The Ultimate Easy Homemade Strawberry Cake
This easy strawberry cake recipe is a showstopper, featuring a moist, tender crumb and a decadent strawberry cream cheese frosting. By using a homemade fresh strawberry reduction, we achieve a vibrant pink color and a deep, natural fruit flavor without any artificial taste. Whether it’s for a birthday, a summer party, or just a weekend treat, this is the only fresh strawberry cake recipe you’ll ever need.
Ingredients: For the Moist Strawberry Cake
- Fresh Strawberries - 450g
- All-Purpose Flour - 330g
- Unsalted Butter - 225g
- Granulated Sugar - 400g
- Egg Whites - 4
- Whole Milk - 120ml
- Baking Powder – 2 tsp
- Baking Soda – ¼ tsp
- Salt – ½ tsp
- Vanilla – 2 tsp
- Food Coloring: A touch of pink or red
Ingredients: For the Strawberry Cream Cheese Frosting
- Unsalted Butter - 225g
- Cream Cheese - 225g
- Sifted Powdered Sugar - 700g
- Strawberry Reduction - Reserved from the cake batter steps.
- Pinch of Salt
- Vanilla – 1 tsp
Step-by-Step Instructions:
Create the Strawberry Reduction
The secret to the best strawberry cake is removing the excess water from the fruit.
- Hull the strawberries and blend until smooth.
- Simmer the puree over medium heat for about 25 minutes, stirring frequently.
- The Test: Draw a line through the puree with a spatula. If the line holds and the puree takes time to flow back together, it's ready.
- Stir in a drop of food coloring if desired and let it cool completely to room temperature.
Prepare the Cake Batter
- Preheat your oven to 180°C. Grease and line an 8-inch round baking pan.In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.
- In a large bowl, beat the butter and sugar together until light and fluffy.
- Add the egg whites and vanilla, mixing until incorporated. Stir in half of your cooled strawberry reduction.
- Gradually alternate adding the flour mixture and the milk. If you want a brighter pink, add a tiny bit more food coloring now.
Bake to Perfection
- Pour the batter into the prepared pan.
- Bake for 45–50 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely at room temperature before frosting.
Whip Up the Frosting
- Beat the softened butter and cream cheese until smooth and creamy.
- Mix in the vanilla and salt.
- Gradually add the powdered sugar and the remaining strawberry puree.
- Pro-Tip: If the frosting feels too soft after adding the puree, simply add a little more powdered sugar until you reach your desired consistency.
Assemble & Serve
- Carefully slice your cooled cake horizontally to create two even layers.
- Spread a generous layer of frosting on the bottom half, place the second layer on top, and cover the entire cake with the remaining strawberry frosting.
- Chill: Refrigerate for a few hours to let the flavors meld and the frosting set.
Success Tip: If you're short on time, you can substitute the strawberry reduction with strawberry jam. Just remember to reduce the granulated sugar in the batter slightly, as jam contains high amounts of sugar!
