Name: Strawberry Cake with Cream Cheese Frosting Recipe
Prep time: 5 h 30 min
Cook time: 25 min
Total time: 6 h
Cuisine: American
Ingredients: 1 pound fresh strawberries, rinsed and hulled; 2 and 1/2 cups cake flour (295g), spooned & leveled; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 3/4 cup unsalted butter (170g), softened to room temperature; 1 and 3/4 cups granulated sugar (350g); 5 large egg whites, at room temperature; 1/3 cup full-fat sour cream or plain Greek yogurt (80g), at room temperature; 2 teaspoons pure vanilla extract; 1/2 cup whole milk (120ml), at room temperature; 1/2 cup reduced strawberry puree (from strawberry puree step); Optional: 1–2 drops red or pink food coloring; 1 cup freeze-dried strawberries (about 25g); 8 ounces full-fat brick cream cheese (226g), softened to room temperature; 1/2 cup unsalted butter (113g), softened to room temperature; 3 cups confectioners’ sugar (360g); 1 tablespoon whole milk; 1 teaspoon pure vanilla extract; Pinch of salt, to taste

If you adore the sweet, fresh flavor of strawberries, you’re going to fall head over heels for this Strawberry Cake with Cream Cheese Frosting Recipe. It’s tender, bursting with real strawberry puree, and crowned with a luscious cream cheese frosting that’s naturally tinted with freeze-dried strawberries.

A round two-layer cake with smooth, creamy pink frosting that has small red specks all over it. The frosting swirls gently on top with visible soft peaks. Two fresh strawberries with green leaves sit in the center of the cake. One slice is cut and slightly pulled out, showing a dark brown layer inside that contrasts with the bright pink frosting. The cake rests on a white plate with a white marbled surface underneath. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Strawberry Cake with Cream Cheese Frosting Recipe
Top Tip
How to Serve Strawberry Cake with Cream Cheese Frosting Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Strawberry Cake with Cream Cheese Frosting Recipe

Why You'll Love This Recipe

Whenever I bake this strawberry cake, it instantly brightens up the day—whether for a special occasion or just a weekend treat. The layers are incredibly moist, and that strawberry cream cheese frosting? Pure magic.

Real Strawberry Flavor: Using fresh strawberry puree and a reduced concentrate makes every bite bursting with natural sweetness.
Perfectly Moist and Tender: The combination of cake flour and sour cream keeps the crumb light yet moist.
Cream Cheese Frosting with a Twist: Freeze-dried strawberries give the frosting a lovely pink hue and a genuine fruity taste.
Make-Ahead Friendly: Prep the puree and frosting ahead to simplify your baking day without losing any flavor.

Ingredients & Why They Work

For this cake, I always start with the freshest strawberries I can find — it really makes a difference. Cake flour is essential here for that soft crumb, and the freeze-dried strawberries in the frosting are a game-changer for flavor and color. Here’s a quick rundown of the key ingredients before we dive into baking.

Flat lay of fresh whole strawberries with green leaves, a small mound of fine white cake flour on a simple white ceramic plate, a few teaspoons of baking powder and baking soda side by side in small white ceramic bowls, a pat of pale yellow unsalted butter on a white ceramic dish, a heap of granulated white sugar on a white ceramic plate, five large whole uncracked white eggs, a small white ceramic bowl of thick creamy plain Greek yogurt, a small white ceramic bowl of whole milk, a small white ceramic bowl of pure vanilla extract, a block of smooth cream cheese on a white ceramic plate, a small white ceramic bowl with soft unsalted butter, a small pile of fine white confectioners’ sugar on a white ceramic dish, a small white ceramic bowl of freeze-dried strawberry powder, all arranged symmetrically and realistically proportioned, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Fresh Strawberries: These provide the base puree and infuse the cake with authentic strawberry goodness.
Cake Flour: Keeps the cake delicate and tender, avoiding that dense texture.
Baking Powder & Baking Soda: Work together to give the cake the perfect rise and light crumb.
Unsalted Butter: Softened to room temperature for a creamy batter and rich flavor.
Granulated Sugar: Sweetens the cake just right without overpowering the strawberry flavor.
Egg Whites: These add structure while keeping the cake light and airy.
Sour Cream or Greek Yogurt: Adds moisture and a subtle tang that balances the sweetness.
Pure Vanilla Extract: Enhances the overall flavor depth.
Whole Milk: Brings tenderness and richness; avoid lower-fat alternatives for best results.
Reduced Strawberry Puree: The heart of the cake’s intense strawberry flavor, created by simmering fresh puree down.
Freeze-Dried Strawberries: Ground into powder and folded into the frosting for natural pink color and a concentrated strawberry punch.
Cream Cheese: The base for the smooth, tangy frosting that complements the cake flavors perfectly.
Confectioners’ Sugar: Sweetens and thickens the frosting for easy spreading.
Pinch of Salt: Balances sweetness and brightens flavor in the frosting.
Optional Food Coloring: Just a drop or two of red or pink gel to deepen the cake’s beautiful hue.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Strawberry Cake with Cream Cheese Frosting Recipe is how easily you can make it your own. Whether you want to tweak flavors, adjust textures, or cater to dietary preferences, there’s a variation that fits your style.

Gluten-Free Version: Swap the cake flour for a gluten-free cake flour blend and add 1 teaspoon xanthan gum to help with structure. I tried this for a family gathering, and surprisingly, the cake stayed tender yet held together beautifully without losing the strawberry flavor.
Dairy-Free Adaptation: Replace the butter and cream cheese with dairy-free alternatives like vegan butter and cream cheese. Coconut or almond milk works well instead of whole milk. When I made this for a friend with dietary restrictions, the frosting stayed flavorful and creamy with just a slight coconut hint that paired perfectly with the strawberries.
Extra Fruity Twist: Stir in fresh diced strawberries into the batter or sandwich thin strawberry slices between the layers for added bursts of freshness. This turns the cake into a true celebration of summer berries!
Frosting Alternatives: If cream cheese isn’t your thing, try my strawberry buttercream frosting instead. It’s sweeter and lighter, perfect when you want the strawberry flavor to be the star without the tangy richness.
Use Frozen Strawberries: No fresh berries? No problem! Just note the puree will need longer to reduce, but it absolutely works. I keep frozen berries on hand and this trick saves the day every time.
Fun Food Coloring: For birthday parties or festive occasions, adding 1–2 drops of red or pink gel food coloring can deepen the cake’s hue for a stunning slice on the table.

Step-by-Step: How I Make Strawberry Cake with Cream Cheese Frosting Recipe

A slice of pink two-layer cake sits on a white plate with a textured edge, placed on a red checkered cloth. The cake has two thick layers of soft pink sponge with a creamy pink frosting layer in between. The outside of the cake is also coated with the same smooth pink frosting. On top of the cake, there is one small red strawberry with green leaves. The background shows a softly blurred dark wooden texture, and the surface beneath the plate is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Create the Intense Reduced Strawberry Puree

I start by pureeing a full pound of fresh strawberries until smooth—expect just over 1 cup of puree. Then, into a small saucepan over medium-low heat it goes so we can concentrate that berry flavor. Stir occasionally as it gently simmers down to half a cup—it usually takes about 35 minutes. This step is truly where the magic happens, intensifying the strawberries to a luscious, deeply fragrant base. Once cooled, I refrigerate it overnight so it’s perfectly chilled but ready to infuse the cake batter with its sweet tang.

Step 2: Prep Your Pans and Oven

While the puree cools, I grease two 9-inch round pans and line them with parchment paper rounds. Greasing the parchment keeps the cakes from sticking and ensures a smooth release. Then, set the oven to preheat at 350°F (177°C). By prepping these early, you’ll be ready to pour the batter in without any downtime once it’s mixed.

Step 3: Whisk and Combine the Dry Ingredients

In a separate bowl, I whisk together the cake flour, baking powder, baking soda, and salt. This little step helps make sure every bite has the perfect crumb texture and an even rise. Set the bowl aside until you need it—it will come together quickly.

Step 4: Beat Butter and Sugar to Fluffy Perfection

Using my stand mixer fitted with a paddle attachment, I beat the room-temperature butter and granulated sugar on medium-high speed for about 3 minutes. This is the stage where the mixture turns pale and fluffy, creating a light base that traps air for an airy cake. Don’t rush this step—it really makes a difference in the final texture.

Step 5: Incorporate Egg Whites, Sour Cream, and Vanilla

Next, egg whites join the party. I add them one by one while beating on high speed for about 2 minutes — they bring structure without heaviness. Scraping down the bowl ensures everything is well combined. Then, I pour in sour cream and vanilla extract, mixing on medium-high until smooth, adding that touch of creaminess and flavor depth.

Step 6: Gradually Add Dry Ingredients and Milk

Switching the mixer to low speed, I slowly add the dry ingredients, then carefully pour in whole milk. Mixing only until just combined is key here — overmixing can cause a dense cake. The batter should look smooth but slightly thick, foreshadowing the tender crumb to come.

Step 7: Fold in Reduced Strawberry Puree (and Food Coloring)

I whisk in the room-temperature reduced strawberry puree, making sure there are no lumps lurking at the bottom of the bowl. If I want a more vibrant pink cake, I add 1 to 2 drops of gel food coloring here. The batter becomes beautifully rosy, with a lovely thick consistency that holds promise for moist layers.

Step 8: Bake and Cool the Layers

I divide the batter evenly between the two prepared pans and bake for about 25 minutes at 350°F (177°C). When a toothpick inserted into the center comes out clean, the cakes are ready. Cooling the cakes in their pans on a rack for an hour helps them set gently. Then, I loosen the edges with a knife, remove the cakes, peel off the parchment, and set them to cool completely. This stage can’t be rushed—cold cake layers give you the best results when frosting.

Step 9: Prepare Fruity Strawberry Cream Cheese Frosting

I blitz freeze-dried strawberries into a fine powder with a blender or food processor—sometimes sifting to keep the texture silky smooth. This powder is folded into the classic cream cheese frosting base, blending softened cream cheese and butter until silky, then adding confectioners’ sugar, milk, and vanilla. After beating until fluffy and creamy, I refrigerate the frosting for an hour to firm up for easy spreading.

Step 10: Assemble and Frost Your Cake

I level the cake tops by slicing thin layers off to get a flat surface, and then stack the first layer on a serving plate. I spread ¾ to 1 cup of frosting evenly on the first cake, top it with the second layer upside down, and apply a thin crumb coat all around. After chilling the cake for 20 minutes, I finish by covering it evenly with the remaining frosting. A final chill before slicing ensures clean cuts and a perfect presentation.

Step 11: Storage Tips for Freshness

To keep your strawberry cake tasting its best, cover it tightly and store it in the refrigerator for up to 5 days. For the best texture and flavor, bring the cake out about 2 hours before serving — this lets the frosting soften just right. Leftover cake never lasts long in my house!

Top Tip

Making the perfect Strawberry Cake with Cream Cheese Frosting Recipe is all about attention to detail and a little patience. These tips will help your cake come out moist, flavorful, and beautifully frosted every time.

Reduce Strawberry Puree Carefully: I always simmer the puree gently on medium-low and stir occasionally to avoid scorching. This step intensifies the strawberry flavor and makes a noticeable difference in the cake’s taste.
Use Room Temperature Ingredients: From the butter to egg whites and milk, having everything at room temperature helps the batter come together smoothly and creates that tender crumb we're after.
Chill the Frosting Before Frosting: Refrigerating the cream cheese frosting for an hour firms it up, making it easier to apply a smooth crumb coat and final layer without losing that lovely strawberry tint.
Let the Cake Cool Completely: I patience-tested this the hard way and found frosting a warm cake causes the frosting to melt and slide, so always cool fully before frosting.

How to Serve Strawberry Cake with Cream Cheese Frosting Recipe

A large clear glass mixing bowl is filled with smooth, light pink batter with tiny darker pink specks. A wooden spoon with a pink silicone spatula end rests in the batter, creating spiral swirls on the surface. Behind it is a clear glass measuring cup with bright red berry mixture inside, partially coated with remnants of the same red color and a wooden spoon with a pink silicone spatula end sticking out. To the side, there are three metal measuring spoons stacked together. All items rest on a white marbled textured surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh strawberries sliced or halved and arranged on top of the cake add a natural and pretty finishing touch. For extra elegance, sprinkle some freeze-dried strawberry powder or edible rose petals to complement the delicate pink color of the frosting. You can also add a few mint leaves for a fresh contrast in color and aroma.

Side Dishes

Keep it simple with a light accompaniment like vanilla bean ice cream or freshly whipped cream. A cup of green tea or chamomile pairs beautifully thanks to their floral notes, balancing the sweetness of the cake. For celebrations, fresh fruit salad or a berry compote provides a fresh, tangy contrast to the rich cream cheese frosting.

Make Ahead and Storage

Storing Leftovers

After serving, cover any leftover Strawberry Cake with Cream Cheese Frosting tightly with plastic wrap or store it in an airtight container and refrigerate it. It will stay fresh for up to 5 days. To enjoy the best texture and flavor, remove the cake from the fridge about 2 hours before serving to let it soften slightly.

Freezing

This cake freezes well! You can freeze either the unfrosted cake layers or the fully frosted cake for up to 2–3 months. Wrap everything very well with plastic wrap and then aluminum foil for best protection. Thaw the cake overnight in the refrigerator and bring to room temperature before serving.

Reheating

Since this is a cream cheese frosted cake, reheating isn’t recommended. Instead, allow frozen cake to thaw completely in the fridge and then come to room temperature for the best creamy texture and flavor. Warm frosting can separate or melt, so it’s best enjoyed cool or at room temperature.

Frequently Asked Questions:

Can I use frozen strawberries instead of fresh for the puree?

Yes, you can use frozen strawberries for the puree. Just keep in mind that they will take longer to reduce as they release more water. Make sure to thaw and drain them before pureeing for best results.

Why is it important to use freeze-dried strawberries in the frosting?

Freeze-dried strawberries add an intense natural strawberry flavor and a lovely pink tint to the cream cheese frosting without adding extra moisture. Using other dried strawberries that are chewy or gummy can disrupt the texture of the frosting.

Can I make this cake gluten-free?

This recipe calls for cake flour for its light texture, but if you want to make it gluten-free, you'll need to use a gluten-free cake flour blend and adjust slightly for moisture. Keep in mind the texture may differ from the classic version.

How do I prevent the cake from drying out?

To keep the cake moist, avoid overbaking — check with a toothpick around the 24-minute mark. Also, store the cake tightly covered in airtight containers or wrapped well in plastic wrap. The sour cream or yogurt in the batter also helps keep the crumb tender.

Final Thoughts

Making this Strawberry Cake with Cream Cheese Frosting Recipe has been such a joy, especially knowing how that fresh strawberry essence truly shines through in every bite. Whether it's a birthday, a cozy afternoon treat, or a special celebration, this cake always brings smiles to the table. With a little patience and these handy tips, you’ll be slicing into layers of strawberry bliss that taste just like a warm hug. Happy baking!