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.
I’m looking to make a naturally colored blue cake – any chance this would work with blueberry puree swapped in for the strawberry puree?
Hi Christine, While we haven’t personally tested it, many readers have reported success swapping the strawberries for blueberries (and freeze dried blueberries in the frosting). Let us know if you try it!
I was so excited to bake this for a family member’s birthday. Although it tastes delicious, it did not rise at all. Very flat. Stayed at about an inch think. I was very surprised since all other recipes I have tried of your’s came out perfectly. I thought I followed the recipe to the “t”. Any pointers on what might have gone wrong would be appreciated. I would love to try it again.
Hi Bunny, To achieve a good rise, properly cream the butter and sugar together. Another suggestion would be to make sure your baking powder and baking soda are fresh Even if not technically expired, we find they lose their strength after about 3 months. That could be contributing to the lack of rise in your cake layer. Let us know how it turns out if you try it again!
I made this cake as a 3 layered cake for my girlfriend’s granddaughters 21 birthday. Two rounds and one large square. It was a huge hit. Every one commented how strawberry forward this cake was. It did not fall like some folks have mentioned. I followed the recipe to a T and it was absolutely perfect! Thank you! I will definitely make it again. I also love that it only uses egg whites as my husband can no longer have eggs due to cholesterol. Wish I could attach a pix because I made roses and daisys out of fondant. It turned out great. Thank you again!
We’re so happy to hear that you loved this cake, Stacy! It sounds like a beautiful cake, thank you so much for making our recipe!
Hii! How long should I bake for if I’m using 8 inch pans?!
Hi Peu, we’re unsure of the exact bake time, but it should be just a minute or two longer to account for the thicker layers.
Hi! After I make it completely and frost it, will it hold up if I freeze some of it for later?
Hi RMK, frosted cake or unfrosted cake layers can be frozen up to 2 months-3. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving. You can read more about how to freeze cakes here, if you’re interested.
Amazing!!
Thank you for the strawberry cake recipe, yesterday there was a big family event and I made a strawberry cake from your recipe. All my family loves it.
Hi, do you think substituting the dried freeze strawberries with strawberry purée will work for the frosting? Thanks
Hi, would the batter hold if I add chopped up strawberries? If so, how much should I add?
Thanks
Hi Fabiana, we don’t recommend adding chopped strawberries to the batter. Because they add so much moisture and weight, it would take some recipe testing to ensure good outcomes.
Every time I make this cake I get some sinking in the middle of the cakes. What am I doing wrong? I always make sure to only open the oven once to check doneness. The flavors are always there, luckily. Thanks!
Hi Kelli, a cake that sinks in the middle is often under-baked. A minute or two longer in the oven should help with the sinking and make sure the cake is fully baked. Glad to hear you enjoy this recipe!
I am making 2 6 inch layers for a toddlers birthday. Should I use less batter?
Hi Joan! Here’s everything you need to know about adapting recipes to different cake pan sizes. Our strawberry cupcakes recipe will be much closer to the amount of batter you’ll need (it makes the perfect amount for a 3 layer 6 inch cake). You could make that batter and use the extra for a few cupcakes if that would be more simple than trying to adapt the recipe. Enjoy!
Perfect. Thank you!
Hi Sally and team,
Can we use our own frozen strawberry? like fresh strawberries that are put in the freezer…?
Hi Haryanti, yes, you can use frozen strawberries in order to make the puree (not in the frosting, though). See recipe notes for more details — it may take longer to reduce down, even if you thaw them first.
Hi,
I’m making this cake for my best friend’s birthday! And she is also a chocolate lover:) How would doing a drip chocolate ganache on top of the frosting do? I’ve seen it done before but just wanted to make sure beforehand!
Thanks!
Hi Haleigh, a chocolate ganache drip would be delicious with this strawberry cake! Let us know if you give it a try.
Hi, I’d like to make a 2-layer 8-inch cake. Would you recommend using the cake batter from this recipe or from your strawberry cupcakes recipe instead?
Hi Bessie, you can use two 8 inch pans without changing this strawberry cake 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. Enjoy!
This was a total disaster, the cake sunk in the middle and the frosting was too runny. I was shocked at the amount of sugar in the cake so made it for a special occasion, but couldn’t use it. I wondered If the recipe and oven temperature did not convert well to uk measurements?
After all of my questions, I FINALLY made this cake. Deeelicious as usual. Your recipes are the best. I used buttermilk in the cake and in the frosting, and it was great. Thanks for your help.
Why do you often suggest leaving a cake in the pan until cool or leave cookies on the cookie sheet 5 minutes to cool?
Hi Diane, we recommend letting the cake cool almost completely in the pan before turning it to take the cake out.
The question was why…..same for the cookies that you let stay on cookie sheet for 5 minutes.
Hi Diane, when cakes are removed too quickly, they can often be very fragile and bake. Same with cookies — the extra few minutes on the baking sheet lets them finish baking and helps them “set” so that they are sturdier for removing from the pan.
I made this recipe with raspberries, do I need to use a sieve to take out the seeds or can I just put it in the cake with the seeds?
Hi Haiyan, you can do either. If you don’t want the added texture of the seeds, we’d recommend straining first.
Miss Sally! Have you ever tried reducing blueberries for a blueberry cake? My daughter’s 3rd bday is tomorrow and her favorite is blueberry…but I’m just not sure how it’ll turn out!
Hi Donna, While we haven’t personally tested it, many readers have reported success swapping the strawberries for blueberries (and freeze dried blueberries in the frosting). Let us know if you try it!
I haven’t yet made the cake. I thawed out the purée yesterday in the fridge. Is it ok to wait until tomorrow to make the cake? How long will the purée remain good?
Yes, the puree should be fine covered in the refrigerator for a few days. Enjoy!
Thank you.
I’ve tried ths recipe a few times but just can’t get it right!
I’ve followed the recipe exactly, altered it by making less batter and more strawberry puree, no food colouring, pink food colouring, red food colouring and an obscene amount of red and pink together! But still each time it either looks like a Victoria sponge, comes out brown or a really sad deep red/brown colour. And the worst part is it never tastes like strawberries either! I used fresh strawberries as suggested but I just can’t figure out where I’m going wrong? I’m doing this all by hand if it makes a difference? As I don’t have a cake mixer
HI Sally-
I was thinking of using this for my daughters bday but doing a 3 layer 10in cake. Would this recipe hold up to more than one layer? Assuming I’d have to double the recipe also.
Thanks in advance! I love all your recipes. You are my go to for anything sweet!
Hi Shayna, you will likely have to double the recipe to ensure there is enough batter. For best taste and texture, I recommend making the batter twice (separately) because when you work with extra batter, you risk over or under-mixing. The cake should hold up just fine in the larger size.
I’m about to make this cake in a 9 x 13 pan. Will I need as much frosting? And, can I substitute buttermilk for the milk in the frosting?
Hi Mary, we’d recommend still making the frosting recipe as written, although you can halve it if you’d like a much thinner layer of frosting. We haven’t tested the frosting with buttermilk, but don’t see why not! Some bakers prefer to use buttermilk since the tang offsets some of the sweetness of the buttercream.
Hi, apparantly i tried searching for freeze-dried strawberries in 3 supermarkets alr and they all dont sell. Do you have any alternatives to replace freeze dried strawberries?
Hi Yip, freeze dried strawberries don’t have a great substitute available for the frosting. If you’re unable to find some in the store or online, you can substitute for the same amount of confectioners’ sugar for a plain vanilla frosting. Or, if you have strawberry extract, you can try adding that to the frosting for the strawberry taste. Hope this is helpful!
Alright thank you so much! Will just do it with vanilla extract instead since she loves vanilla too 🙂
Could this recipe be made without eggs?
Thank you so much for all of your work. I’m portuguese and I did this recipe yesterday as a birthday cake for my daughter. It was my first time making a cake With two layers and crema and it came out perfectly thanks to your precise instructions. You are amazing!!!
Would blueberries work for this? My daughter is asking for a blueberry birthday cake but wasn’t interested in your lemon blueberry cake :
(Despite my efforts).
Hi Elaine, While we haven’t personally tested it, many readers have reported success swapping the strawberries for blueberries (and freeze dried blueberries in the frosting). Let us know if you try it!
Hi! My son loves strawberries and is about to celebrate his third birthday. He has insisted on a strawberry cake with white frosting and a digger on top Anyways, if I left out the strawberry in the cream cheese frosting would I need to add more sugar or can I make it the way it is? Thanks!
Hi Sam, You can leave out the strawberry in the frosting for plain cream cheese frosting without making any other changes. And while you will be able to taste the fresh strawberry flavor in the baked cake, the flavor is REALLY brought out when you combine it with strawberry frosting, so you may wish to use it for at least the frosting between the layers. Happy baking!
Hi Sally would this receipec work with raspberries instead of the strawberries
Hi Geraldine, Raspberry puree works like a charm in this recipe! Substitute the same amount for the strawberry puree and reduce it down. You can buy freeze-dried raspberries for the buttercream — they are readily available in most grocery stores these days. Or 1.5x this raspberry frosting recipe. Let us know how it turns out!
The strawberry icing is a keeper for sure! Loved it! However, I did the toothpick test at 24 minutes and cake was not done. Cooked 2 more minutes and it was done. Could not wait to cut into this beautiful cake. The cake was very dense and dry and the only way I could save it was by pouring juice from fresh strawberries over the cake. I followed recipe exactly. I added 2 small drops of red gel coloring and it was a nice pink color when I put into the oven however, when I sliced the cake it was more of a light gray color. I’m a retired pharmacist so I’m very good at following recipes. LOL! What did I do wrong? I love your recipes and this is the only one that did not turn out great for me.
Hi Terry, Thanks so much for giving this recipe a try! If your cake is both dense and dry it may be that there was too much flour. Be sure to use weight measurement or the spoon and level method to ensure there isn’t too much flour in the cake, which could both dry it out and weigh it down. We share more tips in our blog post on how to prevent dry and dense cakes if you’re interested.
If you try again, try using a bit more food coloring if you want a true pink color. I hope this helps!
I made this beautiful, wonderful, most-delicious cake to serve to the guests at my daughter’s first birthday and two years later, I’m making it again for my son’s! I’m not a baker by any means, but Sally- your recipes make me feel like one. I got so many tears-of-joy compliments on this cake (and measly leftovers because of the seconds and thirds had) To serve everyone, I made a layered sheet cake with four 9×13 pans. Two of the pans were your white cake and two were this strawberry cake. I added some sliced fresh strawberries between the layers and used a little over half of the recommended amt of powdered sugar in the cream cheese icing. Their birthdays are in the heat of summer so it feels a little more refreshing that way! So good; thank you!
Hi Kaylie! You’re so kind to leave this sweet review. We’re thrilled this cake has been such a big hit for you and honored that you would choose this recipe to celebrate both your children’s first birthdays. Happy baking!
I made it today and it was delicious! It had wonderful strawberry flavor!
I didn’t use food coloring as I thought the the cake color was perfectly pink but it resulted in a cream blush tone. I will use color the next time. The icing is perfect in color and taste!