Name: Strawberry Cake with Cream Cheese Frosting Recipe
Prep time: 5 h 35 min
Cook time: 25 min
Total time: 6 h
Cuisine: American
Ingredients: 1 pound fresh strawberries, rinsed and hulled; 2 and 1/2 cups cake flour (295g), 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 (about 135g); 1–2 drops red or pink food coloring (optional); 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

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.

A round two-layer cake with smooth, creamy pink frosting that has small red specks all over it. The frosting swirls gently on top with visible soft peaks. Two fresh strawberries with green leaves sit in the center of the cake. One slice is cut and slightly pulled out, showing a dark brown layer inside that contrasts with the bright pink frosting. The cake rests on a white plate with a white marbled surface underneath. photo taken with an iphone --ar 2:3 --v 7

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!

Flat lay of fresh whole strawberries with green leaves, a small mound of fine white cake flour on a simple white ceramic plate, a few teaspoons of baking powder and baking soda side by side in small white ceramic bowls, a pat of pale yellow unsalted butter on a white ceramic dish, a heap of granulated white sugar on a white ceramic plate, five large whole uncracked white eggs, a small white ceramic bowl of thick creamy plain Greek yogurt, a small white ceramic bowl of whole milk, a small white ceramic bowl of pure vanilla extract, a block of smooth cream cheese on a white ceramic plate, a small white ceramic bowl with soft unsalted butter, a small pile of fine white confectioners’ sugar on a white ceramic dish, a small white ceramic bowl of freeze-dried strawberry powder, all arranged symmetrically and realistically proportioned, 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

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.

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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.

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

A slice of pink two-layer cake sits on a white plate with a textured edge, placed on a red checkered cloth. The cake has two thick layers of soft pink sponge with a creamy pink frosting layer in between. The outside of the cake is also coated with the same smooth pink frosting. On top of the cake, there is one small red strawberry with green leaves. The background shows a softly blurred dark wooden texture, and the surface beneath the plate is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

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

A large clear glass mixing bowl is filled with smooth, light pink batter with tiny darker pink specks. A wooden spoon with a pink silicone spatula end rests in the batter, creating spiral swirls on the surface. Behind it is a clear glass measuring cup with bright red berry mixture inside, partially coated with remnants of the same red color and a wooden spoon with a pink silicone spatula end sticking out. To the side, there are three metal measuring spoons stacked together. All items rest on a white marbled textured surface. photo taken with an iphone --ar 2:3 --v 7

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:

Can I use frozen strawberries for the puree instead of fresh?

Yes! Frozen strawberries work just fine but will take longer to reduce while simmering, even if thawed beforehand. The flavor will still be delicious.

Why do I need to use freeze-dried strawberries in the frosting?

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.

Can I make this cake ahead of time?

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.

What if I don’t want to use cream cheese in the frosting?

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!