Best Strawberry Cake with Cream Cheese Frosting

Here is my favorite strawberry cake recipe, with layers of moist cake made from real reduced strawberry puree, a sweet strawberry filling, and a smooth cream cheese frosting.

This strawberry cake is what I make for every spring birthday and celebration at our house. The real strawberry flavor really comes through because we reduce the puree down to concentrate it, so you get that fresh berry taste in every bite. It takes a little extra time, but it’s totally worth it.

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What Kind of Strawberries Should I Use?

Fresh strawberries are definitely the way to go for this cake, and you’ll want to pick ones that are bright red and smell sweet. Look for berries that are firm but not hard, without any white or green patches near the stem, since those won’t be as flavorful. If strawberries aren’t in season where you live, frozen strawberries can work in a pinch – just make sure to thaw them completely and drain off any excess liquid before using them. The best time to buy strawberries is during peak season in late spring and early summer when they’re naturally sweeter and more affordable.

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Options for Substitutions

This strawberry cake is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Cake flour: Don’t have cake flour? Make your own by measuring 3 cups all-purpose flour, removing 6 tablespoons, and replacing it with 6 tablespoons cornstarch. Sift it together a few times to mix well.
• Avocado oil: Any neutral oil works here – try vegetable oil, canola oil, or even melted coconut oil if you don’t mind a hint of coconut flavor.
• Whole milk: You can use 2% milk or even buttermilk for a tangier flavor. If using buttermilk, reduce the baking powder to 2 teaspoons and add 1/2 teaspoon baking soda.
• Egg whites: If you don’t want to separate eggs, you can use 3 whole eggs plus 1 egg white instead. The cake will be slightly denser but still tasty.
• Cream cheese: Make sure to use full-fat cream cheese for the frosting – low-fat versions won’t give you the right texture and stability.
• Heavy cream: The cold cream is important for the frosting’s texture, so don’t substitute with milk or half-and-half as it won’t whip properly.
• Fresh strawberries: Fresh strawberries are best for this recipe, but if they’re out of season, you can use thawed frozen strawberries. Just drain them well and pat dry before using.

Watch Out for These Mistakes While Baking

The biggest mistake when making strawberry cake is skipping the reduction step for the strawberry juice, which can leave your batter too watery and result in a dense, sunken cake – make sure to boil it down to exactly ⅓ cup for the right consistency.

Another common error is overbeating the egg whites or letting them sit too long before folding them in, so beat them just until stiff peaks form and immediately fold them gently into the batter to keep your cake light and fluffy.

When it comes to the cream cheese frosting, using cold cream cheese is a recipe for lumps, so let it sit at room temperature for at least an hour before beating, and don’t rush the whipped cream step – underwhipped cream will make your frosting too soft to hold its shape.

Finally, make sure your cake layers are completely cool before frosting, otherwise the heat will melt your cream cheese frosting and turn your beautiful cake into a slippery disaster.

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What to Serve With Strawberry Cake?

This strawberry cake is pretty rich and sweet on its own, so I like to keep things simple when serving it. A scoop of vanilla ice cream on the side is always a good call, especially if you’re serving the cake slightly warm. Fresh berries like raspberries or blueberries make a nice addition to the plate and add a little tartness that balances out the cream cheese frosting. If you’re serving this at a party or gathering, a pot of hot coffee or some cold milk is really all you need to round out the dessert experience.

Storage Instructions

Store: Keep your strawberry cake covered in the fridge since that cream cheese frosting needs to stay cool. It’ll stay fresh for about 3-4 days in an airtight container or under a cake dome. The cake actually tastes even better the next day once all the flavors have had time to settle in together.

Freeze: You can freeze unfrosted cake layers wrapped tightly in plastic wrap and then foil for up to 3 months. I don’t recommend freezing the assembled cake with frosting though, as the cream cheese frosting and fresh strawberries don’t thaw as nicely. Just frost it fresh when you’re ready to serve.

Serve: Take the cake out of the fridge about 30 minutes before serving so it can come to room temperature. This brings out all the strawberry flavor and makes the cake nice and soft. If you’ve frozen the layers, let them thaw in the fridge overnight before frosting and assembling.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4700-5100
• Protein: 60-75 g
• Fat: 210-230 g
• Carbohydrates: 630-670 g

Ingredients

For the cake layers:

• 1.5 lb strawberries (pureed and reduced by half for intense flavor)
• 2/3 cup whole milk (room temperature, about 70°F)
• 1/2 cup avocado oil
• 5 tbsp butter (I like Kerrygold unsalted butter for this)
• 1 3/4 cups sugar
• 2 tsp vanilla essence
• 1/4 tsp almond extract
• 3 cups cake flour (I always use King Arthur for a tender crumb)
• 1 tbsp baking powder
• 1 tsp salt
• 6 egg whites
• food coloring

For the strawberry filling:

• 1/2 cup sugar
• 1.5 tbsp cornstarch
• 1/8 tsp salt
• 2 tsp lemon juice (freshly squeezed for better acidity)

For the cream cheese frosting:

• 8 oz cream cheese (I prefer Philadelphia brand for stability)
• 2 cups cold cream (straight from the fridge for maximum volume)
• 1.5 cups powdered sugar
• 1.5 tsp vanilla essence
• 1/8 tsp salt

Step 1: Prepare Strawberry Reductions and Mise en Place

• 1.5 lb strawberries
• 2/3 cup whole milk
• food coloring

Preheat your oven to 350°F and grease two 8-inch round cake pans.

While the oven heats, puree the strawberries and strain to extract the juice—you should have about 1 to 1¼ cups.

Pour the juice into a saucepan and boil for 10 minutes until reduced to about ⅓ cup; this concentrates the strawberry flavor dramatically.

Once reduced, mix in the ⅔ cup room-temperature milk and a few drops of food coloring to achieve your desired pink hue, then set aside to cool slightly.

I like to reduce the juice separately from the fresh pulp because it ensures you capture the most vibrant strawberry flavor in the cake itself.

Step 2: Make the Cake Batter

• 1/2 cup avocado oil
• 5 tbsp butter
• 1 3/4 cups sugar
• 2 tsp vanilla essence
• 1/4 tsp almond extract
• 3 cups cake flour
• 1 tbsp baking powder
• 1 tsp salt
• 6 egg whites
• strawberry milk mixture from Step 1

In a large bowl, beat together the avocado oil, butter, and 1¾ cups sugar until light and fluffy, about 2-3 minutes, then add the vanilla essence and almond extract.

In a separate bowl, whisk together the cake flour, baking powder, and salt.

Alternate adding the dry ingredient mixture and the strawberry milk mixture from Step 1 to the butter mixture, starting and ending with dry ingredients—this prevents the batter from becoming overly wet and ensures even distribution.

In another bowl, beat the egg whites until stiff peaks form.

Gently fold the beaten egg whites into the batter using a spatula with careful, broad strokes to maintain the airiness that gives this cake its tender crumb.

Divide the batter evenly between the prepared pans.

Step 3: Bake the Cake Layers

Place the filled pans in the preheated 350°F oven and bake for 28 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

The cakes should be golden and spring back when gently touched.

Remove from the oven and let cool in the pans for about 10 minutes, then turn out onto wire racks to cool completely before frosting—this prevents the frosting from melting or sliding off warm cake.

Step 4: Prepare the Strawberry Jam Filling

• strawberry pulp
• 1/2 cup sugar
• 1.5 tbsp cornstarch
• 1/8 tsp salt
• 2 tsp lemon juice

While the cakes cool, make the jam filling by combining the leftover strawberry pulp, ½ cup sugar, cornstarch, freshly squeezed lemon juice, and ⅛ tsp salt in a saucepan.

Bring to a boil over medium heat, stirring constantly, and simmer for 5-10 minutes until the mixture thickens enough to coat the back of a spoon.

Transfer to a bowl and refrigerate until completely chilled—a cold filling prevents it from sliding out from between the cake layers.

Step 5: Make the Cream Cheese Frosting

• 8 oz cream cheese
• 1.5 cups powdered sugar
• 1.5 tsp vanilla essence
• 1/8 tsp salt
• 2 cups cold cream

In a bowl, beat the softened cream cheese with 1½ cups powdered sugar, 1.5 tsp vanilla essence, and ⅛ tsp salt until smooth and creamy, about 2 minutes.

In a separate bowl, beat the cold heavy cream with a mixer on high speed until stiff peaks form—cold cream whips to maximum volume, which is why I always pull it straight from the fridge.

Gently fold the whipped cream into the cream cheese mixture until fully incorporated and fluffy.

This combination creates a frosting that’s rich, stable, and easy to work with for assembly.

Step 6: Assemble and Frost the Cake

• cooled cake layers from Step 3
• cream cheese frosting from Step 5
• strawberry jam filling from Step 4

Place one cooled cake layer on your serving plate or cake board.

Using a piping bag fitted with a large round tip (or simply a spoon), pipe or spread a ring of frosting around the outer edge of the cake layer, leaving the center slightly open.

Spoon the chilled strawberry jam from Step 4 into the center ring, filling it generously but not overflowing.

Carefully place the second cake layer on top, then spread the remaining frosting over the top and sides of the assembled cake, creating your desired finish—smooth, rustic, or with decorative swirls.

Step 7: Chill and Serve

Refrigerate the assembled cake for at least 30 minutes before serving to allow the frosting to set and the flavors to meld.

This resting time also makes the cake easier to slice cleanly.

Serve chilled or at room temperature, and store any leftovers covered in the refrigerator for up to 3 days.

Best Strawberry Cake with Cream Cheese Frosting

Delicious Best Strawberry Cake with Cream Cheese Frosting recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 55 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 40 minutes mins

Servings 10 slices

Calories 4900 kcal

Ingredients

  

For the cake layers::

• 1.5 lb strawberries (pureed and reduced by half for intense flavor)
• 2/3 cup whole milk (room temperature, about 70°F)
• 1/2 cup avocado oil
• 5 tbsp butter (I like Kerrygold unsalted butter for this)
• 1 3/4 cups sugar
• 2 tsp vanilla essence
• 1/4 tsp almond extract
• 3 cups cake flour (I always use King Arthur for a tender crumb)
• 1 tbsp baking powder
• 1 tsp salt
• 6 egg whites
• food coloring

For the strawberry filling::

• 1/2 cup sugar
• 1.5 tbsp cornstarch
• 1/8 tsp salt
• 2 tsp lemon juice (freshly squeezed for better acidity)

For the cream cheese frosting::

• 8 oz cream cheese (I prefer Philadelphia brand for stability)
• 2 cups cold cream (straight from the fridge for maximum volume)
• 1.5 cups powdered sugar
• 1.5 tsp vanilla essence
• 1/8 tsp salt

Instructions

 

• Preheat your oven to 350°F and grease two 8-inch round cake pans. While the oven heats, puree the strawberries and strain to extract the juice—you should have about 1 to 1¼ cups. Pour the juice into a saucepan and boil for 10 minutes until reduced to about ⅓ cup; this concentrates the strawberry flavor dramatically. Once reduced, mix in the ⅔ cup room-temperature milk and a few drops of food coloring to achieve your desired pink hue, then set aside to cool slightly. I like to reduce the juice separately from the fresh pulp because it ensures you capture the most vibrant strawberry flavor in the cake itself.
• In a large bowl, beat together the avocado oil, butter, and 1¾ cups sugar until light and fluffy, about 2-3 minutes, then add the vanilla essence and almond extract. In a separate bowl, whisk together the cake flour, baking powder, and salt. Alternate adding the dry ingredient mixture and the strawberry milk mixture from Step 1 to the butter mixture, starting and ending with dry ingredients—this prevents the batter from becoming overly wet and ensures even distribution. In another bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter using a spatula with careful, broad strokes to maintain the airiness that gives this cake its tender crumb. Divide the batter evenly between the prepared pans.
• Place the filled pans in the preheated 350°F oven and bake for 28 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The cakes should be golden and spring back when gently touched. Remove from the oven and let cool in the pans for about 10 minutes, then turn out onto wire racks to cool completely before frosting—this prevents the frosting from melting or sliding off warm cake.
• While the cakes cool, make the jam filling by combining the leftover strawberry pulp, ½ cup sugar, cornstarch, freshly squeezed lemon juice, and ⅛ tsp salt in a saucepan. Bring to a boil over medium heat, stirring constantly, and simmer for 5-10 minutes until the mixture thickens enough to coat the back of a spoon. Transfer to a bowl and refrigerate until completely chilled—a cold filling prevents it from sliding out from between the cake layers.
• In a bowl, beat the softened cream cheese with 1½ cups powdered sugar, 1.5 tsp vanilla essence, and ⅛ tsp salt until smooth and creamy, about 2 minutes. In a separate bowl, beat the cold heavy cream with a mixer on high speed until stiff peaks form—cold cream whips to maximum volume, which is why I always pull it straight from the fridge. Gently fold the whipped cream into the cream cheese mixture until fully incorporated and fluffy. This combination creates a frosting that's rich, stable, and easy to work with for assembly.
• Place one cooled cake layer on your serving plate or cake board. Using a piping bag fitted with a large round tip (or simply a spoon), pipe or spread a ring of frosting around the outer edge of the cake layer, leaving the center slightly open. Spoon the chilled strawberry jam from Step 4 into the center ring, filling it generously but not overflowing. Carefully place the second cake layer on top, then spread the remaining frosting over the top and sides of the assembled cake, creating your desired finish—smooth, rustic, or with decorative swirls.
• Refrigerate the assembled cake for at least 30 minutes before serving to allow the frosting to set and the flavors to meld. This resting time also makes the cake easier to slice cleanly. Serve chilled or at room temperature, and store any leftovers covered in the refrigerator for up to 3 days.