Name: Strawberry Cake with Cream Cheese Frosting Recipe
Prep time: 5 h 35 min
Cook time: 25 min
Total time: 6 h
Cuisine: American
Ingredients: 1 pound fresh strawberries, rinsed and hulled; 2 and 1/2 cups cake flour (spooned & leveled); 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 3/4 cup unsalted butter, softened to room temperature; 1 and 3/4 cups granulated sugar; 5 large egg whites, at room temperature; 1/3 cup full-fat sour cream or plain Greek yogurt, at room temperature; 2 teaspoons pure vanilla extract; 1/2 cup whole milk, at room temperature; 1/2 cup reduced strawberry puree (from step 1); optional: 1–2 drops red or pink food coloring; 1 cup freeze-dried strawberries; 8 ounces full-fat brick cream cheese, softened to room temperature; 1/2 cup unsalted butter, softened to room temperature; 3 cups confectioners’ sugar; 1 tablespoon whole milk; 1 teaspoon pure vanilla extract; pinch of salt, to taste

If you’re craving something fresh, fuss-free, and totally irresistible, this Strawberry Cake with Cream Cheese Frosting Recipe is a game changer. It’s bursting with real strawberry flavor and has that soft, tender crumb that just melts in your mouth—trust me, you’ll want to make this again and again.

A round two-layer cake with smooth, creamy pink frosting that has small red specks all over it. The frosting swirls gently on top with visible soft peaks. Two fresh strawberries with green leaves sit in the center of the cake. One slice is cut and slightly pulled out, showing a dark brown layer inside that contrasts with the bright pink frosting. The cake rests on a white plate with a white marbled surface underneath. photo taken with an iphone --ar 2:3 --v 7

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

I remember the first time I made this strawberry cake—my kitchen smelled like summer, and the frosting was so creamy and vibrant it was hard not to eat it by the spoonful! It’s honestly one of the most satisfying desserts to bake when you want that homemade feel but truly delicious flavor.

Real strawberry flavor: Uses both fresh and freeze-dried strawberries to pack in layers of vibrant, natural taste.
Moist, tender crumb: Thanks to cake flour and reduced strawberry puree, the texture is perfect every time.
Fluffy cream cheese frosting: Lusciously smooth with a subtle strawberry twist for the perfect balance of sweetness and tang.
Make-ahead friendly: The reduced puree and frosting can be prepared in advance, making this an ideal recipe for special occasions.

Ingredients & Why They Work

Planning your shopping list? Grab the freshest, ripest strawberries you can find—they’re the heart of this cake’s flavor. Freeze-dried strawberries are a must for an extra burst of color and strawberry essence in the frosting, so keep an eye out for those too!

Flat lay of fresh whole strawberries with green leaves, a small mound of fine white cake flour on a simple white ceramic plate, a few teaspoons of baking powder and baking soda side by side in small white ceramic bowls, a pat of pale yellow unsalted butter on a white ceramic dish, a heap of granulated white sugar on a white ceramic plate, five large whole uncracked white eggs, a small white ceramic bowl of thick creamy plain Greek yogurt, a small white ceramic bowl of whole milk, a small white ceramic bowl of pure vanilla extract, a block of smooth cream cheese on a white ceramic plate, a small white ceramic bowl with soft unsalted butter, a small pile of fine white confectioners’ sugar on a white ceramic dish, a small white ceramic bowl of freeze-dried strawberry powder, all arranged symmetrically and realistically proportioned, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Fresh strawberries: They create the rich puree that flavors the cake naturally—look for ripe, fragrant berries.
Cake flour: This makes the cake tender by keeping the crumb light and delicate.
Baking powder and baking soda: Leaveners that work together to give the cake a perfect rise.
Salt: Balances sweetness and enhances overall flavor.
Unsalted butter: Provides richness and moisture while allowing control over the salt content.
Granulated sugar: Sweetens the cake and helps with the tender crumb when creamed with butter.
Egg whites: Lighten the cake and add structure without heaviness.
Full-fat sour cream or Greek yogurt: Adds moisture and slight tanginess to keep the cake soft.
Pure vanilla extract: Enhances the strawberry flavor beautifully.
Whole milk: Keeps the batter smooth and adds richness.
Reduced strawberry puree: The secret ingredient for intense strawberry flavor and pretty pink color.
Optional red or pink food coloring: Amplifies the cake’s lovely hue if you want it more vibrant.
Freeze-dried strawberries: Ground into powder, they boost the frosting’s strawberry flavor and lovely pink tint.
Full-fat cream cheese: For that creamy, tangy frosting that complements the strawberry cake perfectly.
Unsalted butter (for frosting): Helps achieve a smooth, spreadable texture in the frosting.
Confectioners’ sugar: Sweetens and thickens the frosting.
Whole milk (for frosting): Adjusts frosting consistency for easy spreading.
Pure vanilla extract (for frosting): Adds depth and rounds out the frosting’s flavors.
Pinch of salt: Balances the sweetness in the frosting and makes flavors pop.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Strawberry Cake with Cream Cheese Frosting Recipe is wonderfully adaptable—whether you want to tweak flavors, accommodate dietary needs, or simply experiment. Making it your own is half the fun and ensures every bite feels just right for you and your loved ones.

Seasonal Variation: Swap fresh strawberries for frozen ones during off-season months. Just know the reduction step will take a bit longer to concentrate their flavor. I’ve done this in winter and still got a bright, tasty cake that kept everyone happy!
Dairy-Free Twist: Substitute the cream cheese with a plant-based cream cheese alternative and use a dairy-free butter to keep the rich frosting creamy without dairy. It’s a wonderful option for guests with dietary restrictions.
Frosting Alternatives: If cream cheese isn’t your thing, try a strawberry buttercream instead. I often make this swap for a lighter, sweeter frosting that still lets the strawberry flavor shine through.
Cupcake Version: This recipe makes about 30 cupcakes when baked at 350°F for 22 minutes in pans filled ⅔ full. Perfect for parties or gifting in little boxes!
Color Boost: Add 1–2 drops of pink or red gel food coloring to enhance the cake’s vibrant pink hue. I love this touch for special occasions like birthdays or Valentine’s Day.

Step-by-Step: How I Make Strawberry Cake with Cream Cheese Frosting Recipe

A slice of pink two-layer cake sits on a white plate with a textured edge, placed on a red checkered cloth. The cake has two thick layers of soft pink sponge with a creamy pink frosting layer in between. The outside of the cake is also coated with the same smooth pink frosting. On top of the cake, there is one small red strawberry with green leaves. The background shows a softly blurred dark wooden texture, and the surface beneath the plate is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Create Your Intense Strawberry Puree

I start by pureeing one pound of fresh, hulled strawberries until smooth. Then, the magic happens as I simmer this puree gently over medium-low heat for about 35 minutes, stirring occasionally. The goal is to reduce it to half a cup, concentrating the fresh strawberry flavor without burning. This step is key for a moist, aromatic cake bursting with real strawberry essence. I always prepare the puree a day ahead, refrigerate it overnight, and bring it back to room temperature before baking. This extra time makes a noticeable difference.

Step 2: Prep Your Oven and Pans for Success

Next, I preheat my oven to 350°F (177°C). To get perfect cakes, I grease two 9-inch round pans, then line them with parchment paper rounds, greasing the parchment again to ensure the cakes pop out easily once baked. Trust me, this little extra prep saves lots of frustration later!

Step 3: Mix Your Dry Ingredients

While the oven warms up, I whisk together 2 and ½ cups of cake flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and 1 teaspoon salt in a medium bowl. This ensures an even distribution, which helps the cake rise beautifully and have that tender crumb we all love.

Step 4: Cream Butter and Sugar to Fluffy Perfection

Using my stand mixer fitted with the paddle attachment, I beat ¾ cup softened unsalted butter and 1 and ¾ cups granulated sugar on medium-high speed for about 3 minutes. The result is light, creamy, and just begging for strawberry flavor. This step builds the cake’s airy texture and sweetness foundation.

Step 5: Incorporate the Egg Whites

Adding 5 large egg whites one at a time, I beat on high speed for around 2 minutes. This slow addition and thorough mixing creates a stable batter with more lift and softness. Remember to scrape down the bowl to avoid any unmixed pockets—every bit counts!

Step 6: Blend in Sour Cream and Vanilla

Next, I beat in ⅓ cup full-fat sour cream (or plain Greek yogurt) along with 2 teaspoons pure vanilla extract on medium-high for about a minute. This adds moisture and tang, enhancing the strawberry’s brightness and making the crumb extra tender.

Step 7: Combine Dry Ingredients and Milk Gently

I add the dry ingredients into the wet mixture, then slowly pour in ½ cup whole milk while mixing on low speed. The key here is to mix just until combined—overmixing can make the cake tough, and we want that perfect, soft crumb.

Step 8: Fold in Reduced Strawberry Puree and Optional Food Coloring

With a whisk, I gently blend in the room-temperature reduced strawberry puree (½ cup) and add 1–2 drops of red or pink food coloring if I want a more vibrant look. The batter becomes beautifully pink and richly scented—ready to become a stunning cake.

Step 9: Bake to Moist, Fluffy Perfection

I divide the batter evenly between my prepared pans and bake for 25 minutes at 350°F (177°C). You’ll know it’s done when a toothpick inserted in the center comes out clean. Afterwards, I let the cakes cool in their pans on a rack for an hour before removing and peeling off the parchment to cool completely. Patience is key here for the best texture and easier frosting.

Step 10: Prepare the Strawberry Cream Cheese Frosting

In my blender, I grind 1 cup freeze-dried strawberries into a fine powder, sifting out any larger bits for a silky finish. Then, in the mixer, I beat 8 ounces softened cream cheese and ½ cup softened butter until smooth (around 2 minutes). Slowly, I add 3 cups confectioners’ sugar, strawberry powder, 1 tablespoon milk, and 1 teaspoon vanilla extract. After a short low-speed mix, I crank it up to high for 3 minutes until luxuriously creamy. A pinch of salt balances sweetness perfectly. I refrigerate the frosting for an hour—it firms up and makes spreading much easier.

Step 11: Assemble and Frost Your Cake Like a Pro

First, I level the cakes by trimming a thin layer off the tops to create flat surfaces—no more wobbly layers! Then I spread ¾ to 1 cup of frosting evenly over the first layer and carefully place the second layer upside down on top to create an even stack. Next, I apply a thin crumb coat all over the cake to lock in stray crumbs, smooth it with a bench scraper, and chill it for 20 minutes. Finally, I cover the entire cake with the remaining frosting in a luscious finish. Before slicing, I refrigerate the cake for at least 20 minutes to let everything set so slices hold together beautifully.

Step 12: Store and Enjoy

If you have leftovers, I tightly cover the cake and refrigerate it for up to 5 days. For the best flavor and texture, I recommend bringing slices to room temperature about 2 hours before serving. It’s the perfect balance of creamy frosting and moist cake every time!

Top Tip

Mastering the Strawberry Cake with Cream Cheese Frosting Recipe is all about patience and attention to detail. These tips will help you achieve that perfectly tender, moist cake with a luscious, flavorful frosting every time.

Make the reduced strawberry puree ahead: I find that preparing the reduced strawberry puree a day in advance really deepens the flavor while letting it cool completely, which helps your batter stay smooth.
Use parchment paper rounds: Lining your pans with greased parchment rounds is a game changer—it ensures your cake layers come out cleanly without any tears or crumbles.
Don’t skip leveling the layers: Trimming the tops of the cakes before assembling helps create a stable, professional-looking layered cake and prevents any wobbliness.
Chill the crumb coat: Refrigerating the cake for 20 minutes after the thin layer of frosting sets the crumbs, making your final frosting layer silky smooth and less messy.

How to Serve Strawberry Cake with Cream Cheese Frosting Recipe

A large clear glass mixing bowl is filled with smooth, light pink batter with tiny darker pink specks. A wooden spoon with a pink silicone spatula end rests in the batter, creating spiral swirls on the surface. Behind it is a clear glass measuring cup with bright red berry mixture inside, partially coated with remnants of the same red color and a wooden spoon with a pink silicone spatula end sticking out. To the side, there are three metal measuring spoons stacked together. All items rest on a white marbled textured surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For an extra special touch, garnish your strawberry cake with fresh sliced strawberries arranged beautifully on top or around the base. A light dusting of powdered sugar adds a delicate, snowy contrast, perfect for celebrations. If you want a bit of texture, sprinkle some finely chopped toasted almonds or white chocolate shavings over the top for an elegant finish.

Side Dishes

This strawberry cake pairs wonderfully with lightly whipped cream or a scoop of vanilla bean ice cream for a dreamy dessert combo. For a fresh balance, serve alongside a mixed berry salad or a tart lemon sorbet to complement the sweetness and keep the palate refreshed.

Make Ahead and Storage

Storing Leftovers

After enjoying a slice (or two), cover your leftover Strawberry Cake with Cream Cheese Frosting tightly and refrigerate it for up to 5 days. When you're ready to serve again, remove the cake from the fridge about 2 hours beforehand so it warms to room temperature — this brings out the best flavor and texture.

Freezing

You can freeze both frosted and unfrosted cakes for up to 2–3 months. Just wrap your cake tightly in plastic wrap and then foil or place in an airtight container. When ready to enjoy, thaw it overnight in the refrigerator and then bring it to room temperature before decorating or slicing to keep that tender crumb intact.

Reheating

Since this cake is best served slightly cool or at room temperature, avoid reheating in the microwave or oven. Instead, simply allow refrigerated or thawed cake slices to sit out on the counter for about 2 hours before serving to let the cream cheese frosting soften up beautifully.

Frequently Asked Questions:

Can I use frozen strawberries for the reduced puree?

Yes! You can use frozen strawberries, but be aware they may take longer to reduce due to the extra moisture. Thaw them first for best results.

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

If freeze-dried strawberries aren’t available, you can omit them and add an extra ½ cup of confectioners’ sugar to your frosting. The flavor and color won’t be quite as vibrant, but the frosting will still be delicious.

How do I get my cake layers perfectly flat?

Use a serrated knife to carefully trim the dome off the tops of your cooled cakes. This levels the layers and helps you build a more stable layered cake without any wobble.

Can I prepare this cake ahead of time?

Absolutely! You can bake the layers and store them at room temperature overnight before assembling. The frosting can also be made ahead and refrigerated overnight. Assemble and frost when ready, letting the cake sit at room temperature for 10 minutes before serving.

Final Thoughts

Baking this Strawberry Cake with Cream Cheese Frosting Recipe always feels like a little act of love. Its bright strawberry flavor, tender crumb, and creamy frosting never fail to bring smiles around the table. Whether it’s a casual weekend treat or a special celebration, this cake invites you to slow down, savor each bite, and share joy with those you love. I hope making it fills your kitchen with sweet aromas and your heart with warmth!