Homemade Strawberry Cake

Why You’ll Love This Recipe

This Homemade Strawberry Cake is an absolute dream for strawberry lovers! The cake is rich with the natural flavor of fresh strawberries and paired with a decadent strawberry cream cheese frosting, making it the perfect dessert for any occasion. With a tender, moist crumb and a hint of tangy sweetness from the cream cheese frosting, this cake strikes the ideal balance of flavor and texture. Whether you're celebrating a special event or just indulging in a sweet treat, this cake will surely be a hit!

Ingredients

Strawberry Cake:

• 3 cups (400g) quartered strawberries*

• ¾ cup (173g) sour cream

• ¼ cup (60ml) milk

• 4 large eggs

• 1 teaspoon vanilla extract

• 2 ½ cups (325g) all-purpose flour (measured properly)

• 1 ½ cups (310g) sugar

• 2 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ¾ cup (168g) unsalted butter, room temperature

• 7–9 drops pink food coloring, optional

Strawberry Cream Cheese Frosting:

• 2 cups (46g) freeze-dried strawberries*

• 16 oz (452g) cream cheese, room temperature

• ¾ cup (172g) unsalted butter, room temperature

• 10 cups (1150g) powdered sugar

• 1 teaspoon vanilla extract

• Pinch of salt

• ¾ cup chopped strawberries

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the cake:

1. Prepare strawberry reduction: Add quartered strawberries to a food processor or blender and puree until smooth. You should have about 1 ½ cups of puree. Pour this into a medium saucepan and cook over medium heat. Stir consistently, allowing the mixture to come to a slow boil until it reduces to ¾ cup (about 20-25 minutes). Let it cool to room temperature. You can prepare this ahead of time and store it in the fridge.

2. Preheat the oven: Preheat your oven to 350°F (176°C). Prepare three 8-inch cake pans by placing parchment paper at the bottom and spraying the sides with baking spray.

3. Mix wet ingredients: In a large bowl, combine the cooled strawberry reduction, sour cream, milk, eggs, and vanilla extract. Separate about 1 cup of this mixture and set aside.

4. Prepare dry ingredients: In a separate large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add butter, one tablespoon at a time, mixing on the lowest speed until it resembles wet sand.

5. Combine wet and dry ingredients: Add the larger portion (about 1 ½ cups) of the egg mixture to the dry ingredients and butter mixture. Mix on low speed until incorporated. Then, increase the speed to medium-high and beat until light and fluffy (1 minute).

6. Finish batter: Lower the speed again, and gradually add the remaining egg mixture, mixing until fully incorporated. Scrape the sides of the bowl and mix again for 10-15 seconds.

7. Bake the cakes: Divide the batter evenly among the three prepared cake pans and bake for 24-26 minutes, or until a toothpick inserted into the center comes out with just a few crumbs. Let the cakes cool in the pans for 2-3 minutes before transferring them to a cooling rack to cool completely.

For the frosting:

1. Prepare the strawberry powder: Grind freeze-dried strawberries in a food processor until they form a powder (you should have about ½ cup).

2. Make the frosting: Beat the cream cheese and butter together until smooth. Gradually add half of the powdered sugar and vanilla extract. Mix until smooth, then add the remaining powdered sugar and strawberry powder. Mix until everything is well combined. Taste and add a pinch of salt if desired.

3. Assemble the cake: Use a serrated knife to trim the domes off the cake layers so that they're flat. Place the first layer of cake on your serving plate. Spread about 1 cup of frosting on top, then add half of the chopped strawberries and gently press them into the frosting.

4. Continue layering: Add the second layer of cake, then spread another cup of frosting and the remaining chopped strawberries. Top with the final cake layer, then frost the entire cake with the remaining frosting. For a decorative finish, pipe a shell border around the top and bottom of the cake.

5. Chill and serve: Decorate with a few whole strawberries on top, then refrigerate the cake until ready to serve. The cake tastes best when eaten within 3-4 days.

Servings and Timing

• Servings: This recipe yields 12-14 slices.

• Prep time: 2 hours 15 minutes

• Cook time: 51 minutes

• Total time: 3 hours 6 minutes

Variations

• Gluten-free: You can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.

• Vegan: Use dairy-free butter and plant-based yogurt to replace the sour cream. Substitute eggs with flax eggs or a store-bought egg replacement.

• Berry twist: For a fun variation, try adding raspberries or blueberries to the batter for a mixed berry cake.

• Reduced sugar: If you prefer a less sweet frosting, you can reduce the powdered sugar by half or substitute with a sugar alternative.

Storage/Reheating

• Store the cake in an airtight container in the refrigerator for up to 3-4 days. To maintain its moistness, wrap the cake tightly in plastic wrap before refrigerating.

• To freeze, wrap the cake layers individually in plastic wrap and place them in an airtight container. You can freeze for up to 2 months. Allow the cake to thaw in the fridge overnight before frosting.

FAQs

How can I make sure the cake doesn't dry out?

Ensure that you measure your ingredients properly and avoid overmixing the batter. Also, make sure to remove the cakes from the oven as soon as a toothpick comes out with just a few crumbs.

Can I use fresh strawberries instead of freeze-dried for the frosting?

Yes, but freeze-dried strawberries give a concentrated strawberry flavor and powdery texture that works best in the frosting. Fresh strawberries may make the frosting too wet.

Can I add more strawberries to the cake batter?

You can add more strawberries, but be mindful that too much fruit could make the cake too wet. Stick to the amount suggested for the best texture.

Is this cake gluten-free?

This version uses all-purpose flour, but you can substitute it with a gluten-free flour blend to make it gluten-free.

How do I know when the strawberry reduction is ready?

When it has thickened and reduced to about ¾ cup, you can measure it using a liquid measuring cup. If it’s still too runny, continue to cook it until it reaches the desired thickness.

Can I use store-bought strawberry puree?

Yes, you can substitute store-bought strawberry puree, but fresh homemade puree will give the cake a fresher and more intense flavor.

How long can I store this cake?

You can store the cake in the fridge for 3-4 days. Make sure to cover it tightly to maintain moisture.

Can I use other types of berries for the frosting?

Yes! Feel free to experiment with raspberries or blueberries to give the frosting a different berry flavor.

Can I make this cake in advance?

Yes, you can make the cake layers ahead of time and freeze them. Just make sure they are fully cooled before wrapping them for storage.

How do I prevent the cake from sinking in the middle?

Make sure your oven is preheated properly and that you don't open the oven door during the first 20 minutes of baking. Also, ensure the cake is fully baked before removing it.

Conclusion

This Homemade Strawberry Cake is a delightful treat that combines fresh strawberries with a rich, creamy frosting, making it a perfect dessert for any occasion. Whether it's for a special celebration or just a sweet indulgence, this cake is sure to impress with its vibrant flavor and beautiful presentation. Give it a try, and you'll see why it's a crowd favorite!