Strawberry Cake With Cream Cheese Frosting Recipe

I absolutely love this strawberry cake recipe because it brings together the fresh, vibrant taste of real strawberries with a deliciously creamy frosting that hits just the right sweet spot. Plus, it’s a nostalgic delight that turns any occasion into a celebration, serving up all the cozy feels with each bite!

I enjoy making recipes that feature fruits in their prime. This Strawberry Cake with Cream Cheese Frosting is one of my favorite warm-weather cakes.

Its main flavor comes from fresh strawberries (and lots of them). In fact, I use 1 3/4 cups strawberry puree to make this cake.

The frosting tastes like a lighter, thicker version of cream cheese, which is exactly what it is (in much the same way that the cake is a lighter version of pound cake). The cake is luscious and has a heavenly texture, thanks to the 1/2 cup sour cream that was mixed into the batter.

Ingredients

Strawberries are rich in vitamin C and antioxidants.

They have a natural sweetness.

They provide moisture.

Flour for Cake: A flour with low protein for tenderness and a light cake texture.

Sugar, in granulated form, is what makes the cake sweet and is also what allows it to brown.

Without both of these things happening, a cake is just a white lump.

Butter, unsalted: Used in both frosting and cake, it offers richness and moisture.

Cream Cheese: Contributes to the frosting’s flavor and texture by bringing tangy creaminess, which is critical to the success of the frosting.

Adds moisture and a slight tang to the cake batter: sour cream.

Provide richness and structure; help the cake rise.

Ingredient Quantities

• 1 3/4 cups fresh strawberries, hulled and pureed
• 2 1/2 cups cake flour
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 2 tablespoons milk
• 8 oz cream cheese, softened (for frosting)
• 1/2 cup unsalted butter, softened (for frosting)
• 3 1/2 cups powdered sugar (for frosting)
• 1 teaspoon vanilla extract (for frosting)
• 1-2 tablespoons milk (as needed for frosting)
• 1/4 cup pureed strawberries (for frosting)

Instructions

1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare two 8-inch round cake pans by greasing and flouring them.

2. In a medium bowl, combine whisked cake flour, baking powder, baking soda, and salt. Set aside.

3. In a big bowl, mix together 1 cup of softened butter and granulated sugar and beat them until they are light and fluffy. Add eggs one at a time and beat well after each addition. Mix in 1 teaspoon of vanilla extract.

4. In a large bowl, mix in the pureed strawberries and sour cream until well combined. Then, gradually add the flour mixture, alternating with the milk, and mix until smooth. You should start with the flour mixture and end with the flour mixture.

5. Evenly divide the batter between the cake pans you’ve prepared and bake them for 25 to 30 minutes—long enough that a toothpick inserted into the center of each pan comes out clean. Let the cakes cool in the pans for about 10 minutes. Then, turn them out onto wire racks to cool completely.

6. To prepare the frosting, creamy smooth softened cream cheese and half a cup of butter must first be beaten together. Then, a delicious blend of sweet icing sugar and a bit of milk fluffed into the mixture assures a delightful drizzle. Of course, this batch tops the simplest, most basic of cakes. But with a cream cheese frosting this easy, any cake deserves to be served with it!

7. Slowly incorporate the powdered sugar, adding 1/2 cup at a time, until all is blended. Stir in 1 teaspoon vanilla extract and the mashed strawberries.

8. Add milk, one tablespoon at a time, to the frosting until you reach your desired consistency.

9. When the cakes are entirely cool, spread frosting on top of one layer of cake. Place the second layer on top, and then frost both the top and sides of the cake.

10. You can optionally garnish with fresh strawberries or by making decorative swirls of frosting. Slice the cake and serve after you have chilled it in the refrigerator for a half an hour. Then enjoy!

Equipment Needed

1. Oven
2. Two 8-inch round cake pans
3. Mixing bowls (medium, large, and big)
4. Whisk
5. Electric mixer
6. Measuring cups and spoons
7. Spatula
8. Toothpick
9. Wire racks for cooling
10. Knife (for slicing)
11. Refrigerator (for chilling before serving)

FAQ

• Can I use frozen strawberries instead of fresh?Indeed, frozen strawberries can be utilized. Be certain to completely thaw and drain the berries prior to pureeing them, as doing so will help prevent excess moisture from finding its way into your batter.
• What can I substitute for cake flour?In the absence of cake flour, you can create it with these ingredients:

  2 1/2 cups of all-purpose flour
  5 tablespoons removed from the total quota
  5 tablespoons cornstarch added in its place.

  Sift the above together, and you have cake flour. Otherwise, stick with all-purpose flour.

• Is it necessary to use unsalted butter?Controlling the salt in a recipe is easier with unsalted butter because its salt content can vary. If you’re using salted butter, reduce the additional salt to 1/4 teaspoon in the cake.
• How can I make the frosting thicker or thinner?To make the frosting thicker, add more powdered sugar. To make it thinner, add milk, one tablespoon at a time, until the frosting reaches the desired consistency.
• Can I make the cake layers ahead of time?Certainly, the cake layers can be baked a maximum of two days prior to when you plan to serve the cake. To keep the layers fresh, tightly wrap them in plastic wrap and store them at room temperature.
• How should I store the frosted cake?The cake that has been frosted may be kept in the refrigerator for 3-4 days, as long as it is covered. Before serving, allow it to return to room temperature.
• Can I freeze leftover cake slices?Yes, wrap each slice tightly in plastic wrap and aluminum foil. Then freeze for up to 2 months. Thaw in the refrigerator before enjoying.

Substitutions and Variations

An equal amount of all-purpose flour can be used to replace cake flour, but 2 tablespoons of flour must be removed and replaced with cornstarch.
You can use frozen strawberries in place of fresh strawberries, but you must thaw them and then puree them before using them in this recipe.
You can use Greek yogurt in the same quantity as sour cream, and for a slightly different flavor, a little tangy, you can use it in equal amounts.
To make this recipe dairy-free, use almond milk or any other non-dairy milk in place of the milk.
To make a vegan cream cheese frosting, use vegan cream cheese and a plant-based butter alternative in place of the cream cheese and butter. Cream the cheese and butter alternative until fluffy. Add powdered sugar and vanilla extract. Blend until smooth.

Pro Tips

1. Room Temperature Ingredients Ensure that all your ingredients, especially the butter, cream cheese, eggs, and sour cream, are at room temperature before starting. This helps create a smoother batter and frosting, as well as promoting even baking.

2. Puree Consistency For the pureed strawberries, aim for a smooth consistency without chunks. If your puree is too watery, simmer it gently on the stove to reduce the liquid, as excess moisture could affect the texture of the cake.

3. Cake Mixing Technique When adding the dry ingredients and wet ingredients like milk to the batter, mix gently and only until combined. Over-mixing can result in a dense cake, so fold the ingredients in just enough to incorporate them.

4. Frosting Texture For a fluffier frosting, beat the cream cheese and butter for a longer time at high speed before adding the powdered sugar. This helps incorporate air and creates a lighter texture.

5. Chilling the Cake After frosting the cake, refrigerate it for at least 30 minutes before serving. This sets the frosting and makes slicing easier, presenting cleaner cuts when served.