Description
This homemade strawberry cake is a delightful dessert combining fresh strawberries with a soft, fluffy cake base, topped with creamy strawberry frosting. It’s perfect for birthdays, holidays, or a sweet treat on any day. The cake has a beautiful pink hue and a light, moist texture that’s enhanced by the natural sweetness of strawberries. Fresh strawberries are used to create both the cake and the frosting, ensuring an authentic fruity flavor in every bite.
Ingredients
Scale
- 1 lb (454g) fresh strawberries (for the cake and frosting)
- 2 ½ cups (285g) cake flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup (170g) unsalted butter (softened)
- 1 ¾ cups (350g) granulated sugar
- 5 large egg whites
- 1/3 cup (75g) sour cream (or plain yogurt)
- 2 tsp pure vanilla extract
- ½ cup (120ml) whole milk (room temperature)
- ½ cup (120ml) reduced strawberry puree (see instructions below)
- Optional: 1 drop pink or red food coloring
- For the frosting:
- 1 cup (25g) freeze-dried strawberries (ground into powder)
- 8 oz (226g) cream cheese (softened)
- ½ cup (113g) unsalted butter (softened)
- 3 cups (360g) powdered sugar
- 1–2 tbsp milk (to adjust consistency)
- 1 tsp pure vanilla extract
- Pinch of salt
Instructions
- Prepare the strawberry puree: Puree 1 pound of fresh strawberries and then reduce them on the stove to concentrate the flavor. Allow the puree to cool completely.
- Preheat the oven: Preheat the oven to 350°F (177°C). Grease and line two 9-inch round cake pans with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a separate large bowl, beat the butter and sugar together until light and fluffy.
- Add egg whites and wet ingredients: Beat in the egg whites one at a time, followed by the sour cream and vanilla extract.
- Combine dry and wet ingredients: Slowly add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined, then add the reduced strawberry puree and mix again.
- Bake the cake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick comes out clean.
- Make the frosting: Beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar, strawberry powder, and milk until the frosting reaches your desired consistency.
- Assemble the cake: Once the cakes are completely cooled, spread a layer of frosting on the first cake layer, then place the second layer on top and frost the entire cake.
- Serve and enjoy: Allow the cake to chill for at least 30 minutes before serving for the best results.
Notes
- For a lighter texture, you can substitute sour cream with Greek yogurt.
- If you prefer a dairy-free version, try using a dairy-free butter and non-dairy milk for both the cake and frosting.
- For a deeper color, you can add a tiny drop of pink or red food coloring to the batter.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Strawberry cake, Homemade strawberry cake, Fresh strawberry cake, Easy strawberry cake recipe, Strawberry frosting, Strawberry dessert, Fruity cake