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 made this cake and followed every direction. It is the best cake I have ever had. It’s perfect.
Made this today excellent recipe. The only thing I changed was i added about 1-1.5 tsp lemon juice to the strawberry’s during the reduction of the puree. That’s how my mom an grandma done it when makin jelly they said the lemon sour makes the berry flavor pop more so that’s what I done lol
I’ve made this cake three times now and it is such a hit! There are absolutely no leftovers which is always a good sign. This is my go to site for baking ideas and I always tell others about Sally’s Baking Addiction! Thank you!
Will this recipe work for a tiered cake or will it sag due to being soft/moist?
Hi Morgan, we’ve made this cake as a tiered cake and it worked well! Use this recipe for the bottom and then you can use the batter for these strawberry cupcakes for the top as it fits perfectly into three 6-inch layers. See the post for Simple Homemade Wedding Cake to see how to properly support the tiers. Happy baking!
I love the fact that no artificial ingredients are used – could this be done with raspberries? (my favorite berry)!
Hi Wendy, 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 Sally! I have been looking for a strawberry cake that isn’t gummy and I am hoping this works! I just cooked down the puree, but it definitely wasn’t as red or as think as yours in the video. But I went from one cup of puree down to a half cup so I just went with it! Hopefully it turns out as beautiful and light as yours!
I have been following your recipes for a long time and I am such a fan!!
Question!
I weighed out 1 lb of strawberries and purred them. I measured them out and for about 2 cups (instead of “just a little over 1 cup per recipe). Should I still aim for simmering down to 1/2 cup? Or simmer to 1 cup and only use 1/2 cup.
Thanks!
Hi Rainy, we would still simmer down to 1/2 cup. More strawberry flavor!
I made this cake for a birthday party yesterday. It was such a hit!
I followed the recipe to a T (first time is not a good time to change things up). This was such a joy to make! The frosting had a beautiful texture; it spread on the layers wonderfully!
The strawberry flavor in both the cake and frosting was amazing!
I need to make this again soon. Next time I will likely add chopped strawberries between the layers for an extra tangy crunchiness.
Thank you for sharing such amazing recipes!
I’m a bit confused. In the recipe it says use 9 inch pans but the supply list says 8 inch? That would make a difference in how long it cooks . Could you please clear up this discrepancy for me?
Hi Cheryl, we use 9 inch pans here. Where do you see it say 8 inch pans? Thanks!
Hi, I live in Germany and they do not have block cream cheese, only the spreadable kind. Can I still use that? Thanks
Hi Sonya, We have been told by readers outside the U.S. that cream cheese in a tub is different from ours and can work, but we have not tested it. OR, if you’d like to skip the cream cheese in the frosting, use our 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. Let us know what you try!
I just made this for my daughter’s birthday. It was a huge hit. I added fresh chopped strawberries between the layers.
I have a question, I spooned and leveled my flour, I did not pack it or tap the cup when measuring.
The weight of the flour came to be 350 g(I did have the tare set and it was at zero when I started). I took some out to get to the 285 g, should I have kept the entire measured amount, or should I have gone by the weighed amount?
Hi Lindsay, weight measures are always the most accurate and we recommend sticking with those!
Made this for my nephew’s wedding and everyone loved it. Beautiful pink color, incredibly moist and great strawberry flavor. I used regular cream cheese frosting (someday I will try the strawberry cream cheese) and roasted strawberry filling. Rave reviews all around.
In my top five best cakes ever! Seriously good.
Your strawberry cake looks delicious and beautiful. I am planning to make it for a baby shower as a girl is expected in June.
I made your lemon pound cake yesterday and it is delicious. Thank you for a great recipe. I am thinking of adapting it to other flavours, ie, cherry and orange. I am sure it will be as delicious.
Hello! Excited bake this cake. We are recently dye free and our 7 yo is obsessed with strawberry cake. We are having 20 people so I have 8″ and 6″ cake pans (attempting to make a tier). Would you be able to help with cook time for 8″ and 6″ cake pans?? I appreciate any insight. thank you
Hi Michelle! The bake time for 8-inch pans should be about the same, maybe just a few minutes longer since the layers will be a bit thicker. For 6-inch pans, you can follow the baking times from our 6-inch cakes post as a guide. Keep a close eye on both and use a toothpick to test for doneness. Hope the cakes are a hit!
Please tell me which one is better to use, sour cream or greek yogurt? I have none but will be making their substitutes, just wanted to know which is better for this recipe. Please reply today as I have to make this tomorrow.
Hi Iqra, we usually use sour cream, but you really can use either.
This is my favorite cake I’ve ever made, the flavors are perfect and the frosting is like ice cream. So good.
My cake came out quite dense and claggy. Not sure where I went wrong. The berries didn’t add much flavor to the cake, maybe because they’re not in season. Frosting is delicious.
Hi Andrea, we’re sorry to hear that this cake didn’t turn out for you. The strawberries you use will impact the flavor and texture of this cake… make sure to use ripe, sweet strawberries for best results. A dense cake can be caused by many factors, like over-baking, over-measuring the flour, over mixing, etc. You can check out this post on preventing a dry or dense cake for next time if you decide to give it another go. Thank you again for giving it a try!
Awesome!
Is this cake sturdy enough to be covered in fondant?
Hi Jackie, Yes, you can cover this cake with fondant.
can i just store the cake
overnight and will it be okay?
Hi Chloe, After decorating anything with buttercream or cream cheese frosting, it’s fine for 1 day at room temperature. After that, we would refrigerate it. But, use your best judgment and whatever you are comfortable with- we’ve never had any problems leaving frosted desserts at room temperature for a day.
HELP – Icing issue. Not sure if I misread recipe but I used (2) 1oz packs of Freeze Dried strawberries which was approx. 1 cup of powder (recipe a bit unclear when 1 cup is referenced). The color of my frosting is much deeper than yours and a bit tart. I added at least another 1/2 cup of sugar but that didn’t do much. Did I use too much FD strawberries? Was I only supposed to be 1/2 cup once powdered? (Is there a fix for this???) Can I get an email sent to me as I need to fix in the next 2 days. Last question I had I did not receive any email notification. Thank you so much.
Hi Loraine, so sorry for any confusion. You’ll start off with 1 cup of freeze dried strawberries, which will then grind down to about 1/2 cup of crumbs/powder (see step 6). You can try fixing the current batch with more sugar and butter, but it may be best and easiest to start fresh with a new batch. Hope you enjoy the cake!
Your funfetti cake was a huge hit for my birthday, so now I have to make this one for daughter’s third as she is a huge strawberry fan.
To get the cake a little higher without changing too much, can I bake this in 8 inch pans?
Thank you!
Hi Lisa, yes, you can use 8 inch pans. We’re unsure of the exact bake time, but it will be slightly longer because the layers will be slightly thicker. Keep a close eye on them and use a toothpick to test for doneness. Enjoy!
Genuinely delicious and perfect strawberry cake. Everything about it works – the colour, the texture and most importantly – the flavour. I have tried a lot of strawberry cakes over the years with different options like jam and jello and fresh strawberries – this reduction is chef’s kiss. Delicious. Thank you!
Do you think I could swirl this cake batter with a chocolate cake’s batter for a chocolate strawberry swirl cake?
Hi Jackie, we haven’t tested it so can’t say for sure. A chocolate cake batter is usually thinner so that may make things tricky. We also love this 6 inch zebra cake with strawberry frosting. Let us know what you try!
This is the best strawberry cake recipe I’ve ever used. What adjustments would I need to make to the recipe to make a pound cake?
Hi Lisa, we’re so glad you enjoyed it! We haven’t tried a strawberry pound cake, but it would take quite a bit of testing to ensure results. Let us know if you find one you love!
Unfortunatley, this cake did not turn out as expected. I was really excited to make a fresh strawberry cake. As I was making it I did realize the portions of ingredients seemed off. Sure enough I baked the cake, followed the recipes to a precise T and what came out of the oven was THE densest cake I’ve ever made/had. It was horrible. I thought It could maybe pass, but then my mom tried it and said it was inedible. Really disappointed in the recipe!!!! Would not reccomend
Hi Greedo, did you by chance alter any of the ingredients? This should be a rather soft, fluffy cake. I’m sorry you had trouble with it.
Can you use this recipe for cupcakes?
Hi Karen, yes, you can. This recipe as written makes approximately 30 cupcakes. See the recipe notes for details.
I hate cake and this was so incredible. It tasted like a strawberry pound cake with delicious cream cheese strawberry frosting. It was so moist and flavorful. I used her cake flour substitute recipe and I believe I added 1 cup of strawberry purée because I was too lazy to fully reduce it. It was perfect. Tip- microwave the frosting for 30 seconds before frosting so it’s easier to work with.
How far in advance can I make the strawberry puree? Would a week be too long?
Hi Brooke, we recommend freezing it if you want to make it further in advance than 3 days; otherwise, you can refrigerate it for up to 3 days. Enjoy the cake!