If you have a hankering for something delicious, fresh, and just a little bit special, this Strawberry Cake with Cream Cheese Frosting Recipe might just become your new go-to dessert. I absolutely love how this cake layers that rich strawberry flavor with a tangy, creamy frosting, making every bite feel like a little celebration. Whether you’re baking for friends, family, or just treating yourself (hey, self-care!), this recipe delivers a stunning strawberry dessert that’s as delightful to eat as it is to make.
Why You’ll Love This Recipe
- Fresh Strawberry Flavor: Using a homemade strawberry reduction intensifies natural flavors for that perfect summer-fruit taste all year.
- Light Yet Decadent Cake Texture: The combination of egg whites and buttermilk makes the cake fluffy and tender without being dense or oily.
- Cream Cheese Frosting with a Twist: Incorporating freeze-dried strawberries and strawberry reduction into the frosting gives it bright color and vibrant taste you won’t find in store-bought versions.
- Make-Ahead Friendly: The strawberry reduction can be prepped days ahead, which makes this impressive cake totally doable for special occasions or last-minute treats.
Ingredients You’ll Need
This Strawberry Cake with Cream Cheese Frosting Recipe combines simple, fresh ingredients that play perfectly together. Picking ripe, juicy strawberries is key here — they’re the star from start to finish!
- Fresh Strawberries: Use ripe, fragrant berries for the best natural sweetness and flavor in your reduction and cake.
- Cake Flour: It gives the cake a tender crumb; if you don’t have cake flour, you can make a substitute but I strongly recommend the real deal.
- Baking Powder and Baking Soda: These leaveners ensure the cake rises nicely while keeping a soft texture.
- Unsalted Butter: Room temperature is best for creaming to achieve that light and airy batter.
- Granulated Sugar: Classic for sweetness and structure in the cake.
- Large Egg Whites: They lighten the batter and create a delicate texture without heaviness.
- Vanilla Extract: Enhances flavor and pairs beautifully with strawberry.
- Buttermilk: Adds moisture and a touch of tanginess to balance the sweetness.
- Powdered Sugar: Essential for that smooth, creamy frosting.
- Cream Cheese: Keep it cold until mixing to maintain fluffiness in the frosting.
- Freeze-Dried Strawberries: Grinding these into your frosting adds concentrated strawberry flavor without extra moisture.
- Sweetened Condensed Milk and Heavy Cream: Work together to create a luscious strawberry cream filling.
Variations
While this classic strawberry cake is pretty brilliant as is, I love to tweak it sometimes depending on the season or who I’m baking for. You’ll find that customizing the recipe adds a fun personal touch!
- Gluten-Free Variation: I swapped cake flour for a gluten-free blend once and it still turned out wonderfully moist, though a bit denser—great for those with dietary needs.
- Lemon Zest Addition: Adding a teaspoon of lemon zest to the batter gives a lovely citrus lift that pairs beautifully with the strawberry flavor.
- Strawberry-Chocolate Twist: My family goes crazy for a drizzle of melted white chocolate on the frosting for a subtle sweetness boost.
- Vegan Modifications: I haven’t tried this yet, but substituting egg whites with aquafaba and using vegan butter might work—you’ll want to test it and let me know how it goes!
How to Make Strawberry Cake with Cream Cheese Frosting Recipe
Step 1: Make the Strawberry Reduction
Start by pulsing fresh strawberries in a food processor until smooth. Pour that puree into a large pot and let it simmer on medium heat for nearly an hour, stirring occasionally, until it thickens into a rich, fragrant reduction. This step is where the strawberry flavor truly concentrates. I discovered you can do this ahead of time and refrigerate it, which saves so much stress on baking day!
Step 2: Prep and Bake the Strawberry Cake
Preheat your oven to 350°F and prepare a 9×9 inch pan with non-stick spray and parchment paper. Whisk the dry ingredients (cake flour, baking powder, baking soda, salt) together and set aside. In a separate large bowl, cream the butter and sugar until light and fluffy—it takes about 2 minutes with a mixer. Then, add the egg whites and vanilla, mixing until the batter is pale and smooth. Stir in the buttermilk and about half a cup of the strawberry reduction, then gently fold in the dry ingredients. Pour it all into your pan and bake for around 45 minutes, or until a toothpick comes clean with only a few moist crumbs.
Step 3: Whip Up the Strawberry Cream Cheese Frosting
Beat the softened butter until creamy, then add the cold cream cheese and continue beating until fluffy. Slowly sift in powdered sugar and mix on low to avoid a sugar cloud explosion. Grind freeze-dried strawberries into a fine powder—this little trick gives your frosting a gorgeous natural pink hue and intense strawberry notes. Mix the powder and more strawberry reduction into the frosting until it’s light, smooth, and utterly dreamy.
Step 4: Prepare the Strawberry Cream Filling
In a bowl, whisk the strawberry reduction and sweetened condensed milk until combined. Then whip heavy cream until stiff peaks form, folding it gently into the strawberry mixture. Transfer to a piping bag for easy assembly. This creamy filling adds moist pockets throughout the cake that everyone raves about.
Step 5: Assemble the Cake Like a Pro
Once the cake has cooled completely, place it on a serving plate and poke small holes across the top with a skewer or wooden spoon handle. Fill those holes with your strawberry cream by piping it in—this is such a fun step that really ups your presentation game. Then, slather a thick layer of the strawberry cream cheese frosting over the top. For extra flair, sprinkle crushed freeze-dried strawberries and arrange fresh strawberry slices or whole berries as decoration. Trust me, it looks as good as it tastes!
Pro Tips for Making Strawberry Cake with Cream Cheese Frosting Recipe
- Cool Completely Before Frosting: I learned the hard way that frosting warm cake causes melting and runny layers—patience really pays off here.
- Use Room Temperature Egg Whites: They whip better and give your cake batter a lighter, airier texture.
- Don’t Skip the Freeze-Dried Strawberries: This trick amps up the strawberry flavor and gives your frosting a natural color without watering it down.
- Wrap Cake Well for Storage: When storing leftovers, I tightly wrap the cake in plastic wrap then foil to keep it moist and fresh longer.
How to Serve Strawberry Cake with Cream Cheese Frosting Recipe
Garnishes
I love adding fresh strawberry slices or even a few edible flowers on top to brighten the look. A sprinkle of crushed freeze-dried strawberries not only looks pretty but also adds a pop of concentrated flavor and texture. If you’re feeling fancy, a light dusting of powdered sugar finishes it off nicely.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of fresh whipped cream on the side. Sometimes, I serve it alongside a simple mixed green salad with a citrus vinaigrette to balance the dessert’s sweetness at brunch or a summer dinner party.
Creative Ways to Present
For special occasions, I’ve tried layering this cake into a pretty trifle bowl with alternating strawberry cream and cake pieces for a show-stopping presentation. It’s also lovely as mini cupcakes or dessert jars with the frosting piped on top. Treating guests to a personal cake pop version is always a crowd-pleaser if you’re up for a bit of extra handiwork!
Make Ahead and Storage
Storing Leftovers
I usually cover leftover cake tightly with plastic wrap and store it in the fridge, where it stays fresh for up to 4 days. That cream cheese frosting keeps it moist, but the strawberry cream filling means you definitely want to keep it chilled to avoid spoilage. I find wrapping the cake twice prevents it from drying out or absorbing fridge odors.
Freezing
If you want to freeze this cake, I recommend freezing the cake layers separately (without frosting) wrapped well in plastic wrap and foil. Thaw in the fridge overnight before frosting. Freezing the fully assembled cake can cause the frosting texture to shift, but individual layers freeze beautifully.
Reheating
Since this cake is best served cool, I typically enjoy leftovers straight from the fridge. If you prefer the cake a bit softer, letting it sit at room temperature for 20 minutes before eating works wonders. Avoid microwaving the frosted cake as it can melt the frosting and make it a bit messy.
FAQs
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Can I use frozen strawberries for the strawberry reduction?
Yes, you can use frozen strawberries if fresh ones aren’t available. Just make sure to thaw and drain excess liquid before pureeing. The flavor might be slightly less vibrant than fresh, but it will still taste delicious.
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How do I prevent the cream cheese frosting from being too soft?
Keeping your cream cheese cold before mixing helps a lot. Also, don’t overbeat the frosting, as that can make it runny. If the frosting gets too soft, chilling it in the fridge for 10-15 minutes before frosting your cake can firm it up nicely.
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Is this cake suitable for a birthday or celebration?
Absolutely! This Strawberry Cake with Cream Cheese Frosting Recipe looks stunning and tastes amazing, making it a perfect centerpiece for birthdays, showers, or any special occasion.
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Can I make this cake gluten-free?
Yes, you can substitute with a gluten-free cake flour blend. I recommend trying a small batch first to adjust baking times and ensure the texture suits your preference.
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How do I store the leftover strawberry reduction?
Store the strawberry reduction in an airtight container in the fridge for up to one week. You can also freeze it for longer storage, thawing it gradually before using.
Final Thoughts
This Strawberry Cake with Cream Cheese Frosting Recipe has become one of my all-time favorites to make and share because it captures that fresh strawberry essence in such a rich, textured, and beautiful way. I remember the first time I made it for a summer gathering and how everyone kept going back for seconds—and you know that feeling when your family absolutely loves a recipe? That’s why I keep making it. I’m sure once you try it, you’ll be just as hooked, and it might just be the star of your dessert lineup too. So, dust off your mixing bowls and get ready to make some strawberry magic happen!
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Strawberry Cake with Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delightful Strawberry Cake recipe features a moist cake infused with a homemade strawberry reduction, layered with luscious strawberry cream and a creamy strawberry cream cheese frosting. Perfect for special occasions or a sweet treat, the cake combines fresh strawberries at every step from the reduction to the frosting and cream filling, resulting in an irresistibly fruity and tender dessert.
Ingredients
For the Strawberry Reduction:
- 32 oz (908 g) fresh strawberries, hulled
For the Strawberry Cake:
- 2 1/2 cups (280 g) cake flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 10 tbsp (140 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated white sugar
- 6 large egg whites, at room temperature
- 2 tsp vanilla extract
- 3/4 cup (180 ml) buttermilk, at room temperature
- 1/2 cup (120 ml) strawberry reduction from above
For the Strawberry Cream Cheese Frosting:
- 3/4 cup (168 g) unsalted butter, softened
- 6 oz (170 g) cream cheese, cold
- 2 1/4 cups (292 g) powdered sugar
- 1 cup (25 g) freeze dried strawberries
- 1/4 cup (60 ml) strawberry reduction from above
For the Strawberry Cream:
- 1/2 cup (120 ml) sweetened condensed milk
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (60 ml) strawberry reduction from above
Instructions
- Make the Strawberry Reduction: Add the fresh strawberries to a food processor and pulse until they are fully pureed. Transfer the puree to a large pot and cook over medium heat, stirring occasionally, for 55-60 minutes until thickened and reduced to 1 cup (240 ml). Let cool to room temperature. This can be prepared a few days in advance.
- Prepare the Cake Batter: Preheat the oven to 350°F (177°C). Spray a 9×9 inch baking pan with non-stick spray and line with parchment paper. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt; set aside.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar for about 2 minutes until light and fluffy.
- Add Egg Whites and Vanilla: Mix in the egg whites and vanilla extract on medium speed until pale and smooth, approximately 1 minute.
- Incorporate Wet Ingredients: Add the buttermilk and 1/2 cup strawberry reduction, mixing on medium speed just until combined.
- Combine Dry and Wet Ingredients: Slowly add the flour mixture to the wet ingredients, mixing on low speed until just combined. Scrape the bowl sides as needed to ensure even mixing.
- Bake the Cake: Pour the batter into the prepared pan and bake for 43-46 minutes until a toothpick inserted in the center emerges clean or with a few moist crumbs. Allow the cake to cool in the pan on a wire rack for 30 minutes. Then use the parchment paper to lift the cake out of the pan and cool completely on the rack.
- Make the Strawberry Cream Cheese Frosting: Beat the butter in a large bowl on high speed until pale and fluffy, about 5 minutes. Add the cold cream cheese and continue beating on high speed for about 1 minute until fluffy.
- Add Powdered Sugar: Sift powdered sugar into the bowl gradually, mixing on low then medium-low speed until fully combined.
- Incorporate Freeze-Dried Strawberries: Crush the freeze-dried strawberries into a fine powder using a rolling pin over a sealed bag or a food processor. Add the ground strawberries and 1/4 cup strawberry reduction to the frosting and beat on medium-low then high speed until very fluffy.
- Prepare the Strawberry Cream Filling: In a medium bowl, whisk together the strawberry reduction and sweetened condensed milk. In a separate bowl, whip the heavy cream on high speed until firm peaks form. Gently fold the whipped cream into the strawberry mixture and transfer to a piping bag.
- Assemble the Cake: Once the cake is completely cooled, place it on a serving plate. Use a wooden stick or spoon handle to poke holes all over the top of the cake.
- Fill with Strawberry Cream: Pipe the strawberry cream mixture into the holes so it seeps into the cake.
- Frost the Cake: Spread a thick layer of strawberry cream cheese frosting over the top of the cake. Optional: Sprinkle with extra crushed freeze-dried strawberries and garnish with fresh strawberries before serving.
Notes
- The strawberry reduction can be made several days in advance and refrigerated.
- Use room temperature ingredients for best mixing results.
- Carefully crush freeze-dried strawberries prior to adding to the frosting to ensure smooth texture.
- If you don’t have buttermilk, you can substitute with milk plus 1 tbsp lemon juice or vinegar.
- Make sure to cool the cake completely before frosting to prevent melting.
- Store leftovers covered in the refrigerator for up to 3 days for best freshness.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 320
- Sugar: 28 g
- Sodium: 190 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
