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Strawberry Cake Recipe

Homemade Strawberry Cake Recipe

This easy homemade strawberry cake recipe is the perfect way to celebrate fresh fruit and create a dessert that is as beautiful as it is delicious. This version uses a simple strawberry puree to infuse both the cake and the frosting, resulting in a moist, tender crumb and a beautiful natural pink color.
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Prep Time 25 minutes
Cook Time 55 minutes
Cooling Time 1 hour 35 minutes
Total Time 2 hours 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 833
Ingredients Equipment Method Notes

Ingredients
  

For the Strawberry Puree
  • 1 pound fresh or frozen strawberries if frozen, thaw first
For the Strawberry Cake
  • 2 3/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 large egg whites room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup whole milk room temperature
  • 1/2 cup cooled strawberry puree from the batch made earlier
For the Strawberry Cream Cheese Frosting
  • 8 ounces cream cheese softened
  • 1 cup unsalted butter softened
  • 6-7 cups powdered sugar sifted
  • 1/4 cup cooled strawberry puree from the batch made earlier
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Equipment

  • 2 9-inch cake pans
  • Stand mixer or electric mixer
  • Mixing bowls
  • Blender
  • Small saucepan
  • Wire Rack

Method
 

  1. Make the Strawberry Puree: First, wash, hull, and blend your strawberries until they are completely smooth.
  2. Pour the smooth puree into a small saucepan. Simmer it over medium heat, stirring often to prevent it from sticking.
  3. Cook until the puree has reduced by about half. This concentrates the flavor significantly. You should have about one cup of thick puree. Set the puree aside to cool completely before using it.
  4. Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper to guarantee the cakes release easily.
  5. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  6. In a separate bowl using a stand mixer or electric hand mixer, beat the softened butter and granulated sugar until light and fluffy, which usually takes about 5 minutes.
  7. Add the room temperature egg whites and vanilla extract, and beat for another minute until well combined.
  8. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and a half cup of your cooled strawberry puree. Mix only until the batter just comes together.
  9. Bake the Cake: Divide the batter evenly between your prepared cake pans.
  10. Bake for about 30 minutes. You will know the cakes are done when a toothpick inserted into the center comes out clean.
  11. Let the cakes cool in the pans for 20 minutes before turning them out onto a wire rack to cool completely.
  12. Mix the Frosting and Assemble: In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
  13. Add the vanilla and salt and mix well. With the mixer on low, gradually add the sifted powdered sugar, alternating with a quarter cup of the cooled strawberry puree.
  14. Once everything is added, increase the speed to medium and beat until the frosting is light and fluffy.
  15. Place one cooled cake layer on your serving plate. Spread about one cup of frosting evenly over the top.
  16. Carefully place the second cake layer on top. Use the remaining frosting to cover the top and sides of the cake. You can create smooth sides or make decorative swirls with your spatula.

Notes

  • Use Room Temperature Ingredients: Using room temperature butter, eggs, milk, and cream cheese is crucial. This helps the ingredients combine smoothly into a uniform batter and a lump-free frosting.
  • Measure Flour Correctly: Avoid packing flour into your measuring cup. Instead, fluff the flour with a spoon, then spoon it into your cup and level it off with a knife. This prevents a dry, dense cake.
  • Do Not Overmix: Once you add the dry ingredients, mix only until they are just combined. Overmixing develops the gluten in the flour, which can make your cake tough instead of tender.
  • Cool Cakes Completely: Be patient and let your cake layers cool all the way down before you try to frost them. A warm cake will melt your beautiful frosting into a soupy mess.
  • Storage: Because of the cream cheese frosting, it is best to store the cake in the refrigerator. Cover it well and it will stay moist and flavorful for up to 5 days. Let it sit at room temperature for about 20 minutes before serving for the best taste and texture.