Fresh Strawberry Cake with Cream Cheese Icing
This strawberry cake gets its color and flavor from real, ripe strawberries, not a box of gelatin. The crumb stays soft for days, and the cream cheese icing balances the sweet berry notes with a slight tang.
It is the kind of cake you pull out when strawberries are at their peak, but it works just as well with frozen berries. The icing is unfussy and spreadable, no piping skills needed.
What Makes This Strawberry Cake So Good
The strawberry flavor comes from a concentrated puree you make right on the stove. That step cooks out extra water so the batter stays thick and the cake bakes up evenly, with no soggy streaks.
The cream cheese icing is tangy and not too sweet. It sets just enough to hold its shape on the layers but stays creamy when you cut into it. You get clear strawberry taste in every bite, with a finish that reminds you of a classic birthday cake.
Ingredients
- 1 lb fresh or frozen strawberries: hulled and chopped. If frozen, thaw and drain before you weigh them.
- 2 ½ cups all-purpose flour: spooned and leveled, not scooped.
- 1 tbsp baking powder: this gives the layers a nice lift.
- ½ tsp salt: balances the sweetness.
- ¾ cup unsalted butter, softened: let it sit out for about 30 minutes.
- 1 ¾ cups granulated sugar: divided between the batter and the strawberry reduction.
- 3 large eggs, room temperature: cold eggs can make the batter curdle.
- 2 tsp vanilla extract: use the real stuff if you have it.
- ½ cup buttermilk, room temperature: brings a little tang and keeps the crumb tender.
- 1 recipe cream cheese icing: (8 oz cream cheese, softened; ½ cup unsalted butter, softened; 3 ½ cups powdered sugar, sifted; 1 tsp vanilla extract; pinch of salt): you will make this while the cake cools.
Variations / Substitutions
- Make them cupcakes: divide the batter among 24 lined muffin cups and bake for 18 to 20 minutes, until a toothpick comes out with just a few moist crumbs.
- Swap the buttermilk: use ½ cup whole milk mixed with 1 ½ tsp white vinegar or lemon juice, let it sit 5 minutes.
- Use less icing: a single layer with half the icing works if you prefer a more snack-cake feel.
- Add a little lemon zest: rub 2 tsp lemon zest into the sugar with your fingers before creaming for a brighter berry note.
If you want a chocolate twist, our chocolate ganache cake fills the same weekend-baking slot.
How To Make Fresh Strawberry Cake With Cream Cheese Icing
Step 1: Reduce the Strawberries
In a medium saucepan over medium heat, combine the chopped strawberries with ¼ cup of the granulated sugar. Cook, stirring often, for 12 to 15 minutes until the berries break down and the mixture thickens to the consistency of a loose jam.
Take it off the heat and let it cool completely. You should end up with about ¾ cup of concentrated puree. If it is a little more, that is fine, just do not let it get watery again by adding liquid.
Step 2: Cream the Butter and Sugar
Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment. In a large bowl, beat the softened butter and the remaining 1 ½ cups sugar with an electric mixer on medium speed for about 3 minutes, until light and fluffy.
Scrape the bowl, then beat in the eggs one at a time, making sure each one is mixed in before adding the next. Beat in the vanilla. The mixture will look pale and thickened.
Step 3: Fold the Batter Together
Whisk the flour, baking powder, and salt in a separate bowl. Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk, starting and ending with the flour. Mix on low just until a few streaks of flour remain.
Pour in the cooled strawberry puree and fold gently with a spatula until the batter is evenly pink. It will be thick and smell strongly of berries. Divide it between the prepared pans and smooth the tops.
Step 4: Bake the Layers
Bake the cakes on the middle rack for 25 to 28 minutes. The tops will look set and a toothpick inserted in the center will come out with a few moist crumbs. Let the layers cool in the pans for 10 minutes before turning them out onto a rack to cool completely.
A little doming is normal. If the tops are very rounded, you can trim them level with a long serrated knife, though I rarely bother.
Step 5: Frost and Slice the Cake
Make the cream cheese icing while the layers cool: beat the softened cream cheese and butter until smooth, then mix in the vanilla and salt. Add the sifted powdered sugar in two additions, beating on low until combined, then on medium until fluffy, about 2 minutes.
Place one cooled layer on a serving plate and spread about 1 cup of icing over the top. Set the second layer on top and frost the top and sides with the rest. Slice into wedges and serve. The pink crumb will have a soft, berry-sweet crumb that holds its shape.
Tips For The Best Strawberry Cake
- Do not skip the reduction step. That is what gives the cake concentrated strawberry flavor without watering down the batter.
- Cool the puree completely before folding it in. Warm puree can melt the butter and make the crumb heavy.
- Use room-temperature ingredients so the batter emulsifies smoothly. Pull the butter, eggs, and buttermilk out about an hour before you start.
- If the frosting feels too soft to spread, chill it for 10 minutes and stir again. It will firm up quickly.
Bake times shift a little depending on your pan size. Check a few minutes early.
| Pan Size | Approximate Bake Time |
|---|---|
| 2 (8-inch) round pans | 25 to 28 minutes |
| 2 (9-inch) round pans | 22 to 25 minutes |
| 9×13-inch pan | 28 to 32 minutes |
Storing Leftover Cake
- Refrigerate: Covered cake stays fresh in the fridge for up to 4 days. The cream cheese icing means it needs to be kept cold. Let it sit at room temperature for about 20 minutes before serving to take the chill off the crumb.
- Freeze: Wrap unfrosted cake layers tightly and freeze up to 2 months. Thaw overnight in the fridge before frosting.
Frequently Asked Questions
Can I use frozen strawberries?
Yes. Thaw them completely and drain off any liquid before weighing the berries. The rest of the process stays the same.
Why did my cake turn out dense?
The most common reason is overmixing after adding the flour or puree. Fold just until everything disappears; stop the mixer early and finish with a spatula.
Can I make this cake a day ahead?
Yes. Frost the cake the day you plan to serve it, but you can bake the layers the day before. Wrap the cooled layers tightly and keep them at room temperature overnight.
Can I use a different frosting?
A vanilla buttercream works, but you lose the tang that balances the sweetness of the strawberry cake. Whipped cream frosting is nice for a lighter look, though it is more fragile.
Fresh Strawberry Cake With Cream Cheese Icing Recipe
Ingredients
Method
- Cook strawberries and ¼ cup sugar over medium heat for 12 to 15 minutes until thick. Cool completely.
- Preheat oven to 350°F (175°C). Grease two 8-inch round pans and line with parchment. Cream the remaining 1 ½ cups sugar and ¾ cup butter until fluffy, then beat in eggs one at a time and vanilla.
- Whisk flour, baking powder, and salt. Add to butter mixture in three parts, alternating with buttermilk. Fold in cooled strawberry puree. Divide into pans.
- Bake for 25 to 28 minutes, until a toothpick comes out with moist crumbs. Cool in pans 10 minutes, then turn out to cool completely.
- Beat cream cheese and ½ cup butter for the icing until smooth. Add vanilla and salt, then powdered sugar; beat until fluffy. Frost the cooled layers and slice.
