If you have a sweet tooth and a love for all things berry, you are going to adore this Strawberry Cake with Frosting Recipe. It strikes the perfect balance between light, fluffy cake and luscious, fruit-infused frosting, all bursting with fresh strawberry flavor. The cake’s tender crumb, subtle hints of vanilla and strawberry extract, and that irresistibly pink frosting come together to create a dessert that feels like a celebration in every bite. Whether it’s for a birthday, a special occasion, or just a delightful treat to brighten your day, this recipe is guaranteed to become a cherished favorite in your baking repertoire.
Ingredients You’ll Need
This Strawberry Cake with Frosting Recipe shines because of its straightforward, quality ingredients. Each one plays an essential role in building the cake’s texture, flavor, and stunning color—from the tenderizing sour cream to the vibrant strawberry purée and aromatic extracts.
- 2 ½ cups all-purpose flour: The foundation providing structure to the cake’s tender crumb.
- 2 ½ teaspoons baking powder: Ensures the cake rises perfectly fluffy and light.
- ½ teaspoon salt: Balances sweetness and enhances all other flavors.
- 1 cup unsalted butter, softened: Adds richness and moisture for a luscious texture.
- 1 ¾ cups granulated sugar: Sweetens just right, creating that classic cake taste.
- 4 large eggs: Bind ingredients together and contribute to the cake’s tender softness.
- ½ cup sour cream: Boosts moisture and tenderness while adding a slight tang.
- ½ cup whole milk: Keeps the batter smooth and light.
- 1 teaspoon vanilla extract: Brings warmth and depth to the overall flavor.
- ½ teaspoon strawberry extract: Intensifies the berry essence beyond just the purée.
- ¾ cup strawberry purée: Real fruit goodness that infuses bright color and fresh strawberry taste.
- Pink or red food coloring (optional): Enhances the cake’s inviting rosy hue.
- For the frosting:
- 1 cup unsalted butter, softened: Creates a smooth, creamy base for the strawberry frosting.
- 3 ½ cups powdered sugar: Sweetens and stabilizes the frosting for flawless spreading.
- ¼ cup freeze-dried strawberries, ground: Delivers concentrated strawberry flavor without watering down the frosting.
- 2–3 tablespoons heavy cream or milk: Adjusts the frosting’s texture for perfect fluffiness.
- 1 teaspoon vanilla extract: Adds a hint of warmth to the frosting’s brightness.
- Pinch of salt: Balances the sweetness beautifully.
How to Make Strawberry Cake with Frosting Recipe
Step 1: Prepare Your Oven and Pans
First things first, preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure your cakes come out cleanly without sticking. Having your pans ready means smooth sailing once your batter is mixed.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This dry mix is the foundation of your cake’s perfect structure, making sure it rises and stays tender.
Step 3: Cream Butter and Sugar
Using a large bowl, beat the softened butter and granulated sugar until light and fluffy. This step is crucial because it incorporates air, giving the cake that beautiful lift and light texture you’re aiming for.
Step 4: Add Eggs and Dairy
Beat in the eggs one by one, making sure each is fully incorporated before adding the next. Then, mix in the sour cream, whole milk, vanilla extract, strawberry extract, and strawberry purée. You’ll notice the batter becoming wonderfully smooth and fragrant.
Step 5: Combine Wet and Dry Ingredients
Gradually add your dry flour mixture into the wet ingredients. Be mindful not to overmix; stirring just until combined keeps the cake tender. If you want a more vibrant pink color, add a drop of pink or red food coloring now.
Step 6: Bake to Perfection
Divide the batter evenly between your two prepared pans. Bake for 30 to 35 minutes. You’ll know they’re ready when a toothpick inserted comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 7: Make the Strawberry Frosting
While the cakes cool, beat the softened butter until creamy. Gradually add powdered sugar, then mix in the ground freeze-dried strawberries, vanilla extract, and a pinch of salt. Add 2 to 3 tablespoons of heavy cream or milk, adjusting until your frosting is spreadable and fluffy. Beat well to create a velvety texture perfect for decorating.
Step 8: Frost and Assemble
Once the cakes are completely cool, generously frost the first layer, then top with the second. Cover the whole cake with the remaining frosting, adding any extra decorations you love. Your Strawberry Cake with Frosting Recipe is now ready to wow!
How to Serve Strawberry Cake with Frosting Recipe
Garnishes
A few fresh strawberries sliced or whole on top will add a beautiful, natural touch and hint at the flavors inside. Sprinkling edible rose petals or a dusting of powdered sugar can also elevate the presentation for special occasions.
Side Dishes
Pairing this cake with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream complements its sweetness perfectly. For a lighter option, a simple green salad with a citrus vinaigrette balances the dessert’s richness.
Creative Ways to Present
Try layering this cake in a glass trifle dish with extra strawberry slices and frosting between layers for a stunning visual effect. Or serve individual mini versions of the cake in pretty ramekins for an elegant touch at parties.
Make Ahead and Storage
Storing Leftovers
Store any leftover Strawberry Cake with Frosting Recipe in an airtight container in the refrigerator. Properly stored, it will stay fresh and moist for up to 4 days, making it just as delicious when enjoyed the next day.
Freezing
You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and then foil for up to 3 months. Thaw in the refrigerator overnight before frosting. This is a great way to prepare in advance for celebrations.
Reheating
Since this is a delicate, frosted cake, it’s best enjoyed chilled or at room temperature. If you prefer, let slices sit out for about 30 minutes before serving. Avoid microwaving as it can affect texture and frosting consistency.
FAQs
Can I use frozen strawberries for the purée?
Absolutely! Just make sure to thaw and drain them well before blending to avoid adding extra moisture that could affect your batter.
What if I don’t have freeze-dried strawberries for the frosting?
You can substitute with fresh strawberry purée, but reduce the heavy cream amount and expect a softer frosting. Freeze-dried strawberries help keep it stable with intense flavor.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend, but ensure it contains xanthan gum or another binder for the best texture.
How do I prevent the cake from drying out?
Be careful not to overbake. Start checking your cake at 30 minutes with a toothpick—it should come out clean but the cake remains moist inside. Properly wrapping leftover cake will also prevent drying.
Is this cake suitable for kids’ parties?
Definitely! The vibrant pink color and fresh strawberry flavor make it especially appealing for kids. Plus, it’s made with wholesome ingredients that everyone will enjoy.
Final Thoughts
This Strawberry Cake with Frosting Recipe is more than just a dessert; it’s a joyful experience to bake and share. The way the fresh strawberry flavors shine through — in both cake and frosting — feels like sunshine on a plate. I encourage you to give it a try yourself and watch it become an instant favorite in your home. Trust me, every slice will bring smiles!
Print
Strawberry Cake with Frosting Recipe
- Total Time: 1 hour (plus cooling and decorating)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful homemade strawberry cake layered with luscious strawberry-infused frosting, perfect for celebrations or a special dessert. The cake features fresh strawberry purée for a natural fruity flavor and a creamy frosting that balances sweetness with a hint of tartness from freeze-dried strawberries.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- ½ cup sour cream
- ½ cup whole milk
- 1 teaspoon vanilla extract
- ½ teaspoon strawberry extract
- ¾ cup strawberry purée (fresh or frozen strawberries blended)
- pink or red food coloring (optional)
For the Strawberry Frosting:
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- ¼ cup freeze-dried strawberries, ground to a powder
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Prepare the Oven and Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure easy cake release.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar until the mixture becomes light and fluffy, which helps incorporate air for a tender cake texture.
- Add Wet Ingredients: Beat in the eggs one at a time to fully incorporate. Then add sour cream, whole milk, vanilla extract, strawberry extract, and strawberry purée. Mix until the batter is smooth and uniform. Add a drop of food coloring if a deeper pink hue is desired.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet batter, mixing just until combined to avoid overworking the gluten and ensure a tender crumb.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes to firm up, then carefully turn them out onto a wire rack and cool completely before frosting.
- Prepare the Frosting: Beat the softened butter until creamy. Gradually add powdered sugar, then mix in the finely ground freeze-dried strawberry powder, vanilla extract, and a pinch of salt. Add heavy cream or milk 1 tablespoon at a time until the frosting reaches a spreadable, fluffy consistency.
- Assemble and Frost: Once the cakes are completely cooled, frost the layers evenly. Decorate as desired to create a visually appealing strawberry cake ready to serve.
Notes
- Use fresh, ripe strawberries for the purée for the best natural flavor and vibrant color.
- Freeze-dried strawberries provide intense flavor and color in the frosting without adding extra moisture, helping maintain the frosting’s ideal texture.
- You can substitute the strawberry purée with high-quality strawberry jam if puree is unavailable, though it may slightly alter texture.
- If you prefer a dairy-free frosting, use coconut cream instead of butter and milk alternatives.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
