The Best Strawberry Cake with Strawberry Cream Cheese Frosting
This moist natural strawberry cake is extremely decadent and made with only fresh and freeze-dried strawberries—no artificial flavoring. Since freeze-dried strawberries contain a considerable amount of sugar, I added just one additional cup of granulated sugar to the recipe. If you prefer a sweeter cake, you could also add strawberry jam to the batter. For a more vibrant pink color, try using crushed freeze-dried raspberries, as they tend to have a deeper hue. You can also add a drop of food coloring if you want a brightly colored cake. I did not add any food coloring to my cake or frosting.
Recipe below!
Tips for Perfect Strawberry Cake
Use cake flour for a lighter crumb: Cake flour has less protein than all-purpose, which gives your strawberry cake a fine, soft texture instead of a heavy or bread-like crumb. Pro Tip: If you don’t have cake flour, you can make a substitute by replacing 2 tablespoons of each cup of all-purpose flour with cornstarch.
Don’t overmix the batter: Overmixing develops too much gluten, which can make your cake dense and chewy instead of soft. Mix just until the ingredients are combined and no streaks of flour remain for the fluffiest crumb.
Reduce the strawberry purée for concentrated flavor: Fresh strawberry purée adds gorgeous color and flavor, but too much liquid will weigh down the cake. Simmer the purée until very thickened and reduced by about half—this intensifies the strawberry flavor without watering down the batter. This is CRUCIAL.
Add freeze-dried strawberries for extra color: Pulverizing freeze-dried berries into a powder and adding it to the batter or frosting gives a natural pink hue and boosts strawberry flavor. It’s one of the best ways to get a strong strawberry taste without artificial extracts. You can also add dried raspberries!
Room temperature ingredients matter: Why? Eggs, butter, and cream cheese blend more smoothly when they’re at room temperature, ensuring an even batter and silky frosting. Cold ingredients can cause curdling or create a lumpy texture.
Commonly Asked Questions
Can I make this cake ahead of time?
Yes! Bake the cake layers a day in advance, let them cool completely, then wrap tightly in plastic wrap. You can also refrigerate them for up to 3 days or freeze them for up to 2 months. Frost the cake the day you plan to serve for best texture.
Can I freeze strawberry cake with frosting?
You can, but it’s best to freeze the cake layers separately without frosting. If you need to freeze a fully frosted cake, place it in the freezer until firm, then wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before serving. It’s best to not freeze with frosting.
How do I keep the cake moist?
Using oil or yogurt in the batter helps lock in moisture. Don’t overbake—the cake should spring back lightly when touched and a toothpick should come out with just a few crumbs. Storing it covered or under a cake dome also keeps it from drying out.
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries add flavor, but they release water as they bake, which can make the cake super soggy. To use fresh berries, purée and reduce them first to concentrate flavor and remove excess liquid. Pairing reduced purée with freeze-dried powder gives the best balance of taste and texture.
Strawberry Cake with Strawberry Cream Cheese Frosting
Soft, naturally colored strawberry cake with real strawberry purée and a decadent cream cheese frosting.
Ingredients
Strawberry Puree
2 pounds (908g) fresh strawberries, rinsed and sliced
**(Reserve 6 whole strawberries for the outside to finish)
Cake
2 and 1/2 cups (285g) cake flour
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
3 large egg whites and 2 whole eggs, room temperature ** in my IG and TikTok reel I used this method however you can also use one whole egg and four egg whites for a lighter less dense cake if preferred!
2 1/2 teaspoons vanilla bean paste
3/4 cup (120ml) whole milk, room temperature
1/3 cup (75g) plain yogurt or sour cream, room temperature ** I used plain yogurt in my video.
1 cup reduced strawberry puree (see below)
1/2 cup freeze-dried strawberries or freeze dried raspberries, finely crushed into powder ** you will need two 1.2 oz bags for the entire recipe
Strawberry Cream Cheese Frosting
12 ounces (340g) full-fat brick cream cheese, softened to room temperature
3/4 cup (12 Tbsp; 170g) unsalted butter, room temp.
4.5 cups (540g) confectioners’ sugar
2-3 tablespoons whole milk
1 1/2 teaspoons pure vanilla paste (or extract)
1 1/4 cups freeze-dried strawberries (or freeze dried raspberries) finely crushed
1/8 teaspoon salt
Directions
1. Make the strawberry puree by slicing 2 pounds of strawberries and adding them to a saucepan. Gently smash them with a fork and simmer over low-medium heat, stirring often, until reduced to about 1 cup (25–30 minutes). Cool completely. Use 3/4 cup for the cake and save the remaining 1/4 for the frosting. Remove from heat and allow to cool. ** If your strawberries are not very sweet or it’s not strawberry season add 1/4 cup of strawberry jam to this mixture while you are cooking it down.
2. Preheat oven to 350°F (177°C). Grease and flour two 9-inch pans and line the bottoms with parchment paper.
3. Whisk dry ingredients together in a medium bowl (cake flour, baking powder, baking soda, and salt.) Set aside.
4. In a large bowl, beat the butter and sugar together on high speed until light and fluffy, about 3 minutes. Beat in the 3 egg whites and two eggs until combined.
5. Mix in the sour cream or yogurt and vanilla bean paste until fully combined.
6. With the mixer on low, alternate adding the dry ingredients and milk until just combined.
7. Fold in the 3/4 cup reduced strawberry puree and the crushed freeze-dried berries for flavor and color.
8. Divide the batter between pans and bake for 22-25 minutes, or until a toothpick comes out clean. Cool on racks while you prepare the frosting.
10. To make the frosting beat the cream cheese and butter until smooth. Add freeze-dried berry powder, * remaining 1/4 cup strawberry puree, vanilla, salt, milk, and confectioners’ sugar. If the frosting is too thick add another teaspoon of milk.
11. Frost the cooled cakes then chill 20–30 minutes before adding the sliced strawberries to the outside right before serving. Do not add the strawberries hours beforehand as the juice will slowly make them slide off.
