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
Made this for my birthday cake this year as I’m a strawberry lover and this was delicious! The unsweetened strawberry puree had a nice tartness to it that made the cake not too super-sweet. Yummy!
I made this yesterday and it was awesome! That homemade puree’ was the key! It took me a bit longer to make, maybe my stove or pan i used, but well worth it! Thank so much!
Hi, please let me know why my cake turned out light brown instead of pink? My frosting is perfect. But the cake is dark 🙁
I made these w your white chocolate frosting and added some reduced strawberry purée I had left over! OMG! Huge hit!
My test cake was wonderful! I am making this for a friend and she wants to transport it. I have froze cakes with butter cream frosting for transport with good results. Can a freeze the fully made cake with the cream cheese frosting?
Absolutely!
Do you think it would be fine if I add white or dark chocolate ganache to crumb coat it, then the strawberry cheese frosting? or should I just use the strawberry white chocolate frosting you previously suggested? Your comments would be greatly appreciated. Thank you!
Hi Deanna, This cake would be delicious with a layer of ganache under the frosting! Enjoy!
Edit to first review. I did omit food coloring. We don’t do artificial colors.I use natural food colorings for other frostings and such, but this was already so beautiful, it didn’t need it.
I have always failed at making cakes other than chocolate cake for some reason. This cake turned out sooooo good! I made it for a family get together and it didn’t last long . Now I’m am in the process of making another for our Friday night slumber party with the grandkids. The recipe is perfect. I made zero adjustments to it and cannot think of anything that I would change. Thank you
Could I cut this recipe in half an put in a loaf pan? My niece loves strawberry cake, but I can’t find a loaf size recipe.
Hi Tammy, dividing between a few loaf pans should work (fill half way) or you can try halving the recipe, filling the pan half way, and using any leftover batter for a few cupcakes. We’re unsure of the exact bake time though. Keep a close eye on them and use a toothpick to test for doneness. Hope your niece enjoys it!
Hi I had an idea to try this with a mix of cherries and strawberries. Do you think that will work too?
Hi Gail, we can’t see why not, so long as you follow the same puree instructions for the cake and use freeze dried cherries in the frosting. Let us know if you give it a try!
I want to make this cake but I am using a 12 x 18 sheet pan. Should I double or triple the recipe?
Hi Kelly! We have not tried making a half sheet cake out of this recipe. The pan capacity for a half sheet pan is probably somewhere between 1.5 and double this recipe (our cake pan sizes & conversions guide should help here, too). We usually caution against doubling cake recipes as it’s too much batter for most mixers to work with and we run the risk of over or under mixing the batter resulting in a dense cake. If you do double it (or make it twice and combine them) and have leftover batter you can use it to make some extra cupcakes!
Freeze-dried strawberries sound like a great idea, but a cup of them runs over $40 – I have to decide how much I really want to make this cake!
I am new and love your recipes
I have a question
Why does the strawberry cake recipe say to use egg whites but your video show egg yolks?
Thanks
Terry
Hi Terry! The video shows Sally separating the egg whites from the yolks, then adding the whites to the mixer. Hope that helps!
Can I use almond extract instead of vanilla? If so , how much?
Hi Maurine! We haven’t tested this cake with almond extract, but would suggest reducing vanilla to 1 tsp and adding 1/2 – 1 tsp almond extract.
I was so very excited to make this. Saved the page. Got all the ingredients. Boom. Cake came out dry and crumbling. Never in all the years baking has this ever happened, so i literally do not know what i could have done wrong. Help.
Hi Vicky, thanks so much for giving this recipe a try! It’s possible that the cake was just slightly over baked. That’s usually the culprit for overly dry cakes. Sometimes it only takes a minute between a perfect cake and over baked cake — we share more on that in our blog post on how to prevent dry and dense cakes if you’re interested. Also 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 also dry it out. Let us know if we can help troubleshoot further!
Thanks for the help. My stove is older, which i have finally ordered a new one, and that definitely might be the culprit. Lol. I’ll try again when i get my new stove. Tysm for the respond.
How long will the frosting stay good in the fridge?
Hi Sarah, you can cover and store leftover frosting for up to 5 days in the refrigerator or up to 3 months in the freezer.
Has anyone had any luck making this gluten free? It’s absolutely delicious as it is and would love to share it with my gluten free friends 🙂
Hi! I’m really excited to try this recipe! I live in Europe and the one store I found freeze dried strawberries is out of them right now. I was wondering- is there a way to add strawberry marmalade/preserve to the cream cheese frosting instead of the freeze dried strawberries? Or will that mess with the consistency of the frosting? Would it be better to just go with the raspberry frosting recipe and sub strawberry marmalade?
Thanks in advance!
Hi Maryann, we don’t recommend it. Adding a liquid can cause the frosting to curdle and change the overall consistency. Preserves also are mostly sugar and won’t give you that real strawberry taste. Best to wait until you can get some freeze dried strawberries, if possible!
I made this in a 9×12 pan to cut into bread-sized pieces to make a tulip Japanese fruit sandwich using a mascarpone whipped cream filling. The cake was moist, delicious, and full of strawberry flavor. I would post a photo, but it won’t let me.
Can I make this in a bundt pan?? Would I need to make any modifications to the recipe?? Thanks!!!
Hi Lanie, 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!
HELP! So after frosting the cake, I put it in a cake container and into the fridge for a few hours. Then I let it sit out for about 20-25 mins before cutting it (I figured it would soften from being in the fridge). I took a bite but the cake and frosting was firm:(
I read that frosted cakes can sit at room temp for up to 4-5 days. Should I just leave it out? And will the cake get softer? I feel bad, I spent several hours making this cake 🙁
Hi Sarah, when you mention the cake was firm, was the texture dense? It’s possible that the cake was over mixed, causing the firm texture you’re describing (here’s more on how to prevent dense cakes that you might find helpful). It’s normal for frosting to harden a bit in the fridge, and leaving it out as you mention should help to soften it before enjoying. Feel free to leave it out a bit longer in order to soften to your liking. For next time, you can also make your frosting a bit softer by using less powdered sugar. We find that leaving cakes out for about a day is okay, but recommend refrigerating them after that — of course, you can use your best judgement here. Hope this is helpful!
I just checked cake after 24 minutes, and the cakes have run over and are pretty jiggly. What could i have done wrong? It smells yummy … and the frosting is wonderful!
Hi Leigh, I’m happy to help troubleshoot! Did you happen to use smaller pans or fewer pans than called for? The cakes shouldn’t run over unless the pans are overfilled. Or any other ingredient substitutions?
I just baked two 9″ cakes. Followed your recipe exactly. They are only about 1″ high and no need to trim off the peaked tops – cakes are totally flat. Is this normal? They seem good otherwise… just more dense than I was expecting. I have removed them from pans… bottom seems done. Planning to freeze them and assemble closer to my 4 year old daughter’s birthday!
Hi Laura, if the cakes seem overly dense, it’s possible the batter was simply over mixed. For next time, you might find our post on how to prevent dense and dry cakes helpful. Also be sure that your baking powder and baking soda are fresh — we find they lose strength after about 3 months. Hope this is helpful and that the cakes are a hit for your daughter’s birthday!
Going to make this this evening. Looks delicious. I only have 2% milk and heavy whipping cream. Would either of these replace the whole milk? Trying to save myself a trip to the store.
Hi Tammy! You can use 2% milk, but we recommend using whole milk. More fat lends a softer texture in the finished cake. Heavy whipping cream is much too heavy for the batter.
I made this yesterday for a family cookout. I drizzled chocolate ganache on top with fresh chocolate covered strawberries. It was a big hit. My nephew asked if I could make another one before he and finished his piece.
I found freeze dried strawberry powder on Amazon and in stores. It’s alright to use this instead of grinding your own correct?
Absolutely!
Hi Sally,
Will this cake stay good if I store it in a cake carrier and put in the fridge for 1 or 2 days?
Hi Sarah, yes! This cake will keep well in the fridge for up to 5 days.
Tried the cake for my kids birthday and we loved it. Texture and taste was perfect. Thank you!
Any suggestions for egg-free version?
Hi Jen! We’re so glad you loved this cake. We haven’t tested any egg-free versions, but let us know if you give it a try.
Absolutely wonderful! I made this for my birthday and every bite was a strawberry avalanche. If you want a saturated pink color for the cake itself, I’d say add a bit of food coloring as the purée only tinges it – but no complaints here! The frosting was perfectly pink and just tangy enough to complement the sweet cake perfectly.
A strawberry lover would love this light and flavourful cake. The strawberry reduction is everything. I’m happy with the cream cheese frosting because it was not sickly sweet. Enjoyed baking this.
If I’m doubling this recipe do I need to double the eggwhites as well? Won’t make it too heavy?
Hi Stephany, working with double the amount of batter risks over or under-mixing, which would ruin the texture of the finished cake. Rather, we suggest making the batter twice in separate batches for the best results.
How would you adjust the measurements and baking time if I wanted to use a jumbo muffin pan for this recipe?
Thanks in advance.
Hi Noemi, I fear this cake wouldn’t bake up well in such a deep cavity like a jumbo muffin pan, but we haven’t tested it. Let us know if you give it a try!
Sally- I made a WASC cake & used this frosting, and while the cake was very good, this frosting STOLE THE SHOW!! So so delicious. Brought the cake to work & everyone was commenting on the frosting & how good it was. I thought it tasted like a strawberry malt & others did too. Will definitely use this next time I need a strawberry frosting.
Thanks again for another delicious recipe!