens and stabilizes the frosting for a smooth finish.
- Whole milk & vanilla extract (frosting): Help achieve the perfect frosting consistency and flavor balance.
- Pinch of salt: Cuts through the sweetness and enhances all the flavors.
Make It Your Way
The beauty of this Strawberry Cake with Cream Cheese Frosting Recipe is how easily you can tweak it to suit your style or occasion. Whether you want to brighten it up, make it diet-friendly, or just add a fun twist, there's room to play with flavors and textures while keeping that moist, fresh strawberry goodness.
- Vegan Variation: Use a plant-based butter substitute, aquafaba in place of egg whites, and dairy-free cream cheese to create a vegan-friendly strawberry cake. I tried this once using coconut milk yogurt for the sour cream, and it was surprisingly rich and satisfying without losing the fresh strawberry vibe.
- Seasonal Berry Mix: Swap half the strawberries in the puree for fresh raspberries or blueberries for a summer berry medley. I did this last July and loved how the varied berries gave the cake a vibrant color and an extra layer of flavor complexity.
- Lower Sugar Option: Reduce the granulated sugar slightly and swap confectioners’ sugar in the frosting for a powdered erythritol blend. It needs a little balancing with vanilla and salt, but it keeps the sweetness mellow for those who want a lighter treat.
- Strawberry Buttercream Frosting: If you prefer to skip cream cheese, my strawberry buttercream frosting is a fantastic alternative. It’s a little sweeter but still allows that lovely, natural strawberry flavor to shine through. I usually do this if I don’t have cream cheese on hand or want a fluffier frosting.
Step-by-Step: How I Make Strawberry Cake with Cream Cheese Frosting Recipe

Step 1: Create a Rich, Reduced Strawberry Puree
Start by pureeing one pound of fresh, hulled strawberries until perfectly smooth — you should get just over 1 cup of puree. Then, gently simmer it over medium-low heat to reduce the volume by half, approximately 35 minutes. The aroma during this step is heavenly, deepening into a rich strawberry essence. Resist the urge to rush this; a slow simmer concentrates the flavor and thickens the puree just right for moist, vibrant cake layers. Once reduced, cool completely—overnight in the fridge is ideal, then bring to room temperature before folding into your batter.
Step 2: Prepare Your Pans and Oven with Care
Preheat your oven to 350°F (177°C) so it’s ready to go when your batter is mixed. Grease two 9-inch cake pans thoroughly, then line each with parchment paper rounds that you also grease. This double layer of greasing is my secret for easy cake release—plus, parchment helps keep the edges perfectly shaped and makes cleanup a breeze.
Step 3: Whisk Dry Ingredients Together
In a medium bowl, combine 2 ½ cups cake flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and 1 teaspoon salt. Whisking these dry ingredients ensures even distribution, which helps your cake rise uniformly and develop that tender crumb you’re looking for.
Step 4: Cream Butter and Sugar to Fluffy Perfection
In a large mixing bowl, beat ¾ cup softened unsalted butter with 1 ¾ cups granulated sugar on medium-high speed for about 3 minutes until the mixture turns light and fluffy. This step aerates the batter, setting the stage for a soft, tender crumb in your strawberry cake. If your butter isn’t quite room temperature, the mixture won’t fluff properly, so be patient!
Step 5: Incorporate Egg Whites, Sour Cream, and Vanilla
Add 5 large egg whites (room temperature is best) and beat on high until fully combined, roughly 2 minutes. Then mix in ⅓ cup full-fat sour cream and 2 teaspoons pure vanilla extract on medium-high speed for about a minute. These ingredients contribute moisture and richness, while the egg whites keep the cake light without heaviness from yolks.
Step 6: Fold in Dry Ingredients and Milk Gently
With the mixer set on low, gradually add your dry ingredient mixture, then slowly pour in ½ cup whole milk. Beat only until everything is just combined—overmixing can make the cake tough. The batter should feel slightly thick but smooth.
Step 7: Add That Lovely Reduced Strawberry Puree and Optional Color
Whisk in your cooled, room-temperature reduced strawberry puree (½ cup) and 1–2 drops of red or pink food coloring if you want to boost that pink hue. This step gives your cake its signature fresh strawberry color and flavor. Make sure to mix well so there are no lumps hiding at the bottom—your batter should be gorgeous and uniform.
Step 8: Bake and Cool the Cake Layers
Divide the batter evenly between the two prepared pans and bake at 350°F (177°C) for 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans on a wire rack for 1 hour. Then carefully loosen the edges with a knife, flip out the cakes, peel off parchment, and let them cool completely before frosting. This cooling period is crucial so your frosting doesn’t melt or slide off.
Step 9: Prepare the Strawberry Cream Cheese Frosting
Process 1 cup freeze-dried strawberries into a fine powder using a blender or food processor, then sift to catch any bigger bits. Beat 8 ounces softened cream cheese with ½ cup softened unsalted butter on medium-high speed for about 2 minutes until silky smooth. Add 3 cups confectioners’ sugar, strawberry powder, 1 tablespoon whole milk, and 1 teaspoon vanilla extract. Beat on low briefly, then increase to high speed and whip for 3 minutes until light and creamy. Tweak salt to taste if frosting is too sweet. Chill frosting for 1 hour before frosting your cake—it helps firm up for easier spreading.
Step 10: Assemble and Frost Like a Pro
Level the tops of your cooled cakes by slicing off thin layers to get flat surfaces—discard or save those trimmings for a delicious snack later! Place one layer on your serving plate, spread ¾ to 1 cup frosting evenly over it. Top with the second cake layer upside down for a smooth top. Crumb coat the entire cake with about 1 cup frosting in a thin layer, then chill for 20 minutes to set. Finally, apply the remaining frosting smoothly on top and sides. Refrigerate the whole cake for at least 20 minutes before slicing to allow the frosting to set and keep your slices clean.
Step 11: Storing Your Strawberry Masterpiece
Cover your leftover cake tightly and keep it refrigerated for up to 5 days. Before serving, bring it out and let it sit at room temperature for about 2 hours so it softens back up, showcasing that perfect moist crumb and luscious frosting flavor.
Top Tip
These tips come from my kitchen adventures making the Strawberry Cake with Cream Cheese Frosting Recipe truly shine every time you bake it.
- Make the Reduced Strawberry Puree Ahead: I find letting the strawberry puree cool completely—and even refrigerate overnight—really intensifies the flavor and helps it blend smoothly into the batter without overpowering the texture.
- Room Temperature Ingredients Matter: Using room temperature egg whites, butter, sour cream, and milk ensures a smooth batter and helps create the tender crumb I love about this cake. I once skipped this step and ended up with a denser cake, so don’t rush it!
- Crumb Coat is a Game Changer: Applying that thin layer of frosting and chilling the cake before the final frosting makes assembling so much easier and keeps crumbs out of your beautiful final layers.
- Patience with Cooling: Never frost the cake while it’s even slightly warm. Waiting the full hour or more for cooling ensures your frosting stays creamy, and the layers don’t crumble when sliced.
How to Serve Strawberry Cake with Cream Cheese Frosting Recipe

Garnishes
A few fresh strawberries sliced on top add that perfect pop of freshness and color. You can also scatter edible rose petals or sprinkle finely chopped pistachios for a stunning, elegant touch. If you’re feeling festive, a light dusting of powdered sugar or a drizzle of strawberry sauce makes a lovely finish too.
Side Dishes
This strawberry cake pairs beautifully with a light whipped cream or a scoop of vanilla bean ice cream. For a brunch or afternoon tea, serve alongside fruit salad featuring citrus and berries to complement the cake’s flavors. A delicate chamomile or green tea also balances the sweetness perfectly.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Strawberry Cake with Cream Cheese Frosting tightly covered in the refrigerator for up to 5 days. To enjoy the best flavor and texture, remove the cake about 2 hours before serving so it comes back to room temperature.
Freezing
You can freeze both the unfrosted cake layers and the fully frosted cake for up to 2–3 months. Wrap the layers tightly in plastic wrap and foil, or use an airtight container. To thaw, leave in the refrigerator overnight, then bring to room temperature before decorating or serving.
Reheating
This cake is best enjoyed at room temperature and isn’t suited for microwaving or reheating since the frosting could soften too much. Just plan ahead by letting refrigerated cake warm up for about 2 hours.
Frequently Asked Questions:
Yes! Frozen strawberries work just fine but will take longer to reduce while simmering, even if thawed beforehand. The flavor will still be delicious.
Freeze-dried strawberries provide an intense strawberry flavor and a fine powder texture that blends smoothly into the cream cheese frosting. Chewy dried strawberries won’t give the same effect, and the frosting’s texture may be off if you omit them.
Absolutely! Cake layers can be baked and stored at room temperature overnight, while the frosting can be made and refrigerated ahead as well. Frosted or unfrosted cakes freeze beautifully for 2–3 months.
You can substitute the cream cheese frosting with a strawberry buttercream instead. The recipe can be adjusted for the thickness you prefer.
Final Thoughts
There’s something truly special about a homemade Strawberry Cake with Cream Cheese Frosting. It’s a celebration of fresh strawberries in every tender bite, paired with that luscious, creamy frosting that isn’t too sweet. Whether you're baking for a special occasion or simply treating yourself, I hope this recipe brings you as much joy and deliciousness as it does for me. Happy baking!
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Strawberry Cake with Cream Cheese Frosting Recipe
- Prep Time: 1 hour 30 minutes
- Cooling Time: 4 hours 5 minutes
- Cook Time: 25 minutes
- Total Time: 6 hours
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in a moist and flavorful homemade strawberry cake featuring a tender crumb infused with real strawberry puree and topped with a creamy strawberry cream cheese frosting. Perfect for celebrations or when you want a fresh, fruity dessert that combines classic vanilla cake elements with a vibrant strawberry twist.
Ingredients
Strawberry Puree
- 1 pound fresh strawberries, rinsed and hulled
Cake
- 2 and ½ cups cake flour (295g), spooned & leveled
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 and ¾ cups (350g) granulated sugar
- 5 large egg whites, at room temperature
- ⅓ cup (80g) full-fat sour cream or plain Greek yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- ½ cup (120g/ml) whole milk, at room temperature
- ½ cup reduced strawberry puree (about 135g)
- 1–2 drops red or pink food coloring (optional)
Strawberry Cream Cheese Frosting
- 1 cup (about 25g) freeze-dried strawberries
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- ½ 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
- Make Reduced Strawberry Puree: In a blender or food processor, puree fresh strawberries until smooth. Transfer to a small saucepan over medium-low heat and simmer, stirring occasionally, until the volume reduces from a little over 1 cup (about 270g) to ½ cup (about 135g), approximately 35 minutes. Remove from heat, transfer to a heat-safe bowl, and cool completely. Refrigerate overnight if desired and bring to room temperature before use.
- Prepare Cake Pans and Oven: Preheat oven to 350°F (177°C). Grease two 9-inch round cake pans and line with parchment paper rounds. Grease parchment paper to ensure easy cake release.
- Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl using a hand or stand mixer with paddle attachment, beat butter and granulated sugar on medium-high speed until light and creamy, about 3 minutes.
- Add Egg Whites: Add egg whites and beat on high speed until combined, about 2 minutes, scraping bowl sides as necessary.
- Add Sour Cream and Vanilla: Beat in sour cream and vanilla extract on medium-high speed until fully combined, about 1 minute.
- Combine with Dry Ingredients and Milk: With mixer on low speed, add dry ingredients, then slowly pour in whole milk. Beat until just combined; do not overmix.
- Incorporate Strawberry Puree and Food Coloring: Whisk in room-temperature reduced strawberry puree and optional food coloring until smooth with no lumps. Batter should be slightly thick.
- Bake the Cake: Divide batter evenly between prepared pans and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Cool cakes in pans on cooling rack for 1 hour. Loosen edges with a knife, remove from pans, peel off parchment, and cool completely on racks before frosting.
- Prepare Strawberry Powder: Process freeze-dried strawberries in a blender or food processor until fine powder forms. Sift to remove larger bits.
- 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 on low for 30 seconds, then on high for 3 minutes until creamy. Add salt to taste. Refrigerate frosting for 1 hour before use.
- Assemble Cake: Level cake tops by slicing thin layers off to create flat surfaces. Place one cake layer on a serving plate, spread ¾–1 cup frosting evenly on top. Place second layer upside down on top. Apply a thin crumb coat layer of about 1 cup frosting around the entire cake. Smooth sides with a bench scraper and refrigerate for 20 minutes.
- Final Frosting: Cover the cake with remaining frosting evenly. Refrigerate for at least 20 minutes before slicing to set frosting and maintain cake shape.
- Storage: Store leftover cake tightly covered in the refrigerator up to 5 days. Remove 2 hours before serving to bring to room temperature.
Notes
- Make Ahead: Bake and cool cake layers the day before. Cover tightly and store at room temperature overnight. Prepare frosting ahead, refrigerate, and soften for 10 minutes before assembling. Both frosted and unfrosted cakes freeze well up to 2–3 months.
- Reduced strawberry puree can be refrigerated up to 3 days or frozen up to 3 months; thaw and bring to room temperature before use.
- Cake flour is recommended for light texture; substitute with homemade cake flour if unavailable.
- Use whole milk or buttermilk for best results; low-fat milk is not recommended.
- Freeze-dried strawberries are essential for frosting texture; omit if unavailable and add extra confectioners’ sugar instead.
- Frozen strawberries can be used for puree but will require longer reduction time.
- For a 9×13-inch cake, bake batter for 40 minutes until toothpick comes out clean.
- Cupcakes: fill pans ⅔ full; bake 22 minutes. For fewer cupcakes, use an adapted strawberry cupcake recipe.
- Add 1–2 drops of pink or red gel food coloring to deepen cake color if desired.
- For cream cheese-free frosting, use strawberry buttercream recipe instead, adjusting quantity for desired thickness.
Nutrition
- Serving Size: 1 slice (1/10th cake)
- Calories: 430 kcal
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg



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