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 love your blog and have made so many of your recipes– including this one, which is divine. Do you think this recipe would work with other fruits, such as blueberry?
Hi Julie, definitely! Although we haven’t tried it ourselves, many readers have reported success using blueberries, raspberries and other fruits. Just use the same method here, with the puree in the cake and freeze dried fruits in the frosting. Let us know how it goes!
Hi Sally! Thank you so much for all your amazing recipes! I wanted to ask if it would be possible to convert this into cake pops? If yes, will I need to change the quantities of anything?
Thank you in advance 🙂
Hi Varvara, we haven’t turned this cake into cake pops yet – but you definitely can! Keep in mind that one 9 inch layer will make about 40 cake pops so you can cut this recipe in half if you would like. For the frosting go by feel – add it in slowly until you get the perfect consistency. You’ll want to significantly decrease the amount of frosting as the cake is pretty moist already. Let us know if you give it a try!
My daughter requested a strawberry chocolate chip for her 4th birthday, and I’m so thankful I found this recipe. It was easy to follow, and I just added mini chocolate chips when I folded in the strawberry puree. It was delicious and made her day! Thank you for such a wonderful recipe!
I reduced the strawberry purée down however the cake itself doesn’t scream strawberry. It has a very distinct vanilla flavor. Would it be possible to replace the vanilla extract with strawberry extract? I’m making a bridal shower cake and this was just the test run.
Hi Cal, you can certainly add strawberry extract if you wish – we wouldn’t replace the vanilla, you could reduce to 1 tsp and add 1/2-1 tsp strawberry extract.
Made this cake at 1 this morning! It’s so good! I used a heart shaped cake pan and it’s absolutely darling I decorated it with fresh strawberries as well! I’m 24 this is my first cake Ive made in my life and I wish I could share a photo with you! Thank you!
Jane – make sure you blend your strawberries before pureeing… you should not have any seeds in the cake if done correctly. We’ve made this cake multiple times and everyone raves about it. If you want bright pink cake, you might be better off buying a boxed mix but if you want real strawberry flavor (instead of artificial) this cake is amazing.
I made this cake for my son’s birthday last year and it was a massive hit. Everyone loved it. Strawberry flavor is like eating strawberry ice cream, the good stuff. He requested it again this year, so I’m making it even bigger! Genius recipe.
Hi. I can’t find where you explain how to “reduce” the strawberry purée down. I don’t know what that means. I gather it’s probably something simple but it’s not explained how to do it, however it’s an extremely important part of the recipe.
Hi Valerie! See the recipe note.
Hi Sally, I made this cake for a co-worker’s birthday earlier this week. I followed the recipe exactly as written – it’s a winner. It had a lovely moist texture along with an intense strawberry flavor. They gobbled it up. Thank you for providing tried and true tested recipes.
Can you use this recipe to do a 9×13 cake? What would the baking time be?
Hi Shawna, sure can! See recipe notes for details.
Hi
I made this cake for my boss’s birthday and it was AMAZING!! I made it just like the recipe and it came out perfect. I’m making another tomorrow for my daughter’s birthday!
Simply the BEST strawberry cake I have ever made!!!
thank you so much
Shannon
Can I use the reduced strawberry purée in the frosting, instead of freeze dried strawberries?
Hi Holly, for best results we recommend sticking with the recipe as written. Freeze dried strawberries give the best strawberry flavor and texture in the frosting.
Thank you for the recipee? I was wondering about storing the cake. You say: ‘covered tightly’. Do I do that with plastic foil? Or a cloth?
Hi Hannah! You can cover tightly with plastic wrap or place the cake in a large air tight container.
I loved your lemon cake with cream cheese frosting and am planning to make this strawberry recipe as cupcakes for our high school football team’s breast cancer awareness game. I have a question about the frosting- for the lemon cake you used 1 cup butter and 8 ounces of cream cheese, but this recipe uses 1/2 cup butter with 8 ounces of cream cheese. Why the difference? Do you get a different resulting texture? I ask because the lemon frosting was my most successful cream cheese frosting ever, and I’m a little scared to change things up. Comments are closed on the lemon cake, but it is fabulous! Thanks for your help!
Hi Karen! These are the proportions that we found to work best for this particular frosting – it’s more tangy from the higher proportion of cream cheese, which pairs beautifully with the strawberry flavor (there’s no tang from lemon in this recipe). We’re thrilled you loved the lemon cake recipe and hope you enjoy this one as well!
Made this cake today. Wish I could post the picture here. Came out really good – I’m the guy that makes the desserts for my family so I’ve spent a lot of time cleaning flour off my clothes and out of my hair. This recipe is easy and well explained. If you watch Sally’s video you’ll hear her say that if anything could make this cake not go right it would be the reduced strawberry. I thought I’d add a little bit on this. I puréed 16 oz. like the recipe says but it took me quite a bit longer. I think I didn’t follow her directions on this though. I cooked it down for 45 minutes on low then brought it up to med/low for another 30 minutes. It reduced to slightly under a 1/2 of a cup so maybe I went a little long. It was the consistency (and almost the color) of tomato paste. The cake was delicious, it was a hit. Thanks Sally.
I made four double layer 6” cakes for grandchildren’s combined birthday party. Each child picked their favorite flavor, so I made Apple, Blueberry, Carrot, and this Strawberry cake. They all turned out great…but this was a huge hit. Love this recipe…and will be making it again!!
Hello Sally, I made this cake for my daughter in law’s baby shower and it turned out wonderfully – both beautiful and delicious. She has asked for it this year for her birthday. I have a couple of questions.
1. What quantity of freeze dried strawberries should I buy to end up with the required amount for the frosting?
2. I’d like to add a surprise inside the cake. I saw a chef on Bon Appetit cut small 2-3 inch circles in the middle of his bottom 2 layers and, after frosting those 2 layers, fill that middle hole with some sort of large/mixed sized fancy sprinkles. Then the top layer went on and so the surprise in the middle of the cake was concealed until it was cut. ….What could I use to fill such a whole in this cake? I am thinking that filling it with fresh strawberries would perhaps not work, as they would get gloopy. Do you have any thoughts?
I love using your site and thank you for your wonderful work. Keep it coming!
Amanda
Hi Amanda, freeze dried strawberries come in a variety of packaging sizes, but you’ll want a total of 1 cup (about 25g). A surprise in the center sounds so fun! You’re right — fresh strawberries might be difficult and get a big soggy. Sprinkles would be fun, or you could even try our homemade strawberry sauce. Let us know how it goes!
I made the cake – once again it turned out amazing. This time I used three 8 inch cake pans and did not increase the size of the recipe. It worked perfectly. I did not do the “surprise inside” thing…I bought the sprinkles but changed my mind. This is a solid cake recipe. Thank you
Amanda
I made this cake for my son’s 1st birthday smash cake & he loved it. I’m re-printing the recipe right now so I can make it again for his 2nd birthday! It’s a big hit in our household 🙂
Hi, Sally!
Would this recipe work for a 3 layer 8 inch cake or would it need to be altered? Thank you!
Hi Heather, You can use the recipe as is for three thinner 8 inch layers. The bake time would be less so keep an eye on them and use a toothpick to check for doneness. You can also make 1.5 times this recipe for three layers (doubling would be too much). With 8 inch pans your bake time may be a minute or two longer as your layers will be slightly thicker.
Can I use this recipe to make a 12 inch round cake?
Hi Chrissy! Here is everything you need to know about converting recipes to different Cake Pan Sizes.
Hey,
this strawberry cream cheese frosting sounds sooooo good ! We just moved from Germany to the states and I’m looking for new recipes with the original products you can find here, since most of the recipes I use are with German products/measurements etc.
Our daughter is turning 5 on Monday and I’ll bake a unicorn cake – what else !?
Will this frosting be “hard” enough for a 3-4 layer cake ? It’s just so much tastier than a regular buttercream. I’ll prepare it ahead with overnight in the fridge before decorating.
Thank you so much already !
Hi Antonia, this frosting isn’t “hard” but you can certainly use it to layer a 3-4 layer cake. Hope it’s a hit for your daughter’s birthday!
Sorry I formulated the question wrong. I will bake 4 layers of funfetti cake and wanted to fill it with this frosting and then decorate it with fondant (I know this frosting is not safe for fondant. I will cover the cake with a buttercream).
What I meant is, will this frosting hold this cake or is it to soft for that much of a weight?
Can this recipe make cupcakes too?
Hi Angela, Absolutely! This recipe makes 2 and 1/2 dozen cupcakes. See recipes notes for more details. Or for 14-15 cupcakes, follow our strawberry cupcakes recipe, which is adapted from this strawberry cake. Enjoy!
Made it again 2nd time as my son loved it so much.
Baked one whole recipe in a 10 inch square cake tin and made another whole recipe for a second layer. Baked it in 170 degrees Celsius for 30-35mins.
Did the one recipe of the strawberry frosting to go in between. Made Swiss meringue buttercream to go on top for a basketball court (half court) cake.
Everyone said how moist, light and fluffy the cake was. Loved it!
Thanks for recipe.
Can I sub freeze dried strawberry powder instead of making a reduction
Hi Ola, we don’t recommend it. We actually tried it in a test version of this recipe, and the taste, texture, and appearance were lacking.
Hello! I only have one cake pan, will it be ok for the batter to sit out while waiting for the first cake to bake?
Thanks!
Hi Liz, absolutely. Leave the remaining cake batter covered with a clean towel at room temperature while waiting for the other pan to bake.
Made this cake with my daughter for her birthday today. She wanted a pink cake so it was perfect! Flavors were delicious and it was a big hit, but we had some issues with the cakes sinking a bit in the center. Any tips for where we could’ve gone wrong? (Knife came out clean in the center so was worried they would burn or dry out if we left them bake longer.) Thanks!!
Hi Alison, 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!
hello! making this cake tomorrow for my daughter’s birthday and super excited. is it possible to use bob’s mill 1:1 gluten free flour? thank you.
Hi Amy, we haven’t tried it ourselves so we’re unsure of the results. However, many readers have reported using that flour in our cake recipes with success. Let us know if you give it a try and happy birthday to your daughter!
thank you so much!
ended up using cake flour and the cake turned out perfect! our favorite strawberry cake. thank you!
Great option when strawberries are in season! Everyone loved the light texture of the cake at home. Thanks
I’ve been to 3 stores and can’t find cake flour. One of the stores has pasty flour, could that be an acceptable substitute?
Hi Hanna, pastry flour isn’t quite as light as cake flour. You can use it as a substitute in recipes calling for cake flour, but the baked good won’t taste quite as light – best to stick with cake flour (or this cake flour substitute if you can’t find boxed cake flour) in this strawberry cake if possible!
This is my husband’s new favorite dessert! It packs big strawberry flavor, with none of the artificial flavor of boxed cakes. I wondered if I needed to strain the seeds out of my strawberry puree, but the are completely broken down by the time the cake is baked. I could easily make a half batch of the icing for the cake recipe, but I like my icing on the light side. Wouldn’t change a thing! Thanks for this recipe!
Excited to make this cake! If trying to make a 3 tier cake in 9inch rounds, would I need to double the recipe?
Hi Amy, You can make 1.5 times the recipe for three layers. Enjoy!
This did not turn out well, the strawberries did not give a strawberry flavour, despite following instructions with the reduced strawberry purée. One drop of food colouring is not enough, as I put 4 drops and it didn’t come out pink. Seeds in the cake are not pleasant
Can I make this in a Bundt pan?