Why You’ll Love This Recipe

There are so many reasons to fall in love with this homemade strawberry cake:

Authentic Strawberry Flavor: Unlike other strawberry cakes that rely on artificial flavoring, this recipe uses fresh strawberries to create a rich and natural strawberry flavor that is truly mouthwatering.
Tender & Moist Texture: The reverse creaming method used in this cake gives it a tender crumb and a rich, moist texture that isn’t overly light or heavy.
Perfect for Special Occasions: Whether you’re celebrating a birthday, a baby shower, or a holiday, this stunning pink cake will brighten up any event. It’s not just delicious but also visually appealing.
Homemade Frosting: The strawberry cream cheese frosting made with freeze-dried strawberries gives it a smooth, thick texture and a burst of flavor, making it a perfect match for the cake layers.
this Recipe

Ingredients

Strawberry Cake

3 cups (400g) quartered strawberries
3/4 cup (173g) sour cream
1/4 cup (60ml) milk
4 large eggs
1 tsp vanilla extract
2 1/2 cups (325g) all-purpose flour
1 1/2 cups (310g) sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup (168g) unsalted butter, room temperature
7–9 drops pink food color (optional)

Strawberry Cream Cheese Frosting

2 cups (46g) freeze-dried strawberries
16 oz (452g) cream cheese, room temperature
3/4 cup (172g) unsalted butter, room temperature
10 cups (1150g) powdered sugar
1 tsp vanilla extract
Pinch of salt
3/4 cup chopped strawberries

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

Directions

To Make the Cakes:

Prepare the Strawberry Reduction: Blend the quartered strawberries in a food processor or blender until smooth to make a puree. You should have about 1 1/2 cups of puree.
Cook the Puree: In a medium saucepan, bring the puree to a boil over medium heat. Cook, stirring consistently, until the mixture has thickened and reduced to 3/4 cup (about 20-25 minutes). Allow to cool to room temperature.
Preheat the Oven: Preheat your oven to 350°F (176°C). Grease and line three 8-inch cake pans with parchment paper.
Combine Wet Ingredients: In a bowl, mix together the strawberry reduction, sour cream, milk, eggs, and vanilla extract. Set aside about 1 cup of the mixture.
Combine Dry Ingredients: In a separate large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Reverse Creaming Method: Add butter to the dry ingredients a tablespoon at a time, mixing on low speed until the butter is fully incorporated and the mixture resembles wet sand.
Add Wet Ingredients: Slowly add the larger portion of the egg mixture, mixing on low speed. Once incorporated, beat on medium-high speed until light and fluffy. Add the remaining egg mixture, and if using, the pink food coloring. Mix on medium-high speed until fully combined.
Bake: Divide the batter evenly among the cake pans and bake for 24-26 minutes or until a toothpick inserted into the center comes out clean.
Cool: Let the cakes cool in their pans for 2-3 minutes, then transfer to a cooling rack to cool completely.

For the Frosting:

Prepare Strawberry Powder: Process the freeze-dried strawberries in a food processor until finely powdered.
Make the Frosting: Beat the cream cheese and butter together until smooth. Gradually add half of the powdered sugar and the vanilla extract, mixing until smooth. Add the remaining powdered sugar and strawberry powder, mixing until smooth. Taste and add a pinch of salt if desired.
Assemble the Cake: Once the cake layers are cooled, remove the domes from the tops using a serrated knife. Place the first layer of cake on a serving plate and spread 1 cup of frosting on top. Press half of the chopped strawberries into the frosting. Repeat with the second layer of cake and the remaining strawberries. Top with the third cake layer and frost the entire cake with the remaining frosting. Pipe a decorative border around the top and bottom edges of the cake, and garnish with additional fresh strawberries.

Servings and Timing

Servings: 12-14 slices
Prep Time: 2 hours 15 minutes
Cook Time: 51 minutes
Total Time: 3 hours 6 minutes

Variations

Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour for a gluten-free version of this cake.
Dairy-Free: Substitute dairy-free cream cheese and butter alternatives to make the cake dairy-free.
Color Variations: If you prefer a deeper pink hue, feel free to add more pink food coloring to the cake batter.

Storage/Reheating

Storage: Store leftover strawberry cake in an airtight container in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best texture and flavor.
Freezing: You can freeze this cake for up to 3 months. To freeze, wrap the whole cake or individual slices in plastic wrap and aluminum foil. Thaw in the refrigerator before serving.
Reheating: For best results, bring to room temperature before serving. You can also warm individual slices in the microwave for 15-20 seconds.

FAQs

How do I know when my strawberry cake is done baking?

Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done.

Can I make this cake ahead of time?

Yes, you can make the cake layers a day ahead and store them in an airtight container at room temperature. Frost the cake the next day.

Can I use frozen strawberries for this cake?

Fresh strawberries work best for this recipe, but you can use frozen strawberries if fresh ones aren’t available. Just be sure to thaw and drain them thoroughly to remove excess moisture.

What if I don’t have freeze-dried strawberries for the frosting?

You can use fresh strawberry reduction or store-bought strawberry puree in place of freeze-dried strawberries for the frosting.

How can I make the frosting thicker?

If your frosting is too thin, add more powdered sugar, a little at a time, until you reach your desired consistency.

Can I decorate the cake with other fruits?

Yes, feel free to decorate the cake with other fruits like raspberries, blueberries, or even mint leaves for extra color and flavor.

Is this cake suitable for children?

Yes, this strawberry cake is kid-friendly and perfect for a birthday party or family gathering.

Can I make a smaller cake?

You can reduce the recipe to make a 2-layer 9-inch cake instead of a 3-layer 8-inch cake.

How can I make this cake less sweet?

If you’d prefer a less sweet cake, reduce the amount of sugar in the cake batter or frosting to your taste.

Can I add a filling to the cake layers?

Absolutely! You can add whipped cream, more fresh strawberries, or strawberry jam between the layers for added flavor.

Conclusion

This Homemade Strawberry Cake is the perfect dessert to celebrate the flavors of summer. With its moist cake layers, creamy strawberry frosting, and a burst of fresh strawberry flavor, this cake will surely become a family favorite. Whether you’re serving it for a special occasion or just because, it’s guaranteed to impress with both its taste and beautiful presentation. Enjoy!

Homemade Strawberry Cake