There is just something magical about Strawberry Cake With Frosting. Maybe it’s the way the fresh strawberries infuse the cake with bursts of flavor, or perhaps it’s the irresistibly creamy, strawberry-studded frosting perched on top like a fluffy pink cloud. Whatever the reason, this recipe is pure happiness in cake form—a sweet, nostalgic classic that’s as welcome at birthdays as it is on a lazy Saturday afternoon. The vibrant color, fruity aroma, and melt-in-your-mouth texture make it impossible to stop at just one slice.
Ingredients You’ll Need
This strawberry cake is all about simple ingredients coming together to create something special. Each one serves an essential role, offering the perfect balance of bright fruitiness, tender crumb, and luscious frosting. Here’s everything you’ll need (plus a few handy tips for stellar results):
- All-purpose flour: Provides the cake’s structure, keeping each bite soft but sturdy enough for layering and frosting.
- Baking powder & Baking soda: These leaveners help the cake rise and stay fluffy.
- Salt: Enhances the flavors and keeps the overall sweetness in check.
- Unsalted butter (softened): Gives richness and a creamy texture to both the cake and frosting.
- Granulated sugar: Sweetens the cake and helps lock in moisture.
- Eggs: Bind the batter and add tenderness for a decadent crumb.
- Sour cream: Adds moisture and a mild tang that perfectly balances the sweetness.
- Whole milk: Keeps the cake extra moist without weighing it down.
- Vanilla extract: Rounds out the berry flavors and adds a subtle warmth.
- Pureed fresh strawberries: For pure, honest strawberry flavor throughout the cake and frosting.
- Finely diced fresh strawberries: These little pops of fruit turn each slice into a celebration of strawberry season.
- Pink gel food coloring (optional): For a delightfully vibrant, bakery-style color—just a tiny dab does the trick.
- Cream cheese (softened): Blends with butter to create a tangy, plush frosting base.
- Powdered sugar: Sweetens and thickens the frosting to the perfect consistency.
- Pinch of salt (for frosting): A tiny sprinkle sharpens the frosting’s flavors and counteracts any extra sweetness.
How to Make Strawberry Cake With Frosting
Step 1: Prep the Pans and Preheat
Start by preheating your oven to 350°F (175°C). Grease two 8-inch round cake pans generously, ensuring every corner is coated. For easy removal, you can also line the bottoms with parchment paper—this simple step makes a big difference when it’s time to assemble your Strawberry Cake With Frosting.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps evenly distribute the leavening agents, ensuring your cake rises beautifully and has a perfectly light, tender crumb throughout.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is pale and fluffy. This step incorporates air, giving your cake that wonderful rise and melt-in-your-mouth texture. Don’t rush this—patience here pays off with every bite.
Step 4: Add Eggs and Dairy
Add the eggs one at a time, mixing thoroughly after each. Then, blend in the sour cream, whole milk, and vanilla extract. This mixture should be smooth and creamy, forming the luscious base for your strawberry-packed batter.
Step 5: Mix in the Strawberries
Pour in your pureed fresh strawberries and gently mix. The natural color and flavor infuse every bite. If you want an extra boost of pink, stir in a drop of gel food coloring now—it’s completely optional but so fun!
Step 6: Combine the Wet and Dry Mixtures
Add the dry ingredients to your wet mixture. Mix gently, just until you no longer see streaks of flour—overmixing can make the cake tough. Finally, fold in the diced strawberries for beautiful pops of fruit throughout.
Step 7: Bake to Perfection
Divide the batter evenly between your prepared pans and smooth out the tops. Bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for about 10 minutes, then carefully turn them out onto a wire rack to finish cooling completely.
Step 8: Make the Strawberry Cream Cheese Frosting
In a clean bowl, beat together the softened butter and cream cheese until ultra-smooth and creamy. Gradually add in the powdered sugar, followed by the strawberry puree, vanilla extract, and a pinch of salt. Whip this mixture until it’s light, fluffy, and gorgeously pink—it’s the crowning glory of your Strawberry Cake With Frosting.
Step 9: Frost and Decorate
Once your cake layers have cooled, place one on a serving platter. Spread a generous layer of frosting on top, then add the second cake layer. Frost the top and sides however you like—go classic and simple, or swirl and swoosh to your heart’s content. Decorate with fresh strawberries or sprinkles for extra magic!
How to Serve Strawberry Cake With Frosting
Garnishes
Nestle a few whole or halved strawberries on top for a pop of color and a fresh, juicy bite with every slice. You could also scatter a handful of edible flowers or sugared strawberries for a showstopping effect—your guests will think they’ve walked into a charming bakery!
Side Dishes
This cake is complete on its own, but pairing it with a scoop of vanilla bean ice cream or a dollop of sweetened whipped cream takes dessert bliss to another level. If you’re celebrating in spring or summer, a lemonade spritzer or a light rosé is the perfect refreshing companion.
Creative Ways to Present
Make mini Strawberry Cake With Frosting bites by baking the batter in cupcake tins—ideal for parties. For a classic tea-time look, serve generous wedges on vintage plates with tiny silver forks. If you love drama, try a naked-cake style with exposed layers and berries tumbling down the sides.
Make Ahead and Storage
Storing Leftovers
Once frosted, Strawberry Cake With Frosting keeps beautifully in the refrigerator for up to three days. Store it in an airtight container so the cake stays soft and the frosting stays luscious—a quick blast of room temperature before serving brings back its perfect texture.
Freezing
If you want to prep ahead, you can freeze the unfrosted cake layers. Wrap each layer tightly in plastic wrap and foil, then freeze for up to two months. Defrost in the fridge overnight before frosting. While the frosting is best fresh, extra portions of the finished cake can be frozen in slices, too—just thaw gently to preserve that dreamy texture.
Reheating
There’s no need to reheat this cake, but if you prefer a slightly warmer crumb, zap an individual slice in the microwave for 8 to 10 seconds. The cake becomes extra soft, and the frosting just starts to melt—sheer heaven!
FAQs
Can I use frozen strawberries instead of fresh?
Yes! Thaw the berries completely and pat them dry before pureeing or dicing. Fresh strawberries give the best flavor and texture, but frozen will work in a pinch for Strawberry Cake With Frosting.
Do I have to use food coloring?
Nope! The strawberries already lend a lovely blush. The pink gel food coloring is only if you want that classic, vibrant hue you see in bakery cakes—that signature Strawberry Cake With Frosting look.
Can I make this cake gluten free?
Absolutely—simply swap in your favorite 1:1 gluten-free baking flour blend. The technique and flavors will still shine, so everyone can enjoy a slice of Strawberry Cake With Frosting.
How do I avoid runny frosting?
If your strawberry puree is extra watery, strain it before adding to the frosting. You can also add a bit more powdered sugar to thicken things up without compromising the flavor.
Can I make this as a sheet cake?
Yes, you can bake the batter in a 9×13-inch pan instead of two rounds. Just keep an eye on baking time—it might need a few extra minutes. The result is the same irresistible Strawberry Cake With Frosting, now perfect for potlucks or big family gatherings!
Final Thoughts
If you’re craving a dessert that’s vibrant, joyful, and just as fun to make as it is to eat, this Strawberry Cake With Frosting is the one. It’s a crowd-pleaser for special occasions but also the perfect treat to brighten up an ordinary day. Roll up your sleeves, grab those strawberries, and let the happy baking memories begin!
Print
Strawberry Cake With Frosting Recipe
- Total Time: 53 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of fresh strawberries with this moist and tender strawberry cake topped with a luscious cream cheese frosting. Perfect for any special occasion or just to satisfy your sweet cravings!
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/3 cup sour cream
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup pureed fresh strawberries
- 1/4 cup finely diced fresh strawberries
- Pink gel food coloring (optional)
For the cake:
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 2 1/2 cups powdered sugar
- 1/4 cup pureed fresh strawberries
- 1/2 teaspoon vanilla extract
- Pinch of salt
For the frosting:
Instructions
- Preheat the oven and prepare the pans: Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream the butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy.
- Add wet ingredients: Add the eggs one at a time, then mix in the sour cream, milk, vanilla extract, and strawberry puree.
- Combine wet and dry mixtures: Add the dry ingredients to the wet mixture and mix just until combined. Fold in diced strawberries and food coloring.
- Bake the cakes: Divide the batter between the pans, smooth the tops, and bake for 25–28 minutes. Cool on a wire rack.
- Make the frosting: Beat butter and cream cheese until smooth. Add powdered sugar, strawberry puree, vanilla, and salt. Beat until fluffy.
- Frost the cake: Frost the cooled cake layers and decorate as desired.
Notes
- For best results, use fresh strawberries and strain the puree if too watery.
- Store the cake in the fridge but let it come to room temperature before serving.
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 32g
- Sodium: 160mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
