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 and leveled; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 3/4 cup unsalted butter (170g), softened to room temperature; 1 and 3/4 cups granulated sugar (350g); 5 large egg whites, at room temperature; 1/3 cup full-fat sour cream or plain Greek yogurt (80g), at room temperature; 2 teaspoons pure vanilla extract; 1/2 cup whole milk (120ml), at room temperature; 1/2 cup reduced strawberry puree (about 135g); Optional: 1–2 drops red or pink food coloring; 1 cup freeze-dried strawberries (about 25g); 8 ounces full-fat brick cream cheese (226g), softened to room temperature; 1/2 cup unsalted butter (113g), softened to room temperature; 3 cups confectioners’ sugar (360g); 1 tablespoon whole milk; 1 teaspoon pure vanilla extract; Pinch of salt, to taste

If you’re dreaming of a dessert that’s irresistibly fresh and bursting with natural strawberry goodness, you’re in the right place. This Strawberry Cake with Cream Cheese Frosting Recipe is my go-to when I want something tender, vibrant, and loaded with flavor that feels homemade and just a little bit special.

A round cake with two visible layers sits on a white cake stand over a white marbled surface. The top is coated with thick, light pink frosting that has a creamy texture with small red specks. Two whole strawberries with green leaves are placed close together at the center of the cake. One slice is slightly separated, showing a darker pink or red cake layer under the frosting. The frosting on the side and top is spread in soft, swirling patterns. 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

Honestly, making this cake always feels like a mini celebration in my kitchen. I love how the fresh strawberry puree deepens the flavor beyond anything from a box mix, and the cream cheese frosting adds just the right tangy balance.

Authentic Strawberry Flavor: Using fresh strawberries reduced into a rich puree gives the cake a genuine, juicy taste you’ll notice in every bite.
Moist and Tender Crumb: Cake flour and sour cream combine for a light but velvety texture that's simply dreamy.
Luscious Cream Cheese Frosting: Made with freeze-dried strawberries, it has a natural pink hue and subtle strawberry zing without being overly sweet.
Make-Ahead Friendly: You can prepare key components ahead of time, perfect for stress-free entertaining.

Ingredients & Why They Work

Before you run to the store, here’s a quick glance at what you’ll need and a few handy tips on why these ingredients make this strawberry cake so special. Freshness and quality here really take your cake to the next level!

Flat lay of a small heap of fresh hulled strawberries, a small mound of fine cake flour, a few whole uncracked brown eggs, a slab of softened unsalted butter, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of sour cream, a small white ceramic bowl of smooth red strawberry puree, a small white ceramic bowl of whole milk, a block of softened cream cheese, a small white ceramic bowl of freeze-dried strawberry powder, a small white ceramic bowl of confectioners’ sugar, a small white ceramic bowl of pure vanilla extract, pinch of salt crystals, all arranged in perfect symmetry 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 of the show for that authentic flavor and gorgeous natural color.
Cake flour: Ensures a soft, delicate crumb that’s not too dense or heavy.
Baking powder & baking soda: These leavening agents give you just the right lift and tender rise.
Salt: Balances sweetness and enhances all the flavors.
Unsalted butter: Richness and moisture, plus you control the salt.
Granulated sugar: Sweetens and helps create that lovely tender structure.
Egg whites: Provide lightness and help the cake hold together without heaviness.
Full-fat sour cream or Greek yogurt: Adds moisture and a subtle tang for depth of flavor.
Pure vanilla extract: Rounds out the flavor and complements the strawberry beautifully.
Whole milk: Helps create a smooth batter with balanced moisture.
Reduced strawberry puree: Concentrates the fresh strawberry flavor in the batter.
Optional food coloring: For that picture-perfect pink touch, if you want to amp up the color.
Freeze-dried strawberries: Ground into powder for a subtle strawberry flavor and color in the frosting.
Full-fat cream cheese: For a tangy, creamy frosting that's smooth and lush.
Unsalted butter (frosting): Adds body and richness to the frosting.
Confectioners’ sugar: Sweet and smooth; absolutely essential for frosting texture.
Whole milk (frosting): Helps loosen the frosting to spreadable perfection.
Pure vanilla extract (frosting): Enhances the overall flavor harmony.
Pinch of salt: Balances the sweetness and deepens flavor in the frosting.

📝

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

One of the best parts about this Strawberry Cake with Cream Cheese Frosting Recipe is how easy it is to tailor to your tastes and occasions. Whether you want to amp up the strawberry flavor or adjust for dietary needs, there’s a variation here that can make it your own.

Use Frozen Strawberries: If fresh strawberries are out of season, frozen strawberries work well for the puree—just give yourself extra time to reduce them. I’ve done this on chilly winter days when fresh wasn’t an option, and the cake still came out beautifully moist and flavorful!
Dairy-Free Version: Swap the whole milk for your favorite plant-based milk and use a dairy-free cream cheese and butter alternative. Keep in mind the frosting texture might vary slightly, but it’s a wonderful way to enjoy this cake if you’re avoiding dairy.
Make It a Cupcake Party: The batter works brilliantly as cupcakes too! Just fill your cupcake liners about two-thirds full and bake them for 22 minutes. Perfect for birthdays or just a fun twist to share with friends.
Extra Pink Power: Love a vibrant pink cake? Add 1–2 drops of gel-based red or pink food coloring to the batter. This little trick really makes the color pop without affecting the taste.
Strawberry Buttercream Frosting: Not a fan of cream cheese? No problem! Try a strawberry buttercream frosting instead by adjusting the frosting ingredients. It’s sweet and fluffy, perfect for those who prefer a cream cheese-free option.

Step-by-Step: How I Make Strawberry Cake with Cream Cheese Frosting Recipe

The image shows a slice of two-layer pink cake with a creamy pink frosting layer in the middle and covering the outside. The cake has a soft, spongy texture with small air holes. A single red strawberry with green leaves sits on top as decoration. The cake slice is placed on a white plate with a scalloped edge, which rests on a red and white checkered cloth. The background is a white marbled surface with a blurry brown wood-like backdrop. Photo taken with an iphone --ar 2:3 --v 7

Step 1: The Heart of the Cake — Reduced Strawberry Puree

This step is where the strawberry flavor truly shines. I start by pureeing 1 pound of fresh strawberries until smooth—this creates a vibrant base. Then, I simmer the puree gently on medium-low heat, stirring every so often. It takes about 35 minutes to reduce down to half a cup, concentrating that sweet, tangy flavor. Cooling completely, ideally overnight in the fridge, helps deepen the taste and ensures it blends beautifully into the batter. Bringing it back to room temp before mixing in is key for a smooth batter texture!

Step 2: Prep Your Pans and Oven

Preheat your oven to 350°F (177°C). I always grease two 9-inch round cake pans first, then line them with parchment paper rounds. A quick grease over the parchment makes removing the cakes a breeze later—you won’t have to worry about any sticking or breakage.

Step 3: Sift Your Dry Ingredients

Whisking together 2 ½ cups of cake flour, baking powder, baking soda, and salt helps distribute everything evenly. Taking this little extra step ensures your cake rises consistently and has that tender crumb we’re aiming for.

Step 4: Cream Butter and Sugar to Cloudy Bliss

Using a stand or handheld mixer on medium-high speed, beat ¾ cup of softened unsalted butter and 1¾ cups granulated sugar until the mixture is light and creamy. This takes about 3 minutes and is a crucial step to get a fluffy cake. You’ll notice the color lighten and the texture becomes almost cloud-like.

Step 5: Incorporate Egg Whites and Creamy Ingredients

Next, add 5 large room-temperature egg whites and beat on high for about 2 minutes until fully combined. Don’t forget to scrape down the bowl sides so everything mixes evenly. Follow this by beating in ⅓ cup full-fat sour cream (or Greek yogurt) and 2 teaspoons vanilla extract on medium-high speed until smooth, roughly one minute. These ingredients add moisture and richness that make this cake so tender.

Step 6: Combine Dry and Wet Ingredients Carefully

With your mixer set to low, gradually add the dry ingredient mixture. Slowly pour in ½ cup whole milk as you mix — but be mindful not to overmix, which can make the cake tough. Just stir until everything is barely combined; you want a smooth yet slightly thick batter.

Step 7: Add the Star — Reduced Strawberry Puree & Optional Color

Whisk in your room-temperature reduced strawberry puree. If you want, add 1–2 drops of pink or red gel food coloring to enhance that gorgeous strawberry hue. Make sure to stir thoroughly, scraping the bottom to break up any lumps. Your batter will have a lovely pink tint and a thick, velvety texture.

Step 8: Bake to Perfection

Divide the batter evenly between your two prepared pans. Pop them into the oven for 25 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. The aroma of fresh strawberries and vanilla filling your kitchen is always the best timer!

Step 9: Cool Before the Frosting Fun

Let your cakes cool in their pans on a wire rack for a full hour. Then run a knife around the edges to loosen, carefully remove the cakes, and peel off the parchment. I always let the cakes cool completely before frosting to prevent your frosting from melting and sliding off later.

Step 10: Make That Dreamy Strawberry Cream Cheese Frosting

First, blitz 1 cup freeze-dried strawberries into a fine powder using your blender or food processor—sift if needed to get rid of any chunks. Beat together 8 ounces softened cream cheese and ½ cup unsalted butter on medium-high until smooth—about 2 minutes. Add 3 cups confectioners’ sugar, the strawberry powder, 1 tablespoon whole milk, 1 teaspoon vanilla, and beat starting on low for 30 seconds, then high for 3 minutes. Taste and add a pinch of salt if the frosting is too sweet. Refrigerate for an hour before you start frosting.

Step 11: Assemble and Frost Like a Pro

Use a serrated knife to level the tops of each cake layer by slicing off a thin layer. This helps your cake stack evenly. Place one layer on your serving plate, spread ¾ to 1 cup of frosting evenly. Flip the second layer upside down on top (this creates a nice flat surface), then spread a thin crumb coat of about 1 cup frosting all over. Chill for 20 minutes to set the crumb coat, then cover the cake with the remaining frosting, smoothing the sides with a bench scraper. Chill at least 20 more minutes before slicing to keep the cake’s shape intact.

Step 12: Storing and Serving Tips

Keep leftover cake tightly covered in the fridge for up to 5 days. Before serving, take the cake out 2 hours ahead to help it warm up and bring back its tender texture and full flavor. This little patience pays off big time!

Top Tip

Mastering the Strawberry Cake with Cream Cheese Frosting Recipe is all about attention to detail and patience. These tips from my experience will help your cake turn out moist, flavorful, and beautifully frosted every time.

Make Ahead Prep: I always prepare the reduced strawberry puree the day before. Letting it cool completely and refrigerating overnight really deepens the flavor and helps the batter come together smoothly.
Don’t Rush Cooling: It’s tempting to dive straight into frosting, but letting the cake cool fully—even for an hour in the pans, then on the rack—prevents the frosting from melting and keeps your layers tidy.
Use Freeze-Dried Strawberries: This powder in the frosting packs a vibrant strawberry punch without extra moisture. I learned the hard way that chewy dried strawberries just don’t work for a smooth, creamy frosting.
Crumb Coat is Key: Applying a thin crumb coat and chilling it sets the base for a flawless finish. Skipping this step can lead to crumbs in your final frosting layer, and we want the cake to look as delicious as it tastes.

How to Serve Strawberry Cake with Cream Cheese Frosting Recipe

A large clear glass mixing bowl filled with a smooth, thick, light pink batter with small specks, swirled gently with a wooden spatula that has a pink tip covered in batter, sitting on a white marbled surface. Above it, a smaller clear glass measuring cup holds thick, bright red mixture with a small wooden spatula inside, resting at an angle. Nearby, a set of metal measuring spoons with black handles lie on the surface along with a small white lid or dish. The overall scene is bright and clean, focused on the batter and mixing tools. photo taken with an iphone --ar 2:3 --v 7

Garnishes

To make your strawberry cake even more inviting, consider topping it with fresh strawberry slices or a few whole strawberries glazed with a light apricot jam. A sprinkle of edible rose petals or a dusting of powdered sugar can add a subtle elegance. For a playful touch, a handful of freeze-dried strawberry crumbs on top of the frosting adds texture and color contrast.

Side Dishes

Serve this delightful cake alongside a dollop of freshly whipped cream or a scoop of vanilla bean ice cream to complement the strawberry flavor beautifully. Light and fresh fruit salads, mint-infused water, or a chilled glass of sparkling rosé can round out the experience perfectly, especially for celebrations or afternoon tea.

Make Ahead and Storage

Storing Leftovers

Once frosted, your strawberry cake should be tightly covered and stored in the refrigerator. It will stay fresh for up to 5 days. To enjoy the best texture and flavor, take the cake out about 2 hours before serving to let it warm to room temperature.

Freezing

You can freeze both frosted and unfrosted cake layers for 2–3 months. Wrap them tightly in plastic wrap and place in an airtight container or a freezer bag. When you’re ready to enjoy, thaw the layers overnight in the fridge, then bring to room temperature before frosting or serving.

Reheating

Since this is a cake best served chilled or at room temperature, reheating isn’t recommended. Instead, allow the cake to come to room temperature after refrigeration for the perfect slice every time.

Frequently Asked Questions:

Can I use frozen strawberries for the reduced puree?

Yes, frozen strawberries can be used, but be prepared for a longer reduction time even if you thaw them beforehand. Their water content is higher, so simmering until it thickens properly is key.

What if I don’t have cake flour?

If cake flour isn’t available, you can make a homemade substitute by combining all-purpose flour with cornstarch to mimic the lower protein content. This helps keep your cake tender and soft.

Why use freeze-dried strawberries in the frosting?

Freeze-dried strawberries grind into a fine powder without added moisture, providing a strong strawberry flavor and vibrant color to the cream cheese frosting. Chewy dried strawberries won’t achieve this effect.

Can I prepare this cake in advance?

Absolutely! You can bake and cool the cake layers a day ahead, store them wrapped at room temperature, and make the frosting in advance, refrigerating it overnight. Just let the frosting soften slightly before assembling the cake.

Final Thoughts

Making this Strawberry Cake with Cream Cheese Frosting Recipe is such a joyful experience—each step filled with the sweet aroma of fresh strawberries and the promise of a delicious reward. Whether it’s for a special celebration or simply a treat to brighten your day, this cake always brings smiles and happy memories. I hope these tips and insights inspire you to bake it with confidence and delight in every bite!