If there’s a dessert that perfectly captures the essence of spring and summer, it’s strawberry cake with cream cheese frosting. This classic combination blends the natural sweetness and bright acidity of ripe strawberries with a rich, tangy frosting that complements every bite. The cake itself is soft, moist, and infused with real strawberries—not just flavoring—giving it a gorgeous pink hue and fresh berry flavor that no boxed mix can match.
In this guide, you’ll learn how to make a strawberry cake from scratch using fresh or frozen berries, how to achieve a tender crumb without artificial coloring, and how to make a smooth, spreadable cream cheese frosting that holds up beautifully on cakes and cupcakes. From choosing your berries to frosting and decorating like a pro, this is your complete walkthrough for making a bakery-worthy strawberry cake at home.
Why Strawberry Cake Deserves a Place in Your Recipe Box
Many strawberry cakes rely on strawberry gelatin or extract to boost color and flavor—but this version uses real strawberries for a fresher, more authentic taste. By reducing strawberries into a concentrated purée, we pack every bite with natural fruit flavor while keeping the cake moist and beautifully pink.
Pair it with a tangy, not-too-sweet cream cheese frosting, and you have a crowd-pleasing dessert that works just as well for birthdays and baby showers as it does for casual Sunday afternoons. This cake is eye-catching, nostalgic, and satisfying in the best way.
Common Pitfalls (And How to Avoid Them)
Strawberry cake might seem simple, but there are a few areas where things can go wrong if you’re not careful. Here’s how to avoid common mistakes:
- Watery cake batter: Strawberries have a high water content. Reducing them first concentrates flavor and prevents sogginess.
- Artificial flavor overload: Skip the strawberry gelatin and focus on fresh or frozen fruit for real flavor.
- Flat or dense cake: Use cake flour for a lighter crumb, and don’t overmix the batter once you add the flour.
- Runny frosting: Use full-fat cream cheese and butter, and don’t frost until the cake is fully cooled.
Fresh vs. Frozen Strawberries
Both fresh and frozen strawberries work well in this recipe. Here’s how to choose:
- Fresh strawberries: Ideal during peak season (late spring to early summer). Wash, hull, and chop before reducing into purée.
- Frozen strawberries: Work year-round. Thaw completely and drain excess liquid before cooking down into purée.
Reducing the purée is a crucial step to concentrate the flavor and remove excess moisture. This extra step makes a big difference in taste and texture.
Ingredients Overview: Cake + Frosting
Let’s break down the key components of this strawberry cake.
Cake Ingredients:
- Reduced strawberry purée: Made by cooking down fresh or frozen strawberries until thick and jammy.
- Cake flour: Provides a light, tender crumb.
- Butter and oil: Butter for flavor, oil for moisture.
- Eggs and egg whites: Bind and lighten the batter.
- Baking powder and soda: Leavening agents for rise.
- Buttermilk: Adds moisture and slight tang.
- Vanilla extract: Enhances natural strawberry flavor.
Cream Cheese Frosting Ingredients:
- Cream cheese: Use full-fat brick-style cream cheese (not spreadable tub style).
- Butter: Unsalted, softened to room temperature.
- Powdered sugar: For structure and sweetness.
- Vanilla extract: Adds warmth and balance.
- Optional: strawberry purée or freeze-dried strawberries for a pink-tinted frosting.
Tools You’ll Need
- Saucepan (for reducing strawberries)
- Mixing bowls
- Electric mixer or stand mixer
- Sifter or fine mesh sieve
- Rubber spatula
- Two 8-inch round cake pans (or 9-inch pans with slightly thinner layers)
- Cooling rack
- Offset spatula or piping bag for frosting
Flavor Variations and Decorating Ideas
Once you’ve mastered the base recipe, try these variations:
- Lemon-strawberry: Add lemon zest to the batter and frosting for brightness.
- Chocolate-strawberry: Fill with a thin layer of chocolate ganache between cake layers.
- Strawberry-rose: Add a few drops of rose water to the purée for a floral twist.
Decorate with fresh strawberries, freeze-dried strawberry powder, or piped rosettes. For a rustic look, frost the cake in a naked or semi-naked style.
Ingredients
For the Reduced Strawberry Purée:
- 1½ cups fresh or frozen strawberries, hulled and chopped
For the Strawberry Cake:
- 2¾ cups cake flour (spooned and leveled)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¼ cup neutral oil (like canola or vegetable)
- 1¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- ½ cup reduced strawberry purée (see above)
- ½ cup buttermilk
For the Cream Cheese Frosting:
- 8 oz full-fat cream cheese, softened
- ½ cup unsalted butter, softened
- 3½ cups powdered sugar, sifted
- 1½ teaspoons vanilla extract
- Optional: 2 tablespoons strawberry purée or 1 tablespoon freeze-dried strawberry powder
Step-by-Step Instructions
Step 1: Make the Reduced Strawberry Purée
Place the strawberries in a saucepan over medium heat. Stir occasionally until the berries begin to release juice and break down—about 10–12 minutes. Simmer until reduced by half and thickened. Cool completely before using.
You should have about ½ cup of thick purée. Set aside.
Step 2: Prepare Cake Pans and Oven
Preheat your oven to 350°F (175°C). Grease two 8-inch cake pans and line the bottoms with parchment paper.
Step 3: Mix Dry Ingredients
In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
Step 4: Cream Butter, Oil, and Sugar
In a large bowl, beat the softened butter and oil with sugar on medium-high speed for 3–4 minutes until light and fluffy.
Step 5: Add Eggs and Flavor
Add the eggs one at a time, beating well after each addition. Add vanilla extract. Scrape down the bowl as needed.
Step 6: Mix in Strawberry and Buttermilk
Add the cooled strawberry purée and mix until combined.
Reduce mixer speed to low. Add the flour mixture in three parts, alternating with the buttermilk, beginning and ending with flour. Mix until just combined—do not overmix.
Step 7: Bake the Cake
Divide the batter evenly between prepared pans. Smooth the tops and tap the pans lightly on the counter to release air bubbles.
Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Make the Cream Cheese Frosting
Step 8: Beat Cream Cheese and Butter
In a large bowl, beat the cream cheese and butter together until smooth and fluffy—about 2 minutes.
Step 9: Add Sugar and Flavor
Add powdered sugar one cup at a time, beating on low until incorporated. Increase to medium-high and beat for 2–3 minutes until fluffy.
Add vanilla extract and optional strawberry purée or powder for flavor and a hint of pink.
Refrigerate for 15 minutes before using if frosting feels too soft.
Assemble the Cake
Step 10: Layer and Frost
Place one cooled cake layer on a serving plate or cake stand. Spread with a generous layer of frosting.
Top with the second cake layer and frost the top and sides of the cake. Smooth with an offset spatula or leave rustic swirls for texture.
Decorate with fresh strawberries, rosettes, or a dusting of powdered sugar.
Refrigerate until ready to serve. Bring to room temperature for 20 minutes before slicing.
Troubleshooting & Tips
- Cake too dense? Use cake flour and don’t overmix the batter.
- Frosting too runny? Chill for 15–20 minutes or add a bit more powdered sugar.
- Cake layers domed? Level with a serrated knife for a flat layer.
- Color too pale? Add a touch of natural food coloring or freeze-dried strawberry powder.
Storage and Make-Ahead
To Store: Keep in the fridge, covered, for up to 4 days. Let come to room temperature before serving.
To Freeze: Freeze unfrosted cake layers tightly wrapped for up to 2 months. Thaw overnight in the fridge before assembling.
To Make Ahead: Bake cake layers and make frosting up to 2 days ahead. Store separately and assemble before serving.
Strawberry Cake vs. Strawberry Shortcake vs. Strawberry Cheesecake
- Strawberry cake: A soft, pink cake made with real strawberries and topped with frosting.
- Strawberry shortcake: Biscuits or sponge cake layered with whipped cream and fresh strawberries.
- Strawberry cheesecake: A dense, creamy dessert with a graham cracker crust and fruit topping.
This strawberry cake with cream cheese frosting sits proudly in the “layer cake” category—light, fruity, and classic with a touch of decadence. Whether it’s for a birthday, bridal shower, or a simple summer treat, this cake is as beautiful as it is delicious. With its fresh strawberry flavor and creamy frosting, it’s bound to become a favorite.