The Best Strawberry Cake with Strawberry Cream Cheese Frosting
This 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!
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.
3/4 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 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, 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.
