Name: Strawberry Cake with Cream Cheese Frosting Recipe
Prep time: 5 h 30 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), at room temperature; 1–2 drops red or pink food coloring (optional); 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 adore the sweet, juicy burst of strawberries and crave a dessert that’s both moist and full of flavor, you’re going to love this Strawberry Cake with Cream Cheese Frosting Recipe. It’s a fresh twist on classic strawberry cake that feels like spring in every bite.

A round two-layer cake with smooth, creamy pink frosting that has small red specks all over it. The frosting swirls gently on top with visible soft peaks. Two fresh strawberries with green leaves sit in the center of the cake. One slice is cut and slightly pulled out, showing a dark brown layer inside that contrasts with the bright pink frosting. The cake rests on a white plate with a white marbled surface underneath. 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

This strawberry cake recipe quickly became a favorite in my kitchen—I keep coming back for its perfect balance of fruity freshness and creamy richness. Plus, it’s so rewarding to make from scratch!

Fresh Strawberry Flavor: Uses reduced strawberry puree to infuse the cake with natural berry sweetness and vibrant color.
Luscious Frosting: Cream cheese frosting is enhanced with freeze-dried strawberry powder for a bright, tangy finish.
Moist & Tender Crumb: Cake flour and sour cream make the texture incredibly soft and delicate.
Make-Ahead Friendly: You can prepare components in advance, making it perfect for celebrations or special occasions.

Ingredients & Why They Work

Before you dive in, let’s talk about the key ingredients that make this cake so special. Choosing fresh, ripe strawberries is crucial, and getting the right kind of cream cheese and flour will really elevate your final result.

Flat lay of fresh whole strawberries with green leaves, a small mound of fine white cake flour on a simple white ceramic plate, a few teaspoons of baking powder and baking soda side by side in small white ceramic bowls, a pat of pale yellow unsalted butter on a white ceramic dish, a heap of granulated white sugar on a white ceramic plate, five large whole uncracked white eggs, a small white ceramic bowl of thick creamy plain Greek yogurt, a small white ceramic bowl of whole milk, a small white ceramic bowl of pure vanilla extract, a block of smooth cream cheese on a white ceramic plate, a small white ceramic bowl with soft unsalted butter, a small pile of fine white confectioners’ sugar on a white ceramic dish, a small white ceramic bowl of freeze-dried strawberry powder, all arranged symmetrically and realistically proportioned, placed 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—ripe berries bring juicy sweetness and natural color for the reduced puree.
Cake flour: Keeps the cake tender and light by having lower protein than all-purpose flour.
Baking powder and baking soda: Ensures a perfect rise and fluffy texture in the cake layers.
Unsalted butter: Adds richness and moisture, plus you control the salt level.
Granulated sugar: Sweetens and contributes to that lovely crumb structure.
Egg whites: Help create a stable, airy texture without extra fat from yolks.
Sour cream or Greek yogurt: Adds acidity for tenderizing gluten and keeps the cake moist.
Pure vanilla extract: Enhances and rounds out the flavors beautifully.
Whole milk: Provides fat and moisture for a balanced batter consistency.
Reduced strawberry puree: Concentrated strawberry flavor with no added sugars—pure summer goodness.
Freeze-dried strawberries: Turned into a powder to give the frosting an intense strawberry punch and natural pink color.
Full-fat cream cheese: Gives the frosting its signature tang and creamy texture.
Confectioners’ sugar: Ensures smooth, sweet frosting without grit.
Pinch of salt: Balances sweetness and highlights all those berry notes.
Optional red or pink food coloring: Just a touch if you want a brighter pink hue in the cake crumb.

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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 things about this Strawberry Cake with Cream Cheese Frosting Recipe is how easy it is to personalize and tweak to your liking. Whether you want to enhance the berry flavor, adapt it to a dietary need, or try a fun twist, there are plenty of ways to make this cake uniquely yours.

Use frozen strawberries: If you don’t have fresh strawberries on hand, frozen ones can work for the puree. Just note they’ll need a longer simmering time to reduce properly. I’ve done this many times, especially in off-season months, and while it takes patience, the end result is just as delicious.
Pink it up: Adding a drop or two of red or pink gel food coloring deepens the pink hue of the cake layers beautifully. This is a simple trick I use for festive occasions or when I want that extra pop of color.
Strawberry buttercream alternative: Want to skip cream cheese? No problem! Use a strawberry buttercream frosting instead. The flavor is still luscious, with a slightly different texture. Just be mindful the quantity might vary.
Make cupcakes: I sometimes turn this into cupcakes by filling pans two-thirds full and baking for about 22 minutes. Perfect for parties or when you want individual servings!
Freeze ahead: Both the cake layers and the frosting freeze beautifully. I often make the cake ahead of time, freeze it, and thaw it gently before decorating. This makes special event prep so much easier.

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

A slice of pink two-layer cake sits on a white plate with a textured edge, placed on a red checkered cloth. The cake has two thick layers of soft pink sponge with a creamy pink frosting layer in between. The outside of the cake is also coated with the same smooth pink frosting. On top of the cake, there is one small red strawberry with green leaves. The background shows a softly blurred dark wooden texture, and the surface beneath the plate is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Create the Flavor-Packed Reduced Strawberry Puree

Start by blending 1 pound of fresh, hulled strawberries until smooth. Pour the puree into a saucepan over medium-low heat and let it gently simmer, stirring occasionally, until it reduces to about ½ cup. This usually takes around 35 minutes. The aroma of sweet strawberries thickening will fill your kitchen—a sure sign you’re on the right track! Once reduced, transfer it to a heat-safe bowl and cool completely. I prefer making this the day before and refrigerating overnight to let the flavors deepen and the puree chill before adding it to the batter.

Step 2: Prep Your Pans and Preheat the Oven

Preheat your oven to 350°F (177°C). Prepare two 9-inch round cake pans by greasing them well, then lining with parchment paper rounds. Don’t forget to grease the parchment itself—this helps your cakes slip out effortlessly after baking. This little step saves so much frustration and keeps your cake layers perfectly intact!

Step 3: Whisk Together Dry Ingredients

In a medium bowl, whisk together 2 and ½ cups cake flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and 1 teaspoon salt. Setting this aside makes it easy to add in later and ensures everything is evenly combined.

Step 4: Cream Butter and Sugar Until Fluffy

Using a mixer with a paddle attachment, beat ¾ cup softened unsalted butter with 1 and ¾ cups granulated sugar on medium-high speed for about 3 minutes. The mixture should become light, creamy, and fluffy—this step is essential for a tender crumb and great rise in your cake.

Step 5: Add Egg Whites and Mix Well

Next, add 5 large egg whites (at room temperature) and increase the mixer speed to high. Beat for about 2 minutes until fully combined and silky smooth. Remember to scrape down the bowl sides to incorporate every bit evenly.

Step 6: Incorporate Sour Cream and Vanilla

Mix in ⅓ cup full-fat sour cream or plain Greek yogurt and 2 teaspoons pure vanilla extract. Beat on medium-high for about a minute until everything is well blended. This adds moisture and a subtle tang that complements the strawberries beautifully.

Step 7: Combine Dry Ingredients and Milk Gently

With the mixer on low speed, add the dry ingredients followed gradually by ½ cup whole milk. Beat just until combined to avoid overmixing; you want a tender, soft batter that’s thick but pourable.

Step 8: Fold in the Reduced Strawberry Puree and Optional Coloring

Whisk in the room temperature reduced strawberry puree and 1–2 drops of red or pink food coloring, if desired. Make sure there are no lumps; your batter should have a lovely pink tint and a slightly thick texture. This is where that fresh strawberry flavor really shines!

Step 9: Bake to Perfection

Divide the batter evenly between the two prepared pans and smooth the tops. Bake at 350°F (177°C) for 25 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell like fresh strawberries baking—a hint that a delicious treat is near!

Step 10: Cool Your Cakes Properly

Let the cakes cool in their pans set on a wire rack for 1 hour. Then, gently run a knife around the edges to loosen, remove the cakes, peel off the parchment paper, and cool completely on the rack. Patience here prevents soggy cake and ensures a clean surface for frosting.

Step 11: Create the Strawberry Powder for the Frosting

Process 1 cup of freeze-dried strawberries in a blender or food processor until you achieve a fine powder. Sift through a fine mesh sieve if needed to get an even texture. This strawberry powder is the key to that vibrant, fragrant cream cheese frosting.

Step 12: Whip Up the Cream Cheese Frosting

Beat 8 ounces softened cream cheese with ½ cup softened unsalted butter on medium-high speed until smooth, about 2 minutes. Add 3 cups confectioners’ sugar, the strawberry powder, 1 tablespoon milk, and 1 teaspoon vanilla. Beat first on low for 30 seconds, then on high for 3 minutes until the frosting is fluffy and creamy. Taste and add a pinch of salt if the sweetness feels too intense. Chill the frosting for 1 hour before assembly.

Step 13: Assemble and Frost Your Cake

Level the cooled cake layers by trimming off the rounded tops with a serrated knife—no one wants a lopsided cake! Place one layer on your serving plate or turntable, spread ¾ to 1 cup of frosting evenly on top. Add the second layer upside down, then apply a thin crumb coat of about 1 cup frosting all around. Chill for 20 minutes to set before applying the final smooth layer of frosting. Refrigerate your finished cake for at least 20 minutes before slicing to let the frosting firm up and keep its shape beautifully.

Step 14: Storing Your Beautiful Strawberry Cake

Cover leftover cake tightly and store in the refrigerator for up to 5 days. When refrigerated for longer than 4 hours, bring the cake to room temperature for about 2 hours before serving. This ensures the frosting softens to a perfect creamy texture and the cake slices cleanly.

Top Tip

Making a Strawberry Cake with Cream Cheese Frosting Recipe that shines with fresh flavors and perfect texture takes a few thoughtful steps. These tips will help you avoid common pitfalls and bring out the best in your cake!

Be Patient with the Strawberry Puree Reduction: Reducing the fresh strawberry puree low and slow brings a concentrated flavor, but rushing this step can result in watery batter. I always let it simmer gently for about 35 minutes to get that rich, intense strawberry essence.
Use Cake Flour for Tenderness: Through trial, I found cake flour makes all the difference. It gives the crumb that soft, tender bite that complements the fruity frosting perfectly.
Chill the Frosting Before Assembly: Letting the cream cheese frosting chill for at least an hour firms it up, which means it spreads beautifully and holds the cake’s shape well without being too soft or runny.
Don’t Skip the Crumb Coat: Applying a thin crumb coat and refrigerating for 20 minutes before the final frosting layer keeps crumbs from mixing into your frosting, giving you a smooth, picture-perfect cake surface.

How to Serve Strawberry Cake with Cream Cheese Frosting Recipe

A large clear glass mixing bowl is filled with smooth, light pink batter with tiny darker pink specks. A wooden spoon with a pink silicone spatula end rests in the batter, creating spiral swirls on the surface. Behind it is a clear glass measuring cup with bright red berry mixture inside, partially coated with remnants of the same red color and a wooden spoon with a pink silicone spatula end sticking out. To the side, there are three metal measuring spoons stacked together. All items rest on a white marbled textured surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Elevate the look and flavor of the cake by garnishing with fresh sliced strawberries around the base or on top. A light sprinkle of freeze-dried strawberry powder (leftover from frosting prep!) adds pretty color and a boost of tangy strawberry flavor. For extra flair, scatter edible flowers or mint leaves for a fresh, summery touch.

Side Dishes

This cake pairs wonderfully with simple sides like a dollop of whipped cream or a scoop of vanilla bean ice cream to complement the strawberry flavor. A fresh berry salad or lightly sweetened lemon curd on the side adds bright contrast and balances the creamy richness of the frosting.

Make Ahead and Storage

Storing Leftovers

Cover leftover cake tightly with plastic wrap or store in an airtight container, then refrigerate up to 5 days. Because this strawberry cake uses cream cheese frosting, refrigeration is key to keeping it fresh and safe. When ready to enjoy, take the cake out 2 hours before serving to let it come to room temperature—this really brings out the flavors and softens the frosting.

Freezing

You can freeze the cake layers (unfrosted) or the fully assembled and frosted cake. Wrap layers tightly in plastic wrap and then foil. Freeze for up to 2–3 months. Thaw overnight in the refrigerator and then bring to room temperature before frosting or serving. The reduced strawberry puree can also be frozen separately for up to 3 months—just thaw and bring to room temperature before use.

Reheating

Since this is a cold-serve cake, reheating isn't recommended. Instead, allowing refrigerated cake slices to sit at room temperature for about 2 hours before serving lets the cake soften and the flavors truly pop.

Frequently Asked Questions:

Can I make the strawberry cake without fresh strawberries?

Fresh strawberries are best for the puree to capture vibrant flavor and color. You can use frozen strawberries if needed, but be prepared for a longer reduction time to achieve the same concentrated taste.

What can I substitute if I can't find freeze-dried strawberries for the frosting?

Freeze-dried strawberries are essential for the frosting powder as they grind into a fine, flavor-packed powder. If unavailable, omit them and increase the confectioners’ sugar by about ½ cup to maintain the frosting’s texture and sweetness.

How do I store leftover Strawberry Cake with Cream Cheese Frosting Recipe?

Store leftover cake tightly covered in the refrigerator for up to 5 days. Allow refrigerated slices to come to room temperature for about 2 hours before serving for the best taste and texture.

Can I make this cake ahead of time for a party?

Absolutely! The cake layers can be baked and stored covered at room temperature overnight, and the frosting can be made up to a day ahead and refrigerated. Assemble and frost the cake on the event day for the freshest results.

Final Thoughts

There’s something truly special about a homemade Strawberry Cake with Cream Cheese Frosting Recipe that celebrates fresh strawberries and rich cream cheese in every bite. Whether it’s a birthday, a cozy weekend treat, or a sweet way to celebrate the berry season, this cake brings smiles all around. Don’t forget to savor the process — from reducing the strawberry puree to carefully frosting those layers — it’s all part of the joy that makes this recipe a favorite for years to come.