Best Strawberry Cake

If you ask me, homemade strawberry cake is just about the happiest dessert there is.

This pretty pink cake brings sweet, fresh berry flavor to every slice. The natural strawberry taste shines through in both the soft, moist layers and the smooth cream cheese frosting.

It’s made with real strawberries – both fresh and freeze-dried – which gives it that true fruit flavor you just can’t get from artificial ingredients. A touch of vanilla and a hint of lemon zest make all the berry notes pop.

It’s a feel-good dessert that’s perfect for birthdays, baby showers, or any time you need something special that’ll make everyone smile.

What Kind of Strawberries Should I Use?

Fresh strawberries are the star of this cake, and picking the right ones makes all the difference. Look for berries that are bright red all the way through, without any white or green patches near the stem – these are signs of underripe fruit that won’t give you the best flavor. When you’re at the store, give your berries a quick sniff – if they smell sweet and fragrant, they’ll taste that way too. For this recipe, you can use any variety of strawberries, but smaller, local berries often pack more flavor than the giant supermarket ones. If fresh strawberries aren’t in season, you can still make this cake since it also uses freeze-dried strawberries, which provide concentrated flavor year-round.

Options for Substitutions

Let’s talk about what you can swap in this strawberry cake recipe if you need to:

• Cake flour: If you don’t have cake flour, you can make your own by replacing 2 tablespoons of all-purpose flour per cup with cornstarch. For this recipe, measure out 2 1/2 cups of all-purpose flour, remove 5 tablespoons, and add 5 tablespoons of cornstarch. Sift them together twice.
• Sour cream: Plain full-fat Greek yogurt works perfectly in place of sour cream. Regular yogurt can work too, but make sure it’s not too runny.
• Fresh strawberries: While fresh strawberries give the best flavor, you can use frozen strawberries (thawed completely). Just be sure to drain them well and pat dry before pureeing.
• Freeze-dried strawberries: These add natural color and flavor to the frosting, but if you can’t find them, you can skip them and add a bit more powdered sugar and strawberry puree to the frosting instead.
• Cream cheese: For the frosting, mascarpone cheese can work as a substitute, though it will give a slightly different texture. Just don’t replace the cream cheese with regular butter, as it’s key for the right frosting consistency.
• Whole milk: 2% milk will work fine, but try to avoid skim milk as the fat content helps with texture. Plant-based milks like full-fat coconut milk can work too, though they might slightly change the flavor.

Watch Out for These Mistakes While Baking

The biggest challenge when making strawberry cake is getting the right moisture balance – using too much strawberry puree can make your cake dense and heavy, so be sure to cook down your puree until it’s reduced by half and completely cooled before adding it to your batter. Another common mistake is not having your ingredients at room temperature, which can lead to a lumpy, uneven batter – take your eggs, milk, and sour cream out of the fridge at least an hour before starting. When mixing, be careful not to overmix the batter once you’ve added the flour, as this can develop too much gluten and make your cake tough – stop mixing as soon as the ingredients are just combined. For the best strawberry flavor, don’t skip the freeze-dried strawberries in the frosting, as fresh ones can make it too loose and watery.

What to Serve With Strawberry Cake?

This sweet and fruity cake pairs perfectly with a scoop of vanilla ice cream or a dollop of fresh whipped cream on the side. For a refreshing drink pairing, try serving it with a cold glass of milk, an afternoon cup of tea, or even a strawberry lemonade to double down on those berry flavors. If you’re serving this at a party or special occasion, you can add some fresh strawberry slices on the side of each plate for an extra pop of fresh fruit. And if you really want to make it special, a drizzle of warm chocolate sauce over the top creates a classic strawberries-and-chocolate combination that everyone loves.

Storage Instructions

Keep Fresh: This strawberry cake stays moist and yummy when kept in an airtight container at room temperature for up to 2 days. If you’ve added the cream cheese frosting, it’s best to pop it in the fridge where it’ll stay fresh for up to 5 days. Just make sure to cover it well to prevent it from absorbing any fridge smells!

Freeze: Want to save some for later? You can freeze unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 3 months. The frosted cake also freezes well – just place it in the freezer until firm, then wrap it up. When you’re ready to eat, thaw it overnight in the fridge.

Make Ahead: You can make the cake layers a day ahead and store them well-wrapped at room temperature. The frosting can be made ahead too – just keep it in the fridge for up to 3 days. When you’re ready to frost, let the frosting come to room temperature and give it a good mix to make it smooth and spreadable again.

Preparation Time	30-60 minutes
Cooking Time	25-35 minutes
Total Time	55-95 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3600
• Protein: 25-30 g
• Fat: 200-220 g
• Carbohydrates: 350-400 g

Ingredients

• 1 pound (454g) fresh strawberries, cleaned and hulled
• 2 1/2 cups cake flour (285g, measured and leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup unsalted butter (12 tablespoons; 170g), softened
• 1 3/4 cups white sugar (350g)
• 5 large egg whites (room temperature)
• 1/3 cup sour cream or plain yogurt (75g, room temperature)
• 2 teaspoons vanilla essence
• 1/2 cup whole milk (120ml, room temperature)
• 1/2 cup reduced strawberry puree
• Optional: 1-2 drops red or pink food dye
• 1 cup freeze-dried strawberries (approx. 25g)
• 8 ounces full-fat cream cheese (226g), softened
• 1/2 cup unsalted butter (8 tablespoons; 113g), softened
• 3 cups powdered sugar (360g)
• 1-2 tablespoons milk
• 1 teaspoon vanilla essence
• Salt to taste

Step 1: Prepare the Strawberry Puree

Begin by pureeing 1 pound of rinsed and hulled strawberries until you have a little over 1 cup.

Pour the puree into a saucepan and simmer over medium-low heat, stirring occasionally.

Your goal is to reduce the puree to 1/2 cup (about 135g).

This will take at least 25–35 minutes but could vary.

Once reduced, allow the puree to cool completely before using it in the cake batter.

It’s best to prepare the reduced puree the day before, cover it, and refrigerate it overnight.

Ensure it’s at room temperature before adding it to the cake mixture.

Step 2: Preheat and Prepare Cake Pans

Preheat your oven to 350°F (177°C).

Prepare two 9-inch round cake pans by greasing them and lining the bottom with parchment paper rounds for easy removal.

Grease the parchment paper as well.

Step 3: Mix Dry and Wet Ingredients

Whisk together the cake flour, baking powder, baking soda, and salt in a bowl and set aside.

Using a handheld or stand mixer with a paddle attachment, beat the butter and sugar on high speed until smooth and creamy, approximately 2 minutes.

Scrape the bowl as needed.

Add the egg whites and beat until combined, then incorporate the sour cream and vanilla extract.

Gradually add the dry ingredients with the mixer on low speed until just incorporated.

Slowly pour in the milk, continuing to mix until just combined.

Be careful not to overmix.

Gently whisk in 1/2 cup of room-temperature reduced strawberry puree, ensuring no lumps remain.

If desired, stir in a drop of pink gel food coloring for added vibrancy.

Step 4: Bake the Cakes

Evenly distribute the batter between the prepared cake pans.

Bake for around 24–25 minutes, checking for doneness with a toothpick.

If it comes out clean, the cakes are done.

Allow the cakes to cool completely in the pans on a wire rack before frosting and assembling.

Step 5: Prepare the Frosting

Using a blender or food processor, create a powder from freeze-dried strawberries, yielding about 1/2 cup of crumbs.

In a large bowl, use a handheld or stand mixer to beat the cream cheese on high speed until completely smooth.

Add the butter and beat until combined.

Mix in the confectioners’ sugar, strawberry powder, 1 tablespoon of milk, and vanilla extract, beating on medium-high until creamy.

Add an additional tablespoon of milk for a thinner consistency if desired.

Adjust with a pinch of salt to taste.

This recipe yields about 3 cups of frosting.

Step 6: Assemble the Cake

With a serrated knife, slice a thin layer off the tops of the cakes to create a flat surface.

Place one cake layer on a cake stand or serving plate, then evenly spread frosting over the top.

Add the second layer and cover the top and sides with the remaining frosting.

Refrigerate the cake for at least 45 minutes to help it maintain its shape when slicing.

Step 7: Serving and Storing

Once the cake is set, slice and serve as desired.

Store any leftover cake tightly covered in the refrigerator for up to 5 days.