Fresh Strawberry Cake Recipe
This moist, flavorful strawberry cake is made with real reduced strawberry puree for an intense natural taste. Frosted with strawberry cream cheese frosting and decorated with fresh strawberries, it’s a stunning dessert for any occasion!
As a professional cake decorator, I’ve always strived to balance flavor, texture, and appeal in every cake I create. While many strawberry cake recipes rely solely on butter and egg whites, I use whole eggs for richer flavor and a combination of butter and oil to keep the cake moist and tender. Instead of artificial flavors, I enhance the natural strawberry taste with reduced strawberry puree and complement it with a luscious strawberry cream cheese frosting. But what truly sets this cake apart? A few drops of rose extract.
I’ve had so many people ask me what makes my strawberry cake so special. The secret is simple—that tiny touch of rose extract elevates the strawberry flavor to something unforgettable. It’s the little detail that makes all the difference, turning a classic into something truly extraordinary.
Why is this the Best Strawberry Cake Recipe
- Intense Natural Strawberry Flavor – The use of reduced strawberry puree instead of artificial flavoring ensures a deep, authentic strawberry taste in every bite. The natural fruit flavor is enhanced with a touch of rose extract, which elevates the aroma and richness of the cake.
- Perfectly Moist and Tender Texture – The combination of butter and oil provides the best of both worlds: butter adds richness, while oil keeps the cake soft and moist. Sour cream ensures a tender crumb, making each slice light yet decadent.
- Luscious Strawberry Cream Cheese Frosting – Instead of plain buttercream, this recipe uses real cream cheese for a tangy balance to the sweet cake, while reduced strawberry puree adds a natural fruitiness, making the frosting creamy, flavorful, and not overly sweet.
- Elegant and Eye-Catching Decoration – The cake is finished with piped swirls on top, fresh strawberry halves, and sliced strawberries along the bottom, creating a stunning presentation that makes it perfect for birthdays, celebrations, or special occasions.
Ingredients and substitutes
- All-purpose flour provides structure and a soft crumb. You can also use cake flour for an even lighter texture or substitute half with almond flour for a slightly nutty flavor.
- Unsalted butter adds richness and a tender crumb. If using salted butter, reduce the added salt. You can substitute with all vegetable oil for a softer cake, but it will lose some buttery flavor.
- Vegetable oil ensures a moist and soft cake. You can use canola oil, sunflower oil, or even light olive oil for a mild flavor.
- Granulated sugar sweetens the cake while helping with moisture and structure. You can use cane sugar or a white and brown sugar mix for added depth.
- Vanilla extract enhances all the flavors in the cake. Use pure vanilla extract or vanilla bean paste for a stronger aroma.
- Rose extract adds a floral note that complements the strawberry flavor beautifully. You can omit it or replace it with a tiny drop of almond extract for a different depth of flavor.
- Reduced strawberry puree gives the cake its intense strawberry flavor. You can use homemade or store-bought strawberry puree. If strawberries are out of season, you can replace them with raspberry puree or mixed berry puree.
- Sour cream makes the cake moist and tender. You can substitute it with Greek yogurt, buttermilk, or a milk and lemon juice mix for a similar texture.
- Pink or red food color gel enhances the natural strawberry color without altering the consistency. You can omit it for a more natural look or use beetroot powder for a natural color boost.
Step-by-step instructions: Strawberry Cake
- Make the Reduced Strawberry Puree – Blend 1 ½ cups of fresh or frozen strawberries into a smooth puree. Cook the puree in a saucepan over medium heat, stirring frequently, until reduced to about ¾ cup (about 15 minutes). Let the puree cool completely before using.
- Oven & Pans – Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- Dry ingredients – In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Wet ingredients – In a large bowl, beat the butter, oil, and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla and rose extract. Add the sour cream and reduced strawberry puree, mixing until combined.
- Combine – Gradually add the dry ingredients, mixing until just incorporated. If using, stir in a few drops of gel food color.
- Bake – Divide the batter evenly between the prepared pans and smooth the tops. Bake for 28–32 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Strawberry Cream Cheese Frosting – Beat the cream cheese and butter together until smooth. Add powdered sugar gradually, mixing well. Add vanilla extract and reduced strawberry puree, beating until smooth and fluffy.
- Frost – Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Place the second cake layer on top and frost the entire cake with the strawberry cream cheese frosting.
- Decorate – Pipe decorative swirls on the top using a piping bag fitted with a star tip. Decorate the top with halved strawberries and line the bottom edge with strawberry slices.
- Rest – Chill the cake for 30 minutes before serving to allow the frosting to set.
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Frequently asked questions
How do I store the finished cake?
Store the cake in the refrigerator due to the cream cheese frosting. Cover it lightly with plastic wrap or a cake dome and refrigerate for up to 4 days. Let it sit at room temperature for about 30 minutes before serving for the best texture. You can freeze the unfrosted cake layers for up to 2 months. Wrap each layer tightly in plastic wrap and store it in an airtight container. Thaw in the refrigerator overnight before frosting.
Can I use frozen strawberries instead of fresh ones for the puree?
Yes! Frozen strawberries work just as well. Thaw them first and blend before reducing them on the stove. This ensures the water content is reduced for a more concentrated flavor.
Can I make the cake ahead of time?
Yes! You can bake the cake layers up to two days in advance. Wrap them tightly in plastic wrap and store them at room temperature or in the fridge. Frosting can also be made a day ahead and stored in the refrigerator.
How can I make the frosting firmer? What piping tip should I use for decorating?
If your frosting is too soft, chill it for 15–20 minutes before using. You can also add more powdered sugar or a tablespoon of cornstarch to thicken it. A large open star tip (like Wilton 1M or 2D) is perfect for creating swirls on top. For a smooth look, use a round piping tip or an offset spatula to spread the frosting evenly.
Strawberry Cake
This moist, flavorful strawberry cake is made with real reduced strawberry puree for an intense natural taste. Frosted with strawberry cream cheese frosting and decorated with fresh strawberries, it’s a stunning dessert for any occasion!
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Ingredients
Strawberry cake
- 2 ½ cups (310 g) All-purpose flour
- 2 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- ½ cup (113 g) Unsalted butter softened
- ⅓ cup (80 ml) Vegetable oil
- 1 ¾ cups (350 g) Granulated sugar
- 3 large Eggs at room temperature
- 1 ½ tsp Vanilla extract
- ½ tsp Rose extract
- ¾ cup (180 ml) Reduced strawberry puree made from 1½ – 2 cups strawberries
- ½ cup (115 g) Sour cream at room temperature
- Few drops of pink gel food color or 2 tsp of beetroot juice for natural color
Strawberry cream cheese frosting
- 8 oz (226 g) Cream cheese softened
- ½ cup (113 g) Unsalted butter softened
- 4 cups (480 g) Powdered sugar
- ½ tsp Vanilla extract
- 2 tbsp Reduced strawberry puree
Decorations
- 4 small Fresh strawberries cut in half (for the top)
- 8 Strawberry slices Cut into 8 (for the bottom edge)
Method
- Make the Reduced Strawberry Puree – Blend 1 ½ cups of fresh or frozen strawberries into a smooth puree. Cook the puree in a saucepan over medium heat, stirring frequently, until reduced to about ¾ cups (about 15 minutes). Let the puree cool completely before using.
Strawberry cake
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- Dry ingredients – In a medium bowl, whisk together flour, baking powder, baking soda, and salt.2 ½ cups All-purpose flour, 2 tsp Baking powder, ½ tsp Baking soda, ½ tsp Salt
- Wet ingredients – In a large bowl, beat the butter, oil, and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and rose extract. Add the sour cream and reduced strawberry puree, mixing until combined.½ cup Unsalted butter, ⅓ cup Vegetable oil, 1 ¾ cups Granulated sugar, 3 large Eggs, 1 ½ tsp Vanilla extract, ½ tsp Rose extract, ¾ cup Reduced strawberry puree , ½ cup Sour cream, Few drops of pink gel food color
- Combine – Gradually add the dry ingredients, mixing until just incorporated. If using, stir in a few drops of gel food color.
- Bake – Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Assemble and decorate
- Strawberry Cream Cheese Frosting – Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and mix well. Add the vanilla extract and reduced strawberry puree, beating until smooth and fluffy.8 oz Cream cheese, ½ cup Unsalted butter, 4 cups Powdered sugar, ½ tsp Vanilla extract, 2 tbsp Reduced strawberry puree
- Frost – Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Place the second cake layer on top and frost the entire cake with the strawberry cream cheese frosting.
- Decorate – Pipe decorative swirls on the top using a piping bag fitted with a star tip. Decorate the top with halved strawberries and line the bottom edge with strawberry slices.4 small Fresh strawberries, 8 Strawberry slices
- Rest – Chill the cake for 30 minutes before serving to allow the frosting to set.
Notes
- Reduce the Strawberry Puree Properly – Simmer the puree over medium heat until thick and reduced to about half the original volume. This concentrates the strawberry flavor and prevents excess moisture in the cake and frosting. Let it cool completely before using.
- Use Room Temperature Ingredients – Butter, eggs, sour cream, and cream cheese should all be at room temperature for a smooth, even batter and frosting. Cold ingredients can cause curdling or an uneven texture.
- Don’t Overmix the Batter – After adding the flour, mix just until combined to avoid a dense cake. Overmixing develops too much gluten, making the cake tough.
- Use Gel Food Coloring Sparingly – The strawberry puree naturally gives a pink hue, but if you want a more vibrant color, use a few drops of gel food coloring. Avoid liquid food color, which can alter the cake’s consistency.
- Test for Doneness Properly – Insert a toothpick in the center; it should come out clean or with a few moist crumbs. Avoid overbaking, as this can dry out the cake.
- Chill the Cake Layers Before Frosting – Let the cake cool completely, then chill in the fridge for 30 minutes before frosting. This makes it easier to handle and prevents the frosting from melting.
- Strain the Strawberry Puree for the Frosting – If your frosting feels too loose, strain out excess liquid from the puree or add a bit more powdered sugar to thicken it.
- Use a Piping Bag for Neat Swirls – For clean, decorative swirls on top, use a large open star piping tip and pipe in a circular motion.
- Decorate Just Before Serving – Fresh strawberries release moisture over time, so add them right before serving to keep them fresh and vibrant.
- Chill for a Set Frosting – Once assembled, refrigerate the cake for at least 30 minutes to allow the frosting to firm up, making it easier to slice and serve.
Equipment you will need
Nutrition
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Week 2 – Day 4 Done
This is really good. I didn’t have 9 inch cake pans so used 3 8 inch ones. The whole family enjoyed it.
Thank you so much for the lovely feedback, Beth. I am so happy your family enjoyed this recipe.