The one thing that sets this strawberry cake apart from others? Reduce fresh strawberry puree down and add to the best white cake batter.
This strawberry cake completely blew me away. After years of mediocre from-scratch strawberry cakes, my expectations were pretty low. It was time to taste test my efforts. Biting into the first pastel-pink forkful was the moment of truth…
I cried tears of joy. Or were those actual tears because I just dirtied every dish with all this strawberry cake recipe testing?
I find it challenging to pack real strawberry flavor into cake without the crutch of fake strawberry flavoring. My goal was to create a strawberry layer cake made entirely from real strawberries. We’re talking strawberries inside the cake and in the frosting as well. With the help of freeze-dried strawberries, I tackled strawberry frosting. I’ll get to that below. But for strawberry cake? Things have always been pretty lackluster in the flavor and texture department.
Strawberry Cake Problems
- Chopping up strawberries and folding into cake batter works, but then you’re just eating vanilla cake with chunks of strawberries.
- Pureeing strawberries and folding into cake batter has potential, but the texture is always off. There’s too much liquid. How about adding more flour to make up for that liquid? Then your cake is too dense. And the flavor is always lacking.
- Strawberry jam could work, but I prefer to start with real strawberries.
So how can we pack real strawberry flavor into cake batter without adding too much liquid? REDUCE THE STRAWBERRIES DOWN. Ding ding ding! We have a winner.
How to Pack REAL Strawberry Flavor Into Cake
- Puree fresh strawberries.
- Reduce down on the stove.
- Let cool.
- Stir into cake batter.
Puree 1 pound of ruby red strawberries. You’ll need a food processor or blender for this step, and again when you make the frosting.
Take that strawberry puree—don’t add anything else to it—and reduce it down on the stove. This, my friends, is where all the magic happens. Like I mention above, you want a lot of concentrated flavor within a little amount of liquid. We also do this with champagne in my mimosa cupcakes and champagne frosting. And with Guinness in Guinness chocolate cake, too.
You’ll begin with 1 cup of hot pink puree and reduce down to 1/2 cup. After 30 minutes, it will be very thick and very red. Add this thick and highly concentrated strawberry flavor to your cake batter, instead of the thinner strawberry puree.
The reduced strawberry puree will go into the cake batter. No need to strain the seeds first—they disappear when the cake is baked.
Because the reduced strawberry puree needs to completely cool down, I suggest getting started the day before. Just let the reduced strawberry puree sit in the refrigerator overnight and make the cake batter the following day.
Strawberry Cake Batter
The cake batter starts from my white cake. This vanilla-flavored cake proved to be the best jumping-off point for a strawberry cake. I kept the majority of the recipe the same, but I removed some of the wet ingredients to make room for 1/2 cup of reduced strawberries. The cake is light, springy, soft, and fluffy.
The reduced strawberry puree will tint the cake batter a lovely pastel pink and, if you want, you can add a small drop of pink or red food coloring to brighten that hue. Not necessary, of course. (I added a single drop of pink gel food coloring.) Expect a velvety and slightly thick cake batter.
- No artificial strawberry flavor.
- Nothing from a box.
- Just pure strawberries.
The Strawberry Frosting
You can taste the fresh strawberry flavor in the baked cake, but the flavor is REALLY brought out when you combine it with strawberry frosting. Like strawberry cake, strawberry frosting has always left me feeling a little defeated. Fresh strawberries were the issue. The frosting would always curdle from the added moisture. And no amount of fresh strawberries could get me the strawberry flavor I craved. Instead of settling for artificial strawberry flavoring, I took a trick from Sally’s Candy Addiction: strawberry dust! Grab some freeze-dried strawberries, grind them up, and mix that magic dust into the frosting.
(I actually added freeze-dried strawberries to cake batter as one of my test recipes. This was an awful decision and an epic fail. The cake was atrocious. Texture, taste, and appearance. Just… no. But freeze-dried strawberries are a YES for frosting!)
- Where to buy freeze-dried strawberries? I find freeze-dried strawberries in my regular grocery store in the dried fruit aisle. I’ve also seen them in health food stores. Trader Joe’s, Whole Foods, Amazon, and Target all carry them, as well. Or, you can order them online.
- Baker’s Tip: Do not use “dried strawberries” which are like raisins, dried apricots, and dried pineapple. They have a gummy texture and don’t grind into a powder. You need freeze-dried strawberries, which have all of the moisture removed. They’re the same strawberries you use in strawberry and cream cookies.
Instead of a thicker strawberry buttercream, I used my silky cream cheese frosting recipe. Added in the freeze-dried strawberry “dust” and milk and was left with a frosting so pink, Barbie would be jealous!
Let’s Review
The tricks to homemade strawberry cake and frosting made with real strawberries? (1) Reduced strawberry puree in the cake batter and (2) freeze-dried strawberries in the frosting. Have fun baking!
PrintHomemade Strawberry Cake
- Prep Time: 1 hour, 30 minutes
- Cook Time: 25 minutes
- Total Time: 6 hours
- Yield: serves 10-12
- Category: Cakes
- Method: Baking
- Cuisine: American
Description
The one thing that sets this strawberry cake apart from others? Reduce fresh strawberry puree down and add to the best white cake batter.
Ingredients
Strawberry Puree
- 1 pound (454g) fresh strawberries, rinsed and hulled
Cake
- 2 and 1/2 cups (285g) cake flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 and 3/4 cups (350g) granulated sugar
- 5 large egg whites, at room temperature
- 1/3 cup (75g) sour cream or plain yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (120ml) whole milk, at room temperature*
- 1/2 cup reduced strawberry puree (see step 1)
- optional: 1–2 drops red or pink food coloring
Strawberry Cream Cheese Frosting
- 1 cup (about 25g) freeze-dried strawberries*
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar
- 1–2 Tablespoons milk
- 1 teaspoon pure vanilla extract
- salt, to taste
Instructions
- Make the reduced strawberry puree first, and let cool: Puree 1 pound of rinsed and hulled strawberries. You should have a little over 1 cup. Stirring occasionally, simmer the puree over medium-low heat until you’re left with 1/2 cup or slightly more (you need 1/2 cup for the cake). This takes at least 25–35 minutes, but could take longer depending on your pan or how juicy your strawberries were. Allow to cool completely before using in cake batter. I always make the reduced puree the day before so it has plenty of time to cool down. I cover and place in the refrigerator overnight. Allow it to come back to room temperature before adding to the cake batter. (See Notes for further make-ahead instructions.)
- Preheat oven to 350°F (177°C). Grease two 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk *just* until combined. Do not overmix. Whisk in 1/2 cup of room-temperature reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. Stir in food coloring, if desired. (I use 1 small drop of pink gel food coloring.)
- Pour batter evenly into cake pans. Bake for around 24–25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- Make the frosting: Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup crumbs. Set aside. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners’ sugar, strawberry powder, 1 Tablespoon milk, and vanilla and beat on medium-high speed until combined and creamy. Add 1 more Tablespoon of milk to slightly thin out, if desired. Taste, then add a pinch of salt if needed. Yields about 3 cups of frosting.
- Assemble and frost: First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread the remaining frosting all over the top and sides. Refrigerate for at least 45 minutes before slicing. This helps the cake keep its shape when cutting—it could slightly fall apart without time in the fridge.
- Cover leftover cake tightly and store in the refrigerator for 5 days.
Notes
- Make Ahead Instructions: The cake layers can be baked, cooled, and covered tightly and stored at room temperature overnight. Likewise, the frosting can be prepared, then covered and refrigerated overnight. Let it sit at room temperature to slightly soften for 10 minutes before assembling and frosting. Frosted cake or unfrosted cake layers can be frozen for up to 2–3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving. See How to Freeze Cakes for instructions. You can also make the reduced strawberry puree ahead of time and store it covered in the refrigerator for up to 3 days, or freeze it for up to 3 months. Thaw, bring to room temperature, then use in the recipe.
- Special Tools (affiliate links): Food Processor | 9-inch Round Cake Pans | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Pink Food Coloring | Cooling Rack | Cake Turntable | Straight Spatula (for frosting) | Round Cake Carrier (for storage)
- Cake Flour: I strongly suggest using cake flour in this recipe. If you can’t find it, try this homemade cake flour substitute.
- Whole Milk: If needed, buttermilk works in its place. I don’t recommend a lower-fat milk.
- Where to Buy Freeze-Dried Strawberries: I always find them in my regular grocery store in the aisle with the dried fruit. Target, Whole Foods, and Trader Joe’s carry them, and I’ve also found them in some health food stores. You can also buy them online. Do not use the chewy/gummy dried strawberries. You need FREEZE-dried strawberries, which grind into a powder. If you can’t find them anywhere, just leave them out of the frosting and add another 1/2 cup of confectioners’ sugar.
- Can I use frozen strawberries for the puree? You can use frozen strawberries, but they will take longer to reduce even if you thaw them first.
- 9×13-Inch Cake: Simply pour the batter into a greased 9×13-inch pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
- Cupcakes: Fill cupcake pans 2/3 full with batter. Bake for 20–22 minutes. Makes 30 cupcakes. For 14–15 cupcakes, follow my strawberry cupcakes recipe, which is adapted from this strawberry cake.
- Food Coloring: If you want, you can add 1–2 small drops of pink or red food coloring to deepen the pink color of the cake. I add 1 small drop of pink gel food coloring.
- No Cream Cheese in Frosting: If you’d like to skip the cream cheese in the frosting, use my strawberry buttercream recipe instead. You’ll have enough for a thin layer of frosting, or you can 1.5x the recipe for a thicker layer.
Question: I have made strawberry cake (different recipe ) twice using a strawberry reduction and the strawberry flavor was practically nonexistent. Since then I’ve continued with the reduction but have had to add pure strawberry extract to get any strawberry flavor at all in such a cake. Not trying to be offensive here, but given my experience with strawberry cakes over the years will your cake actually have any strawberry flavor? Would you describe it as mild, moderate, or strong? Thank you!
This recipe makes the very BEST cake I have ever had. The strawberry flavor is perfect. I would say that flavor is strong. It is wonderful!
I finally got around to making this cake, and it was definitely the only decent one I’ve made. However, the fresh strawberries I used didn’t really have any smell or much taste when raw so I wasn’t expecting much. Toward the end of mixing I tasted the batter and knew I had to add strawberry extract. I daresay that if the strawberries had been in season (this is October), the results would’ve been much better. We have wonderful strawberries that are grown locally where I live, so next year I’ll freeze a few pounds to use in cake. But given all that, it was still the best one I’ve made. Next time I’ll see if frozen berries taste any better.
I’ve made this cake too many times to count. I have to agree with Judy. It’s the BEST strawberry cake I’ve ever had. Every time I make it I always taste just the sponge so I can savor that strawberry flavor. I use frozen strawberries for the puree. Like Sally mentions it does take a bit longer to reduce but I don’t mind because I’ve found that frozen strawberries tend to have the most flavor in them. If I’m lucky I may be able to find a lb of fresh strawberries that are red through and through with a lot of flavor but unfortunately I won’t know that until I go to use them. If that is in fact the case I’ll use the fresh strawberries for my bake which is usually a Pavlova then I cut and clean the rest then place in freezer bags. Even if I don’t get the amount needed for this recipe they still go in the freezer. At some point I’ll have the amount needed and on my end I know I have really fragrant strawberries for this cake. I know this was a long answer to your question but I just wanted to share what I do to get that flavor without an extract. Either way. Enjoy the bake and cake. Happy baking…
Wow, wow, wow! I can’t bake very well yet I made this and my husband and I can agree it’s the best cake we have ever tasted!! Thank you so much
Holy. Cow.
Thank you so much for this recipe!!! I triple the pureed strawberries and freeze the rest every couple of months, sometimes weeks. I get requested to make this cake for every family and friend’s birthday event. Now I definitely come here to check out new baking dishes.
I’m allergic to corn so I can not use cake flour. I love the recipes I’ve tried from your website. Is there a good way to substitute all purpose flour for cake flour? I love that a lot of your recipes that generally call for corn syrup use sugar instead. Thank you!
Hi Marcie, You can use sifted all purpose flour but the cake will be more dense. If you are able to have pastry flour that may work as well as it’s another finer flour with less protein than all purpose. Let us know if you try it!
I love this recipe. It is my go-to during strawberry season. And, the reduced strawberry puree was such a genius idea that I tried it with peaches to make a peach cake. I subbed a bit of the granulated sugar for brown sugar, since brown sugar and peaches just seem to go together. It was delicious! The flavor came through wonderfully. Thanks for a great recipe.
Hi Sally, can I use frozen strawberries?
Hi Aria, You can use frozen strawberries, but they will take longer to reduce even if you thaw them first.
Thanks so much for responding so quickly. I’ll go with the layers. Can’t wait to try it!
This recipe looks fantastic! Can it be done as a pound cake as well?
Hi Anne, turning this recipe into a pound cake would require additional recipe testing. For a loaf style cake, you could divide the batter between a few loaf pans. I’m unsure of the exact bake time though.
PERFECTION! I followed this recipe to the letter and it was amazing. My husband said it was the best thing I’ve ever baked and … I bake a lot. I’ve been searching for years for a strawberry cake that 1. Tasted like strawberries and 2. Wasn’t loaded with artificial everything.
Make the reduction the day/night before if possible! I didn’t read through all the tips until the morning of, so it ended up an all day affair. The reduction ended up taking nearly an hour to reduce (I think the reduction time will vary depending on how much water content your strawberries have which will vary by season and region). Also I was worried that I was going to burn them, so I kept the heat on the lower end (they did not burn).
Seriously don’t change or sub anything people! Thank you Sally for all the trouble shooting and bakes you went through to come to the holy grail of strawberry cakes.
I used your white cake recipe and boy did I hit jackpot….ITS THE BEST….light,moist,fluffy & and easy to make..trying the strawberry next….thanks for sharing
Hi Sally!
I’m planning to make this cake tomorrow (currently making the strawberry purée) and wanted to use 6 inch cakes pans. Should I divide the batter between three or four pans?
Thanks!
Hi Lara, This batter will be too much for a 6 inch cake. You can use it and fill your pans 2/3 full and then use the leftover batter for some cupcakes. OR use this recipe for strawberry cupcakes which yields the perfect amount of batter for three 6 inch layers! Here is everything you want to know about making 6 inch cakes 🙂
Loved the taste of this cake and followed the instructions exactly but the cake turned out brown instead of pink like I expected. What could have gone wrong?
My cake cake out too soft! And fell apart when adding icing? How can I fix it? More flour?
I made these as cupcakes for a friends birthday and they absolutely blew everyone away. They turned out just perfect! Thanks to your amazing recipes I’m getting quite the reputation as a baker!
Hello Sally…my son wanted a strawberry cake for his birthday and I did not want to make a box cake. Your recipe was amazing and everyone loved it. Thanks for sharing!
Hi Sally,
I am making this today for my brother in law’s birthday cake. I’d like to make it 3 layers. Can I cook it in three 9” round cake pans? If so do you have an estimate on bake time? I also had a hard time finding freeze dried strawberries. Have you ever used Strawberry Bakery Emulsion? I’ve read mixed reviews about it, the brand I have is LorAnn and I’ve never used it before and am not sure if I should risk adding it in, it doesn’t appear to have any actual strawberries in it. I also made extra strawberry reduction that I may try using in the frosting, I’m just worried it might be too watery to frost with. Thank you for all of your amazing recipes, every single one has been awesome!
Hi Rachel, you can divide this cake batter into 3 9-inch cake pans. The cake layers will be on the thinner side. If you have 3 8-inch cake pans, they would be thicker. (Or simply use 2 9-inch cake pans as directed.) The bake time will be a minute or so shorter, but use a toothpick to test for doneness.
So light and flavorful. Got rave reviews for this. Thanks for making my nephew’s birthday so memorable.
Does gel food coloring change the flavor of the cake? My daughter wants me to make a strawberry cake for the groom’s cake at their wedding. She wants the cake to have a burgundy color because it matches her color theme. Also wanted to make a two tier 9 x 13 size. Would I just double the recipe? I will make a test cake first. Thanks in advance for your help.
Hi Liz, Gel food coloring doesn’t have any flavor. Gel is the best for darker/brighter colors because you don’t have to add as much in comparison to liquid food coloring. For the absolute best results and texture, we recommend making the batter twice instead of doubling this recipe. For information on how to calculate alternate pan sizes you can visit the post Cake Pan Sizes & Conversions.
Thank you so much!
Because of the rave reviews on the frosting- I HAD TO MAKE IT! And I must say, it was the bomb! Amazing. The best ever. I made it as a vanilla frosting (without the strawberries). This is the first time I have not had to majorly change a frosting recipe. It was perfect as is – even the amount of sugar. It was perfectly balanced, not too sweet – but savory, yum. I used it on a diff strawberry cake recipe – again, amazing. I think this will be my go to vanilla frosting recipe :).
Hi Sally! Huge fun of yours!
I plan to make this cake as a surprise for my toddler-aged niece and nephew (the biggest strawberry/cake lovers). I had a few questions. Could I use 2 or 3 – 8inch pans? What would you recommend and how would I adjust baking time? Would there be enough frosting for that and for some simple designs, like rosettes? Also, if I wanted to add more strawberries for my little fiends, what would you recommend? Some in the middle between each layer (would that hold up well) or a few whole strawberries on top (dipped in chocolate of course)?
Thank you so much!!
Hi Val, Yes you can use two 8 inch pans without changing the recipe – your layers will be a little bit thicker so may take an extra minute in the oven. Use a toothpick to check for doneness. If you are piping just a few rosettes then there should be plenty of frosting – if you plan to cover the entire cake you may wish to make 1.5 times the frosting. And adding slices of strawberries between the layers and also on top would be wonderful. We hope they love the cake!
I made the cake for my son’s 13th birthday today. Sally, snuggle with that baby girl and enjoy Noelle’s toddler giggles. They grow up so fast. He requested a strawberry cake with chocolate icing. I paired it with your chocolate buttercream. It was amazing. I thought that combination would make for some awesome cupcakes. Will have to do some day. Thank you and best wishes on your motherhood journey.
Hey Sally!
This cake was delicious! I deffinatly reccomend it. It was very soft and had strawberry flavor which can be hard to put into a cake! Thank you for all your recipes 🙂
Hello Sally,
I am planning to make this beautifully delicious cake for my daughter’s birthday. She wants unicorn cake so planning do some decorations as well. Just wondering will cream cheese frosting will be good for piping? Do I need to amend anything If I want to use cream cheese frosting for decoration?
Hi Megan, Cream cheese frosting is fine to pipe simple designs. You can even fill your piping bag and place the bag into the refrigerator before piping to help it hold it’s shape. However for more intricate designs I recommend you stick with buttercream. I do have a strawberry buttercream too!
Hi sally! Thank you again for this delicious cake recipe! It had been my family’s birthday cake request for the past two years! My mom is such a picky eater and it is by far her favorite cake!! Question, have you ever frozen the strawberry purée? And will the thawed strawberry purée work? Thank you in advance!
I’m so happy your family enjoys this cak, Alejandra! Yes, you can freeze the puree then thaw it and bring to room temperature before using.
I’ve used a number of your recipes for the past year or so and enjoyed them. I loved getting your email today and watching your video. It’s fun to feel like I have a friend in my kitchen. You are adorable and your daughter is so cute. You definitely have your priorities right and I look forward to learning from you. Thank you for sharing.
I used this cake recipe to make a two tiered enchanted forest cake. We used chocolate buttercream and oh my! It was delicious! I was nervous because I never had a strawberry cake turn out well. It was perfect!
I made this cake, and it was a huge hit! It was so moist, and the icing was the best part. I appreciate the tip about placing it in the fridge before cutting—do not skip that step! If I want to make cupcakes using this recipe, would you say the frosting recipe makes enough to frost all the cupcakes? I cannot visually remember from when I was making it. Thanks as always for your awesome recipes!
Hi Katlin! I’m so happy to read that you enjoyed this cake recipe. There’s plenty of frosting in the written recipe if you bake this cake batter as cupcakes.
This cake is incredible. I made it for my stepdaughters 15th birthday. The cake was fluffy, moist just oh-so-good. The frosting was the showstopper. The strawberry powder gave it a beautiful pastel pink hue, I almost didn’t have enough to grow the cake because it was hard to resist eating spoonful after spoonful . Thank you for this fabulous recipe. Today, I made your frosting recipe again using dried raspberries to go on a chocolate cake. The frosting is off the hook!
This was fantastic. Used the cake base and made it into a strawberry shortcake. I would, however love it if I could have an even stronger strawberry flavour so could I add more puree and less milk or sour cream? Always a big fan!
Hello, My cake sank in the middle which step could I have messed up on?
Hi Jocelin, If the middle sunk it’s likely undercooked and the middle is still too raw. If you try it again add a few minutes to your bake time and if you notice the tops getting brown before the center is finished you can cover it loosely with foil.