Homemade Strawberry Cake – Bursting with Fresh Strawberry Flavor
A soft, fluffy pink cake layered with rich cream cheese frosting and the intense sweetness of real strawberries—perfect for birthdays, spring celebrations, or any day that deserves something extra special!
🎉 Introduction
Skip the boxed mixes—this Homemade Strawberry Cake is packed with real strawberry flavor from both freeze-dried strawberries and fresh strawberries. The result? Moist, tender pink cake layers with a natural strawberry taste, topped with dreamy cream cheese frosting. It’s sweet, tangy, and absolutely irresistible. 🍓💕
Equipment
- 2 or 3 8-inch or 9-inch round cake pans
- Food processor or blender
- Electric mixer (stand or hand)
- Mixing bowls (large & medium)
- Whisk & spatula
- Measuring cups & spoons
- Offset spatula
- Parchment paper
Ingredients
🍓 Strawberry Cake
- 2 cups freeze-dried strawberries
- 3¾ cups fresh strawberries hulled and pureed
- 2½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ cups granulated sugar
- 1½ cups unsalted butter softened
- 4 large eggs room temperature
- ¾ cup sour cream
- 2 tsp vanilla extract
- 7 drops pink food coloring optional, for vibrant pink
🍰 Strawberry Cream Cheese Frosting
- 16 oz cream cheese softened
- 1 cup unsalted butter softened
- 10 cups powdered sugar sifted
- ¼ cup milk
- 1 pinch salt
Instructions
Step 1: Prep & Preheat
- Preheat oven to 350°F (175°C).
- Grease and line cake pans with parchment; grease again.
Step 2: Make Strawberry Powder & Puree
- In a food processor, pulse freeze-dried strawberries into a fine powder; set aside.
- Blend fresh strawberries into a smooth puree; measure ¾ cup for batter.
Step 3: Mix Dry Ingredients
- In a bowl, whisk flour, baking powder, baking soda, salt, and strawberry powder.
Step 4: Cream Wet Ingredients
- In a large bowl, beat softened butter and granulated sugar until light and fluffy (~3 minutes).
- Add eggs one at a time, mixing well after each.
- Mix in sour cream, vanilla, pink food coloring, and strawberry puree until smooth.
Step 5: Combine Batter
- Add dry ingredients to wet ingredients gradually, mixing on low until just combined.
Step 6: Bake
- Divide batter evenly among pans.
- Bake 25–30 minutes, or until a toothpick comes out clean.
- Cool in pans 10 minutes, then turn onto wire racks to cool completely.
Step 7: Make the Frosting
- Beat cream cheese and butter together until creamy.
- Add powdered sugar 1 cup at a time on low speed.
- Mix in milk and pinch of salt; beat on high 2–3 minutes until light and fluffy.
Step 8: Assemble the Cake
- Place one cake layer on a plate; spread frosting on top.
- Repeat with remaining layers.
- Frost sides and top of cake; decorate with fresh strawberries if desired.
Notes
🥄 Variations
Strawberry Lemon: Add 1 tbsp lemon zest to batter and frosting Chocolate Strawberry: Add a layer of ganache between cakes Cupcakes: Divide into liners; bake 18–22 minutes Gluten-Free: Use a 1:1 gluten-free baking flour blend 🧊 Storage & Reheating
Fridge: Store covered up to 5 days Freezer: Freeze unfrosted layers up to 2 months; thaw before assembling Room Temp: Best enjoyed day of or within 2 days for freshest taste ❓ 10 FAQs
Can I use frozen strawberries?
Yes—thaw and drain before pureeing. Why freeze-dried strawberries?
They add intense, real strawberry flavor without excess liquid. Can I skip pink food coloring?
Yes—the cake will still have a natural pink tint. What frosting alternatives work?
Swiss meringue or classic buttercream are great options. Do I need a stand mixer?
A hand mixer works fine. Can I make it dairy-free?
Use dairy-free butter, cream cheese, and milk substitutes. What if I don’t have parchment?
Grease pans well and dust with flour. How do I keep layers moist?
Don’t overbake; check early for doneness. Can I add chopped strawberries?
Yes—fold into batter for texture, but cake may be a bit denser. Can I pipe frosting?
Absolutely—this frosting holds shape beautifully! 🏁 Conclusion
This Homemade Strawberry Cake is a strawberry lover’s dream—soft, moist layers bursting with real strawberry flavor and topped with luscious cream cheese frosting. Perfect for birthdays, Valentine’s, or any day you want a sweet, pink showstopper! 🍓🎂
Strawberry Lemon: Add 1 tbsp lemon zest to batter and frosting Chocolate Strawberry: Add a layer of ganache between cakes Cupcakes: Divide into liners; bake 18–22 minutes Gluten-Free: Use a 1:1 gluten-free baking flour blend 🧊 Storage & Reheating
Fridge: Store covered up to 5 days Freezer: Freeze unfrosted layers up to 2 months; thaw before assembling Room Temp: Best enjoyed day of or within 2 days for freshest taste ❓ 10 FAQs
Can I use frozen strawberries?
Yes—thaw and drain before pureeing. Why freeze-dried strawberries?
They add intense, real strawberry flavor without excess liquid. Can I skip pink food coloring?
Yes—the cake will still have a natural pink tint. What frosting alternatives work?
Swiss meringue or classic buttercream are great options. Do I need a stand mixer?
A hand mixer works fine. Can I make it dairy-free?
Use dairy-free butter, cream cheese, and milk substitutes. What if I don’t have parchment?
Grease pans well and dust with flour. How do I keep layers moist?
Don’t overbake; check early for doneness. Can I add chopped strawberries?
Yes—fold into batter for texture, but cake may be a bit denser. Can I pipe frosting?
Absolutely—this frosting holds shape beautifully! 🏁 Conclusion
This Homemade Strawberry Cake is a strawberry lover’s dream—soft, moist layers bursting with real strawberry flavor and topped with luscious cream cheese frosting. Perfect for birthdays, Valentine’s, or any day you want a sweet, pink showstopper! 🍓🎂