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
This recipe was a huge hit! The strawberry in the cake was superb & the frosting was perfect! Thank you.
Out of strawberry season. Can I make the cake butter with frozen strawberries instead of fresh ones?
Hi Rebekka, you can use frozen strawberries, but they will take longer to reduce even if you thaw them first.
I made the cake in strawberry before and loved it. Have you tried it with blueberries instead of strawberries before?
Hi Alex, you can definitely swap with freeze dried blueberries for the frosting and blueberries for the puree in the cake. Hope you enjoy it!
Hi Sally. Is it possible to use an 8 inch round tin and then cut the 2 sponges into 2 layers to end up with 4 altogether and a taller cake?
Hi Paulina, that should work! We haven’t tested it, but other readers have tried it with success. The bake time will be slightly longer for 8 inch pans because the layers will be slightly thicker. Keep a close eye on them and use a toothpick to test for doneness. We’d love to know how it turns out!
The strawberry cream cheese frosting on this cake is AMAZING! The cake was good too! I thought it was a little dry and I weighed all the ingredients. But this frosting made up for it. I will be making this frosting again and again!
They was so great! Next time, can I follow all the instructions but substitute for blueberries and freeze dried blueberries instead of strawberries? Would the measurements be same?
Hi Aimee, 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!
Can the icing be made without the freeze dried strawberries?
Hi C.C., Sure! You can use our favorite Cream Cheese Frosting.
The texture of these strawberry cupcakes are pillowy soft! The flavor is delightful especially knowing it comes from actual strawberries and not a strawberry-flavored jello package like so many strawberry recipes call for!
I’ve never disliked a cake before I tried this one. Didn’t even know that was possible. The consistency of the cake is so thick and the frosting is so strong it’ll give you a headache. Absolutely vile cake.
Thank you for your feedback, April. I wonder if something accidentally went wrong? Were you sure to spoon and level or weigh the flour, and use only egg whites?
I am making this cake for the second time but I can’t remember how long to let it cool in the cake pans before taking it out. I bake a lot and most cakes I remove from the pan after about 10 minutes and finish cooling on the rack. Maybe this one is different?
Hi Sally, we recommend letting the cakes cool completely (exact time can vary by person/temperature of your kitchen) before taking them out. Hope this helps!
Your Strawberry Cake looks delicious & oh, so beautiful! I’m I’m definately going to make it!
Thank you!
Hi! I made this cake for my granddaughter’s 2nd birthday and everyone agreed that the flavor was wonderful! I asked for feedback from family on the texture and two people mentioned the cake was ‘a little dry. I don’t think it was from overtaking (I watched/tested it like a hawk), so now I am thinking that, next time, I perhaps I should try something Sally suggests on her “How to Prevent a Dry Cake” page, i.e., add a tablespoon or two of oil to the batter. I would appreciate feedback on whether that would be a good idea for this cake recipe and, if so, when should the oil be added? If not, are there any other things that might be better to try? Thank you!!
Hi Jo-Ann, adding a touch of oil to this cake batter would be absolutely fine. I wouldn’t add more than 2 Tablespoons and I would add it when you’re creaming the butter and sugar together. I’m so glad to read that many enjoyed the cake, and I hope the birthday girl did too!
This recipe is amazing! My family absolutely loved this strawberry cake. Thank you so much for providing such an easy to follow and delicious cake recipe. Look forward to trying your other recipes and will of course make this cake again many many times.
Backed the cake in 2 x 9# round pans. But it has not risen much. Is it normal ?
Hi Haze, are your baking powder and baking soda fresh? Even if not technically expired, we find they start to lose their strength after about 3 months. Those will be crucial in helping your cake to rise. Also, be sure not to over mix your batter, which can lead to dense and squat cake layers. You might find this article on 10 baking tips for perfect cakes helpful for next time. Thanks for giving this one a try!
Hi, is it better to use castor sugar or granulated sugar for the cake
Hi Haze, we recommend granulated sugar here.
Can you double this recipe?
Hi Jen, for best results, we recommend making two separate batches rather than doubling.
I made this cake following your instructions to the letter and it turned out perfect. It’s so pretty and tastes amazing. Thank you
Would this recipe work using raspberries? I have located freeze dried raspberries
Hi Cheryl, Sure can! Raspberry puree works like a charm in this recipe! Substitute the same amount for the strawberry puree and reduce it down.
Sally, this is a crowd pleaser. Just so delicious. I made it again on Friday. Quick question, the layers aren’t that thick and the tops of both my layers were soggy after they cooled. Is there a way to avoid a soggy cake top? Thanks for your help. Kim
Hi Kim, The sogginess is just some of the cake’s moisture – normal, too! Easy to trim off when leveling.
I’m not a baker, but I do use birthdays for my family of four as a reason to try really hard to make a good cake. Loved that this recipe was clean and easy with all natural ingredients! Everyone thought it tasted great. My cake was superrr sticky though so it was impossible to even spread a crumb coating of icing on. I ended up piping and then smoothing it with a spatula lightly grease in avocado oil so it wouldn’t stick lol. Any tips on how to avoid this in the future?
Hi Paula, Chilling the cake layers prior to frosting can help with this issue if you try it again!
I found this recipe and I wanted to know how you might adapt this to make a chocolate version? It looks absolutely delish!
Hi Rebekah, You could try the strawberry cake with chocolate buttercream or chocolate mousse between layers and chocolate ganache on the outside.
Hello! So excited to bake this! Quick thought, if you have left over cooked purée (step one), can you mix the left over into the frosting along with the freeze dried strawberries? For an extra punch of flavor?
Hi Taylor, this frosting recipe is best with just the freeze dried strawberries. You could try adding the puree, but you’ll need to tinker with the other ingredients as well so that it’s not too thin. We hope you love the cake!
Thank you so much for this recipe. It was a hit at my granddaughter’s birthday party! I had to make it gluten free and I’m also at 5000 feet elevation so making cakes is a challenge. This was moist and delicious. Much better than fake strawberry flavor. I’ve been told to be sure I don’t lose this recipe, so back today to print and review. My adjustments were substituting America’s Test Kitchen GF flour blend in equal amount by weight, slight reduction in baking powder and sugar. No cake collapse. The frosting…SO good! Don’t even consider using anything else.
How much does the 1/2 cup of reduced strawberry puree weigh in grams?
About 135g.
Hi I’m wondering how thick is the frosting for piping? Looking to make a number cake with the cream cheese frosting pipped in between. Keen for your thoughts on whether I should stick with the buttercream instead.
Hi Kristie, this cream cheese-based frosting will work for simple piping, but for more intricate piping we’d recommend using our strawberry buttercream recipe instead.
This recipe looks amazing and the comments are encouraging! I plan to make it for a 60th birthday celebration but I’m short on time in the few days before the party. I wonder if it would freeze well? Maybe the cake frozen undecorated and the frosting kept in the fridge three days? Although I could make the frosting on the day if that’d be better. I’d value your thoughts. Thank you!
Hi Lissa, you can certainly freeze the cake layers. See recipe notes and our how to freeze cakes post for more details. You can make the frosting ahead of time, or day of for best freshness. Hope the cake is a hit!
Hi! Could I make these into cupcakes?
Hi Leslie, absolutely! See recipe Notes for cupcake details.
I made this for a meeting and it was a huge hit!
I don’t like to use artificial colors, but I wondered how it would be to add additional pulverized, freeze-dried strawberries to the cake batter to possibly give it more color.
Has this been tried?
Hi Amy, we’re so glad it was a hit! Sally actually tested this recipe with freeze dried strawberries in the batter, and the taste, texture, and color were all off. We recommend sticking to the recipe as is for best results.
Hi! This is one of my favorite cakes! Can this same cake recipe be made into a 6 inch cake using the cupcake recipe?:) I’m going to have to store it in a cooler for multiple hours so I need a smaller size cake! Thanks! 🙂
Hi Haleigh, yes, absolutely! Our strawberry cupcakes make the perfect amount for a 6-inch cake.
My favorite frosting is sweetened whipped heavy cream, stabilized with cream cheese. Do you think this would work with the addtion of the pulverized, freeze-dried strawberries?
Made this today as a tester for my child’s 25th birthday in October. It came out super moist and delicious! However, it is NOT the pastel pink it was supposed to be. Anyone have any suggestions on where I went wrong?
Hi Angie, you can use a small drop or two of pink gel food coloring to amp up the color. Hope this helps!
Can I use Freeze Dried Strawberry powder instead – If so what is the qty please. Thank you.
Hi Haze, are you talking about in the cake batter in place of the puree? Sally actually tested that and we don’t recommend it.
Hi Beth,
My apologies was referring to the frosting for the strawberry cake. It requires freeze dried strawberries. – Can I use freeze dried strawberry powder instead. If so what is the quantity for the Strawberry Buttercream Frosting.
Hi Haze, you can use about 1/2 cup of the powder. Enjoy!