The first time I took a bite of fresh strawberry cake, it felt like summer had just burst open in my mouth. As the sweet, juicy flavor of strawberries mingled with a creamy, tangy cream cheese frosting, I knew I had discovered something truly special. This recipe isn’t just a dessert; it’s a celebration of sunshine and the vibrant joy that fresh summer fruits bring to our tables.
Perfect for backyard barbecues or casual gatherings with friends, this Fresh Strawberry Cake is surprisingly easy to make—a true delight for novice bakers and seasoned chefs alike. Bursting with real strawberry flavor, it embodies the very essence of what homemade desserts should be. Plus, its gorgeous pink hue and fluffy texture make it a show-stopping centerpiece that will have everyone reaching for seconds. Are you ready to dive into this sweet, summery treat? Let’s get started!
Why is Strawberry Cake a must-try?
Irresistible Flavor: With real strawberries integrated into both the cake and creamy frosting, every bite bursts with authentic summer sweetness.
Simplicity: This straightforward recipe allows even novice bakers to create a bakery-worthy masterpiece without fuss.
Versatility: Whether for backyard barbecues or birthday celebrations, this cake fits any occasion, delighting friends and family alike.
Crowd Pleaser: Its vibrant hue and delicious taste make it an eye-catching centerpiece that will have everyone asking for the recipe!
Make-Ahead Option: Enjoy the ease of preparing it in advance, as unfrosted layers store well, allowing you to enjoy the fun without any last-minute rush.
Elevate your dessert game with this splendid Fresh Strawberry Cake that’s sure to become a seasonal favorite!
Strawberry Cake Ingredients
For the Cake
- Freeze-Dried Strawberries – Provides concentrated strawberry flavor for the icing; can substitute with more fresh strawberries, but this may alter frosting consistency.
- Fresh Strawberries (washed, hulled) – Main flavor driver; pureed and used in both cake and frosting—always use ripe strawberries for the best flavor!
- Cooking Spray – Ensures easy cake removal from pans; butter can be used for greasing.
- All-Purpose Flour – Creates the cake’s structure; cake flour can be used for a more tender crumb.
- Cornstarch – Lightens the cake’s texture in combination with flour; can be omitted if using cake flour.
- Baking Powder – Acts as a leavening agent to help the cake rise; always check it’s fresh for optimal rise.
- Kosher Salt – Enhances flavor; regular salt can be used, but adjust the quantity.
- Granulated Sugar – Sweetens the cake and helps form a tender crumb; consider using less sugar if desired.
- Unsalted Butter (room temperature) – Adds richness and moisture; avoid overmixing to prevent a dense cake.
- Vegetable Oil – Keeps the cake moist; melted coconut oil can be used for a different flavor.
- Egg Whites – Provide structure and lightness; ensure whites are at room temperature for better volume.
- Whole Milk – Adds moisture and richness; a non-dairy milk can be substituted.
For the Frosting
- Confectioners’ Sugar – Sweetens the frosting and gives it a creamy texture; no substitutions recommended for proper consistency.
- Cream Cheese (room temperature) – The main ingredient for frosting, providing tanginess; avoid overmixing to prevent splitting.
- Heavy Cream – Enhances the frosting’s light and fluffy texture; can use half-and-half, but this may result in a denser frosting.
Get ready to create a stunning Strawberry Cake that’s bound to be the star of your summer gatherings!
How to Make Strawberry Cake
Prepare Strawberry Puree: Start by blitzing fresh strawberries in a food processor until smooth. Then, cook the puree in a saucepan over medium heat until it reduces by half, intensifying the flavor.
Preheat Oven & Prepare Pans: Preheat your oven to 350°F. Meanwhile, generously grease your cake pans with cooking spray and line the bottoms with parchment paper for easy removal.
Mix Dry Ingredients: In a mixing bowl, whisk together all-purpose flour, cornstarch, baking powder, and kosher salt until well combined for an even bake.
Cream Butter and Sugar: In a stand mixer or a large bowl, beat the unsalted butter and granulated sugar together until light and fluffy. Then, add the vegetable oil and mix in the egg whites one at a time, ensuring everything is fully incorporated.
Incorporate Dry Ingredients and Milk: Gradually mix in the dry ingredients, alternating with whole milk and the cooled strawberry puree. Be gentle and avoid overmixing to keep your cake light and airy.
Bake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool Cakes: Allow the cakes to cool completely in the pans on a wire rack before carefully removing them. This helps maintain their delicate structure.
Make Frosting: Sift together confectioners’ sugar and freeze-dried strawberries. In a mixing bowl, combine this mixture with room temperature cream cheese and unsalted butter, beating until smooth and creamy.
Frost Cake: Level the cooled cakes if necessary, then place one layer on a serving platter. Spread a generous layer of frosting on top, followed by the second layer. Frost the top and sides of the cake, creating a beautiful finish.
Optional: Garnish with fresh strawberries or a sprig of mint for extra flair.
Exact quantities are listed in the recipe card below.
What to Serve with Strawberry Cake?
Dive into a summer delight that pairs perfectly with this luscious dessert!
- Whipped Cream: A fluffy dollop of lightly sweetened whipped cream adds a delightful richness that enhances the strawberry flavors.
- Vanilla Ice Cream: Creamy vanilla ice cream melts beautifully on warm cake slices, creating a heavenly mix of flavors and textures.
- Fresh Berries: A vibrant medley of blueberries, raspberries, and sliced strawberries on the side elevates the cake’s fruity essence.
- Mint Leaves: The refreshing hint of mint elevates the sensory experience, adding a touch of brightness to each bite.
- Lemonade: A chilled glass of homemade lemonade provides a sweet and tangy contrast, cleansing the palate beautifully.
- Sparkling Water: A refreshing sparkling water with a squeeze of lemon or lime is perfect for cleansing your palate between bites!
Imagine serving this beautiful cake at your next gathering with a fruity punch or classic lemon bars for dessert—a duo that captures the best of summer freshness!
Storage Tips for Strawberry Cake
Room Temperature: Store the unfrosted cake layers at room temperature for up to 3 days, tightly wrapped in plastic wrap to prevent dryness.
Fridge: If you’ve frosted your Strawberry Cake, it can be stored in the refrigerator for 3 to 5 days. Keep it covered to maintain moisture and flavor.
Freezer: Unfrosted cake layers can be frozen for up to 1 month. Wrap them well in plastic wrap and foil to avoid freezer burn.
Frosting: Store any leftover cream cheese frosting in an airtight container in the fridge for up to a week. Re-whip before using for a fluffy texture.
Expert Tips for Strawberry Cake
Ripe Strawberries: Always choose ripe, juicy strawberries for the cake and frosting. They ensure the best flavor and sweetness throughout the dessert.
Avoid Overmixing: When combining ingredients for the strawberry cake, be cautious not to overmix the batter, as this can lead to a dense texture instead of a light and fluffy cake.
Cool Puree First: Allow the strawberry puree to cool completely before adding it to the batter. This precaution helps prevent the batter from splitting and ensures a perfect mixture.
Sift Sugar: Always sift the confectioners’ sugar for the frosting to eliminate lumps. This step will give your cream cheese frosting a smooth, velvety texture that complements the strawberry cake beautifully.
Layering Technique: If you want a stunning presentation, chill the cake layers before frosting. This helps them firm up and prevents slipping when stacking, giving your strawberry cake a polished look.
Make Ahead Options
These Fresh Strawberry Cake layers are perfect for time-strapped bakers! You can prepare the cake layers up to 3 days ahead of time and store them in the refrigerator, wrapped tightly in plastic wrap to prevent drying out. The frosting, too, can be made up to 1 week in advance and kept in an airtight container in the fridge. Just before serving, allow the frosting to come to room temperature for easy spreading. When you’re ready to assemble, simply frost the chilled layers for a delicious dessert that tastes just as fresh as if it were made that day—perfect for busy summer gatherings!
Strawberry Cake Variations & Substitutions
Feel free to make this recipe your own with these delightful twists and swaps that will tickle your taste buds!
Mixed Berry: Substitute the strawberry puree with equal parts raspberry or blueberry puree for a vibrant berry medley.
Chocolate Ganache: Swap the cream cheese frosting for a rich chocolate ganache for an indulgent touch that’s simply irresistible.
Lemon Zest: Add a teaspoon of fresh lemon zest to the cake batter for a zesty brightness that complements the strawberries beautifully.
Almond Extract: Infuse a teaspoon of almond extract into the frosting for a delightful nutty flavor that pairs well with fresh strawberries.
Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour to make this cake suitable for gluten-sensitive friends.
Coconut Cream: Replace heavy cream in the frosting with coconut cream for a dairy-free option that adds a tropical vibe.
Spicy Kick: Add a pinch of cayenne pepper to the frosting for a surprising but delightful spicy twist that cuts through the sweetness.
Nutty Crunch: Incorporate chopped nuts, such as almonds or pecans, into the batter for added texture and a delicious nutty flavor.
With these variations, you can transform your Strawberry Cake into different flavor profiles to keep everyone guessing and coming back for more!
Fresh Strawberry Cake Recipe FAQs
What kind of strawberries should I use for the Fresh Strawberry Cake?
Always opt for ripe, juicy strawberries, as they provide the best flavor in both the cake and frosting. Look for strawberries that are vibrant red without any dark spots. They should feel firm yet give slightly when squeezed.
How should I store my Fresh Strawberry Cake?
If your Strawberry Cake is unfrosted, you can keep it at room temperature for up to 3 days, tightly wrapped in plastic wrap. If you’ve frosted it, store it in the refrigerator for 3 to 5 days; cover it to ensure moisture retention and prevent any contamination.
Can I freeze the Fresh Strawberry Cake?
Absolutely! You can freeze unfrosted cake layers for up to 1 month. Just wrap them tightly in both plastic wrap and aluminum foil to guard against freezer burn. For best results, allow the cake to cool completely before wrapping. When ready to use, just thaw it in the refrigerator overnight.
What should I do if my cake turns out dense?
If your Strawberry Cake turns out dense, it may be due to overmixing the batter or not using room-temperature ingredients. To fix this in the future, be gentle when mixing and make sure your egg whites and butter are at room temperature before you start. This helps the cake come out light and fluffy.
Is it safe for pets to eat Fresh Strawberry Cake?
While strawberries are generally safe for dogs in moderation, the added sugar, butter, and other ingredients in the cake are not recommended for pets. It’s best to keep this delightful treat for human consumption only.
How long can leftover frosting be stored?
Leftover cream cheese frosting can be stored in an airtight container in the refrigerator for up to a week. To maintain its fluffy texture, whip the frosting again before spreading it on your cake or using it in other recipes.
Irresistible Strawberry Cake with Creamy Frosting Delight
Ingredients
Equipment
Method
- Prepare Strawberry Puree: Start by blitzing fresh strawberries in a food processor until smooth. Cook the puree in a saucepan over medium heat until it reduces by half.
- Preheat Oven & Prepare Pans: Preheat your oven to 350°F. Grease your cake pans with cooking spray and line the bottoms with parchment paper.
- Mix Dry Ingredients: In a mixing bowl, whisk together all-purpose flour, cornstarch, baking powder, and kosher salt until well combined.
- Cream Butter and Sugar: Beat unsalted butter and granulated sugar together until light and fluffy. Add vegetable oil and mix in egg whites one at a time.
- Incorporate Dry Ingredients and Milk: Gradually mix in dry ingredients, alternating with whole milk and cooled strawberry puree. Avoid overmixing.
- Bake: Divide the batter evenly between pans. Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Allow the cakes to cool in the pans on a wire rack before removing them.
- Make Frosting: Sift together confectioners' sugar and freeze-dried strawberries. Combine with cream cheese and unsalted butter, beating until smooth.
- Frost Cake: Level the cooled cakes if needed, then frost with prepared frosting.