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.
Oh my gosh!!!! The absolute best lightest home made cake I have ever made or eaten!!!! I used your substitute cake flour added a little lemon extract since I didn’t have strawberry for the icing but followed all other ingredients and measurements. I am so impressed. Delicious!!!!! I will be back to your site!
Hi sally ..very much like your recipes,especially this cake which i wanted to bake for so long and soon wl surely do it now that i have much time due to lockdown. I hv a question though .Do you use only egg white in this recipe or i hv misunderstood..love n sunshine from Mauritius ..nadine
Hi Nadine, Yes only the egg whites! Using only egg whites ensure that the crumb is not weighed down by the fat in egg yolks. This works in many of our recipes including Favorite White Cake (which is where this strawberry cake recipe started!).
This recipe did not live up to my expectations. I’d like to preface this by saying that I am an experienced baker and have made many cakes from scratch. The cakes turned out an unappealing tan color although the batter was a nice pink. The texture was not light and fluffy, in fact, I can’t even describe it as it was unlike any cake I’ve ever baked, very strange. Also the cake had no flavorI should have stopped there but made the cream cheese frosting, which by the way was delicious and I will use again. I frosted the cake which looked pretty. Once it was cut into, there was such disappointment. We tasted it, but I literally threw it into the trash along with the recipe. The only thing that may I think could have contributed to this is that the strawberries were red but not very ripe.
I was extremely precise, following the recipe to the letter. I didn’t use any added coloring because I don’t want artificial ingredients in my food, so as a result, the color is a deadish-looking pink. Very disappointing. Had it been a nice pale pink, that would work. More than this is the lack of strawberry flavor. I made extra reduction and therefore cooked the puree longer. I had made a reduction another time for a strawberry frosting and it was excellent. Why is there so little flavor in the cake? This was meant to be for a special birthday party, sigh. So my question: The reduction looks almost like a paste in your photo. Mine was a thick sauce. Should I have gone for more of a pasty consistency? The texture of my cake is very light because I made sure to put the time into each step. This part was successful.
Hi Susana, thank you for trying the recipe. The consistency of your strawberry puree sounds right. If you ever try the cake recipe again, see if increasing the amount of puree helps. I would use 3/4 cup and reduce the sour cream to 2 or 3 Tablespoons.
Have you made this with duck eggs before?
Hi Laura! We haven’t tested this cake recipe with duck eggs. Let us know if you do!
I did and they were divine!!!
Thank you
The cake was nice and moist, but the strawberry flavor was lacking. I was truly disappointed, as I puréed the strawberries and cooked them down as instructed, hoping for that deep strawberry flavor. Half a cup of the strawberry reduction did not seem like enough, but I didn’t want to change the recipe and cause it to flop. I’ll definitely add more strawberries next time.
April, I had the same issue. I followed the recipe exactly, with a lot of time reducing the puree. My cake, although moist, has very little flavor and is a dingy pink color. I didn’t want to add any artificial coloring because they are toxic to our systems. I’m so disappointed because it is for a special birthday, I put A LOT of time and precision into it and I made a point of not using the fabulous strawberry cake box mix (for a better healthy choice)
Im making this cake for my sons birthday and i was wondering If i used 2 round 9 inch pans would it change the bake time and if so, how long do you suggest?
Hi Jessica, this recipe as written is for 2, 9-inch round cake pans. If you follow the recipe and bake times in the blog post, you should be set. Hope this cake is a hit for your son’s birthday!
If I wanted to make it a bit taller, would there be enough batter for 3 round 8″ pans or would the layers be too thin to work? Should I make more batter?
Hi Lauren, the layers will be slightly thinner, but you can divide between 3 8-inch cake pans (the bake time will also be shorter). Or, for thicker layers, we’d recommend 1.5x the batter and dividing it equally among the three pans (the bake time here will be a bit longer for the thicker layers). Hope this helps!
This turned out so delicious! The cake was so moist and you could really taste the real strawberry flavor! The seeds in the puree didn’t quite disappear for me, but they gave a nice random subtle crunch in the cake that we actually liked! I would recommend putting the food coloring because without it, my cake looked a little greyish but not unappealing.
Hello – I made this cake today and it was delicious. When it came to frosting, I was worried there might not be enough frosting for the two layers and I also worried it would be too heavy. I added a little milk like you suggested, but then decided to add some homemade whipping cream to the frosting until it was a bit lighter. It was SO delicious!! It made the frosting more fluffy and the combination was perfect (when I made the whipping cream, I added some vanilla and powdered sugar).
Hi – I poured about pint of heavy cream into a bowl and whipped it and then added some powdered sugar and and vanilla extract to taste and then I slowly folded it in to the frosting in the recipe – to taste and to feel. You’ll know it when you get there if that make sense? I just slowly add a big dollop at a time, folded in gently and then when it was the perfect texture, I stopped adding. Hope this helps!!
This is a fantastic recipe with loads of of strawberry flavor. I found that 10-12 g of freeze dried strawberries wasn’t even close to 1 C, and 1 C ground into a powder, wasn’t close to 1/2 C. Anyways, I ended up grinding up an entire 10 oz (32 g) package into a powder and still wasn’t quite at 1/2 C, but the frosting tasted great anyways.
I’ve just made this cake, and it looks and smells delicious! I have one question, which is not unique to this cake. What do you use to “cover cake tightly”?
Hi Virginia, an air tight container or plastic wrap is great. We love Press n Seal.
I made the cake, used 2 extra drops of pink food gel. The cake batter looked nice and pink like the pictures on your website, but after they came out of the oven 25min later, the pink color is gone! What could have gone wrong??
Hi Hermine! The color will fade a bit when baking and will also depend on the brand of coloring you’re using. You can definitely add some more food coloring next time for a brighter pink color.
I made extra strawberry reduction because I thought I was going to make two recipes. Do you think if I heated it up on the stove with some sugar it would be good for between the layers? This is my second time making this cake, it’s so delicious!
Hi Kathryn, we’re so glad you love this cake! We haven’t tested a filling made with the strawberry reduction. You may want to add some cornstarch for structure and lemon juice for flavor like in this recipe: https://www.carveyourcraving.com/strawberry-filling-for-cake/ Let us know how it goes if you give it a try!
About to make this for 7 year old granddaughter’s birthday cake. (She has requested dark chocolate buttercream to accompany – will no doubt overpower, but she gets to choose). The reduction isn’t super full of strawberry flavor even though it is very thick. Would it be a disaster to add just a tablespoon or so of the pulverized freeze dried strawberries to boost the flavor?
Hi Marcia. We haven’t tested it so can’t say for sure. I fear it would alter the texture of the cake batter too much.
Thanks – I won’t try it this time. My younger daughter when I was telling her about the recipe mentioned that for a recipe she had developed for making a strawberry addition for a milkshake, that she had roasted (400 degrees, 20 min) whole strawberries (hulled and washed) that had been sprinkled with grand marnier. She said the roasting and really heightened and concentrated the strawberry flavor and that the strawberries became jam-like and blended right in. More food for thought 🙂
Do you think I could add (mostly blue and some red) food coloring to the frosting to make it purple? My daughter wants purple for her birthday 🙂
Can’t see why not! We recommend using gel food coloring for best results.
Hi, Sally. Made this cake to rave reviews. I’d like to make this into a kind of strawberry-lemon zebra cake. Would it work if I split the batter, flavor one half with lemon juice/zest and the other half with 1/4 cup reduced strawberry puree? Would appreciate your input. Thanks
That sounds incredible, Jillian — we can’t see why that wouldn’t work. Would love to know how it turns out for you!
Cake turned out pretty, but texture and taste were less than spectacular. I wonder if the cake would have been lighter if egg whites were beaten separately and folded into the batter. I made sure the paste was reduced down to 1/2 cup. I used homemade cake flour using Sally’s recipe. I wonder almost 6tablespoons of cornstarch affects the taste? My girls love pink so I will try again with store bought cake flour and ground freeze dried strawberries instead of strawberry paste in Sally’s vanilla cake recipe.
What a bright and cheery cake! My only problem was that even though reducing the strawberries took a lot of time, the strawberry flavor was not super pronounced in the cake itself. Still, it was a moist cake with a tender crumb, and everyone’s favorite part was the frosting. The frosting is out of this world.
Hello, I want to make this in a half sheet pan. Can I just make the receipt twice ?
I made this recipe for my son’s birthday as a two layer cake. It was amazing. I would like to take one to work but would prefer to make a bundt. Has anyone tried this? If so, can you recommend a baking time? Thanks!
Hi Sheila! This strawberry cake batter fits nicely into a 10 cup or larger Bundt cake pan. We’re unsure of the exact bake time but it will increase due to the large amount of batter in one pan.
If my puree isn’t reducing down to paste-like (been reducing for an hour!) Can I use less milk when I make the cake since the puree is thinner?
Hi Stacey, are you using frozen strawberries by chance? They will take a bit longer to reduce — plus, it can take longer depending on your pan and how juicy the berries are. We wouldn’t recommend reducing the milk at all as it plays a key role in the texture.
How do you feel about this combination? Best White Cake (my favorite!), lemon curd between layers, and Strawberry frosting on top? Kind of going for a strawberry lemonade vibe here.
That sounds incredible, Anita! Happy baking!
Oh Sally… the time I had making this cake!
I live in Montana, and it’s February, so not a good time for fresh strawberries, but my coworker is moving on and she loves strawberry cake. I was volunteered to make something for her farewell pot luck lunch.
I went to five stores, all of which either did not carry freeze dried strawberries or were sold out. I finally bought a box is Special K cereal with freeze dried strawberries and hand picked them out.
Made the reduced strawberry purée… after an hour of stirring I forgot about it and it burned. BADLY. Made another batch the next morning (good thing I bought two pounds of fresh strawberries) but sadly, the flavor was lackluster.
The cake itself is fine, and I think it’s because I’m using sad strawberries that are not ripe or flavorful in the dead of winter here in Montana. That being said, the icing is fantastic and is my saving grace (worth digging through the cereal!).
I look forward to my redemption of this cake in the summer when I can get gorgeous fresh strawberries from the local farmer’s market.
Hi! Is the frosting pipeable enough for decorating a cake?
Hi Stephanie, 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 we recommend you stick with buttercream. We do have a strawberry buttercream too!
Oh wow! This cake knocked it out of the park! Made if for my pink obsessed 5 year old for her birthday. It was delicious and beautiful. I will definitely be making this again in the spring!
Hi, I’d like to use this recipe to make a four tiered/level cake for my daughters 1st birthday.
Would the 4 levels of cake be strong enough to sit on top of each other or would I need to insert those little cake tube things? I hope this question made sense!
Thanks
Amy
I’d like to make this cake for my daughters 1st birthday, it’s strawberry themed.
Hi Amy! We recommend using dowels if stacking this cake. You can read more about stacking cakes in this post.
I made this cake tonight and it came out nearly perfect. The only downside is that both cakes sunk in the middle. Could this be due to the higher altitude in my area? I am at about 4500-4600 ft elevation. Do you think this could possibly be in, and if so, do y it have any tips to help the cake hold a bit better? Such as more flour, additional egg, etc., to help the structure. Thank you!
Hi Tina! I wish we could help, but have no experience baking at high altitude. I know some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
This was very helpful! I did the cake again this morning following the modifications for altitude baking, and it was much better and less sinking; thank you! I will tag @sallysbakingaddiction on a picture on IG!
So happy it turned out! We’re actually @sallysbakeblog on IG. Can’t wait to see your photo!
This cake recipe is the best! I make it every year for my son’s birthday and simetimes for Easter. This year I didn’t want cake left over, with no family celebrating with us…so I made the strawberry cupcake recipe but used the cream cheese frosting. So good…Iadded a drop of leftover puree in the middle of cupcakes as well! The best Sally! I would add a picture, but don’t know how! ♀️
Can you substitute other fruit if you reduce it like you did the strawberries?
Hi Kelly, absolutely! While we haven’t tested it ourselves, many readers reported success using raspberries and blueberries in the same way. You can also find freeze dried raspberries and blueberries for the frosting. Let us know if you give it a try!