Can I make this strawberry cake ahead of time?

Yes, absolutely. You can prepare the cake layers up to 1 day in advance , wrap them tightly, and store at room temperature. The frosting can also be made ahead and refrigerated for up to 3 days . Bring both to room temperature before assembling. You can even freeze the cake layers for up to 3 months .

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries to make the reduced puree. Just be aware that they contain more water and may take longer to reduce . Make sure to fully thaw and then simmer them down until thick and concentrated. Avoid using frozen strawberries in the frosting — only freeze-dried strawberries will work.

Can I turn this recipe into cupcakes?

Definitely! This strawberry cake recipe works well for cupcakes . Simply line your cupcake pan and fill each liner 2/3 full with batter. Bake at 350°F (177°C) for 20–22 minutes or until a toothpick comes out clean. This recipe yields about 30 cupcakes , perfect for parties or bake sales.

Strawberry Cake – Best Ever Recipe with Real Berries

Name: Strawberry Cake
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 pound (454g) fresh strawberries, rinsed and hulled; 2 and 1/2 cups (295g) cake flour (spooned & leveled); 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 3/4 cup (170g) unsalted butter, softened to room temperature; 1 and 3/4 cups (350g) granulated sugar; 5 large egg whites, at room temperature; 1/3 cup (80g) full-fat sour cream or plain Greek yogurt, at room temperature; 2 teaspoons pure vanilla extract; 1/2 cup (120ml) whole milk, at room temperature; 1/2 cup reduced strawberry puree (from the fresh strawberries); Optional: 1–2 drops red or pink food coloring; 1 cup (25g) freeze-dried strawberries; 8 ounces (226g) full-fat brick cream cheese, softened to room temperature; 1/2 cup (113g) unsalted butter, softened to room temperature; 3 cups (360g) confectioners’ sugar; 1 tablespoon whole milk; 1 teaspoon pure vanilla extract; Pinch of salt, to taste

Description

This homemade strawberry cake is a soft, fluffy, and moist layer cake made from real strawberries, with no artificial flavors or boxed mixes. It’s topped with a luscious strawberry cream cheese frosting made from freeze-dried strawberries, perfect for birthdays, celebrations, or any time you’re craving a fruity dessert.

Ingredients

Scale

1 pound (454g) fresh strawberries, rinsed and hulled
2 and 1/2 cups (295g) cake flour (spooned & leveled)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup (170g) unsalted butter, softened to room temperature
1 and 3/4 cups (350g) granulated sugar
5 large egg whites, at room temperature
1/3 cup (80g) full-fat sour cream or plain Greek yogurt, at room temperature
2 teaspoons pure vanilla extract
1/2 cup (120ml) whole milk, at room temperature
1/2 cup reduced strawberry puree (from the fresh strawberries)
Optional: 1–2 drops red or pink food coloring
1 cup (25g) freeze-dried strawberries
8 ounces (226g) full-fat brick cream cheese, softened to room temperature
1/2 cup (113g) unsalted butter, softened to room temperature
3 cups (360g) confectioners’ sugar
1 tablespoon whole milk
1 teaspoon pure vanilla extract
Pinch of salt, to taste

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Instructions

Puree 1 pound of fresh strawberries and simmer in a saucepan over medium-low heat until reduced to 1/2 cup (135g). Let cool completely.
Preheat oven to 350°F (177°C). Grease and line two 9-inch round cake pans with parchment paper.
In a medium bowl, whisk cake flour, baking powder, baking soda, and salt.
In a large bowl, beat butter and sugar until creamy (about 3 minutes). Add egg whites and beat until combined. Mix in sour cream and vanilla.
Add dry ingredients, then slowly pour in the milk while mixing on low speed until just combined.
Fold in cooled strawberry puree and optional food coloring. Batter will be slightly thick.
Divide batter evenly into prepared pans and bake for 24–25 minutes or until a toothpick comes out clean.
Cool cakes in pans for 1 hour, then transfer to a wire rack to cool completely.
Grind freeze-dried strawberries into powder. Beat cream cheese and butter until smooth.
Add powdered strawberries, confectioners’ sugar, milk, vanilla, and a pinch of salt. Beat until creamy. Refrigerate frosting for 1 hour before using.
Level the cooled cakes. Spread frosting between layers, apply crumb coat, chill, then finish with remaining frosting.
Refrigerate cake for at least 20 minutes before slicing and serving.

Notes

Make the strawberry puree a day ahead to save time.
Use freeze-dried strawberries only — not regular dried fruit.
Cake layers and frosting can be made ahead and refrigerated.
Let the cake sit at room temperature before serving for best flavor.
Cake flour is preferred for light texture; if unavailable, use a substitute.

Prep Time: 40 minutes (plus cooling time)
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 480
Sugar: 48g
Sodium: 250mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 1g
Protein: 5g
Cholesterol: 65mg