If you’re looking to impress your friends and family, this Homemade Strawberry Cake is the perfect choice! It’s moist, flavorful, and made with fresh strawberries. Whether it’s for a special occasion or just a sweet treat during the week, this cake will surely be a hit.
Why Make This Recipe
There’s nothing quite like a cake made from scratch, especially when it’s loaded with fresh strawberries. Making this Homemade Strawberry Cake is not only fun but also gives you a chance to share love and sweetness with others. Plus, it has a delightful frosting that really takes it over the top. This cake is perfect for birthdays, celebrations, or simply enjoying with a cup of tea.
How to Make Homemade Strawberry Cake
Ingredients:
- 1 pound (454g) fresh strawberries, rinsed and hulled
- 2 and 1/2 cups (285g) cake flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 and 3/4 cups (350g) granulated sugar
- 5 large egg whites, at room temperature
- 1/3 cup (75g) sour cream or plain yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (120ml) whole milk, at room temperature
- 1/2 cup reduced strawberry puree (see step 1)
- optional: 1–2 drops red or pink food coloring
- 1 cup (about 25g) freeze-dried strawberries
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar
- 1–2 Tablespoons milk
- 1 teaspoon pure vanilla extract
- salt, to taste
Directions:
Make the reduced strawberry puree first, and let cool: Puree 1 pound of rinsed and hulled strawberries until you have a little over 1 cup. Simmer the puree over medium-low heat until you’re left with 1/2 cup (about 135g). This takes about 25–35 minutes. Let it cool completely before adding to the batter. I recommend making this the day before and refrigerating it overnight.
Preheat the oven: Set your oven to 350°F (177°C). Grease two 9-inch round cake pans, line them with parchment paper, and then grease the parchment paper for easy release.
Whisk the dry ingredients: In a bowl, mix together the cake flour, baking powder, baking soda, and salt. Set this aside.
Make the cake batter: Using a mixer, beat the softened butter and sugar on high speed for about 2 minutes until creamy. Add in the egg whites and mix until well combined. Next, add the sour cream and vanilla extract. Slowly add the dry ingredients until just combined. Then pour in the milk while mixing on low speed. Finally, mix in the cooled strawberry puree. The batter will be slightly thick. If using, add a drop or two of food coloring for extra color.
Bake the cakes: Pour the batter evenly into the prepared pans and bake for 24–25 minutes, until a toothpick inserted into the center comes out clean. Let the cakes cool completely on a wire rack before frosting.
Make the frosting: Blend the freeze-dried strawberries into a fine powder, about 1/2 cup. In a large bowl, beat the cream cheese until smooth. Then, mix in the softened butter. Add the confectioners’ sugar, strawberry powder, 1 Tablespoon of milk, and vanilla extract, beating until creamy. If needed, add another tablespoon of milk. Taste the frosting and add a pinch of salt, if necessary.
Assemble and frost: Trim the tops of the cakes for a flat surface. Place one layer on your serving plate and evenly spread frosting over the top. Add the second layer and frost the top and sides. Refrigerate for at least 45 minutes to help it hold its shape.
Store leftovers: Cover any leftover cake tightly and store it in the refrigerator for up to 5 days.
How to Serve Homemade Strawberry Cake
Serve this beautiful Homemade Strawberry Cake at room temperature. It’s delightful as a dessert after dinner or as a sweet treat with your afternoon tea or coffee. Add fresh strawberries on top for a lovely presentation!
How to Store Homemade Strawberry Cake
Keep leftover cake in an airtight container in the fridge for up to 5 days. You can also slice and freeze pieces for a sweet treat later!
Tips to Make Homemade Strawberry Cake
- Make the strawberry puree a day ahead for convenience.
- Use fresh strawberries for the best flavor.
- Don’t skip chilling the cake after frosting—it helps it stay together when you slice it.
Variation
You can add lemon zest to the cake batter for a bright twist or switch out the frosting for whipped cream. It’s delicious either way!
FAQs
1. Can I use frozen strawberries?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well first.
2. How can I make this cake gluten-free?
Switch the regular cake flour with a gluten-free flour blend.
3. How do I know when the cake is done?
Insert a toothpick in the center; if it comes out clean, the cakes are ready!
Now you’re all set to bake this delicious Homemade Strawberry Cake! Enjoy every bite!
