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Strawberry Cake with Cream Cheese Frosting Recipe

Avatar photoByStacy
Jump to Recipe· 4.9 from 62 reviews

If you’re looking for a dessert that’s bursting with fresh strawberry goodness and silky cream cheese frosting, you’re gonna love this Strawberry Cake with Cream Cheese Frosting Recipe. I absolutely love how this cake combines the natural sweetness of strawberries with a moist, tender crumb and a luscious, tangy frosting that my family goes crazy for. Whether you’re baking for a birthday, a special occasion, or just because, this recipe is a total winner that’s surprisingly easy to pull off at home.

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Why You’ll Love This Recipe

  • Fresh Strawberry Flavor: Using a homemade strawberry reduction intensifies the flavor naturally without artificial additives.
  • Perfectly Moist Cake: The combination of buttermilk and strawberry reduction keeps the cake tender and soft every time.
  • Cream Cheese Frosting Twist: Freeze-dried strawberries add a concentrated berry punch and beautiful texture to the frosting.
  • Make-Ahead Friendly: You can prep the strawberry reduction days in advance to save time on baking day.
The image shows a square cake cut into 12 pieces with one piece removed and another partly removed from the main block. The cake has two main layers: a light pink sponge layer with soft texture and a thick top layer of pink frosting sprinkled with small red bits. Some pieces are decorated with fresh red strawberries and small white flowers with yellow centers on top. The cake is placed on a light wooden board with whole and sliced strawberries and more small flowers scattered around. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Strawberry Cake with Cream Cheese Frosting, easy strawberry cake recipe, homemade strawberry cake, moist strawberry cake, cream cheese frosting dessert

Ingredients You’ll Need

Each ingredient in this strawberry cake plays a role in making it tender, flavorful, and beautifully balanced. When choosing your strawberries, freshness is key. And if you can find good quality freeze-dried strawberries for the frosting, that’s a game changer you won’t regret.

Flat lay of fresh hulled strawberries, a small bowl of white cake flour, a small bowl of white baking powder, a small bowl of pale baking soda, a small bowl of salt, a slab of unsalted butter, a small bowl of granulated white sugar, six whole uncracked large egg whites with clean shells, a small bowl of vanilla extract, a small bowl of buttermilk, a small bowl of thick strawberry reduction, a slab of softened unsalted butter, a slab of cold cream cheese, a small bowl of powdered sugar, a small bowl of finely ground freeze-dried strawberries, a small bowl of sweetened condensed milk, a small bowl of heavy cream 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 - Strawberry Cake with Cream Cheese Frosting, easy strawberry cake recipe, homemade strawberry cake, moist strawberry cake, cream cheese frosting dessert
  • Fresh Strawberries: The star of the show – use ripe, sweet strawberries for the reduction to get the best flavor.
  • Cake Flour: This lighter flour makes the cake beautifully tender compared to all-purpose flour.
  • Baking Powder and Baking Soda: Both help the cake rise properly, giving you that perfect crumb.
  • Unsalted Butter: Softened for creaming – provides richness without extra salt.
  • Granulated White Sugar: Sweetens the cake and helps create moisture.
  • Egg Whites: They lighten the cake and create structure without heaviness.
  • Vanilla Extract: Adds depth and enhances the strawberry flavor.
  • Buttermilk: Adds tang and tenderness, plus reacts with leaveners to give lift.
  • Freeze-Dried Strawberries: Crushed in the frosting for intense strawberry flavor and pretty pink color.
  • Cream Cheese: Cold cream cheese creates a tangy, luscious frosting when whipped properly.
  • Powdered Sugar: For smooth, sweet frosting without graininess.
  • Sweetened Condensed Milk & Heavy Cream: Combined into a light strawberry cream that gets piped into the cake for a fun, flavorful surprise.
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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.

Variations

One of the things I love about this Strawberry Cake with Cream Cheese Frosting Recipe is how easy it is to make your own tweaks. Whether you want to adjust for dietary needs or simply try a new flavor twist, it’s a flexible base that you can really make your own.

  • Gluten-Free: I’ve swapped cake flour for a gluten-free blend with great success—just add a bit of xanthan gum for structure.
  • Lower Sugar: Reducing the sugar by about a quarter in the cake and frosting works if you prefer less sweetness without sacrificing moisture.
  • Boozy Upgrade: Stir in a splash of strawberry liqueur or Grand Marnier into the strawberry reduction for an adult twist my friends always rave about.
  • Vanilla or Almond Extract: Sometimes I add a bit of almond extract alongside vanilla for a lovely nutty note in the cake.

How to Make Strawberry Cake with Cream Cheese Frosting Recipe

Step 1: Make the Strawberry Reduction

Start by hulled fresh strawberries into your food processor and pulse until smooth. Then cook this puree gently over medium heat—this takes about an hour, but trust me, the aroma and thickened sweetness are absolutely worth the wait. The goal is to reduce it to about 1 cup of thick syrup. This step can be done a few days ahead and stored in the fridge, which saved me loads of time on baking day.

Step 2: Prepare the Strawberry Cake Batter

Preheat your oven to 350°F and prep a 9×9 inch pan — I always line mine with parchment paper for super easy removal. Next, whisk together your dry ingredients: cake flour, baking powder, baking soda, and salt. In your mixer, cream the softened butter and sugar for a couple of minutes until light and fluffy. This makes a huge difference in texture, so don’t skip it!

Then add the egg whites and vanilla, mixing until pale and smooth — I’ve found room temperature egg whites whip up better here. Alternate mixing in the buttermilk and strawberry reduction until just combined, then gently fold in the dry mixture on low speed. Scrape your bowl often so all the ingredients combine evenly.

Pour the batter into your prepared pan and bake for about 43 to 46 minutes. Keep an eye on it around the 40-minute mark—a toothpick inserted in the center should come out mostly clean with a few moist crumbs. Once baked, cool it in the pan briefly before lifting it out to finish cooling completely on a rack.

Step 3: Make the Strawberry Cream Cheese Frosting

This frosting is the real star! Beat your softened butter until pale and fluffy (about 5 minutes if you have a stand mixer). Add cold cream cheese and whip until light and airy—cold cream cheese whips up better in my experience. Slowly add powdered sugar in batches, blending well each time to avoid clumps.

For that intense strawberry flavor, crush freeze-dried strawberries until powdery—rolling them in a bag is a neat trick I learned that saves your food processor from getting sticky. Mix in the strawberry powder and some strawberry reduction to your frosting, then beat it all on high until fluffy and smooth.

Step 4: Prepare the Strawberry Cream Filling

Whisk together sweetened condensed milk and strawberry reduction, then whip heavy cream to firm peaks. Folding the whipped cream gently into the strawberry mixture gives you a light, luscious filling that will seep into the cake to make every bite delightful. Pipe this into holes poked on the cake surface for a fun surprise in each slice.

Step 5: Assemble and Frost

With your cake cooled, poke holes all over the top using a wooden skewer or spoon handle. Pipe the strawberry cream into these holes—this is a little trick I use that really amps up the strawberry flavor and moisture. Then cover the cake top with a thick layer of the cream cheese frosting. I like to sprinkle crushed freeze-dried strawberries over the frosting for a bit of crunch and pretty color, and fresh strawberry slices on top for a classic finish.

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Pro Tips for Making Strawberry Cake with Cream Cheese Frosting Recipe

  • Use Room Temperature Ingredients: Egg whites and buttermilk at room temp help the batter mix evenly for a moist cake every time.
  • Don’t Rush the Reduction: Letting the strawberry puree slowly thicken deepens flavor and intensity, so plan ahead or do it a day before.
  • Cold Cream Cheese for Frosting: It whips better when cold, so refrigerate right until use for the fluffiest texture.
  • Avoid Overbaking: Keep a close eye near the end—the cake is best when the toothpick has a few moist crumbs, not totally dry.

How to Serve Strawberry Cake with Cream Cheese Frosting Recipe

A single square piece of pink strawberry cake sits on a white plate with a delicate raised pattern. The cake has one thick light pink spongy layer topped with a thick, smooth layer of pink strawberry frosting. Three whole fresh strawberries and one small white flower sit on top of the frosting. The piece is in front of the rest of the cake, which has four other square pieces visible, all topped with the same pink frosting. Around the plate are bright red strawberries and small white flowers on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Strawberry Cake with Cream Cheese Frosting, easy strawberry cake recipe, homemade strawberry cake, moist strawberry cake, cream cheese frosting dessert

Garnishes

I like to keep things simple and fresh on the garnish side. A few slices of fresh strawberries arranged artfully on top add a beautiful pop of color and freshness. Crushed freeze-dried strawberries sprinkled over the frosting give a subtle crunch and enhance that vibrant strawberry flavor I love so much.

Side Dishes

This cake pairs wonderfully with a light cup of tea or a glass of sparkling wine if you’re celebrating. For a casual get-together, I like to serve it alongside fresh berries or a scoop of vanilla ice cream to amp up the indulgence.

Creative Ways to Present

For birthdays or special occasions, I’ve piped extra strawberry cream around the cake edges and added edible flowers for a stunning centerpiece. You can also turn it into cupcakes—just pipe the strawberry cream inside each cupcake after baking and frost as usual. It’s always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Once frosted, this cake stores best in the fridge covered loosely with a cake dome or plastic wrap to keep it moist. It’ll stay fresh for about 3-4 days. When I’ve had leftovers, I always notice the flavors deepen a bit after a day, so it’s actually perfect made a little ahead.

Freezing

I’ve frozen the unfrosted cake layers wrapped tightly in plastic wrap and foil with great results. Thaw completely before frosting. Freezing the assembled cake isn’t ideal because the cream cheese frosting can change texture, but if you must, freeze it wrapped and bring it slowly to fridge temperature before serving.

Reheating

This cake is best served chilled or at room temperature, so I don’t usually reheat it. But if you want a warm slice, removing it from the fridge and letting it sit 30 minutes before enjoying works well. Avoid microwaving to keep the frosting smooth and fresh.

FAQs

  1. Can I use frozen strawberries for the strawberry reduction?

    Yes! Frozen strawberries work well if fresh aren’t available, just make sure to thaw and drain excess liquid before pureeing and reducing. This helps prevent the reduction from being too watery.

  2. What’s the best way to crush freeze-dried strawberries for the frosting?

    Put them in a sealed baggie and gently roll with a rolling pin until they become a fine powder. If you prefer, a quick pulse in a food processor works too, but watch out not to over-process into a paste.

  3. Can I make this cake dairy-free?

    You can substitute dairy ingredients like butter, buttermilk, cream cheese, and heavy cream with plant-based alternatives. Keep in mind texture and flavor might be slightly different, but it’s totally doable with coconut or almond-based products.

  4. How do I prevent the frosting from being runny?

    Make sure your cream cheese is cold and you beat the frosting long enough to become fluffy. Adding powdered sugar gradually and chilling the frosting before spreading also helps set it properly.

Final Thoughts

This Strawberry Cake with Cream Cheese Frosting Recipe holds a special place in my heart because it’s more than just a dessert—it’s a celebration of fresh strawberries in their most luscious form. I used to struggle with cakes tasting artificial or dry, but once I mastered the strawberry reduction and combined it with that dreamy cream cheese frosting, it became a staple I turn to for family gatherings and friends’ birthdays. I’m excited for you to try it and enjoy all the juicy, creamy magic it brings to your kitchen. Trust me, everyone will ask for seconds!

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Strawberry Cake with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 62 reviews
  • Author: Stacy
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 16 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This luscious Strawberry Cake features a moist, tender crumb infused with a homemade strawberry reduction that adds intense fresh berry flavor. Topped with a creamy strawberry cream cheese frosting and filled with a light strawberry whipped cream, this dessert is a celebration of strawberries in every bite—perfect for spring and summer gatherings or a special occasion treat.

Ingredients

Scale

Strawberry Reduction

  • 32 oz (908 g) fresh strawberries, hulled

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

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

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

  1. Prepare the Strawberry Reduction: Add the hulled fresh strawberries to a food processor and pulse until fully pureed. Transfer the puree to a large pot and cook over medium heat for 55-60 minutes, stirring occasionally, until it thickens and reduces to about 1 cup (240 ml). Remove from heat and allow to cool to room temperature. This can be made a few days ahead and refrigerated.
  2. Preheat the Oven and Prepare the Pan: Heat oven to 350°F (175°C). Spray a 9×9 inch baking pan with non-stick spray and line it with parchment paper for easy removal.
  3. Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
  4. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together for about 2 minutes until light and fluffy.
  5. Add Egg Whites and Vanilla: Incorporate the egg whites and vanilla extract into the butter mixture. Beat on medium speed until the mixture turns pale and smooth, approximately 1 minute.
  6. Combine Wet Ingredients: Mix in the buttermilk and 1/2 cup of the cooled strawberry reduction. Beat until just combined on medium speed.
  7. Add Dry Ingredients: Slowly add the dry flour mixture to the wet ingredients on low speed, mixing until just combined. Scrape down the sides of the bowl as needed to ensure an even batter.
  8. Pour Batter and Bake: Pour the batter into the prepared pan and smooth the top. Bake for 43-46 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool Cake: Let the cake cool in the pan on a wire rack for 30 minutes. Gently lift the cake from the pan using the parchment paper and continue cooling completely on the wire rack.
  10. Prepare Strawberry Cream Cheese Frosting: In a large bowl, beat softened butter on high speed with a mixer (or whisk attachment on stand mixer) for about 5 minutes until pale and fluffy. Add cold cream cheese and continue beating on high speed for 1 minute until fluffy.
  11. Add Powdered Sugar: Sift powdered sugar into the bowl gradually and mix on low to medium-low speed until fully incorporated.
  12. Incorporate Freeze-Dried Strawberries: Place freeze-dried strawberries in a Ziploc bag and crush to a fine powder using a rolling pin or food processor. Add this powder and 1/4 cup strawberry reduction to the frosting, mixing on medium-low then high speed until very fluffy.
  13. Make Strawberry Cream: In a medium bowl, whisk together 1/4 cup strawberry reduction and sweetened condensed milk until smooth.
  14. Whip Heavy Cream: In the same or separate bowl, whip heavy cream on high speed with an electric mixer until firm peaks form.
  15. Combine Cream Mixture: Gently fold the whipped cream into the strawberry mixture until homogenous. Transfer this cream to a piping bag and set aside until assembly.
  16. Assemble the Cake: Once the cake is completely cooled, transfer it to a serving plate. Poke holes evenly across the surface using a wooden stick or spoon handle.
  17. Fill with Strawberry Cream: Pipe the strawberry cream into the holes made in the cake.
  18. Frost the Cake: Spread a generous, thick layer of strawberry cream cheese frosting over the top of the cake.
  19. Garnish and Serve: Sprinkle crushed freeze-dried strawberries over the frosting and decorate with fresh strawberries if desired. Serve and enjoy!

Notes

  • The strawberry reduction can be made ahead and stored in the refrigerator for up to 3 days to save preparation time on baking day.
  • Room temperature egg whites and buttermilk ensure better incorporation and a lighter cake texture.
  • Make sure to use cake flour for a tender crumb; all-purpose flour can be substituted but the cake may be denser.
  • Freeze-dried strawberries add intense color and flavor to the frosting without adding moisture.
  • If you don’t have buttermilk, you can make a substitute by adding 1 1/2 tsp lemon juice or white vinegar to 3/4 cup milk and letting it sit for 5 minutes.
  • The cake keeps well covered at room temperature for 2 days or refrigerated for up to 4 days.
  • For best results, use fresh, ripe strawberries for the reduction and garnish.

Nutrition

  • Serving Size: 1 slice (1/16 of cake)
  • Calories: 360
  • Sugar: 32g
  • Sodium: 180mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 44g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 55mg
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Hi, I’m Stacy Corbo! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

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