Strawberry Cake

Can’t get enough of fresh berry flavor in your desserts? It’s high time you try our strawberry cake recipe. Full of fresh strawberries and strawberry jam, the whole thing is pretty in pink and utterly delicious!

To create as much strawberry flavor as possible, we start with freshly pureed strawberries and reduce them on the stovetop. Then we add this ultra-concentrated, flavor-packed mixture to the strawberry cake batter and the cream cheese frosting. This incorporates real strawberry flavor into all levels of the cake. It also turns the cake and frosting a delightfully pink hue with flecks of strawberry throughout.

We enjoy this strawberry cake during the spring and summer months when we can get our hands on the most flavorful berries the season has to offer. But if a hankering for strawberry cake strikes and you can’t get in-season berries, you can use frozen in a pinch. Just be sure to let them thaw first. Better yet, freeze strawberries and use them later, either in this strawberry cake recipe or in one of our other swoon-worthy strawberry desserts.

Ingredients for Strawberry Cake

• Butter: We use unsalted butter in our strawberry cake recipe to add flavor and moisture. Don’t forget to let your butter to come to room temperature so it creams well with the sugar. (Psst: Learn how to soften butter quickly.)
• Sugar: Granulated sugar adds just the right amount of sweetness and tenderness to our strawberry cake. Creaming the sugar and softened butter together at the beginning of the recipe creates a light and fluffy crumb structure.
• Egg whites: We use only the egg whites in this recipe to help bind ingredients together while keeping the texture of the cake nice and light. We recommend separating the eggs while cold but using room-temperature whites for the cake. And if you’re new to separating eggs, don’t worry! We have easy tips to separate egg whites from yolks.
• Strawberries: Fresh strawberries make this cake flavorful and delicious. We found that 20 ounces (or 1-1/4 pounds) of de-stemmed strawberries was about the right amount to get 2 cups of strawberry puree. Here’s how to store strawberries to keep them extra fresh before baking.
• Cake flour: Cake flour makes this strawberry cake extra soft and tender. For the best results, be sure to measure flour correctly.
• Baking powder and baking soda: A combination of baking powder and baking soda gives this cake just the right amount of lift.
• Cream cheese: We use cream cheese for the base of our ultra-creamy frosting, which pairs perfectly with sweet strawberries. Be sure to use full-fat cream cheese sold in blocks (not the tubs) to get the best texture and flavor. Like the eggs and butter, you want the cream cheese to be at room temperature so it blends better.
• Confectioners’ sugar: Confectioners’ sugar lightens and sweetens the cream cheese frosting. Sifting it first helps with any clumps.
• Strawberry jam: We double up on strawberry flavor by adding a layer of sweet strawberry jam between layers of tender strawberry cake. Try our quick and easy strawberry jam recipe if you want to make your own, or just use your favorite store-bought brand.

Directions

Step 1: Make the strawberry reduction

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In a small saucepan, bring the strawberry puree to a boil over medium heat. Reduce the heat, and simmer, uncovered, for 20 to 25 minutes or until reduced to 3/4 cup, stirring occasionally. Transfer to a shallow heatproof container, and place in the refrigerator until chilled.

Editor’s Tip: Fresh strawberries can be blended to a puree using a large food processor or blender. A potato masher works, too!

Step 2: Cream the butter and sugar

Preheat the oven to 350°F. Grease two 9-inch round cake pans, and line the bottom of each with parchment. In a large bowl, cream the butter and sugar on high speed until light and fluffy, five to seven minutes.

Editor’s Tip: Not sure how to prep your cake pans? Here’s our no-fail guide on how to grease and line cake pans. P.S. Greasing the pan and the paper ensures the cake releases easily from the pan and the paper when you pull it off.

Step 3: Beat in the wet ingredients

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Beat in the egg whites and, if desired, strawberry extract. Next, beat in the sour cream.

Editor’s Tip: If you can’t find strawberry extract, feel free to use an equal amount of vanilla extract instead.

Step 4: Add the dry ingredients

In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture.

Editor’s Tip: To avoid overmixing your cake batter (which can lead to a tough cake), keep the mixer on low speed, and stop mixing when the ingredients are just combined.

Step 5: Stir in some of the strawberry reduction

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Stir in 1/2 cup of the reduced strawberry mixture until evenly combined.

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Divide the batter evenly between the prepared cake pans.

Step 6: Bake the cake layers

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Bake the cakes for 30 to 33 minutes or until a toothpick inserted in the center of the cakes comes out clean. Allow to cool for 10 minutes before removing the cakes from their pans and transferring to wire racks. Remove the parchment, and allow to cool completely.

Step 7: Make the frosting

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Beat the cream cheese and butter together in a large bowl until combined and fluffy. Beat in the confectioner’s sugar, 1/4 cup reduced strawberry mixture and, if desired, strawberry extract and red food coloring. Beat until smooth.

Editor’s Tip: Like the cake, if you don’t have strawberry extract on hand, feel free to use an equal amount of vanilla extract in the frosting. Red food coloring will enhance the pink hues, but it will be just as pretty without it.

Step 8: Stack and frost the cake

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Place the bottom cake layer on a cake stand or serving plate; top with strawberry jam and 1 cup frosting.

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Stack the remaining cake layer on top, then spread the remaining frosting over the top and sides of the cake. Garnish with fresh strawberries if desired.

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Editor’s Tip: To keep your serving plate neat and tidy while frosting your cake, place strips of parchment just under the edges of the bottom cake layer. Then, when you’re done frosting, slide the parchment out from under the cake. Voila! A clean serving plate.

Strawberry Cake Variations

• Make cupcakes instead: This cake batter can easily be transformed into delicious strawberry cupcakes! To keep the same amount of strawberry flavor, try filling each baked and cooled cupcake with strawberry jam, then topping with strawberry cream cheese frosting and garnishing with more fresh strawberries. You can also try out this recipe for strawberry cupcakes with whipped cream frosting.
• Use strawberry freezer jam or preserves: Have some strawberry freezer jam or strawberry preserves left from last season? Either could be used in place of the strawberry jam in this recipe. For a smoother jam without chunks of fruit, thin it out or push it through a sieve.
• Switch up your jam: Instead of strawberry, feel free to be adventurous and try out a different flavor altogether. Apricot, orange, fig, raspberry, blueberry and blackberry are all great alternatives.
• Try a different frosting: Instead of a cream cheese frosting, try a strawberry buttercream frosting, or perhaps a chocolate frosting or vanilla buttercream frosting for another change of pace. You can’t go wrong with any favorite frosting. It’s baker’s choice!

How to Store Strawberry Cake

Because of the cream cheese frosting, you need to store leftover strawberry cake in an airtight container in the refrigerator for up to four to five days. Gently press a piece of storage wrap up against any exposed cake to keep it from drying out.

Can you freeze strawberry cake?

Yes, you can freeze unfrosted cake layers or a stacked frosted cake for up to three months. Simply follow our instructions on how to freeze cake.

Can you make this strawberry cake ahead of time?

There are a few ways you can break up this recipe to make the cake ahead of time. The reduced strawberry mixture can be prepared one to three days in advance and stored, covered, in the refrigerator. Let it come to room temperature before using it in your recipe. You can also bake the cake layers one day in advance. Wrap the cooled cake layers in storage wrap, and store in an airtight container or zip-top bag until you’re ready to stack and frost.

Strawberry Cake Tips

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Can you replace the cake flour in this strawberry cake recipe?

All-purpose flour can be used in place of cake flour in this recipe. Your cake may have a slightly different texture but will still taste absolutely delicious.

Can you use frozen strawberries instead of fresh ones?

Yes, frozen strawberries can be used in place of fresh strawberries, just be sure to let them thaw completely, and drain any excess juices before pureeing and reducing.

What do you do if your strawberry cakes are domed?

If your cakes don’t come out completely level, don’t worry. An evenly stacked layer cake isn’t out of reach (and you don’t even need a cake leveler!). Allow your cake layers to cool completely, then carefully remove the domed portion of the cake using a standard serrated bread knife. Here’s our step-by-step guide on how to level a cake, plus more tips on how to keep your layer cakes standing tall.

What is the best way to cut a round cake into neat slices?

We get it, cutting into a beautiful layered cake can be a little intimidating. Sometimes cutting into the cake is trickier than making the cake in the first place. But don’t worry, we have a few tricks up our sleeve: Here’s how to cut a cake like a pro!