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.
Love they you describe the recipe, its really nice and informative… i will try soon in your ways… thanks for sharing the recipe…
Love this cake. Can I whip the egg whites and fold it in at the end to make sponge cake?
I know strawberries are not sweet after we freeze them so will this still work with the frozen strawberries?
Hi Geraldine, you can use frozen strawberries, but they will take longer to reduce even if you thaw them first. See recipe note on “Reduced Strawberry Puree” for more details. Happy baking!
I made the cake. It will be difficult for me to make a different cake ever again. It was one of the best cakes I think I have ever had. Ever. Thank you so much for sharing this heavenly dessert!
I finally got around to baking this cake after a colleague made it for the office (pre-pandemic days of course) – her version was divine! Mine not so much, just wondering where I could’ve gone wrong. I used frozen strawberries and didn’t sift the cake flour as instructed…the cake wasn’t fluffy and moist, it was a bit dry and dense…perhaps I over mixed and/or over baked?? The frosting, however, was delicious! Would love to perfect this recipe as we have several summer birthdays!
I made this cake using twice the amount of strawberries reccommended in the recipe and the cake tastes nothing like strawberries. I’m pretty disapointed because I followed the recipe completely. The cake itself is alright, but just missing flavor.
I made this cake for my granddaughters birthday, and it was a huge hit with my family. They all said it tasted like a strawberry milkshake
Hi Sally,,
Loved this cake! Very light and fluffy! Will be making it again, quick question, do you think this cake can be decorated with fondant or is it too light for fondant? thinking of making for my daughter’s birthday and will be using fondant in the decoration.
Thank you!
Made this for my daughter’s second birthday party and it turned out phenomenal. Everybody loved it and believe it or not it was the first cake I ever made from scratch! I had so much fun making it! P.s…the bag of freeze dried strawberries contained a moisture absorbing packet I didn’t notice and accidentally ground up! Thankfully, I had the remaining half bag left so I was fine.
Made this cake for my family & they loved it!! My uncle took half of it home! Thank you for the recipe!! Freeze dried strawberries for the icing is genius
Made this (cake only, used store bought frosting) for my son’s birthday and he loved it! The reduced strawberry puree was DIVINE and I was worried I wasn’t going to have enough for the batter with all the “taste testing” I did along the way 🙂 I didn’t add the food coloring but definitely wish I had. It came out the color of dirty rosy dishwater… I was worried at first because it didn’t look appetizing. However, the taste was just delicious and my kids loved it! Not too sweet like store bought cakes can be. So yes, make this, but DO add the food coloring if you want that classic pink presentation.
Could i use some of the puree strawberries in the frosting? I dont feel like the freeze dried strawberies gave it enough flavor ?
I made this today. This was my first time using cake four and sifting. The texture of this cake is…all things good! I don’t know how to describe it…soft and moist and it tastes like strawberries! I made the strawberry buttercream icing the night before. I added more butter but it was great and so pretty. Thank you for the recipe. I’ll use your site again.
I made this cake for my granddaughter’s 5th birthday.
Everyone raved about the cake. I followed the recipe and did not change anything.
The cake was moist and not too sweet.
I used pink icing to ice the cake. I sprinkled colourful sugar stars on top to decorate.
The only difficulty that I had was obtaining the freeze-dried strawberries, which I found in an organic food store (in Bowness), as no other grocery store here in Calgary, Alberta had this item.
I like these recipes because they are clearly written and give good explanations, as to why something should be done like the recipe. My next project will be gingerbread men.
Hi Sally,
I made this cake for my child’s birthday. It was awesome and a big hit at home..thank you !!
Made this cake for my daughters 3rd birthday. She requested a strawberry cake and I couldn’t be happier that I found your recipe!! I didn’t tweak anything and it was the best cake I’ve ever had and made. Everyone at the party raved about it too.
I’ve made this cake and it was delicious! Sally, have you tried cooking the strawberries in the Instant Pot and then cooking down the sauce to thicken?
Gayle, We are so happy you enjoyed the cake! We don’t have an instant pot to try it but I don’t see why that wouldn’t work.
This cake was moist, delicious…but not strawberry. Admittedly I made it in September, when strawberries are on their way out of peak season, but it didn’t even have a hint of strawberry flavor – but was a nice light pink. For the amount of time it took to create the strawberry puree (which itself tasted great!), it didn’t really pay off for me personally.
This cake is amazing! My son had it for his 8th birthday and has now requested it again for his 9th birthday as he loved it so much. Thank you so much for a great recipe!
Thank you so much! I learned so many things from you, I been making all of your recipe.making me crazy for baking.all is turned out really well.❤️
Hi Sally! I love this recipe so much! I wanted to make this into a tall 4-5 layer 6inch cake. Would the original measurements make enough batter? How many cups of batter does this recipe make? Thank you!
Hi Nameera, This recipe yields about 7 cups of cake batter. You should be able to make either 4 or 5 6-inch layers depending on how thick you want each layer.
Hi my cake came out dry i was wondering what did i do wrong? Other than that taste wise it was great!!!!
I made this recipe for thanksgiving dessert. It was SO GOOD!! I loved the frosting especially and it was so pink! The cake was also very moist and delicious. This recipe was so great and I will definitely use it again. It was one of the best cakes I have ever made.
Made this today and I have say its nicest cake and recipe iv ever followed. Cake was super moist and frosting was so tasty.
I made this cake for my birthday (with some minor tweaks) and actually had two pieces with vanilla ice cream right now which was amazing – what I did, was use a stoneware Bundt (given the heaviness of the batter and some comments about the center, I thought would avoid), I used the frozen berries (which took forever, as predicted), beat them directly into the creamed butter sugar mixture (my guess they wouldn’t need much mushing was correct, and I did this all with a wooden spoon and whisk, btw!), and for the frosting, I used the entire bag (about double) of freeze dried strawberries, for extra flavor (in a mortar and pestle).
It came out slightly gummier, due to the extra fruit emphasizing the cream cheese guar gum (which could be cut with another 2 T of butter) but that helped it stay pretty on the Bundt sides, and when I served with good no-thickener vanilla ice cream like Haagen Dasz, that quality disappeared, and it became perfect, the texture of the frosting in the Blue Bell Brides Cake ice cream but more melting in the mouth, and instead of the strawberry cheesecake flavor I expected, it was like everything I ever wanted in strawberry ice cream in flavor and texture but never got- the hard chunks, the over sweetness, the lack of berry taste! Magnificent!
Hi there I have recently used your red velvet cake for a wedding and it was a huge hit – thank you!
A question I have for this one is will it hold up to fondant and could I use a white chocolate strawberry ganache filling instead? I am looking to make this for a 5 year old who doesn’t like frosting! I am looking to use the fondant as it’s easier to take the icing off but do you have a suggestion for an alternate filling?
Hi Lee, Yes you can cover this cake with fondant. A white chocolate strawberry ganache sounds delicious! You could also use something like a strawberry whipped cream as the filling.
I’ve made this cake before and we loved it. I’d like to make it again for my son’s first birthday party, but he’s allergic to milk and sour cream (he’s fine with butter). Anything I could substitute for that? Maybe canned coconut milk? Thank you!
Hi Jasmine, We haven’t tested it but you could use a non dairy milk and a non dairy yogurt instead. OR you could try using buttermilk/non dairy soured milk in place of the sour cream AND the milk. So, 5/6 cup of total buttermilk. Let us know what you try!
I made this cake today and followed the recipe exactly, with what I thought would be a minor exception, I used all purpose flour with 2 Tablespoons of cornstarch replaced per cup as per your substitution guide. The cake came out delicious but a little on the dense side. Could my substitution be responsible or might I have also overmixed the batter a bit?
Also, I would love to add to the strawberry flavor in the cake. Is there a specific brand of strawberry extract you recommend?
I absolutely loved the icing. I had a good tablespoon or so of the puree left and added it to the icing along with the ground freeze dried berries and it was delicious.
Hi, I’m currently making this cake for a party, I’m really excited to taste it. Haha I was wondering if you could put simple syrup on the cake or would that be too much sugar?
I also increased the time 35-40 min in 2 9-inch pans. ..