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 (about 135g); 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’re a fan of fresh, fruity desserts, you’re going to fall head over heels for this Strawberry Cake with Cream Cheese Frosting Recipe. It’s tender, moist, and bursting with real strawberry flavor thanks to a reduced strawberry puree that makes all the difference. Let me show you how to make this delightful homemade cake that’s perfect for any special occasion—or just a sweet treat to brighten your day.

A round cake with two visible layers sits on a white cake stand over a white marbled surface. The top is coated with thick, light pink frosting that has a creamy texture with small red specks. Two whole strawberries with green leaves are placed close together at the center of the cake. One slice is slightly separated, showing a darker pink or red cake layer under the frosting. The frosting on the side and top is spread in soft, swirling patterns. 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

I’ve made this strawberry cake more times than I can count, and honestly, it never gets old. The balance between the tender, flavorful layers and the creamy, luscious strawberry cream cheese frosting is just irresistible. It’s one of those recipes that feels a little fancy but is surprisingly straightforward, even if you’re not an experienced baker.

Fresh strawberry flavor: The reduced strawberry puree intensifies natural sweetness and richness—no artificial extracts here.
Light, airy texture: Using egg whites and cake flour gives the cake a delicate crumb that melts in your mouth.
Dreamy frosting: The strawberry cream cheese frosting is creamy with a natural berry punch, making every bite delightful.
Make-ahead friendly: You can prep components in advance, so it’s perfect for slowing down or last-minute celebrations.

Ingredients & Why They Work

Before you dive into baking, let’s talk ingredients. Using fresh, ripe strawberries makes a world of difference—you’ll want the best berries you can find. Also, cake flour really elevates the texture, creating a soft crumb that pairs amazingly with the frosting. Here’s a quick rundown of what you’ll need and why each ingredient plays a starring role in this strawberry cake recipe.

Flat lay of a small heap of fresh hulled strawberries, a small mound of fine cake flour, a few whole uncracked brown eggs, a slab of softened unsalted butter, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of sour cream, a small white ceramic bowl of smooth red strawberry puree, a small white ceramic bowl of whole milk, a block of softened cream cheese, a small white ceramic bowl of freeze-dried strawberry powder, a small white ceramic bowl of confectioners’ sugar, a small white ceramic bowl of pure vanilla extract, pinch of salt crystals, all arranged in perfect symmetry 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: They’re the heart of this cake—pureed and reduced to create deep, concentrated flavor.
Cake flour: This flour is lighter than all-purpose, ensuring a tender, velvety crumb that’s just right for delicate cakes.
Baking powder and baking soda: These leaveners work together to give the cake a perfect rise without heaviness.
Unsalted butter: Softened to room temperature, it creamed with sugar to build a light base for the batter.
Granulated sugar: Sweetens the cake while helping achieve that moist, airy texture.
Egg whites: Beaten into the batter, they contribute to lightness and structure without extra fat.
Full-fat sour cream or Greek yogurt: Adds moisture and a touch of tang, balancing the sweetness.
Pure vanilla extract: Enhances the overall flavor profile with warm, sweet notes.
Whole milk: Keeps the batter smooth and juicy, contributing to the soft crumb.
Reduced strawberry puree: This is where the fresh strawberry taste intensifies, giving the cake its signature flavor.
Freeze-dried strawberries: Ground into powder, they add natural strawberry essence without extra moisture for the frosting.
Full-fat cream cheese: Provides the frosting with its creamy tanginess and rich texture.
Unsalted butter (for frosting): Balances the cream cheese and adds smoothness to the frosting.
Confectioners’ sugar: Sweetens and thickens the frosting to perfection.
Whole milk (for frosting): Helps achieve a spreadable consistency.
Pinch of salt: Cuts through sweetness and rounds out the flavors.
Optional red or pink food coloring: Just a drop or two can brighten the cake’s color, but it’s totally optional.

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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 parts about this Strawberry Cake with Cream Cheese Frosting Recipe is how easy it is to customize! Whether you want to make it fit your dietary needs or simply add a personal twist, there are plenty of options to make this cake truly your own.

Gluten-Free Version: For a gluten-free treat, swap the cake flour for a gluten-free all-purpose flour blend that has xanthan gum included. I've done this, and the cake stays tender and moist—just watch the texture as you mix to avoid overworking the batter.
Vegan Adaptation: While this recipe is vegetarian, you can try replacing the egg whites with aquafaba (the liquid from canned chickpeas) whipped to stiff peaks and use vegan cream cheese for the frosting. It requires some patience but yields a lovely result!
Seasonal Twist: In warmer months, fresh strawberries shine, but in the off-season, using frozen strawberries for the puree works well—just remember they’ll need a bit longer to reduce. I like adding a splash of lemon zest to brighten the flavor even more.
No Cream Cheese Frosting: If you prefer to avoid cream cheese, substitute with a strawberry buttercream frosting. It’s lighter but still full of that delightful strawberry flavor.
Make Cupcakes: Want individual servings? Fill cupcake pans ⅔ full with the batter and bake for about 22 minutes. They make perfect party treats or grab-and-go desserts!

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

The image shows a slice of two-layer pink cake with a creamy pink frosting layer in the middle and covering the outside. The cake has a soft, spongy texture with small air holes. A single red strawberry with green leaves sits on top as decoration. The cake slice is placed on a white plate with a scalloped edge, which rests on a red and white checkered cloth. The background is a white marbled surface with a blurry brown wood-like backdrop. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Creating the Perfect Reduced Strawberry Puree

Start by pureeing one pound of fresh strawberries until silky smooth. Pour this vibrant red mixture into a saucepan and gently simmer it over medium-low heat. Stir occasionally as the puree reduces to about half a cup—this takes around 25 to 35 minutes. You’ll notice the aroma intensifies and the texture thickens beautifully. Once done, transfer it to a heat-safe bowl and let it cool completely. I always like to refrigerate mine overnight to deepen the flavor and ensure it’s cool when folding it into the batter.

Step 2: Preparing the Cake Pans and Dry Ingredients

While your puree cools, preheat your oven to 350°F (177°C). Grease two 9-inch round cake pans and line them with parchment paper rounds — don’t forget to grease the parchment so your cakes pop right out when baked. Next, whisk together 2 ½ cups of cake flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and 1 teaspoon salt in a medium bowl. This pre-mix ensures your cake rises perfectly and has that tender crumb we all love.

Step 3: Creaming Butter and Sugar to Fluffy Goodness

In a large bowl, use a mixer with a paddle attachment to beat ¾ cup softened unsalted butter with 1 ¾ cups granulated sugar on medium-high speed. Beat for about 3 minutes until the mixture is light, pale, and creamy. You'll see it become fluffy—that’s your signal that it’s ready for the egg whites, which will be added next for structure and lightness.

Step 4: Folding Egg Whites, Sour Cream, and Vanilla Into the Mix

Add 5 large egg whites (at room temperature) to the butter and sugar mixture. Beat on high for 2 minutes until fully combined, scraping the bowl sides as necessary. Then, beat in ⅓ cup sour cream (or plain Greek yogurt) and 2 teaspoons pure vanilla extract on medium-high speed for about a minute. This adds moisture and richness while keeping the cake delicate.

Step 5: Bringing It All Together with Flour, Milk, and Strawberry Puree

Reduce the mixer speed to low and gradually add your dry ingredient mixture. Slowly pour in ½ cup of whole milk (room temperature) right after. Beat just until combined—remember, overmixing can make the cake tough. Finally, whisk in your cooled reduced strawberry puree and, if you want, add 1 to 2 drops of red or pink food coloring to deepen that pretty pink hue. The batter should be luscious and slightly thick, with no lumps.

Step 6: Baking Your Strawberry Layers to Perfection

Divide the batter evenly between the two prepared cake pans and place them in your preheated oven. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Once baked, set the pans on a wire rack and allow the cakes to cool for 1 hour. Then, carefully run a knife around the edges, remove the cakes from the pans, peel off the parchment, and let the layers cool completely on the rack before frosting. Patience here really pays off for a neat assembly!

Step 7: Crafting the Dreamy Strawberry Cream Cheese Frosting

While the cakes cool, blend 1 cup of freeze-dried strawberries into a fine powder using a food processor or blender. Sift out any larger bits for a smooth frosting texture. In a large bowl, beat 8 ounces softened cream cheese with ½ cup softened butter until creamy, about 2 minutes. Add 3 cups confectioners’ sugar, the strawberry powder, 1 tablespoon whole milk, 1 teaspoon vanilla extract, and a pinch of salt. Start beating at low speed for 30 seconds, then increase to high and beat for 3 minutes until luscious and smooth. Chill the frosting for 1 hour to firm it up, making it easier to spread without losing shape.

Step 8: Assembling and Frosting Your Strawberry Cake

Level the cooled cake layers by slicing off any domed tops with a serrated knife—this creates nice flat surfaces for stacking. Place one layer on your serving plate or cake turntable and spread ¾ to 1 cup of frosting evenly across the top. Top with the second layer, upside down, and cover the entire cake with about 1 cup of frosting as a thin crumb coat. Smooth using a bench scraper and refrigerate for 20 minutes to set. Finally, apply the remaining frosting all over the cake for a beautiful, creamy finish. Chill again for at least 20 minutes before slicing to keep the shape intact.

Step 9: Storing and Serving Tips

Keep any leftover cake tightly covered in the refrigerator for up to 5 days. If your cake has been chilled for more than 4 hours, allow it to sit at room temperature for about 2 hours before serving. This way, the flavors and textures come alive perfectly in every bite.

Top Tip

Mastering the Strawberry Cake with Cream Cheese Frosting Recipe means paying close attention to a few key details that make all the difference between a good cake and an unforgettable one.

Make the reduced strawberry puree ahead: I always find that preparing and refrigerating the reduced strawberry puree overnight really deepens the flavor and ensures it’s perfectly cool when added to the batter, which helps your cake achieve that lovely pink hue and moistness without weighing down the texture.
Don't skip the crumb coat: When I first made this cake, skipping the crumb coat resulted in a messy frosting layer. The thin initial coat is key to locking in crumbs and creating that smooth, professional finish.
Use room temperature ingredients: Bringing butter, egg whites, milk, sour cream, and cream cheese to room temperature makes mixing easier and helps everything blend seamlessly, so your cake and frosting have perfect texture.
Cool cake completely before frosting: I learned this the hard way — frosting a warm cake causes the frosting to melt and slide. Be patient and let your layers cool fully for clean, beautiful layering.

How to Serve Strawberry Cake with Cream Cheese Frosting Recipe

A large clear glass mixing bowl filled with a smooth, thick, light pink batter with small specks, swirled gently with a wooden spatula that has a pink tip covered in batter, sitting on a white marbled surface. Above it, a smaller clear glass measuring cup holds thick, bright red mixture with a small wooden spatula inside, resting at an angle. Nearby, a set of metal measuring spoons with black handles lie on the surface along with a small white lid or dish. The overall scene is bright and clean, focused on the batter and mixing tools. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Add an extra touch of freshness by garnishing your cake with sliced fresh strawberries or a few freeze-dried strawberry pieces on top. A light dusting of powdered sugar or some edible flower petals like violets or rose petals can also elevate the presentation beautifully.

Side Dishes

This strawberry cake pairs wonderfully with light accompaniments such as whipped cream, vanilla bean ice cream, or a simple bowl of fresh berries. For a beverage, consider a chilled glass of champagne, a fruity rosé, or a sparkling water infused with mint and lemon to refresh the palate between bites.

Make Ahead and Storage

Storing Leftovers

Store any leftover Strawberry Cake with Cream Cheese Frosting Recipe covered tightly in the refrigerator for up to 5 days. Before serving, if the cake has been chilled more than 4 hours, let it sit at room temperature for about 2 hours to regain that soft, melt-in-your-mouth texture.

Freezing

You can freeze either frosted or unfrosted cake layers for 2–3 months. When ready to enjoy, thaw them gently in the refrigerator overnight, then bring to room temperature before assembling or serving. This flexibility makes it easy to prepare your cake well ahead of any celebration.

Reheating

Since this is a chilled, cream cheese–based frosting cake, reheating isn't recommended. Instead, serve the cake slightly warmed to room temperature to enjoy the best flavor and texture.

Frequently Asked Questions:

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

Yes! Frozen strawberries will work, though they may take longer to reduce down to the needed concentration. If using frozen, thaw them first and then proceed with reducing as usual.

Do I need to use freeze-dried strawberries in the frosting?

Freeze-dried strawberries give the frosting a wonderful natural strawberry flavor and color. If you can’t find them, you can omit the freeze-dried strawberries and increase the confectioners’ sugar by about ½ cup for sweetness and texture.

Why should I use only egg whites in the cake?

Using only egg whites results in a lighter, airier texture without adding extra egg yolk fat, which complements the strawberry flavor and keeps the cake tender but not dense.

Can I make my Strawberry Cake with Cream Cheese Frosting Recipe vegan or dairy-free?

This recipe relies heavily on dairy ingredients like butter, cream cheese, and milk. You’d need to find suitable vegan substitutes such as vegan butter, cream cheese alternatives, and plant-based milk, though the texture and flavor may differ slightly. Experimenting is fun, but results may vary!

Final Thoughts

Making this Strawberry Cake with Cream Cheese Frosting Recipe has become one of my favorite baking rituals. There’s something so joyful about the way the fresh strawberry flavors brighten up a classic cake, and how the creamy, dreamy frosting ties it all together. Whether you’re celebrating a milestone or simply treating yourself, this cake is sure to bring smiles and sweet moments. Happy baking — and even happier eating!