This Strawberry Cake is loaded with flavor thanks to the use of fresh strawberries and a strawberry reduction that was produced from scratch. This shade of pink is very stunning, and the texture is just amazing. This recipe calls for layers of strawberry-flavored cake to be stacked in between layers of strawberry-flavored cream cheese frosting at various stages of the baking process.

This recipe for strawberry cake, which has to be made from scratch, is not only delicious but also quite pretty. This stunningly attractive cake, which is strawberry-flavored and comes in a pretty pink color, is perfect for any occasion. There was no cake mix or Jell-O used in its preparation. The genuine strawberry filling and the light, buttery crumb of this cake are the highlights of the show.

The inside of this cake is layered with strawberry filling, while the outside is frosted with a delectable cream cheese and strawberry icing.


  • This strawberry cake utilizes both baking soda and baking powder as its leavening agents in order to achieve the desired results. Check that they are still viable, and throw out any that are past their sell-by date.
  • Due to the fact that the cake already contains salt, it is imperative that unsalted butter be purchased if one want to steer clear of a salty aftertaste in both the cake and the buttercream.
  • Eggs The recipe calls for a significant amount of egg whites to ensure that the cake maintains its light texture.
  • Milk—make sure to use whole milk in the cake so that it has the most taste and stays nice and moist.
  • Strawberry reduction, in which a strawberry puree is reduced, is the secret ingredient in creating a delicious strawberry cake and icing. If you just purée the strawberries, you will add too much liquid to the cake and frosting, and if you add them whole to the batter or frosting, the strawberry flavor will not be distributed evenly. The addition of a strawberry reduction ensures the highest quality of flavor.
  • Cream cheese; try to locate the block kind of cream cheese as opposed to the spreadable tub variety if at all possible. Before using the cream cheese, make sure it has been brought to room temperature.


For the Cake:

  • 2 ¾ cups all-purpose flour 330g
  • 2 ½ teaspoons baking powder
  • 1 teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup unsalted butter softened (227g)
  • 2 cups granulated sugar 400g
  • 4 large egg whites room temperature
  • 2 teaspoons vanilla extract
  • ½ cup whole milk 120ml
  • ½ cup fresh strawberry puree reduced (120ml)
  • pink food coloring optional

For the Strawberry Frosting:

  • 8 ounces cream cheese room temperature (227g)
  • 1 cup unsalted butter room temperature (227g)
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 6 to 7 cups powdered sugar sifted (720g-840g)
  • ¼ cup fresh strawberry puree


Serving: 1piece | Calories: 1235kcal | Carbohydrates: 177g | Protein: 9g | Fat: 57g | Saturated Fat: 35g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 152mg | Sodium: 589mg | Potassium: 185mg | Fiber: 2g | Sugar: 141g | Vitamin A: 1826IU | Vitamin C: 13mg | Calcium: 146mg | Iron: 2mg


Prep Time 30 minutes

 Cook Time 30 minutes

 Cool Time 20 minutes

 Total Time 1 hour 20 minutes

 Servings 8 servings

 Calories 1235kcal


  • 9″ cake pans
  • Stand mixer or electric mixer
  • Mixing Bowls


  1. To begin, get a large bowl and put the flour, baking powder, salt, and baking soda in it. Mix all of those ingredients together very thoroughly.

2. Utilize an attachment for a stand mixer called a paddle to give the butter a smooth and creamy texture when beating it on medium speed in the mixer. Add the sugar to the bowl of beaten eggs, and continue mixing until the mixture becomes foamy. After scraping the inside of the bowl, the next step is to add the egg whites and the vanilla. Put all of the ingredients in a mixing bowl and beat them together on medium speed until they become very frothy. Bring your speed down to a crawl.

3. Add the flour mixture to the mixer in stages using numerous additions each time.

4. The next step is to whisk the flour, milk, and strawberry reduction together in three consecutive batches until the ingredients are just barely combined. Take a moment to scrape the inside of the bowl clean whenever it’s required. If you want it to be pink, add a few drops of pink food coloring.

5. After greasing two circular cake pans of 9 inches in diameter, divide the batter evenly between them. Bake the cake for thirty minutes, or until the center of the cake springs back to the touch and the borders begin to pull away from the sides of the pans. After the cakes have rested for twenty minutes in the prepared pans, they should be transferred to a wire rack to continue cooling.

6. In a large mixing basin or the bowl of a stand mixer fitted with the paddle attachment, cream cheese, butter, vanilla extract, and a pinch of salt should be mixed together until the mixture is light and fluffy. While the mixer is on low, gradually add the powdered sugar and strawberry puree until it reaches the desired consistency. Increasing the speed to medium is required in order to achieve a fluffy consistency during beating. After that, coat the exterior of the strawberry cake in icing and sandwich the layers of the cake in frosting.


  • Before stacking the strawberry cake layers, use a knife with a serrated edge to even out any domes that may have formed on the top of the individual layers. You may also use cake strips to guarantee that each layer of your cake is the same height and width by using this method. Cake strips make certain that the entire cake rises at the same rate, which eliminates the possibility of the cake developing a dome in the middle.
  • Always weigh your flour before weighing it out to ensure the most accurate results. If you do not have a scale, fluff the flour by stirring it with a spoon, then spoon it into the cups, and use a knife to level off the tops of the cups. By carrying out the procedure in this fashion, you will eliminate the possibility of overfilling the measuring cup by accident.
  • Before adding ingredients that have been held in the refrigerator, such as eggs, milk, or cream cheese, the mixture should be let to come to room temperature so that the ingredients can be incorporated evenly.
  • Gel food coloring is the way to go if you want to color the frosting on the strawberry cake but don’t want to add any additional moisture to the icing at the same time.
  • Remember that you should add the dry ingredients to the bowl in stages, alternating with the liquid ingredients. If you put all of the liquid components into the mixer at once, you run the risk of the batter becoming separated.
  • Be careful not to overmix the strawberry cake recipe, as this could result in a dense and dry finished product. When all of the flour has been incorporated into the batter, you can stop beating it.



First, prepare 1 pound of fresh strawberries for the reduction by washing and hulling them. To use frozen strawberries, first let them thaw. Blend the strawberries until smooth. Put the mixture into a small saucepan and bring to a simmer over medium heat, stirring periodically. To decrease by half, cook for 25 minutes if using fresh ingredients and up to 45 if using frozen. One cup of the reduction is appropriate. Wait till it’s absolutely cool to use it. The reduction should not have any added sugar.

Use a third less sugar in the cake batter if you want to use a store-bought jam. Add up to 1 teaspoon of strawberry essence to the cake mixture and icing if your strawberries aren’t very tasty or if you want a stronger strawberry taste.


The answer is yes, you can make cupcakes out of this strawberry cake recipe.


The strawberry cake will keep, covered, at room temperature for up to 5 days. The cake will keep well in the fridge, too.


Cake, whether iced or not, can be stored in the freezer for up to two months. Before placing the cake in the freezer, wrap it carefully in plastic wrap, then foil. The cake should thaw in the fridge overnight before being brought to room temperature and served.

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