I’ve always believed that a good cake can make any day better, and this Strawberry Cake with Strawberry Frosting takes the cake (pun completely intended). With its sweet and tangy flavors wrapped in layers of fluffy goodness, it’s the perfect treat for family gatherings or simply as a weekend indulgence. I remember making this with my little one, and the joy on her face when she helped with the decorations was absolutely priceless! For another delicious morning treat, be sure to check out our crescent roll breakfast recipes .
Why you’ll love this recipe
This strawberry cake is not only delicious but also filled with fresh, vibrant flavors. The natural sweetness of the strawberries shines through, and the smooth strawberry frosting is simply irresistible. Plus, it’s a fun recipe to make with the kids!
Ingredients
- 16 ounces strawberries, reduced
- ½ cup (118ml) vegetable oil
- 3 tablespoons (42g) unsalted butter, melted
- 3 large eggs
- ½ cup (120g) sour cream
- 2 teaspoons (10ml) pure vanilla extract
- 1 ½ cups (285g) granulated sugar
- 2 ½ cups (350g) all-purpose flour
- 1 teaspoon (5g) salt
- 2 teaspoons (7.5g) baking powder
- ½ teaspoon baking soda
- ½ cup (118ml) milk
- Pink food coloring* (optional)
- 1-ounce bag (34g) freeze-dried strawberries
- 16 ounces (452g) full-fat cream cheese or mascarpone cheese, cold
- 2 1/4 cups (531ml) heavy whipping cream, cold
- 2 teaspoons (10ml) pure vanilla
- 1/2 cup (65g) powdered sugar
Step-by-step instructions
- Rinse the strawberries and pulse in a food processor or blender until pureed to yield about 2 cups of puree.
- In a medium-sized saucepan, cook the puree over medium-low heat, stirring frequently until it thickens and reduces to 3/4 cup, about 20-30 minutes. Remove from heat and cool to room temperature.
- Preheat the oven to 350°F. Prepare three 8-inch round baking pans by lining the bottom with parchment paper and greasing the sides.
- In a large mixing bowl, combine the wet ingredients: oil, butter, eggs, sour cream, and vanilla. Beat until well combined.
- Add the sugar and mix. Then add the strawberry puree and pink food coloring (if using) and beat until combined.
- In a separate bowl, combine the dry ingredients. Alternate adding the dry ingredients with the milk, mixing half at a time. Stir in the batter with a spatula until well mixed.
- Divide the batter evenly between the prepared pans, using approximately 1 2/3 cup of batter per pan. Bake for 18-20 minutes. Cool completely.
- For the frosting, pulse the freeze-dried strawberries in a food processor until powdered.
- Place a mixing bowl in the freezer or refrigerator for 5-10 minutes. Cut the cream cheese into 1-inch cubes and beat on medium-high for 2-3 minutes until smooth.
- Slowly add one cup of heavy whipping cream and beat until the mixture resembles liquid. Add in the remaining cream and beat until soft peaks form.
- Add the powdered strawberries, powdered sugar, and vanilla extract, and beat until stiff peaks form.
- Level the tops of the cooled cake layers. Place the bottom layer on a cake board and top with frosting.
- Pipe a layer of frosting onto the leveled cake, spreading evenly. Repeat with the second layer and top with the final layer.
- Use a piping bag to fill gaps between the layers and create a rough crumb coat. Smooth the excess frosting with an offset spatula.
- Reserve 1 ¼ cups of frosting for decoration. Use the remaining frosting to coat the sides of the cake. Pipe around the outer edge of the cake and smooth with an offset spatula. Decorate with fresh strawberries.
Recipe tips & variations
- For a more intense strawberry flavor, try adding a splash of strawberry extract.
- If you prefer a lighter cake, you can use less frosting between the layers and save more for the outer coat.
- Consider adding a hint of lemon zest to the batter for a refreshing twist.
Storage & reheating
Once you’ve created your masterpiece, store the cake in an airtight container in the fridge for up to three days. If you have leftovers, simply let them come to room temperature before enjoying. This ensures the frosting remains luscious and easy to slice.
FAQs
Can I use frozen strawberries for the puree?
Sure, you can use frozen strawberries, just thaw them and drain excess liquid before pureeing.
What’s the best way to ensure my cake layers are even?
Using a kitchen scale to measure your batter into each pan helps keep them even.
Can I substitute cream cheese with mascarpone?
Yes, mascarpone can be used in place of cream cheese for an extra creamy texture.
Recipes you may like
If you loved this Strawberry Cake with Strawberry Frosting , you might also want to try our breakfast potatoes recipe easy & crispy or explore the delightful breakfast pizza recipe easy & cheesy . These recipes are perfect for a cozy family morning.
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Strawberry Cake with Strawberry Frosting
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delicious Strawberry Cake with Strawberry Frosting, perfect for family gatherings or weekend indulgence.
Ingredients
- 16 ounces strawberries, reduced
- 1/2 cup vegetable oil
- 3 tablespoons unsalted butter, melted
- 3 large eggs
- 1/2 cup sour cream
- 2 teaspoons pure vanilla extract
- 1 1/2 cups granulated sugar
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup milk
- Pink food coloring (optional)
- 1-ounce bag freeze-dried strawberries
- 16 ounces full-fat cream cheese or mascarpone cheese, cold
- 2 1/4 cups heavy whipping cream, cold
- 2 teaspoons pure vanilla
- 1/2 cup powdered sugar
Instructions
- Rinse the strawberries and pulse in a food processor or blender until pureed to yield about 2 cups of puree.
- In a medium-sized saucepan, cook the puree over medium-low heat, stirring frequently until it thickens and reduces to 3/4 cup, about 20-30 minutes. Remove from heat and cool to room temperature.
- Preheat the oven to 350°F. Prepare three 8-inch round baking pans by lining the bottom with parchment paper and greasing the sides.
- In a large mixing bowl, combine the wet ingredients: oil, butter, eggs, sour cream, and vanilla. Beat until well combined.
- Add the sugar and mix. Then add the strawberry puree and pink food coloring (if using) and beat until combined.
- In a separate bowl, combine the dry ingredients. Alternate adding the dry ingredients with the milk, mixing half at a time. Stir in the batter with a spatula until well mixed.
- Divide the batter evenly between the prepared pans, using approximately 1 2/3 cup of batter per pan. Bake for 18-20 minutes. Cool completely.
- For the frosting, pulse the freeze-dried strawberries in a food processor until powdered.
- Place a mixing bowl in the freezer or refrigerator for 5-10 minutes. Cut the cream cheese into 1-inch cubes and beat on medium-high for 2-3 minutes until smooth.
- Slowly add one cup of heavy whipping cream and beat until the mixture resembles liquid. Add in the remaining cream and beat until soft peaks form.
- Add the powdered strawberries, powdered sugar, and vanilla extract, and beat until stiff peaks form.
- Level the tops of the cooled cake layers. Place the bottom layer on a cake board and top with frosting.
- Pipe a layer of frosting onto the leveled cake, spreading evenly. Repeat with the second layer and top with the final layer.
- Use a piping bag to fill gaps between the layers and create a rough crumb coat. Smooth the excess frosting with an offset spatula.
- Reserve 1 ¼ cups of frosting for decoration. Use the remaining frosting to coat the sides of the cake. Pipe around the outer edge of the cake and smooth with an offset spatula. Decorate with fresh strawberries.
Notes
- For a more intense strawberry flavor, try adding a splash of strawberry extract.
- If you prefer a lighter cake, you can use less frosting between the layers and save more for the outer coat.
- Consider adding a hint of lemon zest to the batter for a refreshing twist.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg