Cooling Time: 45 minutes (cake + frosting)
Total Time: ~2 hours 10 minutes
Yield: One 9-inch double-layer cake (10–12 slices)
Calories: Approximately 400–450 kcal per slice
Tips for Success
Use room-temperature ingredients: Cold eggs or milk can cause the batter to curdle or deflate.
Reduce strawberry puree enough: Don’t skimp on reducing the strawberries. Too much moisture will make your cake dense.
Use cake flour for softness: All-purpose flour works in a pinch, but cake flour ensures the tender texture you want.
Chill before slicing: Letting the cake set in the fridge keeps the frosting from smearing.
Freeze-dried strawberries = flavor bombs: These deliver concentrated flavor without extra moisture—perfect for frosting.
Variations & Substitutions
Cupcake version: Fill lined cupcake pans ⅔ full and bake for 18–20 minutes.
Three-layer cake: Divide batter into three 8-inch pans and reduce baking time by ~3–5 minutes.
Sheet cake: Pour batter into a 9×13-inch pan and bake for 35–40 minutes.
Decorating Ideas
Top with fresh strawberry halves or whole berries.
Add a thin strawberry glaze under the frosting for more depth.
Pipe rosettes or borders using leftover cream cheese frosting.
Make Ahead & Storage
Make ahead: Cakes can be baked and frozen (wrapped tightly) for up to 2 months. Thaw overnight in the fridge.
Store: Refrigerate frosted cake for up to 5 days.
Freeze: Whole assembled cake or slices can be frozen for 2–3 months. Wrap tightly in plastic and foil.
Pairing Ideas
Serve with whipped cream and fresh berries.
Pair with strawberry lemonade or a mimosa.
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