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 wonder how do you thin this would be with peaches reduced in the cake, and freeze dried peach in the frosting ? I want to make it for a friends 70th Birthday and she loves peaches
Hi Surati, we haven’t tried it, but many readers have had success doing so with other fruits like blueberries and raspberries. If you try with peaches, please do let us know how it goes. Otherwise, your friend might enjoy this peach Bundt cake as well!
Hi. First of all, I have loved all of your recipes so for. SO DELICIOUS! Is this cake recipe good to use for a stacked cake of 3 6 inch round cake pans? Or should I just use 8 inch rounds. It would be a birthday cake for my hubby. Thanks!
Hi Sherry! The batter from our strawberry cupcakes recipe makes the perfect amount of batter for a 3 layer 6 inch cake (more on 6 inch cakes here!) Happy baking 🙂
I made this recipe for my daughter’s 25th birthday cake yesterday and it turned out beautifully! I reduced the strawberries a day in advance, as suggested. The cake is delicious and looks so pretty! Next time what I would do differently to make it even better is add a bit more food coloring to the cake batter. I added one drop of pink gel color but the cake didn’t look pink at all after baking. That was ok because the frosting makes up for it. Next time I would also try using cake flour. Yesterday I used an all-purpose flour substitution suggestion that I found online that says for every cup of all-purpose flour, remove two tbsp and then add 2 tbsp of cornstarch. The cake was a big hit with my family and leftovers will not last long. Thank you so much for a wonderful recipe.
hi sally!! i’ve made this strawberry cake plenty of times now, and i love it! (so does everyone else!!)
i was wondering, if i wanted to sub the strawberries, and use blueberries – would that be possible? i wanted to do a blueberry cake – and make sort of a blueberry cobbler crumble for between the layers, but wasn’t sure if it’d be worth it to puree and reduce down blueberries.
Yes! Many readers have had success making a blueberry cake in the same way, with reduced blueberry puree in the batter and freeze dried blueberries in the frosting. Let us know if you give it a try!
Is there a way to make this like a whipped icing instead of a cream cheese icing? The person I want to make it for likes whipped icing. I did make the cake part already and it is delicious!
Hi Stephanie, you can try our not-so-sweet whipped frosting and check out the notes for making it strawberry flavored. Enjoy!
Great recipe! Would it adapt well to three 6-inch pans to produce a taller cake?
Hi Mitchell, Our recipe for strawberry cupcakes works perfectly as a 6 inch cake. Enjoy!
Awesome, thanks! I’ll give that a try. This cake is one of our favorites.
Can you double strawberry puree and use the remaining 1/2 cup in the frosting instead of the dried strawberries?
Hi Caryn, for best results we recommend sticking with the recipe as written. Freeze dried strawberries give the best strawberry flavor and texture in the frosting.
Hi Sally. I LOVE your recipes, they always turn out great.
I have made this strawberry cake a handful of times now and my strawberry puree never thickens as much as yours. I doubled the amount of time on a medium/love burner this last time and it is still a bit thin. Is my temperature too low?
Hi Kevin, Thank you for trying this recipe! It takes at least 25-35 minutes, but could take longer depending on your pan or how juicy your strawberries were.
can I make this cake with raspberries
Hi Rita, 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!
Hi there,
I have made this cake a couple of times and it’s great! However the color is slightly off due to the purée. When I make the purée it comes out almost a maroon color. Then the cake is an unpleasant brownish purplish pinkish color. I have not added food coloring, but will be doing so on this upcoming time. I was wondering if you have any recommendations to get the purée redder. It’s tastes fine so I don’t think I am burning it, but maybe browning it? Thanks for any feedback!
Hi Courtney! The color of the puree will depend on the strawberries you use – you may have better luck when strawberries are in season. Just a bit of gel food coloring will give you the pink color you’re looking for if your strawberries aren’t as pink.
Hi! I’m going to make this awesome looking cake for our Mother’s Day dinner. Your recipes never cease to amaze me in how delicious every single one of them are! My question is: it does not look tall and thick like most cakes. Is it just the way the photo looks or is this cake on the thinner side? Thanks so much!
Hi Kay! The cake as written is for 2 layers, but you could 1.5x the recipe if you’d like taller cake with 3 layers. Or you could use 8 inch pans for slightly thicker layers (bake time will be slightly longer, too). Let us know if you give it a try!
Can frozen strawberries be used instead of fresh? They probably wouldn’t be as good, but do you think it would work?
Hi Emilie, you can use frozen strawberries, but they will take longer to reduce even if you thaw them first. See recipe notes for more details!
Great recipe and your step by step instructions where wonderful. I appreciate you sharing this wonderful strawberry cake recipe. I will definitely make it again and give you credit.
Kind Regards,
Cassandra Patrice
This recipe looks great so I plan to use it for my sons starwars birthday cake. I assume the frosting will be ok to colour black, blue and purple but is there an adaption I could make to this cream cheese frosting recipe to make it a crusting frosting as I will need it to be more stable.
Thanks
(Love your recipes by the way )
Hi KB, You can make this strawberry buttercream instead of the strawberry cream cheese frosting. It will be more stable, but if you wish for it to be really crusting you can replace half of the butter with shortening. And you can add food coloring if you wish (we recommend gel food colors instead of liquid).
I’m wanting to make a strawberry custard/pastry cream for the filling. Do you think it would be better to add strawberry puree or freeze dried strawberry powder to a pastry cream recipe?
Hi Cari, we haven’t tested a strawberry pastry cream so can’t offer much advice. It may be helpful to search for a strawberry pastry cream recipe to see what others have done. Let us know what you try!
Hi, I don’t have 9 inch pans. How long should I bake in 8 inch pans instead?
Hi Kro, 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 🙂
I need about 6cups of batter for my specialty pan (wilton doll cake).
Do you think I’ll be ok with this recipe or should i double it?
Thanks 🙂
Hi Marie, this recipe yields about 7 cups of batter. Feel free to use any leftovers for a few cupcakes. Enjoy!
Can I add coconut to the cake batter? If so; how much? Also is it possible to add coconut to the frosting?
Hi Bettie, Yes you can add a cup of either sweetened or unsweetened shredded coconut, and/or a tsp of coconut extract to your cake batter. You can also add coconut extract to your frosting, start with a half teaspoon and taste it. You can add more if needed. Just keep in mind that the flavor of the coconut may over power the taste of the strawberry in the cake. Let us know if you give it a try!
What type of salt do you use in your recipes?
Hi Cari, All of our recipes use regular table salt unless otherwise noted.
I have made this recipe twice and both times the batter turns a strange consistency after I add the whole milk to the cake batter. It looks almost separated? Why is this happening? Thank you!
Hi Natalie, 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!
is it possible to reduce the strawberries for the icing instead? i cant seem to find freeze dried strawberries where i live.
Hi Susan, freeze dried strawberries are really key to this strawberry buttercream.
Try the baby food aisle. They are in packs like freeze dried apples. Hope this helps!
I found the freeze dried strawberries in a bag on the shelf with the raisins, dates, and banana chips.
Can you substitute oil instead of butter? If so, what would be the quantity?
Butter is necessary in order to cream with the sugar. Oil and sugar cannot be creamed together, so best to stick with butter here!
Hello! I’m currently in the process of making my cake. I’m curious if there is a certain temperature that I should cool he reduced strawberry puree to before getting it to room temperature? I just finished the puree & stuck it in the fridge, but I am hoping to make the cake this evening.
Hi Anna! You just want the strawberry puree to cool to room temperature (about 67-70 degrees F) before proceeding with the recipe. Happy baking!
My family and I have made this cake several times because it is an absolute favorite. I was recently wondering if the same recipe could work with blueberries? Any thoughts on this?
Yes! Many readers have had success making a blueberry cake in the same way, with reduced blueberry puree in the batter and freeze dried blueberries in the frosting. Let us know if you give it a try!
This cake is absolutely incredible!! Love it!! Quick question, is it possible to make it in a jelly roll pan? If so, how long and would it be same temp? I need little cake bites for a tea party. Thank you!!
Hi Carrie! This cake should be fine as a half sheet cake baked in a jelly roll pan. Same temperature, but we’re unsure of the exact bake time.
I made this cake for Easter. It was a big hit with my family. The entire cake was eaten! My question: When the cake was done it rose beautifully. But while it was cooling it deflated badly. This didn’t affect the taste at all but I’m wondering what I did incorrectly to cause this? I followed your recipe to the letter
Hi Sharon, Sinking cakes are often because the outer edges are fully cooked but the center is not. This can be from simply not baking it long enough, or because your oven is too hot causing it to rise rapidly even though it’s not actually cooked in the center. Sometimes sunken cakes can also be due to over-beating the batter. Be sure to mix until the wet and dry ingredients are just incorporated. You can visit our post on 10 Tips for the Perfect Cake for more troubleshooting. We’re so glad this cake was a hit with your family!
This is the second year I have made this cake for Easter. From now on it will be our Easter Cake. It is delicious. Everyone, including a famous San Francisco chef (who couldn’t stop eating it) , loved it. It is SO GOOD. I chose it because it has nothing artificial in it. Just LOVE it. Thank you for the recipe!!!
Thank you for including our recipe in your Easter traditions, Stephanie!
Can you substitute whole milk with 2% milk without messing up the texture of the cake?
Hi Lily, You can use 2% milk, but we do recommend using whole milk. More fat lends a softer texture in the finished cake.
OMG! I made this to bring to the home of friends for Easter dinner. It was just outstanding. Two of the husbands declared that this was the best frosting they had ever had. There were six adults and everyone had seconds.Only a quarter of the cake was left. I’ve never seen any dessert disappear so fast. Thanks for a wonderful recipe!
This recipe is outstanding, I got great feedback when I made it!
If I wanted to make a Ruby Chocolate ganache topping for a cream puff, could I use the same idea as the frosting here? Just powder up the freeze dried strawberries and mix it with the ganache? Any idea if the flavor or texture would work out?
Hi Josh, what an interesting idea! We’ve never tried adding freeze dried strawberry powder to ganache, but let us know it you do.
Is it possible to reduce the strawberries too far?
Hi Katie! Yes, is possible. You want about 1/2 cup reduced strawberry puree to work with in the cake.
Why use granulated sugar and not caster sugar?
Hi Lorri, in the US, granulated sugar is standard for baking. It really depends on the recipe, but in most cases you should be fine to substitute caster sugar for granulated.
Can you use a Bundt pan for this recipe?
How would I adjust the baking time?
Hi Deborah, 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. Enjoy!
I can’t wait to try this! I just made the purée and put it in the refrigerator to cool. Although I am wondering if I can use plain Greek yogurt in place of the regular plain yogurt? I’ll update after I complete the recipe☺️
Hi Myka, plain Greek yogurt is a fine substitute here. Happy baking!