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Homemade Strawberry Cake

A delightful and visually appealing cake made with fresh strawberries, perfect for parties and casual snacks alike.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 pound fresh strawberries, rinsed and hulled
  • 2.5 cups cake flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon salt
  • 0.75 cup unsalted butter, softened to room temperature
  • 1.75 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
  • 0.5 cup whole milk, at room temperature
  • 0.5 cup reduced strawberry puree (from step 1)
  • 1–2 drops red or pink food coloring (optional)
  • 1 cup freeze-dried strawberries
For the Frosting
  • 8 ounces full-fat brick cream cheese, softened to room temperature
  • 0.5 cup unsalted butter, softened to room temperature
  • 3 cups confectioners’ sugar
  • 1 Tablespoon whole milk
  • 1 teaspoon pure vanilla extract
  • 1 pinch salt, to taste

Method
 

Preparation
  1. Prepare the Strawberry Puree: In a blender or food processor, puree the fresh strawberries. You need a bit more than 1 cup (about 270g). Transfer the puree to a small saucepan. Simmer over medium-low heat until it reduces to 1/2 cup (about 135g). This may take 25–35 minutes. Once done, let it cool before using.
  2. Preheat the Oven: Preheat your oven to 350°F (177°C). Grease two 9-inch round cake pans and line them with parchment paper. Grease the parchment paper too.
  3. Combine Dry Ingredients: In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt. Set this aside.
Mixing the Batter
  1. Mix Butter and Sugar: In a large bowl, use a handheld or stand mixer to beat the butter and sugar on medium-high speed until light and creamy, about 3 minutes. Add the egg whites and beat for about 2 more minutes.
  2. Add Other Ingredients: Mix in the sour cream and vanilla extract for about one minute. Gradually add the dry ingredients and slowly pour in the milk while the mixer runs on low. Mix until everything is combined but don’t overmix.
  3. Stir in the room-temperature reduced strawberry puree and food coloring if you want.
Baking
  1. Bake the Cake: Divide the batter between the prepared cake pans. Bake for 24–25 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 1 hour.
  2. Remove from Pans: Run a knife around the edges and remove them from the pans. Peel off the parchment and let them cool completely on a rack.
Making the Frosting
  1. Make the Frosting: In a blender or food processor, grind the freeze-dried strawberries into a fine powder. In a large bowl, beat the cream cheese and butter until smooth, about 2 minutes. Add the confectioners’ sugar, strawberry powder, milk, and vanilla. Beat on low for 30 seconds, then on high for 3 minutes. Taste and add a pinch of salt if it’s too sweet. Refrigerate for 1 hour before using.
Assembling the Cake
  1. Assemble the Cake: First, level the cakes by slicing a thin layer off the tops. Place one cake layer on your serving plate and spread 3/4–1 cup of frosting on top. Place the second layer upside down on top and cover the cake with a thin layer of frosting to catch crumbs.
  2. Chill for about 20 minutes, and then frost it again with the remaining frosting. Refrigerate the cake for at least 20 minutes before slicing to help it hold its shape.

Notes

Store leftovers tightly covered in the refrigerator for up to 5 days. For freezing, wrap cake slices in plastic before placing them in the freezer. Can stay frozen for about 2 to 3 months.