This Homemade Strawberry Cake is a true celebration of fresh strawberry flavor! Unlike many recipes that rely on artificial flavoring, this cake gets its beautiful pink hue and intense taste from a reduced fresh strawberry puree mixed right into the batter. Paired with a tangy and sweet strawberry cream cheese frosting (made vibrant with freeze-dried strawberries!), this Homemade Strawberry Cake is moist, tender, and bursting with authentic berry goodness. I love making this cake when strawberries are in season – it’s the perfect dessert for spring gatherings, birthdays, or just because!

Why You’ll Love This Homemade Strawberry Cake

Real Strawberry Flavor: This cake uses a reduced fresh strawberry puree for authentic flavor and natural color, no artificial stuff needed!
Moist and Tender Crumb: Cake flour and buttermilk contribute to a wonderfully soft and tender cake texture.
Vibrant Strawberry Frosting: The cream cheese frosting gets intense flavor and color from freeze-dried strawberries.
Perfect for Celebrations: A beautiful layered cake that’s perfect for birthdays, spring holidays, or special occasions.
Surprisingly Achievable: While it looks impressive, the steps are straightforward.

Ingredients for Homemade Strawberry Cake

Here’s what you’ll need to make this incredible strawberry cake. The full list with measurements is in the recipe card below.

Strawberry Puree

Fresh strawberries, rinsed and hulled (Fruit)

Cake

Cake flour (spooned & leveled) (Dry Ingredient)
Baking powder (Leavening Agent)
Baking soda (Leavening Agent)
Salt (Seasoning)
Unsalted butter, softened to room temperature (Fat)
Granulated sugar (Sweetener)
Large egg whites, at room temperature (Binder)
Sour cream or plain yogurt, at room temperature (Dairy)
Pure vanilla extract (Flavoring)
Whole milk, at room temperature (Dairy) See notes in original recipe
Reduced strawberry puree (from above), room temperature (Flavoring)
Red or pink food coloring (optional) (Coloring)

Strawberry Cream Cheese Frosting

Freeze-dried strawberries (Fruit) See notes in original recipe
Full-fat brick cream cheese, softened to room temperature (Dairy)
Unsalted butter, softened to room temperature (Fat)
Confectioners’ sugar (Sweetener)
Milk (Dairy)
Pure vanilla extract (Flavoring)
Salt (to taste) (Seasoning)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I adore this Homemade Strawberry Cake exactly as it is, but here are some fun variations:

Lemon Strawberry: Add 1-2 tablespoons of lemon zest to the cake batter for a bright citrus pairing.
Different Berries: Try making the puree and frosting with raspberries or a mixed berry blend.
Add White Chocolate: Fold some white chocolate chips into the cake batter.
Vanilla Frosting: Use a classic vanilla cream cheese frosting instead of strawberry.
Sheet Cake: Bake the cake in a 9×13 inch pan and frost the top for an easier-to-transport option (adjust baking time).

Reducing the strawberry puree in a saucepan for Homemade Strawberry Cake.

How to Make Homemade Strawberry Cake

Let me show you the steps to create this amazing Homemade Strawberry Cake:

Make the Reduced Strawberry Puree

First, I make the reduced strawberry puree, which is key to the cake’s flavor. I puree 1 pound of rinsed and hulled strawberries in a blender or food processor. I should have a little over 1 cup.
Stirring occasionally, I simmer the puree in a saucepan over medium-low heat until it reduces down to ½ cup (about 135g) or slightly more. This takes at least 25–35 minutes, but could take longer depending on my pan or how juicy the strawberries were. Reducing the puree concentrates the flavor and prevents adding too much moisture to the cake.
I allow the reduced puree to cool completely before using it in the cake batter. I always make the reduced puree the day before so it has plenty of time to cool down. I cover and place it in the refrigerator overnight. I just make sure to let it come back to room temperature before adding it to the cake batter.

Make the Cake

I preheat my oven to 350°F (177°C). I grease two 9-inch round cake pans, line them with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
I make the cake: I whisk the cake flour, baking powder, baking soda, and salt together in a medium bowl and set it aside.
Using a handheld or stand mixer fitted with a paddle attachment, I beat the softened butter and granulated sugar together on high speed until smooth and creamed, about 2 minutes. I scrape down the sides and up the bottom of the bowl as needed.
I beat in the egg whites on high speed until combined, about 2 minutes.
Then, I beat in the sour cream (or yogurt) and vanilla extract. I scrape down the sides and up the bottom of the bowl again.
With the mixer on low speed, I add the dry ingredients in batches (usually three additions) until just incorporated.
With the mixer still running on low, I slowly pour in the milk just until combined. It’s important not to overmix the batter.
I whisk in ½ cup of the room-temperature reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
I stir in food coloring, if desired. (I use 1 small drop of pink gel food coloring for a subtle boost.)

Bake the Cake Layers

I pour the batter evenly into the prepared cake pans.
I bake for around 24–25 minutes or until the cakes are baked through. To test for doneness, I insert a toothpick into the center of the cake. If it comes out clean, it is done.
I allow the cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

Make the Frosting

Using a blender or food processor, I process the freeze-dried strawberries into a powdery crumb. I should have around ½ cup crumbs. I set this aside.
In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, I beat the softened cream cheese for 1 minute on high speed until completely smooth and creamy.
I beat in the softened butter until combined.
I add the confectioners’ sugar, strawberry powder, 1 Tablespoon milk, and vanilla and beat on medium-high speed until combined and creamy.
I add 1 more Tablespoon of milk to slightly thin out the frosting, if desired.
I taste, then add a pinch of salt if needed to balance the sweetness.

Assemble and Frost

First, using a large serrated knife, I slice a thin layer off the tops of the cakes to create a flat surface. (I discard these scraps or save them for crumbling over ice cream!)
I place 1 cake layer on my cake stand, cake turntable, or serving plate.
I evenly cover the top with a generous layer of frosting.
I top with the second layer of cake.
I spread the remaining frosting all over the top and sides of the cake, smoothing it as desired.

Chill Before Serving

I refrigerate the frosted Homemade Strawberry Cake for at least 45 minutes before slicing. This helps the cake keep its shape when cutting—it could slightly fall apart without time in the fridge.
Serve

Tips and Tricks for the BEST Strawberry Cake

Here are my secrets for making this Homemade Strawberry Cake truly exceptional:

Reduce the Puree: This is non-negotiable! Reducing the strawberry puree concentrates the flavor and prevents a watery cake.
Cake Flour: Cake flour provides a softer, more tender crumb than all-purpose flour. Measure it correctly by spooning and leveling.
Room Temperature Ingredients: Ensure butter, eggs, sour cream, and milk are at room temperature for a smooth, well-emulsified batter.
Freeze-Dried Strawberries: These are key for intense, natural strawberry flavor and color in the frosting without adding extra liquid.
Don’t Overmix: Mix the batter just until the ingredients are combined to avoid a tough cake.
Cool Completely: Cakes MUST be completely cool before frosting, otherwise the frosting will melt.

How to Serve

This Homemade Strawberry Cake is perfect for:

Birthdays: A beautiful and delicious celebration cake.
Spring/Summer Parties: Showcases fresh strawberry flavor.
Mother’s Day or Easter: An elegant dessert for special occasions.
Anytime Treat: Because sometimes you just need amazing strawberry cake!

Serve chilled or at room temperature.

Make Ahead and Storage

Puree: Can be made up to 3 days ahead and stored in the fridge.
Cake Layers: Can be baked a day ahead, cooled completely, wrapped well in plastic wrap, and stored at room temperature.
Frosting: Can be made a day ahead and stored in the fridge. Let soften slightly and re-whip briefly before frosting.
Assembled Cake: Store the frosted cake, covered tightly, in the refrigerator for up to 5 days. Let it sit at room temperature for about 30 minutes before serving for the best texture.

FAQs about Homemade Strawberry Cake

Can I use frozen strawberries for the puree?
- Yes, thaw frozen strawberries completely and drain any excess liquid before pureeing. You may need to simmer the puree a bit longer to reduce it to ½ cup.
Where do I find freeze-dried strawberries?
- Most major supermarkets carry them now, often in the dried fruit or snack aisle. Target and Trader Joe’s often have them, or you can find them online.
Can I use all-purpose flour instead of cake flour?
- Yes, but the cake will be slightly denser. To approximate cake flour, measure 2 and 1/2 cups of all-purpose flour, remove 5 tablespoons, and replace them with 5 tablespoons of cornstarch. Whisk well.

Enjoy this beautiful, flavorful, and Best Homemade Strawberry Cake! It’s a true celebration of strawberries.