I created my Strawberry Cake With Cream Frosting to showcase sun-ripened berries, an airy vanilla crumb, and a glossy cream finish that makes a stunning centerpiece.

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Dive into a world of sweetness and indulgence with our Best Ever Strawberry Cake. I chased the perfect berry bite for years and finally landed on something that makes me slice the whole cake at once, guilty as charged.

Think Strawberry Cake With Strawberry Puree meeting the comfort of Strawberry Cake With Cream Frosting, bright, slightly tangy and dangerously soft. I rely on unsalted butter softened for that tender crumb and the fresh strawberries pureed to give a real strawberry heartbeat in every forkful.

It’s not too fussy, it just feels like the first time you bit into a perfect summer strawberry.

Ingredients

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All purpose flour: Main carbohydrate, gives structure, low fiber, minimal protein, neutral taste
Granulated sugar: Pure sweetener, all carbs, no nutrients, makes cake sweet and brown
Fresh strawberries: Fruity sweetness and acidity, vitamin C, some fiber, bright fresh flavor
Cream cheese: Rich and tangy, creamy texture, adds fat and protein to frosting
Sour cream or yogurt: Adds moisture and tang, tender crumb, small protein boost
Butter and oil: Butter gives flavor, oil keeps cake moist and tender, they’re both fats
Eggs: Bind and leaven, add protein, help structure and color, give richness

Ingredient Quantities

2 1/2 cups (312 g) all purpose flour

2 cups (400 g) granulated sugar

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon fine salt

1/2 cup (115 g) unsalted butter softened

1/2 cup (120 ml) neutral oil (vegetable or canola)

3 large eggs, room temperature

1 cup (240 ml) whole milk, room temperature

1/2 cup (120 g) sour cream or plain yogurt

2 teaspoons vanilla extract

1 1/4 cups (about 300 g) fresh strawberries pureed

1 tablespoon lemon juice (optional)

8 oz (225 g) cream cheese, softened

1/2 cup (115 g) unsalted butter softened (for frosting)

4 cups (480 g) powdered sugar

1/2 cup (120 g) fresh strawberry puree (for frosting)

1 teaspoon vanilla extract (for frosting)

pinch fine salt

1 cup sliced fresh strawberries for decorating

How to Make this

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1. Preheat oven to 350F (175C). Grease and line two 9 inch round pans with parchment, then grease the parchment too. Measure flour by spooning into the cup and level it, sift if you want a lighter crumb. Let eggs, milk and sour cream come to room temp while you work.

2. Whisk together 2 1/2 cups (312 g) all purpose flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1 teaspoon fine salt in a bowl. Set aside.

3. In a large bowl beat 1/2 cup (115 g) softened unsalted butter with 2 cups (400 g) granulated sugar until light and a bit fluffy, about 3 minutes; add 1/2 cup (120 ml) neutral oil and beat until combined. Add 3 large eggs one at a time, mixing just until incorporated, then stir in 2 teaspoons vanilla extract.

4. Add the dry mixture to the butter mixture in three additions, alternating with 1 cup (240 ml) whole milk and 1/2 cup (120 g) sour cream or plain yogurt, beginning and ending with the dry ingredients. Mix on low and scrape the bowl often, do not overmix or cake will be dense.

5. Fold in 1 1/4 cups (about 300 g) fresh strawberries pureed. If using, stir 1 tablespoon lemon juice into the puree before adding to brighten the flavor and help the color. Batter should be smooth and slightly pink.

6. Divide batter evenly between the prepared pans, tap pans on the counter to remove big bubbles, then bake at 350F for about 25 to 30 minutes, or until a toothpick in the center comes out with just a few crumbs. If using two 8 inch pans check around 22 to 28 minutes.

7. Cool cakes in the pans for 10 minutes then run a knife around edges and turn out onto a wire rack to cool completely. Level cakes if needed for neat stacking.

8. For the frosting beat together 8 oz (225 g) softened cream cheese and 1/2 cup (115 g) softened unsalted butter until very smooth. Gradually add 4 cups (480 g) powdered sugar, a cup at a time, beating on low until incorporated then higher to make it fluffy. Add 1/2 cup (120 g) fresh strawberry puree, 1 teaspoon vanilla extract and a pinch of fine salt, beat until silky. If frosting is too soft chill 15 to 30 minutes, if too stiff add a teaspoon of milk.

9. Do a thin crumb coat of frosting, chill cake 15 minutes to set the crumb layer, then finish with a smooth final layer or pipe as you like. Arrange 1 cup sliced fresh strawberries on top and around the sides for decoration, press a few slices into the frosting so it looks homemade and pretty.

10. Chill the cake for 30 minutes before slicing for cleaner cuts, then serve at room temperature. Store leftover cake covered in the fridge for up to 3 days. Tip: chill briefly before serving if your frosting got too soft, and always taste the puree first so you can add a little sugar or lemon if the strawberries arent sweet enough.

Equipment Needed

1. Oven, set to 350F (175C)
2. Two 9 inch round cake pans, parchment paper and something to grease them (butter or nonstick spray)
3. Electric mixer (stand or hand)
4. Mixing bowls, at least one large and one medium
5. Measuring cups, measuring spoons and a kitchen scale for the grams
6. Rubber/silicone spatula and a wooden spoon for folding and scraping
7. Whisk (and a sieve or sifter if you like a lighter crumb)
8. Blender, food processor or immersion blender for the strawberries
9. Wire cooling rack, plus a serrated knife or cake leveler and an offset spatula for frosting

FAQ

Q: Can I use frozen strawberries instead of fresh? A: Yes. Thaw them first, drain off extra liquid, then puree. If the puree seems watery cook it down a little or stir in a teaspoon of cornstarch so the batter does not get too thin. Its also a good idea to taste and add a bit more sugar if needed.

Q: My cake turned out dense or gummy what went wrong? A: Most likely overmixing or too much liquid. Mix until just combined, dont overwork the batter. Make sure your baking powder and baking soda are fresh and measure the puree accurately so you dont add extra moisture.

Q: Can I make the cake ahead or freeze it? A: Yes. Baked layers cool completely then wrap tightly and freeze up to two months. Thaw in the fridge overnight. Frosted cake keeps in the fridge three to four days. Cream cheese frosting is best fresh but you can freeze unfrosted layers and make the frosting later.

Q: Any good substitutions for sour cream or whole milk? A: You can use plain Greek yogurt in place of sour cream cup for cup. For whole milk use the same amount of 2 percent if thats all you have, but the cake may be a touch less rich. Non dairy milks can work but flavor and texture will change.

Q: How do I get a pretty pink cake and strong strawberry flavor? A: Reduce the puree a bit to concentrate flavor or fold in some crushed freeze dried strawberries powder if you have it. Also use ripe sweet berries and a splash of lemon juice to brighten flavor. Dont use too much extra liquid.

Q: Tips for assembling and frosting so it looks neat? A: Chill the layers before frosting, do a thin crumb coat and chill again, then finish with the final layer of frosting. Use room temp cream cheese and butter so the frosting is smooth, add powdered sugar gradually and beat until just fluffy. Slice strawberries thin for a clean top decoration.

Best Ever Strawberry Cake Recipe Substitutions and Variations

All purpose flour: swap for cake flour (use about 2 tablespoons less per cup and sift it) for a lighter crumb, or use a 1 to 1 gluten free flour blend plus 1/2 teaspoon xanthan gum per cup so the cake holds together.
Granulated sugar: replace 1 to 1 with light brown sugar for a bit more moisture and a mild caramel note, or use coconut sugar 1 to 1 if you want a less sweet, more caramel colored cake.
Whole milk: use buttermilk 1 to 1 to add tang and help rise, or use unsweetened oat milk 1 to 1 for a dairy free option, it’s nice to add 1 teaspoon lemon juice to plant milk if you want a bit more tang.
Cream cheese (frosting): swap with mascarpone 1 to 1 for a silkier, less tangy frosting, or use a vegan cream cheese 1 to 1 for a dairy free frosting, you may need a little extra powdered sugar if the vegan cheese is softer.

Pro Tips

– Weigh your ingredients not just scoop them. Even small differences in flour or sugar can make the cake dense, so use a kitchen scale and split the batter by weight between pans for even layers.

– Keep dairy and eggs at room temp but dont let butter get greasy. Soft, slightly cool butter creams better and traps air; for frosting, if the cream cheese or butter feels too soft chill 10 minutes before whipping so the frosting holds shape.

– Strain or concentrate the strawberry puree. Raw puree can add too much water to batter and frosting, make it thicker by simmering gently to reduce, or press it through a fine sieve to remove extra juice and seeds. If you want bigger strawberry flavor without thinning the frosting try powdered freeze dried strawberries.

– Chill between coats and slice cleanly. Do a thin crumb coat and chill until set, that makes the final layer smooth. For neat slices chill the whole cake 30 minutes and use a hot sharp knife wiped clean between cuts, it makes a huge difference.

Best Ever Strawberry Cake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I created my Strawberry Cake With Cream Frosting to showcase sun-ripened berries, an airy vanilla crumb, and a glossy cream finish that makes a stunning centerpiece.

Servings

servings

Calories

723

kcal

Equipment: 1. Oven, set to 350F (175C)
2. Two 9 inch round cake pans, parchment paper and something to grease them (butter or nonstick spray)
3. Electric mixer (stand or hand)
4. Mixing bowls, at least one large and one medium
5. Measuring cups, measuring spoons and a kitchen scale for the grams
6. Rubber/silicone spatula and a wooden spoon for folding and scraping
7. Whisk (and a sieve or sifter if you like a lighter crumb)
8. Blender, food processor or immersion blender for the strawberries
9. Wire cooling rack, plus a serrated knife or cake leveler and an offset spatula for frosting

Ingredients

2 1/2 cups (312 g) all purpose flour
2 cups (400 g) granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine salt
1/2 cup (115 g) unsalted butter softened
1/2 cup (120 ml) neutral oil (vegetable or canola)
3 large eggs, room temperature
1 cup (240 ml) whole milk, room temperature
1/2 cup (120 g) sour cream or plain yogurt
2 teaspoons vanilla extract
1 1/4 cups (about 300 g) fresh strawberries pureed
1 tablespoon lemon juice (optional)
8 oz (225 g) cream cheese, softened
1/2 cup (115 g) unsalted butter softened (for frosting)
4 cups (480 g) powdered sugar
1/2 cup (120 g) fresh strawberry puree (for frosting)
1 teaspoon vanilla extract (for frosting)
pinch fine salt
1 cup sliced fresh strawberries for decorating

Directions

Preheat oven to 350F (175C). Grease and line two 9 inch round pans with parchment, then grease the parchment too. Measure flour by spooning into the cup and level it, sift if you want a lighter crumb. Let eggs, milk and sour cream come to room temp while you work.
Whisk together 2 1/2 cups (312 g) all purpose flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1 teaspoon fine salt in a bowl. Set aside.
In a large bowl beat 1/2 cup (115 g) softened unsalted butter with 2 cups (400 g) granulated sugar until light and a bit fluffy, about 3 minutes; add 1/2 cup (120 ml) neutral oil and beat until combined. Add 3 large eggs one at a time, mixing just until incorporated, then stir in 2 teaspoons vanilla extract.
Add the dry mixture to the butter mixture in three additions, alternating with 1 cup (240 ml) whole milk and 1/2 cup (120 g) sour cream or plain yogurt, beginning and ending with the dry ingredients. Mix on low and scrape the bowl often, do not overmix or cake will be dense.
Fold in 1 1/4 cups (about 300 g) fresh strawberries pureed. If using, stir 1 tablespoon lemon juice into the puree before adding to brighten the flavor and help the color. Batter should be smooth and slightly pink.
Divide batter evenly between the prepared pans, tap pans on the counter to remove big bubbles, then bake at 350F for about 25 to 30 minutes, or until a toothpick in the center comes out with just a few crumbs. If using two 8 inch pans check around 22 to 28 minutes.
Cool cakes in the pans for 10 minutes then run a knife around edges and turn out onto a wire rack to cool completely. Level cakes if needed for neat stacking.
For the frosting beat together 8 oz (225 g) softened cream cheese and 1/2 cup (115 g) softened unsalted butter until very smooth. Gradually add 4 cups (480 g) powdered sugar, a cup at a time, beating on low until incorporated then higher to make it fluffy. Add 1/2 cup (120 g) fresh strawberry puree, 1 teaspoon vanilla extract and a pinch of fine salt, beat until silky. If frosting is too soft chill 15 to 30 minutes, if too stiff add a teaspoon of milk.
Do a thin crumb coat of frosting, chill cake 15 minutes to set the crumb layer, then finish with a smooth final layer or pipe as you like. Arrange 1 cup sliced fresh strawberries on top and around the sides for decoration, press a few slices into the frosting so it looks homemade and pretty.
Chill the cake for 30 minutes before slicing for cleaner cuts, then serve at room temperature. Store leftover cake covered in the fridge for up to 3 days. Tip: chill briefly before serving if your frosting got too soft, and always taste the puree first so you can add a little sugar or lemon if the strawberries arent sweet enough.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.