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Homemade Strawberry Cake

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A fresh, moist homemade strawberry cake with creamy strawberry cream cheese frosting, perfect for any occasion.

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

Instructions

  1. 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.
  2. 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.
  3. Preheat the Oven: Preheat your oven to 350°F (176°C). Grease and line three 8-inch cake pans with parchment paper.
  4. 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.
  5. Combine Dry Ingredients: In a separate large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  6. 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.
  7. 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.
  8. 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.
  9. Cool: Let the cakes cool in their pans for 2-3 minutes, then transfer to a cooling rack to cool completely.
  10. Prepare Strawberry Powder: Process the freeze-dried strawberries in a food processor until finely powdered.
  11. 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.
  12. 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.

Notes

  • For a gluten-free version, use a 1:1 gluten-free flour blend instead of all-purpose flour.
  • To make this cake dairy-free, substitute with dairy-free cream cheese and butter alternatives.
  • If you prefer a deeper pink color, feel free to add more pink food coloring.
  • Store leftover cake in an airtight container in the refrigerator for up to 4 days. Let it come to room temperature before serving.
  • For freezing, wrap the cake in plastic wrap and aluminum foil. Thaw in the refrigerator before serving.
  • If you don’t have freeze-dried strawberries for the frosting, you can use fresh strawberry reduction or store-bought strawberry puree.
  • If frosting is too thin, add more powdered sugar until you reach the desired consistency.

Nutrition

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