Ingredients
For the Strawberry Puree
- 1 pound (450g) fresh strawberries, hulled and sliced
For the Cake
- 2½ cups (315g) all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- 1¾ cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¾ cup reduced strawberry puree
- ½ cup sour cream
- ¼ cup whole milk
For the Strawberry Cream Cheese Frosting
- 8 ounces (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- ¼ cup reduced strawberry puree
- 1 teaspoon vanilla extract
Optional Garnish
- Fresh strawberries
- Freeze-dried strawberry crumbs
- White chocolate curls
- Mint leaves
Instructions
Step 1: Prepare the Strawberry Puree
Place the strawberries in a blender or food processor and blend until smooth.
Pour the puree into a saucepan and simmer over medium heat for 15-20 minutes, stirring occasionally, until reduced to about 1 cup.
Allow the puree to cool completely before using.
Reducing the puree concentrates the strawberry flavor and prevents excess moisture in the cake.
Step 2: Prepare the Cake Pans
Preheat oven to 350°F (175°C).
Grease and line two 9-inch round cake pans with parchment paper.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
Set aside.
Step 4: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter until creamy.
Gradually add the sugar and beat for 3-4 minutes until light and fluffy.
This step helps create a soft, tender crumb.
Step 5: Add Eggs and Flavorings
Add eggs one at a time, mixing well after each addition.
Mix in:
- Vanilla extract
- Strawberry puree
The mixture may appear slightly curdled, which is normal.
Step 6: Combine Wet and Dry Ingredients
Add the dry ingredients in three additions, alternating with:
- Sour cream
- Milk
Begin and end with the dry ingredients.
Mix only until combined.
Avoid overmixing to keep the cake light and fluffy.
Step 7: Bake
Divide the batter evenly between the prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow cakes to cool in the pans for 10 minutes before transferring to wire racks.
Cool completely before frosting.
Strawberry Cream Cheese Frosting
Step 1: Beat Butter and Cream Cheese
Beat the softened cream cheese and butter together until smooth and creamy.
Step 2: Add Sugar
Gradually add powdered sugar, one cup at a time, beating until fluffy.
Step 3: Add Strawberry Puree
Mix in:
- Strawberry puree
- Vanilla extract
Beat until smooth and spreadable.
If the frosting becomes too soft, refrigerate for 20-30 minutes before using.
Assemble the Cake
Step 1: Layer the Cake
Place one cake layer on a serving plate.
Spread an even layer of frosting on top.
Step 2: Add Second Layer
Place the second cake layer on top.
Step 3: Frost the Cake
Spread frosting over the top and sides of the cake.
Smooth or create decorative swirls as desired.
Step 4: Garnish
Decorate with fresh strawberries, freeze-dried strawberry crumbs, or white chocolate curls.
Expert Tips for the Best Strawberry Cake
Use Real Strawberries
Fresh strawberries provide the best flavor and natural sweetness.
Reduce the Puree
Reducing the puree intensifies flavor and prevents a soggy cake.
Room Temperature Ingredients Matter
Butter, eggs, sour cream, and cream cheese should all be at room temperature for smooth mixing.
Don’t Overbake
Check for doneness early to ensure a moist texture.
Chill Before Slicing
Refrigerate the frosted cake for 30 minutes before serving for cleaner slices.
Variations
Strawberry Shortcake Layer Cake
Add whipped cream between the layers along with sliced strawberries.
Strawberry Lemon Cake
Add 1 tablespoon lemon zest to the batter for a bright citrus flavor.
Chocolate Strawberry Cake
Spread chocolate ganache between the layers before frosting.
Strawberry Cupcakes
Divide batter into cupcake liners and bake for 18-22 minutes.
Storage Instructions
Refrigerator
Store covered in the refrigerator for up to 5 days.
Freezer
Freeze unfrosted cake layers for up to 3 months.
Wrap tightly in plastic wrap and foil.
Serving
Allow refrigerated cake to sit at room temperature for 20-30 minutes before serving.
Frequently Asked Questions
Can I use frozen strawberries?
Yes. Thaw completely and drain excess liquid before making the puree.
Why reduce the strawberry puree?
Reducing removes excess water and creates a stronger strawberry flavor.
Can I make this cake ahead of time?
Absolutely. Bake the layers a day ahead and frost before serving.
Can I use strawberry jam instead?
Fresh puree is recommended, but high-quality strawberry jam can be substituted for part of the puree.
Final Thoughts
This Homemade Strawberry Cake is soft, moist, and packed with real strawberry flavor from fresh berries. Combined with a luscious strawberry cream cheese frosting, it’s the perfect dessert for celebrations, holidays, and special occasions. Beautiful, flavorful, and completely homemade, this cake is sure to become a favorite recipe you’ll return to year after year.
