Homemade Strawberry Cake Recipe

This Homemade Strawberry Cake is my absolute go-to whenever strawberries are at their peak and I’m craving something fresh, fluffy, and downright irresistible. With plenty of real strawberries in both the cake and the dreamy, pink-hued frosting, every bite bursts with sweet-tart berry flavor and melt-in-your-mouth, tender crumb. Whether you’re celebrating something special or just want to surprise your loved ones, this cake is a showstopper — and trust me, it tastes every bit as gorgeous as it looks!

Ingredients You’ll Need

Each ingredient in this Homemade Strawberry Cake is chosen to highlight the delicate flavors and vibrant colors of strawberries. Don’t be fooled by the simplicity — these basics come together for a wow-factor cake that’s equal parts soft, moist, and luscious.

• Fresh Strawberries: Rinsed and hulled, these become the centerpiece flavor and create that natural, pink hue when reduced.
• Cake Flour: Provides the tender, soft texture that makes every forkful light and fluffy.
• Baking Powder & Soda: Together, these help the cake layers rise beautifully and stay airy.
• Salt: Just a pinch brings out those strawberry notes and balances the sweetness.
• Unsalted Butter: Softened to room temp, it offers a rich, creamy backbone to the cake and frosting.
• Granulated Sugar: Sweetens the cake, of course, but also helps create a delicate crumb.
• Egg Whites: Makes the cake extra light — just what you want in a berry dessert!
• Sour Cream or Yogurt: For a subtle tang and a perfectly moist cake (don’t skip this, it’s a secret weapon!).
• Vanilla Extract: Rounds out all the flavors and gives that classic homemade aroma.
• Whole Milk: Adds moisture for a plush, not-dry cake.
• Reduced Strawberry Puree: This takes a few extra minutes but supercharges the entire experience with real strawberry essence.
• Red or Pink Food Coloring (optional): For a more vibrant, festive look if desired — just a drop or two!
• Freeze-Dried Strawberries: Turns the frosting into a strawberry lover’s dream, adding flavor, color, and a touch of tang.
• Cream Cheese: Full-fat, for a rich, tangy, and velvety frosting that complements the cake perfectly.
• Confectioners’ Sugar: Sweetens and thickens the frosting to spreadable perfection.
• Milk: Just a splash or two creates a fluffy, creamy frosting texture.
• Salt (for frosting): Just a pinch enhances all the sweet and fruity flavors.

How to Make Homemade Strawberry Cake

Step 1: Make the Reduced Strawberry Puree

Start by pureeing your fresh strawberries until smooth, then simmer the puree over medium-low heat. Stir occasionally and let it reduce for at least 25–35 minutes (sometimes a bit longer, depending on the juiciness of your berries). This transforms one pound of strawberries into just half a cup of ruby-red, flavor-concentrated goodness. Cool it completely — making it the night before is ideal for best results!

Step 2: Prepare the Cake Pans and Preheat Oven

Set the stage for easy cake removal by greasing two 9-inch round pans, lining them with parchment paper rounds, and lightly greasing once more. This little bit of effort means your cake layers will pop right out — no stressful sticking or pan-prying required! Pop your oven on to preheat at 350°F (177°C).

Step 3: Make the Cake Batter

Whisk the cake flour, baking powder, baking soda, and salt together in a bowl. In a separate bowl, use a mixer to cream the butter and sugar until fluffy and pale. Add the egg whites and beat until combined, then blend in the sour cream (or yogurt) and vanilla. With the mixer on low, add the dry ingredients and mix just until incorporated. Next, pour in the milk slowly, then the cooled, reduced strawberry puree. If you want that classic pink color, stir in a drop or two of food coloring. The batter will look velvety and smell incredible!

Step 4: Bake the Cakes

Divide the batter evenly between your pans and bake for 24–25 minutes. To check for doneness, poke a toothpick into the center — it should come out clean. Let the cakes cool in their pans set on a wire rack. It’s crucial that they’re completely cool before you start frosting so everything stays perfect and tidy!

Step 5: Make the Strawberry Cream Cheese Frosting

Whiz your freeze-dried strawberries in a blender or food processor until you have a fine, vibrant powder. In a large bowl, beat the cream cheese until smooth, then add butter and beat until perfectly creamy. Next, add the confectioners’ sugar, strawberry powder, one tablespoon of milk, and a splash of vanilla. Whip on medium-high until fluffy, adding a little more milk if needed. A pinch of salt ties the flavors together. You’ll have three cups of luscious frosting ready to spread!

Step 6: Assemble and Frost the Cake

Gently slice a thin layer off the tops of each cooled cake (for ultra-flat layers), then set the first layer on your stand or plate. Spread a generous scoop of frosting all over, then top with the second cake. Smooth the rest of the frosting over the top and sides. For that picture-perfect finish, chill the assembled cake for at least 45 minutes. This helps the cake slices hold their shape beautifully — and will impress everyone at your table!

How to Serve Homemade Strawberry Cake

Garnishes

For a truly stunning presentation, top your Homemade Strawberry Cake with sliced fresh strawberries, a sprinkle of freeze-dried strawberry dust, or even edible flowers for a whimsical touch. A light dusting of powdered sugar right before serving makes it look like a confection from a fancy bakery, and adds a bit of magic to each slice.

Side Dishes

Pair a slice of this cake with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. If you prefer a fresh note, try a fruit salad featuring more strawberries, or serve it with a glass of sparkling lemonade. Whatever you choose, the cake’s berry-forward flavor makes it shine on any plate.

Creative Ways to Present

Get playful! You can bake the batter as cupcakes for a party, or stack the cake as a three-layer showpiece for celebrations. For a crowd, cut thin slices and arrange them on a platter with tiny forks. Or, serve slabs alongside small glasses filled with strawberry milkshakes for a truly thematic dessert bar — Homemade Strawberry Cake is always the star!

Make Ahead and Storage

Storing Leftovers

Store any leftover cake tightly covered in the refrigerator for up to five days. The flavors meld even more after a day or two, and the cake stays deliciously moist. Just be sure to keep it well-wrapped to prevent drying out or absorbing any fridge odors.

Freezing

Yes, you can freeze Homemade Strawberry Cake! For best results, wrap individual slices or whole unfrosted layers tightly in plastic wrap, then aluminum foil. Freeze for up to three months. You can also freeze frosted slices if needed — just let them firm up in the fridge first so the frosting doesn’t smear.

Reheating

While this treat is best enjoyed at cool or room temperature, you can let frozen slices thaw in the fridge overnight before serving. Avoid microwaving, as it may melt the frosting and compromise the crumb. If you like, let a slice sit at room temperature for 10–15 minutes for optimal softness.

FAQs

Can I use frozen strawberries instead of fresh?

Absolutely! Thaw the strawberries completely and drain any excess liquid before pureeing and reducing. The flavor can be just as lovely, especially when fresh berries are out of season.

Do I have to use food coloring?

Not at all. The reduced strawberry puree gives your Homemade Strawberry Cake a pretty blush on its own, but a touch of food coloring can make it more vibrant for special occasions. It’s totally up to your mood and aesthetic!

Can I make this cake a day ahead?

Definitely! In fact, making it one day ahead lets the flavors mingle and makes assembly less stressful. Store the frosted cake in the fridge, and let it sit at room temperature for about 30 minutes before serving for the best texture.

How do I prevent the cake from sticking to the pan?

Greasing the pans, lining them with parchment paper rounds, and greasing again ensures a seamless release. Don’t skip the parchment — your cake layers will pop right out without any fuss!

Can I use all-purpose flour instead of cake flour?

If you’re in a pinch, you can make a cake flour substitute by measuring out 2 and 1/2 cups all-purpose flour, removing 5 tablespoons, and adding 5 tablespoons cornstarch in its place. Sift well for a texture close to the real deal.

Final Thoughts

If your heart skips a beat for strawberries, you owe it to yourself to whip up a Homemade Strawberry Cake. There’s something so joyful about baking (and eating!) a cake that’s bursting with real fruit flavor and pretty-in-pink charm. Give this recipe a try — it’s bound to become a new favorite at your table!

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