Strawberry Cake with Strawberry Frosting

Introduction

This homemade Strawberry Cake is soft, tender, and packed with real strawberry flavor. Fresh strawberries are cooked down into a concentrated puree and used in both the cake and the frosting, giving this dessert a naturally fruity taste and a beautiful strawberry color.

The cake has a light crumb thanks to the egg whites, while the creamy strawberry buttercream adds a smooth and sweet finish. A few drops of red food coloring can be added if you want a brighter pink color, but they’re completely optional.

This is a wonderful cake for birthdays, spring gatherings, Valentine’s Day, or any occasion when you want a homemade strawberry dessert.

Quick Recipe Overview

• Prep Time: 35 minutes
• Bake Time: 25–30 minutes
• Total Time: About 1 hour 30 minutes
• Servings: 10–12
• Course: Dessert
• Cuisine: American

Ingredients

For the Strawberry Puree

• 2 lbs (900 g) strawberries

For the Strawberry Cake

• 2⅔ cups (334 g) all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 tablespoons (30 ml) vegetable or canola oil
• ¾ cup (180 ml) whole milk
• ½–⅔ cup (120 ml) reduced strawberry puree, room temperature
• 1 teaspoon vanilla extract
• 2–4 drops red food coloring, optional
• ¾ cup (168 g) unsalted butter, softened to room temperature
• 1½ cups (300 g) granulated sugar
• 5 large egg whites, yolks discarded

For the Strawberry Frosting

• 1½ cups (340 g) unsalted butter, softened but still slightly firm
• 5–6 cups (550–660 g) powdered sugar
• 4–5 tablespoons (60–75 ml) reduced strawberry puree, room temperature or cold, but not warm
• ¼ teaspoon salt
• A few drops red food coloring, optional
• 1–2 tablespoons (15–30 ml) whipping cream, as needed

Step-by-Step Instructions

1. Make the Strawberry Puree

Wash and remove the stems from the strawberries.

Cut the strawberries into smaller pieces and place them in a blender or food processor. Blend until smooth.

Pour the strawberry puree into a saucepan and cook over medium-low heat, stirring occasionally.

Continue cooking until the puree has reduced significantly and become thick and concentrated.

You need enough reduced puree for both the cake and frosting. Allow it to cool completely before using.

For the cake, measure ½–⅔ cup of cooled puree. Reserve 4–5 tablespoons for the frosting.

2. Prepare the Cake Pans

Preheat your oven to 350°F (175°C).

Grease and line two 8-inch round cake pans with parchment paper.

3. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Set aside.

4. Combine the Wet Ingredients

In another bowl, combine the milk, reduced strawberry puree, vegetable oil, vanilla extract, and optional red food coloring.

Mix until evenly combined.

5. Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.

This step helps create a lighter cake texture.

6. Add the Egg Whites

Add the egg whites gradually, mixing well after each addition.

Continue mixing until the mixture is smooth and well combined.

7. Finish the Batter

Add the dry ingredients and strawberry mixture alternately to the butter mixture.

Begin and end with the dry ingredients.

Mix just until the batter is combined. Avoid overmixing.

8. Bake the Cake

Divide the batter evenly between the prepared cake pans.

Smooth the tops with a spatula.

Bake for approximately 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack.

Cool completely before frosting.

9. Make the Strawberry Frosting

Place the softened butter in a large mixing bowl.

Beat until smooth and creamy.

Gradually add the powdered sugar, starting on low speed to prevent it from flying out of the bowl.

Add the reduced strawberry puree and salt.

Beat until the frosting becomes light and fluffy.

Add a little whipping cream if the frosting is too thick. Add only enough to reach a smooth, spreadable consistency.

If desired, add a few drops of red food coloring for a brighter strawberry color.

10. Assemble the Cake

Place one completely cooled cake layer on a serving plate or cake board.

Spread a layer of strawberry frosting over the top.

Place the second cake layer on top.

Cover the top and sides with the remaining strawberry frosting.

Smooth the frosting with a spatula or cake scraper.

For a cleaner finish, refrigerate the cake for 15–20 minutes before slicing.

Recipe Tips for Success

• Reduce the strawberry puree well: The puree needs to be concentrated so it doesn’t add too much liquid to the cake or frosting.
• Cool the puree completely: Never add warm strawberry puree to the frosting because it can soften or melt the butter.
• Use room-temperature ingredients: Room-temperature butter, milk, and eggs help the batter come together evenly.
• Don’t overmix: Overmixing can make the cake heavier instead of light and tender.
• Use slightly firm butter for the frosting: Very soft butter can make the frosting difficult to spread.
• Measure the puree carefully: Too much puree can change the cake’s texture.
• Cool the cake completely: Frosting warm cake layers can cause the buttercream to melt.

Ingredient Substitutions

Canola Oil

Vegetable oil can be used as listed, or substitute another neutral-flavored oil.

Whole Milk

Whole milk gives the cake a richer texture. Avoid using a very low-fat milk if possible.

Fresh Strawberries

Fresh strawberries provide the best flavor for the reduced puree. Frozen strawberries can work, but they should be thawed and drained before reducing.

Whipping Cream

Heavy cream can be used instead of whipping cream in the frosting.

Food Coloring

The red food coloring is optional. You can leave it out for a more natural strawberry color.

Recipe Variations

Strawberry Layer Cake

Add sliced fresh strawberries between the cake layers along with the strawberry frosting.

Strawberry Shortcake Cake

Serve slices with fresh strawberries and whipped cream for a strawberry shortcake-inspired dessert.

Chocolate Strawberry Cake

Add a thin layer of chocolate ganache between the strawberry cake layers for a chocolate-strawberry combination.

Mini Strawberry Cakes

Bake the batter in smaller cake pans and create individual mini layer cakes.

Storage and Reheating

Store the finished cake covered in the refrigerator for up to 4 days.

For the best texture and flavor, let the cake sit at room temperature for about 20–30 minutes before serving.

Unfrosted cake layers can be wrapped tightly and frozen for up to 2 months. Thaw them completely in the refrigerator before frosting.

Serving Suggestions

Serve this strawberry cake with:

• Fresh strawberries
• Whipped cream
• Strawberry sauce
• Vanilla ice cream
• Fresh mint
• Extra strawberry frosting

A few fresh strawberry slices on top also make a simple and attractive decoration.

Nutrition Information

Estimated per serving, based on 12 servings:

• Calories: 620 kcal
• Protein: 6 g
• Carbohydrates: 78 g
• Fat: 32 g
• Saturated Fat: 20 g
• Fiber: 2 g
• Sugar: 55 g
• Sodium: 300 mg

Nutrition information is an estimate and may vary depending on the exact amount of puree used, frosting quantity, and portion size.

Frequently Asked Questions

Can I use frozen strawberries?

Yes. Frozen strawberries can be used to make the puree. Thaw and drain them first, then reduce the puree until it becomes concentrated.

Why do I need to reduce the strawberry puree?

Reducing the puree removes excess water and concentrates the strawberry flavor. This is important because adding too much liquid can affect the cake and frosting texture.

Can I skip the red food coloring?

Absolutely. The food coloring is optional. The cake and frosting will still have strawberry flavor without it.

Why does the recipe use egg whites instead of whole eggs?

Egg whites help create a lighter, softer cake while keeping the crumb relatively pale, allowing the strawberry color to stand out.

Can I make the cake ahead of time?

Yes. You can bake the cake layers a day ahead, wrap them tightly, and refrigerate them until you’re ready to assemble the cake.

How should I store strawberry cake?

Because of the buttercream frosting, keep the finished cake covered in the refrigerator. Let it sit at room temperature briefly before serving.

Can I freeze strawberry cake?

Yes. Freeze the unfrosted cake layers tightly wrapped for up to 2 months. Thaw completely before decorating.

Final Thoughts

This Strawberry Cake is a beautiful way to use fresh strawberries in a homemade dessert. Reducing the berries concentrates their flavor, allowing the strawberry taste to shine through both the soft cake and creamy buttercream.

With its tender layers, fruity frosting, and pretty pink color, it’s an excellent cake for birthdays, celebrations, spring gatherings, or simply whenever fresh strawberries are in season.

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