Homemade Strawberry Cake with Cream Cheese Frosting

There’s something magical about a homemade strawberry cake with cream cheese frosting. The vibrant pink color, the fresh burst of strawberry flavor, and that rich, tangy frosting—it’s like a slice of summer on your plate. Whether you’re celebrating a birthday, hosting a brunch, or simply craving something sweet, this recipe is a sure crowd-pleaser.

I still remember the first time I made this strawberry cake. The kitchen smelled like a strawberry field, and I couldn’t stop sneaking tastes of the batter (don’t judge!). It’s moist, tender, and perfectly balanced—not too sweet, with just the right amount of tang from the creamy frosting. Trust me, once you try this recipe, you’ll never go back to boxed mixes. Plus, it’s made with real strawberries, so no artificial flavors here!

If you’ve been searching for the ultimate homemade strawberry cake recipe, this is it. And the best part? It’s easier to make than you might think. Ready to get baking?

Recipe Story/Background

Strawberry cakes have a charming history that dates back to the days when seasonal desserts took center stage. Traditionally made in spring and early summer when strawberries are at their peak, these cakes often graced picnics, family gatherings, and afternoon teas. There’s something nostalgic about biting into a slice of strawberry cake—it’s simple yet indulgent.

For me, this recipe holds a special place in my heart. Growing up, my grandmother would make strawberry shortcakes every summer, and the smell of fresh strawberries always takes me back to her kitchen. Over the years, I’ve adapted her love of strawberries into this layered cake with cream cheese frosting. It combines the fresh, fruity essence of strawberries with the creamy decadence of a classic frosting.

What makes this cake unique is the use of real strawberries in both the batter and frosting. Many traditional recipes rely on strawberry gelatin or artificial flavors, but this one celebrates the natural sweetness of the fruit. Plus, it’s versatile—perfect for birthdays, anniversaries, or just a random Tuesday when you need a pick-me-up!

Ingredient Discussion

Fresh Strawberries

The star of the show! For the best flavor, use ripe, in-season strawberries. They should be bright red, fragrant, and slightly soft to the touch. If fresh strawberries aren’t available, frozen ones work too—just thaw and drain them first. Pro tip: Hull your strawberries and store them in an airtight container in the fridge for up to 3 days.

All-Purpose Flour

Regular all-purpose flour gives the cake its structure. If you’re gluten-free, swap it for a 1:1 gluten-free baking flour. Just make sure to sift it for a smooth batter!

Butter

Unsalted butter adds richness and flavor. If you only have salted butter on hand, reduce the added salt in the recipe slightly. Make sure your butter is softened to room temperature for easy mixing.

Granulated Sugar

This sweetens the cake and helps create that beautifully tender crumb. You can substitute half of it with coconut sugar for a slightly nuttier flavor.

Eggs

Eggs provide moisture and structure. Use large, room-temperature eggs for the best results. If you’re vegan, you can replace them with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg).

Baking Powder and Baking Soda

These leaveners ensure your cake rises beautifully. Double-check that they’re fresh for maximum effectiveness.

Buttermilk

Buttermilk adds tanginess and keeps the cake moist. If you don’t have buttermilk, you can make your own by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.

Cream Cheese

The base of the frosting, cream cheese adds that signature tang. Go for full-fat cream cheese for the richest flavor. Avoid whipped varieties as they’ll make the frosting too soft.

Powdered Sugar

This sweetens and thickens the frosting. Sift it before mixing to avoid lumps.

Vanilla Extract

A touch of vanilla enhances the flavors of both the cake and frosting. Use pure vanilla extract for the best taste.

Equipment Needed

• Mixing bowls: You’ll need a few for the wet and dry ingredients.
• Hand mixer or stand mixer: A stand mixer makes creaming the butter and sugar easier, but a hand mixer works too.
• 9-inch round cake pans: You’ll need two for this layered cake. Grease them well!
• Parchment paper: Line the cake pans for easy removal.
• Spatula: For folding the batter and spreading the frosting.
• Knife or piping bag: To decorate the cake with strawberries or frosting swirls.
• Cooling rack: Essential for cooling the cakes completely before frosting.

Preparation Method

1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together 2 1/2 cups (310g) of all-purpose flour, 2 1/2 teaspoons of baking powder, and 1/2 teaspoon of baking soda. Set aside.
3. In a large mixing bowl, cream 1 cup (230g) of unsalted butter and 2 cups (400g) of granulated sugar until light and fluffy. This should take about 3-4 minutes with a hand mixer.
4. Add 4 large eggs, one at a time, beating well after each addition. Stir in 1 teaspoon of vanilla extract.
5. In a blender or food processor, puree 1 1/2 cups (225g) of fresh strawberries until smooth. You should end up with about 3/4 cup of puree.
6. Gradually add the dry ingredients to the butter mixture, alternating with 1 cup (240ml) of buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
7. Gently fold in the strawberry puree. Avoid overmixing to keep the batter light.
8. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.
10. For the frosting, beat 8 ounces (225g) of cream cheese and 1/2 cup (115g) of unsalted butter until smooth. Gradually add 4 cups (500g) of powdered sugar and 1 teaspoon of vanilla extract, beating until fluffy.
11. Once the cakes are completely cool, spread a layer of frosting on one cake, top with the second cake, and frost the top and sides. Decorate with fresh strawberries if desired!

Cooking Tips & Techniques

Here are a few tips to ensure your strawberry cake with cream cheese frosting turns out perfectly:

• Use room-temperature ingredients for the batter and frosting—this helps everything blend smoothly.
• Don’t skip sifting the powdered sugar for the frosting. It’s the key to a lump-free, velvety texture.
• If your frosting is too soft, chill it in the fridge for 15-20 minutes before spreading.
• For a brighter pink color, you can add a drop of red food coloring to the batter, but it’s totally optional.
• Make sure your cakes are completely cool before frosting, or the frosting will melt and slide off.

Variations & Adaptations

Want to make this recipe your own? Here are some fun variations:

• Gluten-Free: Replace the all-purpose flour with a gluten-free 1:1 baking mix.
• Dairy-Free: Use plant-based butter, cream cheese, and milk alternatives like almond or oat milk.
• Lemon Strawberry Cake: Add 1 tablespoon of lemon zest to the batter and a teaspoon of lemon juice to the frosting for a citrusy twist.
• Chocolate Strawberry Cake: Add a layer of chocolate ganache between the cake layers for an extra indulgence.
• Sheet Cake: Pour the batter into a 9×13-inch pan for a simple, single-layer sheet cake.

Serving & Storage Suggestions

This cake is best served at room temperature. Garnish with fresh strawberries or a dusting of powdered sugar for a stunning presentation. Pair it with a glass of chilled rosé, or a cup of coffee for a cozy treat.

To store, cover the cake tightly and refrigerate for up to 4 days. Let it come to room temperature before serving for the best texture. You can also freeze individual slices wrapped in plastic wrap and stored in an airtight container for up to 2 months. Thaw in the fridge overnight before enjoying.

Nutritional Information & Benefits

While this cake is definitely a treat, it does have some redeeming qualities. Strawberries are rich in vitamin C and antioxidants, and using fresh fruit means no artificial flavors. A slice contains approximately 350 calories, 15g of fat, and 4g of protein. Keep in mind, the cream cheese frosting adds extra richness, so enjoy it in moderation if you’re watching your calorie intake.

If you need to avoid allergens, this recipe can be adapted for gluten-free and dairy-free diets with easy substitutions!

Conclusion

There’s nothing quite like a homemade strawberry cake with cream cheese frosting. It’s fresh, flavorful, and feels like a big hug in dessert form. Whether you’re making it for a special occasion or just because, it’s bound to put a smile on everyone’s face.

Give this recipe a try and let me know how it turns out! I’d love to hear about your personal twists—maybe you added a layer of jam, or tried a different fruit entirely. Leave a comment below, and don’t forget to share your beautiful creations on social media. Happy baking!

FAQs

Can I use frozen strawberries for this recipe?

Yes, frozen strawberries work well! Just thaw and drain them before pureeing.

How do I avoid a runny frosting?

Make sure your cream cheese and butter are at room temperature, and don’t overbeat the frosting. Chilling it for 15 minutes can also help.

Can I make this cake ahead of time?

Absolutely! Bake the cake layers a day in advance, wrap them tightly, and frost them the next day.

What’s the best way to puree strawberries?

A blender or food processor works best. For a chunkier texture, you can mash them with a fork.

Can I make this as cupcakes?

Yes! This recipe makes about 24 cupcakes. Bake them at 350°F (175°C) for 18-20 minutes.

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