Homemade Strawberry Cake combines fresh strawberries in a moist and tender cake, then topped with a delicious Strawberry Frosting. It's perfect for any occasion, from birthday parties to afternoon tea.
When I think of Spring or Summer, I think about fresh strawberries, picking strawberries, strawberry desserts or just eating them. When I was growing up, my mom always loved strawberries and would make strawberry shortcake every so often. She would sometimes make them out of Bisquick and it was always fun when she started cutting up the strawberries.
I always thinking about strawberry desserts in the summertime and thought about this pink strawberry cake. It needed to be with real strawberries and from scratch, not a boxed cake mix, so this cake is what happened. I love the pink color and the flavor is what I was looking for with the delicious strawberry taste.
Try some of our other cake recipes: Strawberry Jello Poke Cake, Strawberry Sheet Cake, Chocolate Banana Split Cake, or Honey Bun Cake.
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Ingredients for Homemade Strawberry Cake
- granulated sugar
- unsalted butter
- egg whites
- all purpose flour
- baking powder
- baking soda
- salt
- vanilla extract
- strawberry extract
- milk
- sour cream
- strawberry puree
Strawberry Frosting
- freeze-dried strawberries
- unsalted butter
- cream cheese
- powdered sugar
- whole milk
- vanilla extract
- strawberry puree
FAQs
What is Homemade Fresh Strawberry Cake?
Homemade Fresh Strawberry Cake is a moist and flavorful cake made from fresh strawberries. It's often accompanied by a strawberry-infused frosting, making it a perfect dessert for strawberry lovers.
Can I freeze the cake?
Yes, you can freeze the cake layers. Wrap each cooled layer tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw the layers in the refrigerator overnight before frosting and serving.
How do I prevent the cake from being too dense?
To prevent a dense cake, make sure to cream the butter and sugar thoroughly until light and fluffy. Do not overmix the batter once the dry ingredients are added, as this can lead to a dense texture.
How do I ensure the frosting is not too runny?
To ensure the frosting has the right consistency, gradually add the powdered sugar and mix until smooth. If it becomes too runny, add more powdered sugar until it reaches the desired thickness. Chill the frosting for a bit if it becomes too soft while frosting the cake.
Top Tips
- Make sure the cake layers are cooled before frosting the cake. You can even place it in the refrigerator or freezer to cool, if needed.
- If you only have salted butter, you can use this, but scale back on the amount of salt added or omit it.
- Use fresh or frozen strawberries, just make sure to keep an eye on the reduction, as the frozen will add extra moisture.
- This recipe calls for two 9" cake pans, but you can also use other sizes, such as a 9x13" or two 8"cake pans. If you use a 9x13", bake about the same amount of time (25-35 minutes). However, add a little time to the 8" pans (30-40 minutes).
- It is a great idea if you want to make the strawberry reduction/puree the day before to make sure it is cooled down before using. About an hour before you start making your cake, pull it out of the refrigerator to get it to room temperature.
- To store any leftover cake, simply cover it with plastic wrap or place it in an airtight container and refrigerate it. The cake should stay fresh for a few days, but let's be honest, it's probably going to be devoured way before that!
How to make Fresh Strawberry Cake with Strawberry Cream Cheese Frosting
- If you want to make a yummy strawberry puree, first wash and take the stems off of 1 pound of fresh strawberries. If you're using frozen strawberries, make sure to let them thaw out first. Put the strawberries in a blender and blend them up until smooth. Pour the strawberry puree into a small pot and heat it up on the stove over medium heat. Stir it often and let it simmer until it's reduced by about half. This will take around 25 minutes for fresh strawberries and up to 45 minutes for frozen ones. You should end up with about 1 cup of strawberry sauce. Let it cool down completely before using it.
- Preheat oven to 350 degrees. Prepare two 9" round pans with nonstick spray, parchment paper, then nonstick spray again for the best release from pans.
- Whisk all purpose flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl or stand mixer, cream granulated sugar and softened butter, until light and fluffy about 3-5 minutes.
- Scrape down the sides of the bowl, as needed. Add egg whites and beat for 1-2 minutes.
- Mix in strawberry extract, vanilla extract, and sour cream.
- Add dry ingredients and milk alternatively into your bowl of a stand mixer or large bowl with an electric mixer.
- If desired, add a drop or two of pink or red gel food coloring.
- Divide evenly into the prepared cake pans.
- Bake 25-35 minutes or until toothpick comes out clean from center. Allow to cool in cake pans for 20 minutes, then remove from pans and cool completely on a wire rack.
- Once cakes are cool, start on the strawberry frosting. In a food processor or blender, process the freeze dried strawberries into a powder.
- In a large bowl, beat softened cream cheese and softened butter, 2-3 minutes. Add freeze dried strawberry powder, ¼ cup strawberry puree, 1 teaspoon of vanilla extract, mixing until smooth.
- Mix in powdered sugar and 1 tablespoon of milk. If frosting is too thick add 1 more tablespoon of milk, to desired consistency.
- Use a big, serrated knife and carefully cut a thin layer off the top of each cake so they're nice and flat. You can toss the extra cake crumbs on top of some ice cream if you want a little treat!
- Next, place one of the cake layers on your cake stand, cake turntable, or plate. Spread ¾ to 1 cup of frosting evenly on top of the cake layer.
- Add the second cake layer on top and cover the top and sides of the cake with the remaining frosting. Pop the cake in the fridge for at least 45 minutes before cutting into it. This will help the cake stay together when you slice it. You can even add fresh strawberries on top, if you desire. Cut a big slice for yourself and enjoy!
Fresh Homemade Strawberry Cake Recipe
Homemade Strawberry Cake combines the fresh flavor of strawberries with a moist and tender cake crumb, then topped with a delicious Strawberry Frosting. It's perfect for any occasion, from birthday parties to afternoon tea.
Ingredients
Strawberry Cake
- 2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 4 egg whites, room temperature
- 2 ¾ cups all purpose flour
- 2 ½ tsp. baking powder
- 1 teaspoon salt
- ⅓ cup sour cream
- ½ cup milk
- 2 teaspoon vanilla extract
- 1 teaspoon strawberry extract
- ½ cup strawberry puree
- 1-2 drops red or pink gel food coloring
Strawberry Frosting
- 1 cup (2 sticks) butter
- 8 oz cream cheese, softened
- 1 oz freeze dried strawberries
- 4-5 cups powdered sugar
- 1 teaspoon vanilla
- 1-2 tablespoon milk
- ¼ cup strawberry puree
Strawberry Puree
- 16 ounces strawberries
Instructions
Strawberry Puree
- To make a yummy strawberry puree, wash and take the stems off of 1 pound of fresh strawberries. If you're using frozen strawberries, make sure to let them thaw out first. Put the strawberries in a blender and blend them up until smooth.
- Pour the strawberry puree into a small pot and heat it up on the stove over medium heat. Stir it often and let it simmer until it's reduced by about half. This will take around 25 minutes for fresh strawberries and up to 45 minutes for frozen ones. You should end up with about 1 cup of strawberry sauce. Let it cool down completely before using it.
Strawberry Cake
- Preheat oven to 350 degrees. Prepare two 9" round pans with nonstick spray, parchment paper, then nonstick spray again for the best release from pans.
- Whisk all purpose flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl or stand mixer, cream granulated sugar and softened butter, until light and fluffy about 3-5 minutes.
- Scrape down the sides of the bowl, as needed. Add egg whites and beat for 1-2 minutes.
- Mix in strawberry extract, vanilla extract, and sour cream.
- Alternate adding dry ingredients and milk to the cake batter until just combined.
- If desired, add a drop or two of red or pink food coloring.
- Divide evenly into the prepared cake pans.
- Bake 25-35 minutes or until toothpick comes out clean from center. Allow to cool in cake pans for 20 minutes, then remove from pans and cool completely on wire racks.
Strawberry Frosting
- Once cakes are cool, start on the strawberry frosting. In a food processor or blender, process the freeze dried strawberries into a powder.
- In a large bowl, beat softened cream cheese and softened butter, 2-3 minutes. Add freeze dried strawberry powder, ¼ cup strawberry puree, 1 teaspoon of vanilla extract, mixing until smooth.
- Mix in powdered sugar and 1 tablespoon of milk. If frosting is too thick add 1 more tablespoon of milk, to desired consistency.
Putting cake together:
- Use a big, serrated knife and carefully cut a thin layer off the top of each cake so they're nice and flat. You can toss the extra cake crumbs on top of some ice cream if you want a little treat!
- Next, place one of the cake layers on your cake stand, cake turntable, or plate. Spread ¾ to 1 cup of frosting evenly on top of the cake layer.
- Add the second cake layer on top and cover the top and sides of the cake with the remaining frosting.
- Pop the cake in the fridge for at least 45 minutes before cutting into it. This will help the cake stay together when you slice it. You can even add fresh strawberries on top, if you desire. Cut a big slice for yourself and enjoy!
Did you try this recipe?Let us know how it was!
Keith
This looks amazing! Can’t wait to give this recipe a try!
Jill Lockridge
Thank you! I really hope you love it, like we do!