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 recipe is such a fan favorite, that it deserved a spot in print! You’ll also find this recipe in my New York Times best-selling cookbook, Sally’s Baking 101.
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.
You’ll need a food processor or blender to puree the fresh strawberries, 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 about 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.
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!
By the way, this frosting would also be a fantastic filling for homemade eclairs or on strawberry cupcakes.
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!
Print
Homemade Strawberry Cake
- Prep Time: 1 hour, 30 minutes
- Cook Time: 25 minutes
- Total Time: 6 hours (including cooling)
- 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 it to the best white cake batter. This recipe is also in my New York Times best-selling cookbook, Sally’s Baking 101.
Ingredients
Strawberry Puree
- 1 pound (454g) fresh strawberries
Cake
- 2 and 1/2 cups (295g) 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 (80g) full-fat sour cream or plain Greek yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (120g/ml) whole milk, at room temperature
- 1/2 cup reduced strawberry puree (from 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 Tablespoon whole milk
- 1 teaspoon pure vanilla extract
- pinch of salt, to taste
Instructions
- Make the reduced strawberry puree first, and let cool: Hull the fresh strawberries and place them in a blender or food processor. Blend until smooth. You should have a little more than 1 cup (around 270g). Transfer the puree to a small saucepan over medium-low heat. Simmer, stirring occasionally, until it’s reduced to 1/2 cup (about 135g). This usually takes around 25–35 minutes, but could take longer depending on your pan or the ripeness of your strawberries. Remove from heat, pour into a heat-safe bowl, and cool completely before using. I always make the reduced puree the day before so it has plenty of time to cool down. Cover and refrigerate overnight. Allow it to come back to room temperature before adding to the cake batter. (See Notes for additional make-ahead instructions.)
- Preheat the 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: In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until light and creamy, about 3 minutes. Add the egg whites and beat on high speed until combined, about 2 minutes. Scrape down the sides of the bowl as needed. Add the sour cream and vanilla extract and beat on medium-high speed until combined, about 1 minute. Add the dry ingredients and then, with the mixer running on low speed, slowly pour in the milk and beat until just combined. Do not overmix. Whisk in the room-temperature reduced strawberry puree and food coloring (if using), making sure there are no lumps at the bottom of the bowl. The batter should be slightly thick. Pour the batter evenly into the prepared cake pans.
- Bake for 24–25 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cakes in the pans set on a cooling rack for 1 hour. Run a knife around the edges to loosen the sides, remove the cakes from the pan, peel off the parchment, and place on the rack to finish cooling. The cakes must be completely cool before frosting and assembling.
- Make the frosting: In a blender or food processor, process the freeze-dried strawberries into a fine powder. If any larger bits remain, sift the powder through a fine-mesh sieve. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter on medium-high speed until smooth, about 2 minutes. Scrape down the sides of the bowl as needed. Add the confectioners’ sugar, strawberry powder, milk, and vanilla. Beat on low speed for 30 seconds, then gradually increase to high speed and beat for 3 minutes until completely combined and creamy. Taste, then beat in a pinch of salt if the frosting is too sweet. Cover and refrigerate it for 1 hour before using. Yields about 3 cups (720g) of frosting.
- Assemble and frost: (For additional help with this step, see this how to assemble a layer cake video & post.) First, level the cakes: 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. Spread 3/4–1 cup (180–240g) of frosting in an even layer on top. Top with the second layer, upside down, and spread 1 cup (240g) of frosting all over the top and sides in a very thin layer to make a crumb coat. Run a bench scraper around the cake to help smooth out the frosting on the sides. Refrigerate the cake until the crumb coat has set, about 20 minutes. Cover the top and sides with the remaining frosting. Before slicing, refrigerate the cake for at least 20 minutes to set the frosting and help the cake keep its shape when slicing—it could slightly fall apart without time in the fridge.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days. If the cake has been in the refrigerator for more than 4 hours, take it out 2 hours before serving so it can mostly come to room temperature.
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 and Bench Scraper (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.
Reader Comments and Reviews
I took this to a homecoming at church and everyone loved it . I did slice up some strawberries and placed them between the layers of the cake. Also used it for a wedding cake without the strawberries and used vanilla buttercream frosting on that. Have request to make it again.
My daughter requests this cake every year for her birthday. It is not only beautiful, but so delicious. I love to bake special birthday cakes for each of my five kiddos, but this cake is probably my favorite. It tastes so fresh and so authentically strawberry-y. And it is a gorgeous pink, which is perfect for a little girl’s birthday. I’m so pleased to have found a strawberry cake that has actual strawberries in it AND has just the right texture! Thank you, Sally!
LOVE to read this, Kristin!
I made this cake a few weeks ago for an event and it was wonderful! I’m hoping to make a smaller version this weekend for my daughter’s first birthday smash cake. Do you have any tips for baking? I have a 6 inch cake pan. Should I do a couple layers? Half the recipe and make just one cake? How much time would you recommend baking for? Thank you!
Hi Amanda! For a 3 layer, 6 inch cake, you can use the batter from these strawberry cupcakes and use the baking instructions for 6 inch cakes. If you only want 2 layers, you can use the extra batter for a few cupcakes on the side. Enjoy!
How long will this cake keep in the fridge? I am going camping for my birthday weekend, with my birthday being on the Sunday. I’m hoping to make the cake Friday morning, and eat it when we return Sunday evening. Will the cake be dried out by then, or should it still be fresh if I wrap it well in plastic wrap?
Hi Kayla! We usually recommend freezing cake layers and assembling the day of serving, but you wouldn’t have enough time to thaw your cakes on Sunday. Cake will dry out if stored in the fridge, but you certainly can if that’s the only way you can enjoy your cake!
Hello sally I would love your opinion on my situation. At my grandpas house in Ireland and the whole family is going to go out to dinner on Friday and I’m going to make a cake for after. There are 11 of us. I’m torn between four cakes and I would love your option on which one would be best. No allergies everyone’s pretty agreeable to all although they all have different favorites the cakes are
This strawberry cake the one I’m posting on right now-not partial or indifferent to this one just the one I posted on
Chocolate Raspberry Cake
Citrus cake
Lemon blueberry cake
Would love whatever thoughts you have. Like which one you might bring to a party of this size which ones most popular your favorite etc. thank you so much could really use your help kind of freaking out.
Hi Deirdre, you really can’t go wrong with any of these! It will completely depend on the flavors you’re looking for/what you think the group would like best. These are all very popular recipes among our readers. In terms of presentation, the chocolate raspberry cake is truly a showstopper, so if that’s what you’re going for, we’d recommend that recipe. But again, all are wonderful and perfectly special for your celebration. Hope the cake you choose is a hit!
Hi is there a way to reduce the sugar
Hi Stuart, while you can certainly try it, the sugar plays an important role in the overall taste, texture, and structure of the cake. Final results will vary depending on how much sugar is omitted. We recommend starting small and then adjusting further for future batches.
Currently making this cake and it’s been a nightmare for baking… it’s been in the oven for 35mins now and still like goop.. I followed every direction..
Hi Kristin, are you using a different size pan by chance? Or were any ingredients accidentally omitted or mis-measured? The 2, 9-inch rounds only bake for 24–25 minutes (and the 9×13-inch version in the recipe notes for 40 minutes), so we can’t imagine why the batter would still be wet. We’re happy to help troubleshoot further if you can share more details!
Sounds lovely but I cannot find strawberry dust. The suggestions for purchase are in the US and as a Canadian I boycott products from the US of A. Thanks for your other recipes.
You can buy freeze dried strawberries from Amazon
Canada
I searched “freeze dried strawberries Canada” and found lots of different options that were made in or around Vancouver, BC.
Made this cake , turned out delicious!
Would like to try it with other frosting. What other frosting do you think could go with it?
Thank you
Hi Adriana! The cake flavor itself is pretty subtle in this recipe. A lot of flavor comes from the frosting so the strawberry flavor may be faint without this frosting. That being said, you can pair it with whatever frosting you prefer! Vanilla or lemon could be tasty pairings.
Made this recipe in cupcake form today. Followed the recipe exactly as written, but the cake ended up tasting like… cornbread? So weird. The only thing I can figure is I screwed up the strawberry puree somehow, everything else in the cake is pretty standard. Frosting was great though!
SO GOOD! I made the cake and the frosting (used it as filling between layers) and paired it with The Cake Bible’s chocolate ganache frosting. The cake and the frosting came together perfect.
Tried making this cake and it would not bake through. Finally it did but ended up dry and dense. I guess I can give it another try at some point, since so many others had success.
I used frozen strawberries for the puree but did reduce them down until they were pretty dry so I’m not sure what the problem was. I kept checking the cake with a toothpick and it kept coming out wet, and eventually even tested it in the middle by cutting tiny pieces out. It just kept being gluey and underbaked. Overall it was disappointing since I really wanted strawberry cake.
Hi Veronica, usually a gluey cake has too many wet ingredients in proportion to the dry ingredients. Did you make any changes to the recipe at all? Sorry this cake didn’t turn out for you!
This was my first time making a cake from scratch. I was a bit ambitious but the recipe was easy to follow. I followed the recipe and the cake came out perfect. It was moist, airy and bursting with strawberry flavor. The frosting was smooth, creamy and perfectly complemented the cake. Everything was balanced – not too sweet or tart. The strawberry flavor was in every bite of cake and frosting. Excellent recipe. Thanks, Queen!
Hello there, would it be possible to use raspberries instead of strawberries for the cake?
Hi Ashley, yes, absolutely! You can use fresh raspberries to make the raspberry puree for the batter and freeze dried raspberries for the frosting.
I just baked this an hour ago (although I made in a Bundt pan) and it’s so divine! So perfectly moist and delicious! Your recipes never disappoint!
Great recipe with golden tips! Turned out exactly as described; got many compliments and made the birthday person very happy
Thank you!
Fantastic cake! Best part about this cake is watching how much guests love it.
Holy Moly! This strawberry cake is the best thing I’ve ever had. I have had plenty of cake from plenty of bakers but never anything this good. Thank you for making me the star of parties and showers!
Delicious and moist.o
How can I adjust recipe for a 3 layer 8 in cake?
Hi Carol, 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.
I use 8 inch pans and I prefer a thicker cake layer. I use 600g of batter in my 8″ x3″ pans to get me the thickness I want. A 3 layer cake would require me to make two separate batches. I freeze the 4th cake for something later down the road.
I tried using the recipe and split into 3 ways but I found the layers to be too thin for what I was going for.
My granddaughter wants an angel food cake with this frosting. Can I stack 2 angel food cakes on top of each other if I use dowels?
Hi Dawn, we haven’t tried stacking angel food cakes, but let us know if you do!
WOW! Absolutely delicious!!!
Hi Sally. I will be using a whipped cream filling, which will require the cake to be refrigerated. I find that all butter cake batter tends to dry and stiffen in the refrigerator, while recipes with oil do not stiffen and dry when refrigerated. This batter also used sour cream. Do you think that will prevent the dry/stiff cake when refrigerated? Thank you!
Hi Dee Dee, we typically store this cake in the fridge and find that if you take it out and let it come back to room temperature for a bit before serving, the cake softens up nicely. The sour cream in the batter does add moisture, too. Happy baking!
Who is rating this less than 5 stars?!? This is one of the best cakes I have ever eaten and gotten requests to make. It is delicious and anyone who says otherwise probably hates strawberries.
Can I make batter beforehand and bring to room temp when ready to bake (same day or next)
Hi Linda! No, once the wet and dry ingredients are mixed together the cake should be baked asap to ensure it rises properly. See recipe Notes for our recommended make-ahead instructions.
Hello. Incredible cake recipe however your notes say not to use frozen strawberries because it would take longer to reduce…. I cooked mine down from frozen on medium high heat in 15 minutes. So it is just fine to do so.
Hi Amanda, the notes say you can use frozen strawberries. Glad the cake turned out well for you!
Hello, looking forward to making this looks delicious. I have two questions
Could I fold in fresh strawberry chunks in addition to the puree? Also where do I buy freeze-dried strawberries?
Hi Deirdre, diced strawberries would add a lot of extra moisture to the cake, we prefer the cake without them. Sally says in the post: 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 (linked in the recipe Notes!). I usually buy freeze dried strawberries at Aldi.
Hello!
So I’m a novice baker with some disastrous cake trauma which has definitely made me feel I’m cursed and that I should never attempt to bake a cake again and stick to bread, brownies and biscuits etc. Basically anything but cake! Yet I’ve mustered the courage to try one more time due to love for my partner who really wants a home made birthday cake for their birthday!
Coincidentally I found out that the delicious pistachio cake they made me for my birthday was from you! So I have faith in you and your recipes. My partner’s favourite colour is purple and so I was wondering if I could swap the strawberries in this recipe with blueberries instead and still somehow make a flawless, fluffy and moist cake? So could I turn this strawberry cake into a blueberry cake by using fresh blueberries for the reduced purée and freeze dried blueberry dust for the cream cheese frosting? Would it be a 1:1 swap? Or is there something I should consider or know of?
Hi Harshali! Yes, you can absolutely substitute blueberries for strawberries 1:1 in this cake recipe, including the frosting. We would love to hear how it goes! Here’s Sally’s best tips for baking cakes that may be helpful as well 🙂
Flavor is OFF THE CHARTS delicious! My cake was dense, but I believe it was due to extra juicy berries (i.e., I didn’t reduce them down enough).
Would this frosting work with dried blueberries?
Glad you enjoyed it, Gary! Freeze dried blueberries work great in this frosting.
Sally I have been asked to make a cake for a birthday party & the honoree requested a frosted orange layer cake . Would the same technique used for the strawberry puree work with oranges? Would you just reduce down the juice or place the orange segments into the food processor? Any thoughts or advice would be greatly appreciated!!
Hi Kathleen! We would use our lemon cake recipe, using oranges instead of lemons there 🙂
Hi Sally and team,
I tried the cake parts were really tasty. However on the frosting I had a problem because it was too liquid and started to run off. Actually I did everything according to recipe except 10 g of sugar I missed. I even added the cornstarch to try to fix it but it didn’t help. Any other ideas for the next time ?
Hi Marco! Did you use block style cream cheese? Anything else, like cream cheese in a tub, is too thin to use for this frosting.
I used original Philadelphia. Any other you would recommend ?
Also my cake layers became very dense. Not as fluffy as the ones on the picture . Any tips here ?