If you’re a true strawberry enthusiast, this Homemade Strawberry Cake will be your new favorite treat. Packed with real strawberries, from the moist cake layers to the luscious cream cheese frosting, this three-layer masterpiece is the perfect way to celebrate summer. Say goodbye to artificial flavors—this cake is bursting with fresh strawberry goodness in every bite.
Why This is the Best Homemade Strawberry Cake
- 100% Real Strawberry Flavor – No artificial flavors, just fresh and freeze-dried strawberries for an intense fruity taste.
- Moist & Tender Texture – The reverse creaming method ensures a soft, velvety crumb with the perfect balance of density and lightness.
- Beautiful & Festive – With its naturally pink hue, this cake is perfect for birthdays, baby showers, Easter, or any summer gathering.
Ingredients for Homemade Strawberry Cake
For the Cake:
- Fresh strawberries – Ripe, sweet strawberries give the best flavor.
- Sour cream & milk – Adds moisture and richness.
- Eggs & vanilla extract – For structure and flavor.
- All-purpose flour – Can substitute with a 1:1 gluten-free alternative.
- Sugar, baking powder, baking soda & salt – Essential for structure, texture, and taste.
- Unsalted butter – Adds richness and enhances the reverse creaming process.
- Pink food coloring (optional) – Gives a vibrant pink hue.
For the Strawberry Cream Cheese Frosting:
- Freeze-dried strawberries – Intensifies the flavor without adding extra moisture.
- Cream cheese & unsalted butter – Creates a smooth, creamy frosting.
- Powdered sugar & vanilla extract – Sweetens and thickens.
- Salt – Enhances flavors.
- Chopped fresh strawberries – For extra bursts of flavor between layers.
How to Make Homemade Strawberry Cake
1: Make the Strawberry Reduction
- Puree fresh strawberries in a blender until smooth.
- Cook the puree over medium heat, stirring consistently, until reduced to ¾ cup.
- Let it cool completely before adding to the batter.
2: Prepare the Cake Batter
- Preheat the oven to 350°F. Line three 8-inch cake pans with parchment paper and grease the sides.
- Whisk together strawberry reduction, sour cream, milk, eggs, and vanilla extract. Set aside 1 cup of this mixture.
- In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt.
- Using the reverse creaming method, gradually mix in butter to form a sandy texture.
- Add the wet ingredients in two parts, mixing well after each addition.
- Stir in pink food coloring if using.
- Divide the batter evenly between the pans and bake for 24-26 minutes.
- Let the cakes cool completely before assembling.
3: Make the Frosting & Assemble
- Blend freeze-dried strawberries into a fine powder.
- Beat cream cheese and butter until smooth.
- Add half the powdered sugar and vanilla extract, mixing until incorporated.
- Mix in the remaining powdered sugar and strawberry powder, adding salt to taste.
- Trim the domes off the cake layers for even stacking.
- Layer with frosting and chopped strawberries between each cake layer.
- Frost the outside and decorate with fresh strawberries.
Pro Tips for the Best Homemade Strawberry Cake
- Use ripe strawberries – The sweeter your berries, the better the flavor.
- Monitor the strawberry reduction – Stir frequently to prevent burning.
- Start with room-temperature ingredients – This ensures a smooth batter and frosting.
- Let cakes cool completely – Otherwise, the frosting will slide off.
Storage & Freezing Instructions for Homemade Strawberry Cake
- Refrigeration: Store in an airtight cake container or wrapped in plastic wrap for up to 4 days.
- Freezing: Wrap whole or sliced cake tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before serving.
FAQs
- Can I use frozen strawberries? Fresh strawberries are best for flavor, but if using frozen, thaw and drain excess liquid.
- How do I make the batter pink without food coloring? The strawberry reduction will naturally tint the cake, but for a deeper color, food coloring helps.
- Can I make cupcakes instead? Yes! Bake at 350°F for 18-20 minutes.
- Can I make this in a 9×13 pan? Yes! Baking time remains about the same.
- Can I make it ahead of time? Yes! Bake the layers, wrap them well, and freeze. Thaw before frosting.
More Strawberry Desserts to Try
- Strawberry Crunch Cheesecake Recipe
- Strawberry Blueberry Dessert Cup – A Berrylicious Treat!
- Strawberry Fudge Recipe
This Homemade Strawberry Cake is a must-try dessert that brings out the best in fresh strawberries. Whether you’re celebrating a special occasion or just indulging in a fruity delight, this cake is bound to be a hit. Happy baking! 🍓🎂
Homemade Strawberry Cake
If you’re a true strawberry enthusiast, this Homemade Strawberry Cake will be your new favorite treat. Packed with real strawberries, from the moist cake layers to the luscious cream cheese frosting, this three-layer masterpiece is the perfect way to celebrate summer. Say goodbye to artificial flavors—this cake is bursting with fresh strawberry goodness in every bite.
Ingredients
Strawberry cake
- 3 cups 400g of quartered strawberries*
- 3/4 cup 173g sour cream
- 1/4 cup 60ml milk
- 4 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups 325g all purpose flour (measured properly)
- 1 1/2 cups 310g sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup 168g unsalted butter, room temperature
- 7 –9 drops pink food color optional
Strawberry cream cheese frosting
- 2 cups 46g freeze dried strawberries*
- 16 oz 452g cream cheese, room temperature
- 3/4 cup 172g unsalted butter, room temperature
- 10 cups 1150g powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
- 3/4 cup chopped strawberries
Instructions
To make the cakes
- To make the strawberry reduction, add the strawberries to a food processor or blender and puree until smooth. You should have about 1 1/2 cups of puree.
- Add the puree to a medium sized saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced to 3/4 cup, about 20-25 minutes. To measure, pour the puree into a measuring cup. If it’s more than 3/4 cup, add it back to the pan and continue cooking.
- When the puree has thickened and reduced, pour into a large measuring cup and allow to cool to at least room temperature. This strawberry mixture can be made ahead, if you like, and stored in the fridge.
- Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with parchment paper in the bottom and baking spray on the sides.
- Combine the strawberry reduction, sour cream, milk, eggs and vanilla extract in a large bowl, then separate about 1 cup of the mixture into another bowl or measuring cup. About 1 1/2 cups should remain in the other bowl. Set both aside.
- In a large mixer bowl, combine the flour, sugar, baking powder, baking soda and salt.
- With the mixer on the lowest speed, add the butter about a tablespoon at a time, allowing it to incorporate before adding the next tablespoon. As you add more butter, the mixture will start to clump together a bit a should end up resembling wet sand.
- Add the larger of the reserved egg mixture (about 1 1/2 cups) to the dry ingredients/butter mixture. Stir on the lowest speed until it’s incorporated, then scrape down the sides of the bowl.
- Increase the speed to medium high and beat until light and fluffy, about 45 seconds to one minute. Scrape down the sides of the bowl.
- Turn the speed down to low and slowly add the remaining egg mixture in a slow stream until incorporated.
- Scrape the sides of the bowl, then turn speed back up to medium high and mix until well combined, about 10-15 seconds.
- Divide the batter evenly between the three cake pans and bake 24-26 minutes or until a toothpick inserted comes out with a few crumbs.
- Remove cakes from the oven and allow to cool for 2-3 minutes, then remove to cooling rack to cool completely.
For the frosting
- To make the frosting, add the freeze-dried strawberries to a food processor and grind into a powder. It should give you a little more than half a cup of strawberry powder.
- In a large mixer bowl, beat the cream cheese and butter together until smooth.
- Slowly add half of the powdered sugar and the vanilla extract and mix until smooth.
- Slowly add remaining powdered sugar and strawberry powder and mix until smooth. Add some salt, to taste. Set aside.
- To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. Refer to my tutorial, if needed. Place the first cake on a serving plate or a cardboard cake round.
- Add about 1 cup of frosting to the top of the cake layer and spread evenly. Add about half of the chopped strawberries and press into the frosting.
- Add the second layer of cake, another cup of frosting and the remaining chopped strawberries.
- Top the cake with the remaining layer and frost the cake with the remaining frosting. Refer to my tutorial for frosting a smooth cake, if needed.
- Pipe the shell border around the top and bottom of the cake. I used a large closed star tip for the top – Ateco 847. For the border around the bottom of the cake, I used Wilton tip 22.
- Add a few strawberries on top for decoration and refrigerate until ready to serve. Cake is best when stored well covered and eaten within 3-4 days.
Notes
- Use Flavorful Strawberries: The better your berries, the better your cake!
- Keep Stirring the Strawberry Reduction: Prevent burning by stirring constantly.
- Let Everything Cool: Ensure cakes are completely cool before frosting.
- Room-Temperature Ingredients: Helps achieve a smooth batter and creamy frosting.
