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.
Will it affect the cake if i reduce the amount of sugar ( granulated/ confectionary)? I do not like too sweet cakes. I tried it with your banana bread recipe and it was fine. Thank you for that recipe. Everybody liked it!
I ended up using the exact amount of sugar called for in the cake recipe, but only used under 1.5 cups of the confectioner sugar in the frosting. And it was perfectly “not too sweet” according to my friends and family. I think you can adjust the sweetness in the frosting and it will make a big difference. You can start with 1 cup of sugar in the frosting and add more if needed. This cake is SO GOOD.
Hi! I’m thinking about making this cake for my and my husband’s birthday but we don’t drink dairy milk and it’s really hard to find a small container of it in the store so I’d waste a lot of it since only a 1/2 cup is needed in the recipe. Is it okay to substitute with unsweetened almond milk?
For anyone wondering if you can substitute dairy milk with ALMOND MILK here – YOU CAN! I used unsweetened vanilla refrigerated almond milk and the cake came out great! The only bad thing I’m gonna say is that it is very time-consuming and it didn’t taste amazing on the first day. But after a night in the fridge it was delicious! I only used 2 cups of powdered sugar in the frosting and it was sweet enough but not too sweet. Great recipe!
Hi Sally! This looks amazing! Would this translate to cherry? By BFF’s favorite cake when we were growing up was the cherry chip and I’d love to be able to recreate that for her. Could I substitute cherries for the strawberries?
Hi Summer! We haven’t tried this strawberry cake using cherries for the strawberries, but it’s definitely worth a try. I can’t see why it would be a problem. Let us know how it goes!
Hi Sally, can I bake this cake and keep it in the fridge for 2 days before icing it? Would it taste the same. Thank you
Hi Mahima! If you’re making the cake more than 1 day in advance, we recommend freezing instead. See recipe notes for instructions.
i couldnt find any of freeze dried strawberries for buttercream icing… can i put strawberries pure in the buttercream icing?
thank you! just made strawberries pure, tomorrow going to make a strawberries cake! thank you so much for recipes and videos!
Hi Lisa! Freeze-dried strawberries are imperative to this buttercream. If you can’t find them anywhere, just leave them out of the frosting and add another 1/2 cup of confectioners’ sugar.
I couldn’t find them either, so I bought Special K Red Berries and picked out the freeze dried strawberries, haha. Just an idea!
I absolutely loved this cake recipe! Everyone at the party I brought it to was telling me about how good it was. Whole cake gone at the end of the party! I definitely plan to make it again. Although for the next time I make it I was wondering, in addition to the strawberry reduction, could I put sliced strawberries in the cake batter? Love your recipes, thanks a million
Hi Leslie! Fresh strawberries would be too wet in the cake batter. You could layer fresh strawberries in between the cake layers with the buttercream when assembling the cake if you would like!
When strawberry season begins, I make this cake.
This was a very pretty cake! It took me over 45 min. for the strawberry reduction. I wanted to see if others were experiencing the same thing but most of the reviewers were just commenting how excited they were to make it but hadn’t made it yet. 🙁
It took me a long time as well to make the strawberry reduction. I am also wondering why the recipe says not to add sugar to the puree.
Don’t know how I missed that! But I just made this cake for my husbands 50th and it was the best cake I’ve ever eaten!
I made this cake with our homegrown strawberries & eggs yesterday for the first time and it is FABULOUS! I found the freeze dried strawberries at Trader Jose’s and the icing is phenomenal! Making a cake from scratch is time consuming but this Strawberry cake was worth it!
Hi Sally, My grandson has requested strawberry cupcakes for his birthday and I know you mentioned that this recipe will work. How long and what temp should I bake them at?
Hi Lisa! See recipe notes for cupcake instructions. Enjoy!
I made this for my best friends birthday. I have tried several times with other recipes and always end up with jolly rancher type flavors. This cake was unbelievable! So good. I did a mascarpone whipped cream and homemade strawberry jam in between the layers but otherwise made the recipe exactly. Was a huge hit with the family. Thanks so much for a winner!!!!
I only made the cake itself and not the frosting, as I was going to use my own buttercream. I didn’t have the same reaction as most of the others who have commented on this recipe. While the cake was moist, it tasted nothing like strawberries. I even added extra puree. I get no hint of strawberry flavor in the cake. Maybe it only works out with the strawberry frosting but I wanted a cake that would taste like strawberries on its own. I had the same issue with the lemon cake on this site. It tasted nothing like lemon. ☹ I’m glad it worked out for so many. But I’m afraid I’ll have to look for another recipe.
Thanks for the best strawberry cake recipe ever! I had to buy a gallon of freeze dried strawberries, but it was worth it because I have now made this cake so many times! It’s so moist and the frosting is amazing as well, it’s a family favorite!
Is it possible to use strawberry instead of purée? Is it possible for reduce the jam?
Also if I’m cutting the recipe in half for a single round layer, how many egg whites would you suggest?
Hi Lauren, Strawberry jam does not produce the same amount of flavor as the reduced strawberry puree. For best results, we recommend following the recipe. If you cut the recipe in half you will want to use 2.5 egg whites. For half of one egg white, separate one egg and discard half of the white.
In recipe it is listed to use a 9×13 inch pan but in the photos of the cake it shows a 2 layered cake. What is the recommend time you would suggest to cook the cake in 2 9 inch pans. Thanks
Hi Christina, The recipe directions are written for two 9-inch cake pans. You will want to bake them for around 24-25 minutes or until the cakes are baked through. This batter does also fit into a 9×13 inch pan and those directions are written in the recipe notes below the recipe. I hope this helps!
I’ve made this cake multiple times and it is incredible! Any ideas for how to adjust the batter for strawberry whoopie pies? Thanks!!
Hi Becca, we’ve never tested a recipe strawberry whoopee pies, but let us know if you do!
Great cake, great flavor! Liked all the information & notes supplied with the recipe.
hi! would freeze dried strawberries be the same as frozen strawberries or are they two different things?
Hi Holden! They’re very different things. See the recipe note titled “Where to Buy Freeze-Dried Strawberries?” for more details!
thank you so much. i really appreciate it!!!!
Hi,
This looks delicious and I can’t wait to make it! Thank you for such clear instructions.
Quick question…I know you specified to use whole milk or buttermilk, in a pinch. All I have is 2% milk. Will it really make a noticeable difference if I only use 2% milk? I rarely bake and don’t understand all the “science” behind a lot of it.
Hi Ari, You can use 2% milk, but we do recommend using whole milk. More fat lends a softer texture in the finished cake.
I MADE THE CAKE AN OF COURSE HAD TO TASTE THE PEICE I CUT OFF THE TOP TO LEVEL OUT THE CAKE. IT WAS ONE OF THE BEST CAKES I’VE EVER TASTED. I MADE THE ICEING AND IT IS ALSO GOOD BUT I FELT IT OVER SHADOWED THIS INCREDIBLE CAKE. IS THERE ANOTHER MILDER ICEING . I JUST LOVED THE CAKE.
Hi Sally,
I made this twice and both times the batter separated during the phase when I added the milk. The second time the milk was definitely room temperature. I tried mixing it by hand the second time rather than on low with the mixer. Any advice as to why this happened? The egg whites and butter were also room temperature. I was using a non-homogenized cream top organic milk. Could this have something to do with it? Or perhaps
by adding the milk too slowly? Thanks!
Hi Alex! It is perfectly normal for the batter to separate when adding milk – it’s almost impossible to get all the ingredients the exact same temperature. The batter always comes together after adding the dry ingredients. Hope you love this cake!
I’ve got a blackberry patch that should be ripening pretty soon. I was thinking of making the swap with a blackberry purée and using a jammy filling but am kind of stuck on the frosting. I have freeze dried strawberries and mangoes (not together). Suggestions?
Hi Rebecca, sounds delicious! If you like those flavors together with blackberry, either would work great for the frosting. Or, you can try using freeze dried blackberries for an all blackberry cake.
Can this recipe be used for a layer cake
This is a really impressive strawberry cake. I don’t post a lot of recipe reviews, but absolutely love the flavor of this one. I’ve made it several times and it is consistently excellent.
Should I leave it the way it is or should I double it for a sheet pan?
Hi Sally! I am trying out this cake finally!! I had a question though, can I make the strawberry reduction and let it come to room temperature? Do I have to refrigerate it before bringing it back to room temperature?
Hi Nomchin, as long as the puree is room temperature before adding to the batter you don’t need to refrigerate. The refrigeration step just helps it cool more quickly.
That’s be great. One follow up. I want to pair this cake with pistachio buttercream. Can I use strawberry emulsion in place of vanilla extract to get the extra flavor of strawberries through the cake? How about adding a little bit of lime zest as well?
We don’t suggest leaving out the vanilla extract completely and we haven’t tested that swap. For a strawberry and pistachio combination, I would actually suggest our pistachio cake with strawberry buttercream instead – the strawberry flavor will come through more and those two recipes marry perfectly (like in these cupcakes). Let us know what you try!
Since there is only 1/2 cup of fruit reduction included and it is baked into the cake, would it be food safe to have cupcakes sit outside at event in 80 degree temps for a few hours? I will be using a different icing than listed in recipe so only asking in regards to cake in cupcakes. Thanks!
My cake turned out too dense. I’m guessing it was because I didn’t reduce the strawberry puree enough or I over mixed, or both. I’m going to try one more time and hope for the best because we love anything strawberry. Any suggestions anyone has would be welcome!
Hi Kristin, over mixing is usually the culprit for overly dense cakes. Thankfully, that’s an easy fix for next time! We also have a few more tips on how to prevent dense cakes here. As for the strawberry puree, you should have about a 1/2 cup of puree. Let us know if we can help troubleshoot further before your next time!
Hi! How many cups of strawberries do you start with to make the puree? Can’t wait to try this recipe!
Hi Camille, you’ll want to start with 1 lb of rinsed and hulled strawberries. You should have a little over 1 cup. Stirring occasionally, simmer the puree over low-medium heat until you’re left with 1/2 cup or a little over 1/2 cup. Hope you enjoy this cake!
Hi Sally, I’m sure this question has been asked, but i’ve scrolled for a while and still can’t find the answer. It is winter here in New Zealand, can I use frozen strawberries, blitz them and reduce them heavily, with the same result being the puree and use that? I can’t see why not, but thought you may remember any definite no no’s.
Hi Renee, You can use frozen strawberries, but they will take longer to reduce even if you thaw them first.