Moist Strawberry Cake

There’s something about a homemade strawberry cake that makes everyone smile. I’ve been baking this cake for family gatherings and birthday parties for years, and it never fails to bring joy to the table. The sweet, fresh strawberries mixed into the batter create a naturally pink color that my kids always get excited about. But here’s the best part – you don’t need to be a professional baker to make this cake turn out great.

I like to keep my strawberry cake simple and let those berries do all the talking. When strawberries are in season, I’ll buy extra just for this recipe. And if you’re worried about making it look perfect, don’t be – this is one of those cakes that looks charming even with a few imperfections. Trust me, once people taste it, they won’t care if the frosting isn’t perfectly smooth.

What Kind of Strawberries Should I Use?

For this cake, fresh strawberries are your best bet, and you’ll want to look for ones that are bright red and fully ripe – they’ll give you the most flavor and natural sweetness. When shopping, skip any berries with white or green patches, as these areas lack flavor and won’t contribute much to your puree. If you’re making this cake outside of strawberry season, frozen strawberries can work for the puree, but make sure to thaw and drain them well first to avoid adding extra moisture to your cake. Just remember that the freeze-dried strawberries called for in the recipe are different from frozen ones, and they can’t be substituted for each other since they serve different purposes in the recipe.

Options for Substitutions

Let’s talk about what you can swap in this strawberry cake recipe while still keeping that amazing strawberry flavor:

• Cake flour: If you’re out of 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.
• Fresh strawberries: While fresh strawberries give the best flavor, you can use frozen strawberries (thawed and drained) in a pinch. Just make sure to reduce the puree a bit longer since frozen berries tend to be more watery.
• Sour cream: Plain full-fat Greek yogurt works perfectly as a 1:1 replacement. Regular yogurt can work too, but strain it first to remove excess liquid.
• Freeze-dried strawberries: These add concentrated flavor to the frosting and are hard to replace. If you can’t find them, you can skip them, but your frosting won’t have that natural strawberry taste.
• Cream cheese: For the frosting, you need to use full-fat block cream cheese – not the spreadable kind from a tub. This ingredient is essential for the right texture.
• Whole milk: 2% milk can work, but avoid skim milk. You can also use buttermilk for a slightly tangier taste.

Watch Out for These Mistakes While Baking

The biggest challenge when making strawberry cake is managing moisture – using too many fresh strawberries can make your cake dense and heavy, which is why reducing the strawberry puree first is crucial to concentrate the flavor without adding excess liquid. Room temperature ingredients aren’t just a suggestion – cold eggs, milk, or sour cream can cause your batter to curdle and result in an uneven texture, so plan ahead and let these items sit out for about an hour before starting. When making the frosting, a common error is using cream cheese straight from the fridge, which creates lumps – instead, let it soften naturally at room temperature for about 2 hours (don’t microwave it!). For the most even layers, avoid overmixing the batter once you add the flour, as this develops gluten and can make your cake tough – mix just until the ingredients are combined and you’ll get a perfectly tender crumb.

What to Serve With Strawberry Cake?

This sweet strawberry cake pairs perfectly with a scoop of vanilla ice cream or a dollop of freshly whipped cream on the side. For a morning or afternoon tea setting, serve it alongside a hot cup of Earl Grey or a creamy café latte – the bergamot in Earl Grey tea especially complements the fresh strawberry flavors. If you’re serving this at a party, consider adding some fresh berries on the side – raspberries, blueberries, or extra strawberries work great and make the plate look extra special. For a refreshing twist, you might also enjoy it with a glass of cold milk or a strawberry milk shake to really bring out those berry flavors.

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 already added the cream cheese frosting, pop it in the fridge instead – it’ll stay good for up to 5 days. Just remember to keep it covered to prevent it from drying out or absorbing other flavors from the fridge.

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 freezes well too – 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: Planning ahead for a special occasion? You can make the cake layers up to 1 day in advance and store them well-wrapped at room temperature. The frosting can be made ahead too – keep it in an airtight container in the fridge for up to 1 week. Just let it come to room temperature and give it a quick whip before frosting your cake.

Preparation Time	45-60 minutes
Cooking Time	25-35 minutes
Total Time	70-95 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 4000-4500
• Protein: 40-50 g
• Fat: 220-240 g
• Carbohydrates: 520-550 g

Ingredients

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

Step 1: Prepare the Strawberry Puree

Start by rinsing and hulling 1 pound of strawberries.

Puree the strawberries until smooth, aiming for a quantity a little over 1 cup.

Pour the puree into a saucepan and simmer over medium-low heat, stirring occasionally, until the volume reduces to 1/2 cup (about 135g).

This process usually takes 25–35 minutes or longer, depending on your pan or the strawberries’ juiciness.

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

For convenience, you can prepare the reduced puree a day in advance, cover it, and store it in the refrigerator overnight.

Allow it to return to room temperature before incorporating it into the cake batter.

Step 2: Preheat and Prepare Cake Pans

Preheat your oven to 350°F (177°C).

Grease two 9-inch round cake pans.

Line each pan with parchment paper rounds, then grease the paper to ensure easy removal of the cakes post-baking.

Step 3: Combine Dry Ingredients

In a bowl, whisk together the cake flour, baking powder, baking soda, and salt.

Set aside for later use.

Step 4: Mix Wet Ingredients and Form Batter

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

Scrape down the bowl as needed.

Add in the egg whites and continue beating on high speed until combined, roughly 2 minutes.

Mix in the sour cream and vanilla extract, scraping down the bowl once more if needed.

With the mixer on low speed, slowly add the dry ingredients to the mixture just until incorporated.

Pour in the milk gradually while mixing on low speed until just combined.

Avoid overmixing.

Then, gently whisk in 1/2 cup of room-temperature reduced strawberry puree, ensuring there are no lumps.

The batter should be slightly thick at this stage.

Add a drop of pink gel food coloring if desired for a more vibrant color.

Step 5: Bake the Cakes

Divide the batter evenly between the prepared cake pans.

Bake for approximately 24–25 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool completely in their pans on a wire rack before removing them for assembly and frosting.

Step 6: Prepare the Strawberry Frosting

In a blender or food processor, process freeze-dried strawberries into a fine powdery crumb, yielding approximately 1/2 cup of crumbs.

In a large bowl, beat the cream cheese on high speed until smooth and creamy using a handheld or stand mixer fitted with a paddle or whisk attachment.

Next, beat in the butter until fully combined.

Add the confectioners’ sugar, strawberry powder, 1 tablespoon of milk, and vanilla, mixing on medium-high speed until creamy.

You can add an additional tablespoon of milk to slightly thin the frosting if desired.

Taste and add a pinch of salt if necessary.

This recipe yields about 3 cups of frosting.

Step 7: Assemble and Frost the Cake

Begin by slicing a thin layer off the tops of the cakes using a large serrated knife to create a flat surface.

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

Place the second cake layer on top and cover the entire cake with the remaining frosting.

Refrigerate the cake for at least 45 minutes before slicing.

This helps the cake maintain its shape during cutting.

Leftover cake should be covered tightly and stored in the refrigerator for up to 5 days.