There’s something timeless and magical about a slice of strawberry cake—especially when it’s made from scratch with real strawberries, fluffy layers, and luscious cream cheese frosting. Unlike boxed strawberry cake mixes that often rely on artificial flavors or dyes, this recipe highlights the natural sweetness, color, and brightness of fresh strawberries and freeze-dried strawberry powder.
Whether you’re baking for a birthday, bridal shower, spring brunch, or simply because you’re craving a sweet treat, this Strawberry Cake recipe is destined to become your go-to. With two moist cake layers, an intense strawberry flavor, and a velvety strawberry cream cheese frosting, every bite tastes like summer.
Let’s explore each part of this cake journey—from ingredients to baking science, techniques, tips, and serving ideas.
Why You’ll Love This Strawberry Cake
Made with real strawberries: No fake flavorings, no artificial coloring—just bold, fruity flavor from reduced strawberry puree and freeze-dried strawberries.
Incredibly moist texture: Thanks to cake flour, egg whites, sour cream, and milk, each bite is tender and melt-in-your-mouth.
Perfect for layering: The cake layers hold up beautifully under generous amounts of frosting.
Striking pink hue: Enhanced naturally with strawberry puree and optional gel food coloring for aesthetics.
Versatile presentation: Turn this into cupcakes, a three-layer cake, or even a sheet cake.
Ingredients (US Cups & Measures)
For the Strawberry Puree:
1 pound fresh strawberries, hulled (about 2 cups whole strawberries)
(Reduces to about ½ cup puree after simmering)
For the Cake:
2½ cups cake flour (spooned and leveled)
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
¾ cup (1½ sticks) unsalted butter, softened to room temperature
1¾ cups granulated sugar
5 large egg whites, room temperature
⅓ cup sour cream (or full-fat plain Greek yogurt)
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