Strawberry Cake with Cream Cheese Frosting Recipe

ByAmanda
Jump to Recipe· 4.7 from 6 reviews

If you’re on the hunt for a fan-freaking-fantastic dessert that feels like sunshine in every bite, then my Strawberry Cake with Cream Cheese Frosting Recipe is exactly what you need. This cake is moist, bursting with fresh strawberry flavor, and topped with the creamiest, tangy frosting that perfectly balances sweetness. Trust me, once you try this, it’s going to be your go-to for birthdays, gatherings, or anytime you want to impress your friends (or just treat yourself!). Let’s dive in!

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Why This Recipe Works

  • Fresh Strawberry Flavor: Using real strawberries in both the cake and filling creates an authentically vibrant taste that powdered flavorings can’t replicate.
  • Light and Airy Cake Texture: Beating the egg whites separately and folding them gently in gives the cake a tender crumb, not heavy or dense.
  • Cream Cheese Frosting Balance: The tangy cream cheese frosting cuts through the sweetness beautifully, making every bite perfectly balanced.
  • Versatile and Customizable: You can swap flours or add food coloring for fun, tailoring the look and feel to your occasion without sacrificing flavor.
Strawberry Cake with Cream Cheese Frosting, strawberry cake recipe, easy strawberry dessert, moist strawberry cake, cream cheese frosting recipe - A single-layer round cake with a light golden sponge base, topped with a thick white cream layer spread evenly around the edge, leaving the center open. A woman's hand holds a spoon spreading a bright red strawberry sauce in the middle, creating a thick, slightly textured layer with visible small fruit bits. The cake sits on a clear glass plate placed on a white marbled surface with fresh strawberries nearby and a blurred background of baking tools. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Let’s talk through the ingredients that make this strawberry cake with cream cheese frosting recipe shine. Each one is chosen not just for flavor, but for how it contributes to the cake’s texture and overall success. Plus, I’ll share some tips to help you find the best versions when you shop.

Strawberry Cake with Cream Cheese Frosting, strawberry cake recipe, easy strawberry dessert, moist strawberry cake, cream cheese frosting recipe - Flat lay of fresh quartered strawberries, a small white bowl of whole milk, a small white bowl of clear avocado oil, a few tablespoons of softened unsalted butter on a simple white ceramic plate, a small white bowl filled with granulated sugar, a small white bowl of vanilla extract, a neat pile of cake flour, a small white bowl of baking powder, a small white bowl of salt, six whole clean uncracked large white eggs, a small white bowl of cornstarch, a small white bowl of lemon juice, a block of softened cream cheese on a simple white ceramic plate, a small white bowl of powdered sugar, a small white bowl of cold heavy cream placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Strawberries: Fresh, ripe strawberries are essential — they provide juice for the cake and a hearty pulp for the jam filling. Always pick bright red, fragrant berries.
  • Whole milk: Adds moisture and richness without overpowering the strawberry flavor.
  • Oil (Avocado, vegetable, or canola): Keeps the cake tender and moist while blending well with butter for richness.
  • Unsalted butter: Brings creaminess and flavor; softened butter blends easier.
  • Granulated sugar: The perfect sweetness level, balancing the tartness from strawberries and cream cheese.
  • Vanilla extract: Enhances the cake’s sweetness and adds depth without stealing the show.
  • Cake flour: Gives a soft structure that’s lighter than all-purpose flour; you can substitute with all-purpose, but expect a denser crumb.
  • Baking powder: Ensures the cake rises properly to a light, airy texture.
  • Salt: A pinch heightens all the flavors effortlessly.
  • Egg whites: Whipped to stiff peaks, they add volume and a fluffy texture without heaviness.
  • Cornstarch (for filling): Thickens the strawberry jam filling so it holds together nicely without runoff.
  • Lemon juice: Brightens the jam filling with a subtle tart kick.
  • Heavy cream: Whipped to perfection for a light and luscious frosting base.
  • Powdered sugar: Sweetens the frosting with a smooth texture that blends easily.
  • Cream cheese: The star of the frosting — creamy, tangy, and luscious when whipped with cream.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love most about this strawberry cake with cream cheese frosting recipe is how easy it is to tweak it to suit your preferences. Whether you’re feeling adventurous or just want to simplify, a few small swaps or additions can transform it.

  • Adding Fresh Herbs: Once, I added a teaspoon of finely chopped basil to the strawberry jam filling — it was a subtle game-changer that added a fresh, surprising twist.
  • Use Gluten-Free Flour: You can replace the cake flour with a gluten-free blend, just watch the moisture; sometimes adding an extra egg white helps!
  • Color and Flair: Using a drop or two of food-grade gel coloring makes this cake pop, especially for themed parties.
  • Make It Vegan: I’ve tested coconut cream instead of heavy cream and flaxseed “egg whites” as an experiment; the texture is a bit different but still delicious.

Step-by-Step: How I Make Strawberry Cake with Cream Cheese Frosting Recipe

Step 1: Prep Like a Pro

Start by preheating your oven to 350°F (175°C). Grease two 8-inch round cake pans with baking spray and line the bottoms with parchment paper — this simple step saves you lots of frustration later when unmolding your perfect layers.

Step 2: Making the Strawberry Base

Pop your quartered strawberries into a blender and puree until smooth. Push the puree through a fine mesh sieve to get about 1 to 1 ¼ cups of juice — don’t toss the leftover pulp! You’ll use that for the jam filling. Cook the juice down until reduced to ⅓ cup (about 10 minutes), then mix in the whole milk. If you want a vibrant pink cake, stir in a couple drops of gel food coloring here.

Step 3: Batter Time

In a large bowl, beat together oil, butter, sugar, and vanilla until smooth and combined. In another bowl, whisk together cake flour, baking powder, and salt. Then, with your mixer on low, alternate adding the dry ingredients and strawberry-milk mixture to the butter mixture, starting and ending with the dry ingredients.

Step 4: Whip Those Whites

Now, in a clean bowl (seriously, grease or oil will ruin this step), beat your egg whites until stiff peaks form. Gently fold those fluffy whites into your cake batter with a spatula. Don’t rush this — folding gently keeps that airy texture.

Step 5: Bake and Cool

Divide batter evenly into your pans and bake about 28 minutes, or until a toothpick comes out clean or with just a few moist crumbs. Let the cakes cool in their pans for 10 minutes, then loosen edges and flip them out onto a rack to cool completely. This step is crucial — frosting warm cake is a mess!

Step 6: Jam Filling Magic

Take the reserved strawberry pulp, sugar, cornstarch, lemon juice, and salt, and whisk them in a small saucepan. Cook over medium heat, stirring constantly, until thickened — about 5 to 10 minutes. Chill it in the fridge to firm up while you make the frosting.

Step 7: Whipped Cream Cheese Frosting

Beat the softened cream cheese with half the powdered sugar, vanilla, and salt until smooth and creamy. Separately, whip the cold heavy cream with the remaining powdered sugar to stiff peaks. Combine both mixtures gently on low speed until silky and fluffy.

Step 8: Assemble Your Masterpiece

Place one cake layer on your serving plate. Using a piping bag, pipe a dam around the edge to hold the strawberry jam filling. Fill it generously, then top with the second layer. Cover the whole cake in your luscious cream cheese frosting. Refrigerate until it’s time to serve — this cake tastes even better after a few hours!

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Pro Tips for Making Strawberry Cake with Cream Cheese Frosting Recipe

  • Use Room Temperature Eggs: They whip better, making it easier to get those stiff peaks and a light cake.
  • Sieve Your Purees: Passing your strawberry puree through a fine mesh removes seeds and pulp, ensuring smooth batter and filling.
  • Don’t Rush Folding: Gently fold egg whites in to keep air bubbles intact, which creates the cake’s signature fluffiness.
  • Cool Completely Before Frosting: Frosting warm cake leads to melting and mess; patience pays off here.

How to Serve Strawberry Cake with Cream Cheese Frosting Recipe

Strawberry Cake with Cream Cheese Frosting, strawberry cake recipe, easy strawberry dessert, moist strawberry cake, cream cheese frosting recipe - A round cake with smooth white frosting covering the whole surface. There are white piped cream dollops around the edge, each one topped with a fresh red strawberry with green leaves. Some dollops have thin red swirls mixed in with the white cream. The cake is placed on a white marbled surface, with extra strawberries and small white flowers scattered around the base. The photo is taken close up, focusing on the top side and edge of the cake. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping this strawberry cake with a few fresh strawberry halves and a sprinkle of finely chopped toasted almonds for texture and a subtle nutty contrast. Sometimes, I add a few edible flowers for a wow-factor that’s surprisingly easy and elegant.

Side Dishes

Pair your slices with a scoop of vanilla bean ice cream or simple whipped cream for extra decadence. A light cup of mint tea or a cold glass of sparkling rosé complements the strawberry and cream cheese flavors beautifully.

Creative Ways to Present

For a special occasion, I’ve piped swirls of frosting in different shades of pink using food coloring, then added red velvet cake crumbs on top for texture and drama. Another time, I stacked mini versions as a tiered strawberry cake centerpiece — adorable and delicious!

Make Ahead and Storage

Storing Leftovers

Store leftover cake in an airtight container in the refrigerator. I usually cover it loosely with plastic wrap to avoid drying out but remain careful not to squish the frosting. It stays fresh and delicious for up to 5 days.

Freezing

I’ve frozen both the cake layers and assembled cake before. For best results, freeze layers wrapped tightly in plastic and foil separately. To freeze the assembled cake, flash freeze it first uncovered, then wrap well to avoid freezer burn. Thaw overnight in the fridge before serving.

Reheating

Because this strawberry cake with cream cheese frosting recipe is best enjoyed cool, I don’t recommend warming leftovers. Instead, bring slices to room temperature before serving to let the flavors and creamy frosting shine.

FAQs

  1. Can I use frozen strawberries for this strawberry cake with cream cheese frosting recipe?

    Absolutely! Just thaw them completely and drain excess liquid before pureeing, so your batter doesn’t get too watery. The flavor will be slightly less bright than fresh, but still delicious.

  2. What can I substitute if I don’t have cake flour?

    You can use all-purpose flour instead, but for lighter texture, sift in a couple of tablespoons of cornstarch per cup of flour. This helps mimic cake flour’s lower protein content.

  3. How do I avoid the frosting from becoming too runny?

    Make sure your cream cheese is well chilled but softened, and your heavy cream is cold before whipping. Also, don’t skip the powdered sugar, which helps stabilize the frosting.

  4. Can I make this cake ahead of time?

    Definitely! You can bake the cake layers and make the jam filling a day ahead. Store everything in the fridge and assemble the cake on the day you plan to serve for the freshest look and flavor.

  5. Why does this recipe use only egg whites?

    Using only egg whites whipped to stiff peaks helps the cake rise beautifully and stay airy without a dense or heavy crumb. Don’t toss those yolks though — I’ve got some great ideas for using them elsewhere!

Final Thoughts

Honestly, this strawberry cake with cream cheese frosting recipe is one of my absolute favorites to bake and share. It hits all the right notes: fresh fruitiness, tender crumb, and rich, tangy frosting that keeps you coming back for more. Whether it’s a special occasion or just a weekend treat, I hope you give it a try and make it your own. Trust me, you’ll impress everyone at the table — and that’s always a sweet feeling.

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Strawberry Cake with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 6 reviews
  • Author: Amanda
  • Prep Time: 1 hour
  • Cook Time: 1 hour 10 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This delightful Strawberry Cake features fresh strawberries pureed into the batter and layered with a sweet strawberry jam filling. Topped with a luscious whipped cream cheese frosting, it’s a perfect dessert for any occasion.

Ingredients

Cake

  • 1 ¼ lbs (570 g) strawberries, remove stems and quarter
  • ⅔ cup whole milk
  • ½ cup (118 ml) avocado, vegetable or canola oil
  • 4 Tablespoons (57 g) unsalted butter, softened
  • 1 ¾ cup (350 g) granulated sugar
  • 2 teaspoons vanilla extract
  • 3 cups (330 g) cake flour
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 6 large egg whites, room temperature preferred
  • Food coloring optional (2 chocolate chip-sized drops of americolor gel “electric pink” food coloring)

Filling

  • ⅓ cup (70 g) granulated sugar
  • 1 Tablespoon cornstarch
  • ⅛ teaspoon salt
  • 2 teaspoons lemon juice
  • Remaining strawberry pulp from cake preparation

Frosting

  • 2 cups (475 ml) cold heavy cream
  • 1 ½ cups (190 g) powdered sugar, divided
  • 1 ½ teaspoons vanilla extract
  • ⅛ teaspoon salt
  • 8 oz (226 g) cream cheese, softened

Instructions

  1. Prepare Cake Pans: Preheat oven to 350F (175C). Spray two 8-inch round cake pans with baking spray and line bottoms with parchment paper. Set aside.
  2. Make Strawberry Puree and Reduce Juice: Place quartered strawberries in blender and puree until smooth. Strain through a fine mesh sieve until you have 1 to 1 ¼ cups of juice. Set aside remaining pulp.
  3. Reduce Strawberry Juice: Pour strawberry juice into a small saucepan and cook over medium heat until reduced to ⅓ cup, about 10 minutes. Transfer to measuring cup; if not reduced enough, continue cooking.
  4. Combine Milk and Juice: Whisk ⅔ cup whole milk into the reduced strawberry juice and add food coloring if using. Set aside.
  5. Mix Wet Ingredients: In a large bowl, beat together oil, softened butter, granulated sugar, and vanilla extract until completely combined using an electric or stand mixer.
  6. Mix Dry Ingredients: In a separate bowl, whisk together cake flour, baking powder, and salt.
  7. Combine Batter: On low mixer speed, alternately add flour mixture and strawberry milk mixture to the wet ingredients, starting and ending with the flour, mixing until just combined after each addition.
  8. Beat Egg Whites: In a clean, dry bowl, beat egg whites on high speed until stiff peaks form.
  9. Fold Egg Whites: Gently fold the egg whites into the batter using a spatula until fully combined. Avoid overmixing.
  10. Bake Cake Layers: Divide batter evenly between prepared pans. Bake at 350F for 28 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  11. Cool Cakes: Let cakes cool in pans for 10 minutes, then run a knife around edges and invert onto a wire rack to cool completely.
  12. Prepare Jam Filling: Combine remaining strawberry pulp, ⅓ cup sugar, cornstarch, lemon juice, and salt in a small saucepan. Cook over medium heat, whisking constantly until thick and the whisk leaves a trail—about 5 to 10 minutes. Transfer to a heat-proof bowl and refrigerate until cool.
  13. Make Frosting Base: Beat softened cream cheese, ½ cup powdered sugar, vanilla extract, and salt until creamy and smooth.
  14. Whip Cream: In a chilled metal bowl, beat cold heavy cream with remaining 1 cup powdered sugar until stiff peaks form.
  15. Combine Frosting: Fold whipped cream into cream cheese mixture on low mixer speed until fully combined.
  16. Assemble Cake: Place one cake layer on serving tray. Pipe a dam around the edge using a piping bag with a round tip. Fill with jam filling. Top with second cake layer.
  17. Frost Cake: Cover entire cake with whipped cream cheese frosting smoothly.
  18. Refrigerate and Serve: Refrigerate cake until ready to serve. Store leftover cake in an airtight container in the refrigerator for up to 5 days.

Notes

  • You may substitute 2 ⅔ cups (330 g) all-purpose flour for cake flour.
  • Use leftover egg yolks for pound cake, chocolate pie, or crème brûlée recipes.
  • For red swirls in frosting decoration, paint stripes of icing inside your piping bag with a food-safe brush before filling.
  • Using room temperature egg whites helps achieve better volume when whipping.
  • Ensure heavy cream is cold before whipping for best stiffness.

Nutrition

  • Serving Size: 1 slice
  • Calories: 350 kcal
  • Sugar: 32 g
  • Sodium: 150 mg
  • Fat: 18 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 45 mg

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