Homemade Strawberry Cake

Best Homemade Strawberry Cake ever

Nothing says spring and summer quite like fresh, ripe strawberries. When berry season arrives, take full advantage by baking up this spectacular melt-in-your-mouth strawberry cake. Bursting with juicy strawberry flavor in both the cake layers and the luscious cream cheese frosting, it’s an incredible way to enjoy seasonal fruit at its best.

This tender and delicate strawberry cake starts with an easy yet magical strawberry reduction made by simmering down fresh berry puree into a vibrant syrup. When added to fluffy cake batters and frostings, the concentrated strawberry reduction provides an intense fruity flavor and gorgeous pink hue without overpowering. Speckles of the ruby-red syrup make for stunning streaks throughout the cake that also keep it wonderfully moist. The crowning glory is the cream cheese frosting, enriched with more of that marvelous reduction and whipped to silky perfection. Each slice unveils moist strawberry-swirled cake blanketed in smooth, sweet frosting studded with bits of fresh fruit – springtime bliss in cake form!

Can I use frozen strawberries instead of fresh? 

Yes, you can substitute frozen strawberries in this recipe. Just be sure to thaw them completely first and drain any excess liquid before using in the strawberry reduction. Simmer the frozen berry puree for about 45 minutes to concentrate the flavor before adding to the cake.

What if I don’t have time to make the strawberry reduction? 

You can definitely shortcut the recipe by using store-bought strawberry jam instead. Be sure to strain out any fruit chunks or clumps first. Also reduce the amount of sugar added to the cake batter by 1/3 cup to account for the extra sweetness in the jam.

What is the purpose of separating the egg whites? 

Using just the egg whites instead of whole eggs yields a lighter, softer cake texture. Egg yolks also add more yellow/orange color, which would dull the pretty pink hue. So for the pinkest possible color, egg whites are best.

How do I stop my cake from getting holes or tunnels? 

This happens when small bits of butter don’t get fully mixed into the batter. Make sure to fully beat the creamed butter and sugar mixture first before adding the dry ingredients. Scrape down the sides of the bowl well too. This ensures all the butter gets completely incorporated, resulting in a smooth batter texture without holes or tunnels.


  • 450g Fresh Strawberries, hulled and sliced
  • 226g Unsalted Butter (1 cup), room temperature
  • 400g Granulated Sugar (2 cups)
  • 4 Large Egg Whites, room temperature
  • 2 tsp Vanilla Extract
  • 330g All-Purpose Flour (2 3⁄4 cups)
  • 1 tsp Kosher Salt
  • 1⁄4 tsp Baking Soda
  • 2 1⁄2 tsp Baking Powder
  • 120mL Whole Milk (1⁄2 cup)
  • 60mL Strawberry Reduction (1⁄4 cup)
  • Pink Food Coloring (optional)

For the Frosting:

  • 226g Unsalted Butter (1 cup), room temperature
  • 8oz Cream Cheese (226g), room temperature
  • 720-840g Powdered Sugar (6-7 cups)
  • 1 tsp Vanilla Extract
  • Pinch of Salt
  • Fresh Strawberries for garnish


  1. Make the Strawberry Reduction: Hull, slice, and blend 450g fresh strawberries into a puree. Simmer the puree over medium heat for 25 minutes to reduce and concentrate the flavor. Let cool completely.
  2. Preheat oven to 350°F. Grease and flour two 9-inch cake pans (or three 6-inch pans).
  3. In a large bowl, whisk together the flour, salt, baking soda and baking powder.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup of room temperature butter on medium-high speed for 2 minutes until smooth. Add the sugar and beat for 5 minutes until light and fluffy. Recipe by Ineskohl.info
  5. Add the egg whites one at a time, beating well after each addition. Beat in the vanilla.
  6. With the mixer on low speed, add the dry ingredients in three additions alternating with the milk and strawberry reduction, beating just until combined after each.
  7. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow cakes to cool completely before frosting.
  9. Make the Frosting: In a large bowl, beat the butter and cream cheese together until smooth. Beat in the powdered sugar, 1 cup at a time, until desired consistency is reached. Beat in the vanilla and salt. Fold in 1⁄4 cup strawberry reduction until blended. Add more powdered sugar if needed to reach spreading consistency.
  10. Assemble and Frost: Place one cake layer on your serving plate. Spread with 1 cup frosting. Top with second layer and frost entire cake with remaining frosting. Decorate top with fresh strawberries.

Enjoy this light, tender, and deliciously strawberry cake! The strawberry reduction keeps the cake extra moist while the cream cheese frosting puts it over the top.

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