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Homemade Strawberry Cake Recipe

Homemade Strawberry Cake Recipe
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★★★★★

5.2 from 5 reviews

This homemade strawberry cake is a moist, flavorful layered dessert featuring fresh strawberry puree in both the batter and frosting. The cake is made from tender cake flour, enhanced with cream cheese and butter for richness. It’s layered with whipped cream and fresh sliced strawberries, then frosted with a luscious strawberry cream cheese frosting. Perfect for celebrations or any time you crave a light, fruity treat.

Ingredients

Scale

For the Strawberry Cake

  • 8 oz cream cheese, softened (full fat)
  • 1 1/2 sticks (170g) unsalted butter, softened
  • 2 cups (400g) sugar
  • 4 large eggs, room temperature
  • 3 cups (342g) cake flour
  • 2 teaspoons (8g) baking powder
  • 1/2 teaspoon (3g) baking soda
  • 1/2 teaspoon (3g) salt
  • 1 cup (243g) strawberry puree (fresh or frozen)
  • 2 teaspoons (8g) strawberry extract or baking emulsion
  • 1/4 cup (54g) vegetable oil (canola oil recommended)
  • Pink coloring gel (optional)

For the Whipped Cream Filling

  • 1 cup (240g) heavy cream
  • 1/4 cup (29g) powdered sugar
  • 1 teaspoon (4g) vanilla extract
  • Sliced fresh strawberries (~8-10)

For the Strawberry Cream Cheese Frosting

  • 3 sticks (339g) unsalted butter, softened
  • 8 oz cream cheese, softened (full fat)
  • 6–7 cups (690-805g) confectioners sugar (adjust to taste)
  • 1/4 cup strawberry puree (3–5 strawberries blended)
  • 1 teaspoon (4g) strawberry extract
  • Pink coloring gel (optional)

Instructions

  1. Prepare strawberry puree: Puree fresh or frozen strawberries in a blender or food processor to make 1 cup of strawberry puree; reserve 1/4 cup for frosting.
  2. Preheat oven and prepare pans: Preheat oven to 325°F (163°C). Grease and flour three 8-inch cake pans. Line the bottoms with parchment paper circles for easy removal.
  3. Mix dry ingredients: Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl for about 30 seconds and set aside.
  4. Combine wet ingredients: In another bowl, mix vegetable oil, 1 cup strawberry puree, and strawberry extract; set aside.
  5. Cream butter and cream cheese: In a mixer, beat butter and cream cheese together on medium speed until smooth and creamy.
  6. Add sugar: Gradually add sugar to the butter-cream cheese mixture and beat on medium speed for 2-3 minutes until fluffy.
  7. Add eggs: Add eggs one at a time, mixing well after each addition until yolk color disappears. Optionally add a small amount of pink coloring gel.
  8. Combine mixtures: On low speed, alternately add the dry flour mixture and the strawberry-oil mixture, starting and ending with the flour mixture. Do three additions of dry and two of wet. Increase speed slightly to combine fully but do not overmix.
  9. Divide batter and bake: Evenly divide batter among the three prepared pans. Bake for 28-30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool layers: Let cakes cool in pans on wire racks for 5-10 minutes, then turn out to cool completely before frosting.
  11. Make whipped cream filling: Chill mixing bowl and beaters for 10 minutes. Beat heavy cream, powdered sugar, and vanilla starting at low speed, increasing to medium-high until soft to stiff peaks form. Do not overbeat.
  12. Make strawberry cream cheese frosting: Beat softened butter until smooth. Add softened cream cheese and beat on low/medium speed about 1 minute until combined.
  13. Add remaining ingredients: Beat in confectioners sugar, strawberry puree, strawberry extract, and optional pink coloring gel. Beat on medium speed for 2-3 minutes, scraping bowl halfway through. Refrigerate to thicken if needed.
  14. Assemble cake: Place one cake layer on serving plate. Pipe a frosting dam about 1/2 inch from edge.
  15. Add filling: Fill center of the layer with sliced strawberries and whipped cream within the frosting dam.
  16. Repeat layers: Place second layer on top and repeat filling process. Add third layer on top.
  17. Crumb coat and chill: Use frosting to fill any gaps, then apply a thin crumb coat. Chill in freezer 10-15 minutes to firm up.
  18. Final frosting and decoration: Apply a smooth second coat of frosting. Decorate with strawberries and piped stars using a large star tip as desired.

Notes

  • You can substitute cake flour with all-purpose flour plus cornstarch (1 cup minus 2 tablespoons AP flour plus 2 tablespoons cornstarch) if cake flour is not available.
  • Using room temperature eggs speeds mixing and helps aerate the batter. Warm eggs for 5 minutes in warm water if needed.
  • Pink gel coloring is optional but adds a pretty hue to batter and frosting.
  • Ensure cream cheese and butter are fully softened to avoid lumps in batter and frosting.
  • Do not overbeat whipped cream to prevent it from turning into butter.
  • Refrigerate the frosting if making ahead to maintain consistency for frosting the cake.
  • This cake also works as cupcakes, although doming will be minimal.

Nutrition

Keywords: strawberry cake, homemade strawberry cake, cream cheese frosting, strawberry whipped cream, layered cake, fresh strawberry dessert

Find it online: https://zarameals.com/homemade-strawberry-cake-recipe/