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!
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38 comments
Sherrie Corbett
Hello – Question – The recipe ingredients say "1/3 cup (75g) plain yogurt, room temperature" – but the directions say "5. Mix in the sour cream". Is it yogurt or sour cream in the recipe? Thank you for your clarification. Sherrie Corbett
Jessie Daye
Oh shoot! I meant to say you could use yogurt or sour cream – either works. I used yogurt in my video. I’ll change the directions now. Thank you!
Sherrie Corbett
Thanks for responding – I appreciate it!
kristi
Can I use something other than cream cheese in the frosting?
Alyssa
Is Greek yogurt okay to use? Or did you use regular yogurt?
Jessie Daye
I used full fat Greek yogurt 🙂
Rachel Norman
I made this yesterday and it turned out great! Thank you!
Heidi Thompson
I’m confused, the recipe calls for 3 egg whiskey and 2 whole eggs but the instructions only say to add 1 whole egg + egg whites. Is it 1 or 2 whole eggs added? Thanks! Hope it works out!
Megan
Can I put these in the fridge overnight and frost in the morning?
Claudia
Anyone else had to bake longer than 25 minutes? I’m baking for the first time at my new apartment and it has a super old oven (Amana?) and batter is still raw in the middle at 35 minutes
Natalie Germann
Mine was only 20 so must just depend on the oven
Terri
Can you substitute egg replacer for the eggs?
Ingrid
In the beginning of the article you mention setting aside 1/4 cup of the puree for the frosting yet it’s not mentioned when making the frosting.
Natalie Germann
I noticed that and for some reason I didn’t have enough of the freeze dried strawberries left so I used the puree.. I halved the recipe and had way extra puree and not enough freeze dried lol just pulled out of oven and hope it’s amazing, batter tasted good and frosting is to my liking!
Aerin
I saw you added the cakes to two 9inch pans, would two 8inch pans work as well? Or will the temperature and timing change when baking?
Jessie Daye
Yes! About the same bake time!
Marilyn
Is there a place we can print the recipe?
Jessie Daye
I’m sorry, I am adding that feature! I have too many things on my list lately!
Mary Beth Oakley
This came out very dense for me. I followed the directions, and it was very, very dense, and doesn’t take like strawberries. Also, the recipe mentions saving 1/4c of the strawberry purée for the icing, and then it doesn’t appear in the icing part of the recipe.
Kimberly
This was amazing! YES it’s dense and heavy like a Susie cake — she literally mentions that in the description and it’s amazing!!! For the remaining 1/4 puree you simply add it to the frosting. I’m not sure why everyone is so confused over here.
Jessie Daye
So glad you liked it! Thank you.
Daniela
This cake came out very very dense. There was also come confusion with the recipe vs the video on instagram. Some steps were skipped over on the video. I find it easier to follow videos, but it led to some confusion. I would not recommend this recipe. 🙁
Jennifer from NY
This cake was delicious! Dense yes like a Susie cake but so good !! I added jam to my layers and it was delicious.
Jessie Daye
So glad you liked it!
Jennifer from NY
Have you ever made this into a sheet cake?
Jessie Daye
I have not, but I’m sure it would be delicious as a sheet cake!
Abby C
This cake is so delicious, moist, full of fresh strawberry flavor! The icing! So good. We wet actually short a half cup of powdered sugar, and it was perfect.
Will definitely be making this again.
Jessie Daye
Thank you so much for sharing!
Erica Hilliard
What are your suggestions for a gf cake
Lanaia
I plan to make this for my sister’s birthday this weekend. I was wondering regarding the eggs I see that it’s a total of three one whole egg and two egg whites. My question is could I use three full eggs? I was told back in the day that the egg yolk brings moisture and fat to the cake have you ever tried it with three full eggs?
Jennifer Ardoline
I can’t wait to make this and I think I’m gonna try lemon curd in between the layers
Jessie Daye
Yum!
Sara
Hello where’s the recipe?
Pam
Would you tweak anything to make cupcakes?
Sam
Hi Jessie,
I am excited to try this cake. Is there a way we can print this recipe. It would be easier to go through the recipe from paper than from screen. Thank you.
Shayla
Can the vanilla bean paste be substituted for vanilla extract?
Jessie Daye
Yes!
Julie de la Fuente
Could this be made as a 9 x 13 sheet cake? Would you alter the cook time or temp?