Moist Homemade Strawberry Cake with Fresh Strawberries

Homemade Strawberry Cake Recipe – Moist & Delicious Treat

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Author: Maria

Description

Hello, baking friends! This homemade strawberry cake is a bright, flavorful dessert built around real strawberries and a silky cream cheese frosting. Rather than relying on artificial flavoring, this recipe reduces fresh strawberries into a concentrated puree to deepen the fruit flavor and naturally tint the batter. The cake layers stay moist and tender, and the strawberry cream cheese frosting adds a rich, tangy finish. It’s perfect for birthdays, brunches, or any time you want a fresh, fruity cake from scratch.

Ingredients

Strawberry Puree:
- 1 pound (454 g) fresh strawberries, rinsed and hulled
Cake:
- 2 1/2 cups (285 g) cake flour (spooned and leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (170 g) unsalted butter, softened to room temperature
- 1 3/4 cups (350 g) granulated sugar
- 5 large egg whites, at room temperature
- 1/3 cup (75 g) sour cream or plain yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (120 ml) whole milk, at room temperature
- 1/2 cup reduced strawberry puree
- Optional: 1–2 drops red or pink food coloring (for a deeper color)
Strawberry Cream Cheese Frosting:
- 1 cup (25 g) freeze-dried strawberries
- 8 ounces (226 g) full-fat cream cheese, softened
- 1/2 cup (113 g) unsalted butter, softened
- 3 cups (360 g) confectioners’ sugar, sifted
- 1–2 tablespoons milk, as needed
- 1 teaspoon pure vanilla extract
- Salt, a pinch, to balance sweetness

Instructions

Prepare the strawberry puree:
- Place the rinsed, hulled strawberries in a blender and puree until smooth.
- Pour the puree into a saucepan and simmer over medium-low heat, stirring occasionally, until it reduces to about 1/2 cup. This can take 25–35 minutes depending on the heat and fruit volume.
- Remove from heat and cool completely. You can make this ahead and refrigerate overnight.
Preheat and prepare pans:
- Preheat the oven to 350°F (177°C). Grease and line two 9-inch round cake pans with parchment paper.
Make the cake batter:
- In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt; set aside.
- In a stand mixer bowl, beat the softened butter and sugar on high speed until pale and fluffy, about 2 minutes.
- Add the egg whites and beat for another 2 minutes, then mix in the sour cream and vanilla.
- Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix gently and avoid overmixing to keep the crumb tender.
- Fold in the cooled reduced strawberry puree and, if desired, 1–2 drops of food coloring to intensify the pink hue.
Bake the cakes:
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake 24–25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool completely on a wire rack before leveling and frosting.
Prepare the frosting:
- Grind the freeze-dried strawberries into a fine powder using a blender or food processor.
- Beat the cream cheese and butter until smooth. Gradually add the confectioners’ sugar, then stir in the strawberry powder, vanilla, a pinch of salt, and enough milk to reach piping or spreading consistency. Beat until light and fluffy.
Assemble the cake:
- Level the cake tops if needed. Place one layer on a serving plate and spread an even layer of frosting.
- Top with the second layer, then frost the top and sides. Smooth or texture the frosting as desired.
- Chill the cake for at least 45 minutes to help the frosting set before slicing and serving.

Helpful Tips

Choose ripe strawberries: For the best flavor, use ripe, fragrant berries. If you must use frozen fruit, thaw and drain well before reducing; it may take longer to concentrate.
Make ahead: The reduced strawberry puree and the cake layers can be prepared a day in advance. Store the puree refrigerated and the cooled cake layers wrapped at room temperature.
Avoid overmixing: When combining dry and wet ingredients, mix just until incorporated to preserve a soft, tender crumb.
Adjust sweetness: Taste the frosting as you go. A small pinch of salt brightens the flavor and prevents the frosting from tasting flat.

Serving Suggestions

Serve slices with extra fresh strawberries or a dollop of whipped cream for a lighter finish. A scoop of vanilla ice cream makes the dessert more indulgent. For a refreshing pairing, offer iced tea, lemonade, or a light sparkling beverage alongside the cake.

FAQs

Can I use frozen strawberries for the puree?
Yes. Thaw and drain them first; frozen berries may release extra water and will take longer to reduce to the concentrated puree.
How long will the cake keep?
Store the frosted cake in the refrigerator for up to 5 days, tightly covered to prevent drying. Bring to room temperature before serving for best texture and flavor.
Can I freeze this cake?
You can freeze unfrosted or frosted layers in an airtight container for up to 3 months. Thaw overnight in the refrigerator before serving.
Is food coloring necessary?
No. Food coloring is optional and only used to enhance the cake’s pink color; the reduced strawberry puree already provides natural color and flavor.

Related Recipes

Triple Layer Strawberry Cake — a larger, multi-layer variation for big celebrations
Lemon Blueberry Cheesecake Bars — a tangy, fruity dessert bar
Strawberry Cheesecake Lasagna — a no-bake layered strawberry dessert

Conclusion

This homemade strawberry cake highlights fresh fruit and simple techniques to deliver bright strawberry flavor and a tender, moist crumb. The reduced strawberry puree brings real strawberry intensity while the strawberry cream cheese frosting provides a luscious, balanced finish. Try the recipe as written or adapt small elements to suit your taste — it’s an approachable, impressive cake that celebrates fresh strawberries.