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Strawberry Cake with Strawberry Cream Cheese Frosting

A delightful strawberry cake with a creamy strawberry cream cheese frosting, perfect for celebrations and cozy afternoons.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Cake, Dessert
Cuisine American
Servings 8 servings
Calories 350 kcal

Ingredients
  

For the Cake

  • 2.5 cups all-purpose flour Substitute 1:1 gluten-free flour if needed.
  • 1 tablespoon baking powder Lifts the cake into soft layers.
  • 0.5 teaspoon salt Enhances the strawberry flavor.
  • 1 cup granulated sugar Try coconut sugar for a deeper note.
  • 0.5 cup unsalted butter, softened Can be replaced with coconut oil for a dairy-free option.
  • 2 large eggs at room temperature Provides structure and moisture.
  • 1 cup whole milk Use almond milk for a lighter, dairy-free cake.
  • 1 teaspoon pure vanilla extract Adds warmth and depth.
  • 1 cup fresh strawberries, puréed Roasted strawberries concentrate flavor if desired.
  • 0.5 cup finely chopped strawberries Provides bursts of texture in the batter.

For the Strawberry Cream Cheese Frosting

  • 8 ounces cream cheese, softened Use vegan cream cheese for a dairy-free version.
  • 0.5 cup unsalted butter, softened Substitute with vegan butter if needed.
  • 3 cups powdered sugar, sifted Adjust for sweetness and consistency.
  • 0.33 cup strawberry purée Reduces for less intense pink.
  • 1 teaspoon vanilla extract Balances the fruit.
  • 1 pinch salt Brightens the flavors.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment.
  • In a bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, cream the butter and sugar until light and airy—about 3 minutes. Add eggs one at a time, beating well after each addition, then stir in the vanilla.
  • Alternate adding the dry ingredients and milk to the butter mixture in three additions, starting and ending with the dry ingredients.
  • Fold in the strawberry purée and chopped strawberries gently to keep the batter fluffy.
  • Divide the batter evenly between the prepared pans. Smooth the tops and bake for 25–30 minutes, or until a toothpick comes out clean.
  • Let the cakes cool in the pans for 10 minutes, then turn onto a wire rack to cool completely.

Making the Frosting

  • While the cakes cool, make the frosting by beating the cream cheese and butter until smooth. Gradually add the powdered sugar.
  • Stir in the strawberry purée, vanilla, and a pinch of salt. Taste and adjust sweetness.

Assembly

  • Once cakes are completely cool, place one layer on your serving plate.
  • Spread a generous layer of frosting, top with the second layer, and finish with a silky coat of frosting.
  • Garnish with sliced strawberries before serving.

Notes

For a festive twist, fold a tablespoon of lemon zest into the batter. Feel free to make mini cupcakes or a sheet cake for larger gatherings. To intensify color, reduce strawberry purée on the stove. Don't frost a warm cake to avoid condensation issues.
Keyword Birthday Cake, Cream Cheese Frosting, Easy Cake Recipe, Strawberry Cake, Summer Dessert