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.
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.

- 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.
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

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

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:
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.
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.
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.
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.
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Strawberry Cake with Cream Cheese Frosting Recipe
- Prep Time: 1 hour 30 minutes
- Cooling Time: 4 hours
- Cook Time: 25 minutes
- Total Time: 6 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Homemade Strawberry Cake features a moist and tender strawberry-infused crumb topped with a luscious strawberry cream cheese frosting made from freeze-dried strawberries. Perfect for celebrations or any time you crave a fresh berry-flavored dessert, it uses reduced strawberry puree inside the cake and a creamy frosting that highlights the natural sweetness and color of fresh strawberries.
Ingredients
Strawberry Puree
- 1 pound fresh strawberries, rinsed and hulled
Cake
- 2 and ½ cups cake flour (295g), spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup unsalted butter (170g), softened to room temperature
- 1 and ¾ cups granulated sugar (350g)
- 5 large egg whites, at room temperature
- ⅓ cup full-fat sour cream or plain Greek yogurt (80g), at room temperature
- 2 teaspoons pure vanilla extract
- ½ cup whole milk (120ml), at room temperature
- ½ cup reduced strawberry puree (about 135g), at room temperature
- 1–2 drops red or pink food coloring (optional)
Strawberry Cream Cheese Frosting
- 1 cup freeze-dried strawberries (about 25g)
- 8 ounces full-fat brick cream cheese (226g), softened to room temperature
- ½ 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
Instructions
- Make the reduced strawberry puree: In a blender or food processor, puree the fresh strawberries until smooth. Pour the puree into a small saucepan over medium-low heat and simmer, stirring occasionally, until reduced to ½ cup. This takes about 35 minutes depending on strawberry ripeness and pan. Remove from heat, transfer to a heat-safe bowl, and let cool completely. Refrigerate overnight if possible, then bring to room temperature before use.
- Prepare cake pans and preheat oven: Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans, line them with parchment paper rounds, then grease the parchment to ensure cakes release easily after baking.
- Mix dry ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: Using a handheld or stand mixer with a paddle attachment, beat the softened butter and granulated sugar on medium-high speed until light and creamy, about 3 minutes.
- Add egg whites: Add the egg whites and beat on high speed until fully combined and smooth, about 2 minutes. Scrape down the bowl sides as needed.
- Incorporate sour cream and vanilla: Add sour cream and vanilla extract to the batter; beat on medium-high speed until well combined, about 1 minute.
- Add dry ingredients and milk: With the mixer on low speed, add the dry ingredients then gradually pour in the whole milk. Beat just until combined to avoid overmixing.
- Fold in reduced strawberry puree and optional coloring: Whisk in the room-temperature reduced strawberry puree and food coloring if using, ensuring no lumps remain. The batter should be slightly thick.
- Pour batter and bake: Divide the batter evenly between the prepared pans. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Cool cakes in the pans on a wire rack for 1 hour. Then run a knife around edges, remove from pans, peel off parchment, and cool completely on the rack before frosting.
- Make strawberry powder: Process freeze-dried strawberries in a blender or food processor to a fine powder. Sift through a fine mesh if needed and set aside.
- Make frosting: Using a mixer with a paddle attachment, beat cream cheese and butter on medium-high speed until smooth, about 2 minutes. Add confectioners’ sugar, strawberry powder, milk, and vanilla. Beat on low for 30 seconds, then increase to high and beat for 3 minutes until creamy. Add salt if frosting tastes too sweet. Refrigerate for 1 hour before using.
- Assemble cake: Level the cake layers by slicing off rounded tops. Place one layer on a cake stand or plate. Spread ¾ to 1 cup of frosting evenly on top. Place the second cake layer upside down on top and spread a thin crumb coat of 1 cup frosting over the top and sides. Smooth with a bench scraper and refrigerate 20 minutes to set.
- Apply final frosting layer: Cover the cake with remaining frosting smoothly over top and sides. Refrigerate at least 20 minutes before slicing to set the frosting and help maintain shape.
- Storage: Cover leftover cake tightly and refrigerate up to 5 days. Bring cake to room temperature for 2 hours before serving if refrigerated over 4 hours.
Notes
- The cake layers and frosting can be made a day ahead. Store cake layers tightly covered at room temperature and frosting refrigerated. Bring frosting to room temperature before assembling.
- Freeze-reduced strawberry puree for up to 3 months; thaw and bring to room temperature before using.
- Use cake flour for best texture, or make a homemade substitute if unavailable.
- If needed, buttermilk can substitute whole milk, but avoid lower-fat milks for best results.
- Freeze-dried strawberries are essential for the frosting powder; do not use chewy dried strawberries. Omit if unavailable and add extra confectioners’ sugar accordingly.
- Frozen strawberries can be used for puree but will require longer reducing time even after thawing.
- To make a 9×13-inch cake, bake for 40 minutes or until a toothpick comes out clean.
- For cupcakes, fill pans ⅔ full and bake for 22 minutes making about 30 cupcakes.
- Add a drop or two of pink or red gel food coloring for a deeper pink hue in the cake.
- To skip cream cheese in frosting, use strawberry buttercream instead, though quantity may vary.
Nutrition
- Serving Size: 1 slice (approx 1/12 of cake)
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg



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