Strawberry Cake with Cream Cheese Frosting Recipe

If you’re anything like me, there’s something irresistibly charming about a homemade strawberry cake, especially when it’s topped with a luscious cream cheese frosting that sings of fresh berries and a hint of sweetness. This Strawberry Cake with Cream Cheese Frosting Recipe captures that perfect balance – light, fluffy cake layers infused with real strawberry reduction, hugged by a creamy, dreamy frosting that feels like a hug in dessert form. It’s exactly the kind of treat that makes birthdays, spring picnics, or just an ordinary Tuesday feel special.

What makes this recipe stand out (and why I keep coming back to it) is the strawberry reduction that runs through the cake, frosting, and cream layers, tying everything together with vibrant, natural flavor. Plus, it’s a fantastic crowd-pleaser – you’ll see smiles all around when you bring this beauty to the table. If you’ve been searching for a Strawberry Cake with Cream Cheese Frosting Recipe that’s not just delicious but genuinely doable, this one’s for you.

Ingredients You’ll Need

Every ingredient here plays a role in creating those incredible layers of flavor and texture. Fresh, ripe strawberries are a must for the reduction – nothing beats their natural sweetness and tartness. And using cake flour ensures the cake stays tender and airy, perfect for soaking up all that strawberry goodness.

• Fresh strawberries: Choose berries that are ripe but firm; they’ll give the best flavor and texture in your strawberry reduction.
• Cake flour: I always find this helps keep the crumb delicate and soft, unlike all-purpose flour which can be denser.
• Baking powder and baking soda: These help your cake rise perfectly – don’t skip or mismeasure them!
• Salt: Just a pinch to balance sweetness and enhance flavors.
• Unsalted butter: Softened to room temperature for smooth mixing and the best crumb texture.
• Granulated sugar: Sweetens without overpowering strawberry flavor.
• Egg whites: Using whites only makes the cake lighter and lends a subtle silkiness.
• Vanilla extract: Adds warmth and a hint of depth to the overall taste.
• Buttermilk: Adds moisture and slight tang that balances the sweet berry notes.
• Freeze dried strawberries: These give your frosting that vibrant strawberry punch without making it runny.
• Cream cheese: Use cold and full-fat for the best creamy texture – avoid low-fat varieties here.
• Powdered sugar: For a silky-smooth, perfectly sweetened frosting.
• Sweetened condensed milk and heavy cream: Combined to make a luscious strawberry cream layer that’s just dreamy.

Variations

One of my favorite things about this Strawberry Cake with Cream Cheese Frosting Recipe is how easily you can tweak it to your liking or dietary needs. Don’t be afraid to experiment – whether you want to make it gluten-free or add a little twist that suits your tastes better.

• Gluten-Free Version: I’ve swapped the cake flour for a gluten-free blend with great results. Just ensure the baking powder is gluten-free, too.
• Vegan Adaptation: For friends who avoid dairy and eggs, you could experiment with aquafaba for egg whites and vegan cream cheese alternatives, though you might lose some of that classic creaminess.
• Extra Strawberry Punch: Sometimes I fold small pieces of fresh strawberries into the cake batter before baking – it adds lovely bursts of juicy texture.
• Chocolate Twist: Add a tablespoon of cocoa powder for a subtle chocolate undertone that pairs surprisingly well with the strawberry cream cheese frosting.

How to Make Strawberry Cake with Cream Cheese Frosting Recipe

Step 1: Make the Strawberry Reduction

Start by hullling about 32 ounces of fresh strawberries, then place them in a saucepan over medium heat. Bring to a gentle simmer and cook until they release their juices and reduce by about half—this usually takes around 20-25 minutes. Stir occasionally to prevent burning and once thickened and deep red, strain through a fine sieve to separate the liquid. You’ll want roughly half a cup of this strawberry reduction for your cake, with extra reserved for frosting and cream layers. Pro tip: Make this ahead to let it cool completely; it really helps lock in that fresh flavor.

Step 2: Prepare the Cake Batter

In a mixing bowl, sift together 2 ½ cups cake flour, 1 ½ teaspoons baking powder, ¼ teaspoon baking soda, and ½ teaspoon salt. In a separate large bowl, cream 10 tablespoons softened unsalted butter with 1 ½ cups granulated sugar until light and fluffy – this usually takes about 3 to 5 minutes. Next, add 6 large egg whites (at room temperature) one at a time, beating well after each addition so the batter holds air. Mix in 2 teaspoons vanilla extract. Then, alternating, add the dry flour mixture and ¾ cup buttermilk (also room temperature), beginning and ending with the flour. Finally, gently fold in ½ cup of your cooled strawberry reduction. The batter should feel smooth and lightly pink—don’t overmix or you risk a dense cake.

Step 3: Bake Your Cake Layers

Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans, lining with parchment for easy removal. Divide your batter evenly between the pans and smooth out the top. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Here’s a little insight from experience: don’t open the oven door too often, or the layers might sink. Once done, let them cool in the pans for 10 minutes before turning out onto wire racks to cool completely. You’ll want the layers fully cool before frosting for the best results.

Step 4: Whip Up the Strawberry Cream Cheese Frosting

Beat ¾ cup softened unsalted butter and 6 oz cold cream cheese together until smooth and creamy. Gradually add 2 ¼ cups powdered sugar and mix on low speed to avoid a sugar cloud. Then, add 1 cup crushed freeze-dried strawberries (they add intense flavor without watering down the frosting) and ¼ cup strawberry reduction. Beat on medium-high until fluffy and well combined. If your frosting feels too soft, pop it in the fridge for 10-15 minutes before spreading.

Step 5: Make the Strawberry Cream Layer

Mix ½ cup sweetened condensed milk with ½ cup heavy cream and ¼ cup strawberry reduction in a small bowl until well incorporated. This will lend a smooth, slightly sweet cream layer that works beautifully between your cake layers or as an extra drizzle. I love how this adds moisture and a rich strawberry taste without being too heavy.

Step 6: Assemble Your Cake

Start with one cake layer on your serving plate. Brush a little strawberry cream over the surface to soak in some moisture, then spread a thick layer of cream cheese frosting on top. Repeat with the second cake layer, brushing with cream too. Finish by frosting the top and sides with the remaining cream cheese frosting. If you have a spatula, use it to create soft swirls or waves for a rustic, homemade look. Your cake is ready for garnishing!

How to Serve Strawberry Cake with Cream Cheese Frosting Recipe

Garnishes

Fresh strawberries, naturally, make the perfect garnish. I like to slice a few thinly and fan them across the top. Sprinkle extra freeze-dried strawberry crumbs for that lovely pop of bright color and texture. Mint leaves add a nice fresh hint and elevate the visual appeal – plus, they smell delightful next to the berries.

Side Dishes

I often serve this cake with a simple bowl of vanilla ice cream or a light cup of freshly brewed coffee or tea. If you want to keep things fruity, a small mixed berry salad on the side pairs wonderfully, keeping the dessert experience fresh and balanced rather than overly sweet.

Creative Ways to Present

For special occasions, I sometimes layer the cake in a trifle bowl, alternating cake pieces, cream cheese frosting dollops, strawberry cream, and fresh strawberry slices for a showstopper dessert that’s easy to serve family-style. Another one I adore is making mini strawberry cakes using muffin tins and decorating with piped frosting and tiny strawberry halves on top – perfect for parties and easier portion control.

Make Ahead and Storage

Storing Leftovers

I usually store leftover cake in an airtight container in the fridge to keep the cream cheese frosting firm and fresh. It holds well for up to 4 days. Before serving leftovers, let slices sit at room temperature for about 20 minutes so they soften slightly — that really brings out the strawberry flavor.

Freezing

If you want to freeze this cake, I recommend freezing just the un-frosted cake layers wrapped tightly in plastic wrap and foil. The frosting and cream layers don’t freeze as well, so I make the frosting fresh when ready to serve. The cake layers freeze great for up to 2 months. Thaw completely in the fridge before assembling and frosting.

Reheating

Since this is a delicate, cream cheese-frosted cake, I avoid reheating the whole slice. If you want to serve it warm, try gently warming the individual cake layers before frosting. A few seconds in the microwave (about 10 seconds) or a quick oven warm-up at 300°F (150°C) for 5 minutes usually works well without drying out.

FAQs

Final Thoughts

This Strawberry Cake with Cream Cheese Frosting Recipe has become one of my go-to ways to wow friends and family with something that feels both homemade and special. The secret is really the strawberry reduction—it brings a fresh, natural brightness that cuts through the richness beautifully. I hope you have as much fun making and eating it as I do. Trust me, once you try this recipe in your kitchen, it’s going to be one you make again and again, no special occasion needed!

Print