Prepare to fall head over heels for this show-stopping Homemade Strawberry Cake! Imagine layers of impossibly moist strawberry cake filled and frosted with a dreamy strawberry cream cheese frosting, each bite bursting with authentic berry flavor. This recipe transforms simple ingredients into something truly celebratory, using both fresh and freeze-dried strawberries for the deepest, most natural strawberry taste possible. Whether you’re planning a birthday, brunch, or simply craving a little sunshine on your plate, this cake is guaranteed to be a crowd-pleaser!

Homemade Strawberry Cake Recipe - Recipe Image

Ingredients You’ll Need

Making a standout strawberry cake from scratch is way easier than you think! The ingredients are classic pantry staples with just a handful of specialty additions that really amplify the flavor and color. Each one works together to give you tender crumb, intense strawberry essence, and luscious creamy frosting.

Fresh strawberries: The heart and soul of the cake, pureed and reduced for maximum flavor in every slice.
Sour cream: Gives the cake its amazing moistness and rich, tangy undertones.
Milk: Adds just enough liquid to keep the batter smooth and light.
Large eggs: Bind everything together while creating structure and a delicate crumb.
Vanilla extract: Enhances both the strawberry notes and the overall sweetness.
All purpose flour: Provides the foundational structure to all those delicious mix-ins.
Sugar: Sweetens the cake and balances the tart berries.
Baking powder & baking soda: Help the batter rise tall and fluffy.
Salt: Sharpens and deepens all the flavors.
Unsalted butter: Ensures a rich, decadent crumb and creamy frosting.
Pink food coloring (optional): A few drops amp up that iconic strawberry-pink color.
Freeze-dried strawberries: Packed with real berry flavor and really boost the frosting’s strawberry punch.
Cream cheese: For that tangy, velvety richness in every dreamy bite of frosting.
Powdered sugar: Thickens the frosting and gives it a silky smooth finish.
Chopped strawberries: Tucked inside the layers for a fresh pop of juicy flavor.
Vanilla extract & salt (in the frosting): Round out the sweetness and add depth.

How to Make Homemade Strawberry Cake

Step 1: Reduce the Strawberries for Ultimate Flavor

Start by transforming your fresh strawberries into a thick, concentrated puree to give this cake its signature flavor. Puree your quartered berries in a blender or food processor until smooth—about 1 1/2 cups’ worth. Pour the puree into a saucepan and cook over medium heat, gently stirring until it reduces to 3/4 cup. This step takes about 20-25 minutes and draws out all the vibrance of those summer-sweet strawberries. Cool the mixture completely; you can prepare it ahead and keep it chilled overnight if you’d like!

Step 2: Prep Your Cake Pans and Mix the Wet Ingredients

Preheat your oven to 350°F (176°C) and line three 8-inch pans with parchment paper, giving the sides a light spray to prevent sticking. In a large bowl, combine your cooled strawberry reduction, sour cream, milk, eggs, and vanilla. Thoroughly whisk it all together, then set aside about 1 cup of this mixture into a separate bowl—this helps get the batter just right later on.

Step 3: Combine Dry Ingredients and Add Butter

In the bowl of your mixer, add the flour, sugar, baking powder, baking soda, and salt. Turn the mixer to low and work in the butter one tablespoon at a time. The mixture will become clumpy and sandy—don’t worry, this is what gives your Homemade Strawberry Cake its ultra-tender crumb!

Step 4: Create a Silky Batter

Pour the larger portion of your egg-strawberry mixture (about 1 1/2 cups) into the dry ingredients. Stir on low until incorporated, and then scrape the bowl sides. Crank up the speed to medium-high and whip until light and fluffy, about 45 seconds. Back down to low speed, then slowly pour in the reserved egg mixture. Keep mixing until just combined, then finish with a quick 10-15 second burst on medium-high for perfect texture. Add food coloring if you want a vibrant pink hue!

Step 5: Bake and Cool the Cakes

Divide the batter evenly between your prepared pans, then pop them in the oven. Bake for 24 to 26 minutes—when a toothpick poked in the center comes out with just a few moist crumbs, they’re ready. Let the cakes cool in the pans for 2-3 minutes before gently turning out onto a cooling rack to finish cooling completely. Your kitchen will smell like a strawberry patch!

Step 6: Whip Up the Strawberry Cream Cheese Frosting

Grind the freeze-dried strawberries into a fine powder using a food processor; you’ll need about half a cup. In your mixer, beat together the cream cheese and butter until silky smooth. Next, add half the powdered sugar and vanilla, mixing until creamy. Blend in the rest of the powdered sugar and all the strawberry powder. Add a pinch of salt and adjust to taste—the result is a naturally pink, berry-packed frosting you’ll want to eat by the spoonful!

Step 7: Assemble and Decorate the Cake

Trim any domed tops off your cakes with a serrated knife, creating flat, even layers. Place the first layer on a serving plate and spread with a generous cup of frosting, then sprinkle on half the chopped strawberries. Repeat with the second layer, frosting, and the rest of the berries. Top with your final cake layer and frost the entire cake with the remaining frosting, smoothing out the sides and top. Pipe a decorative border using your favorite piping tips, and crown with a few pretty strawberries. Chill the finished cake until ready to serve.

How to Serve Homemade Strawberry Cake

Garnishes

This is where you can let your creativity shine! A scattering of extra fresh strawberries on top is both beautiful and instantly inviting. Try halved or whole berries with their green tops left on for a rustic look, or pile on sliced strawberries interspersed with mint leaves for a garden party vibe. A handful of edible flowers or a light dusting of powdered sugar also adds a magical touch fit for any occasion.

Side Dishes

Homemade Strawberry Cake is the star of any spread, but it pairs deliciously with other spring or summer treats. A fluffy dollop of whipped cream, a scoop of vanilla bean ice cream, or a simple fruit salad on the side makes each piece extra indulgent. If you’re serving it for brunch or a tea party, consider pairing it with a crisp glass of bubbly or fruity lemonade for maximum refreshment.

Creative Ways to Present

Go beyond the classic cake stand! Try slicing the cake into elegant squares and arranging them on a tiered platter for easy party servings. You can even present individual slices in cupcake liners for a playful twist. For a romantic touch, mini cakelets assembled in ramekins or mason jars make delightful gifts or picnic-friendly portions. However you choose, the bright color and berry scent of this Homemade Strawberry Cake always steal the show.

Make Ahead and Storage

Storing Leftovers

Once your cake is sliced, keep leftovers well covered in the refrigerator to maintain freshness. The cream cheese frosting means chilling is essential—just press plastic wrap against the cut sides or store individual pieces in airtight containers. It will stay moist and delicious for 3 to 4 days without drying out, so you can sneak a slice whenever the craving strikes!

Freezing

If you’d like to make Homemade Strawberry Cake well ahead of a big event, you’re in luck: both the baked cake layers and finished, frosted cake freeze well. Wrap the cooled, unfrosted layers tightly in plastic wrap and freeze up to two months. For the frosted cake, chill it first to firm up the icing, then wrap securely before freezing. Thaw overnight in the fridge before serving.

Reheating

While this cake is dreamy when cold from the fridge, you can bring out its flavors best by letting slices sit at room temperature for about 30 minutes before serving. If you want to take the chill off more quickly, give a slice a quick (10-second) zap in the microwave—but be careful not to melt that beautiful frosting!

FAQs

Can I use frozen strawberries in this cake?

Yes, frozen strawberries work wonderfully in the reduction—just thaw and drain them well before pureeing. This swap means strawberry season can last all year in your kitchen.

What if I don’t have freeze-dried strawberries for the frosting?

While freeze-dried strawberries pack the biggest berry punch, you can substitute with a spoonful of extra strawberry reduction, though the frosting will be a bit softer and a little less vibrant in color.

Can I make the cake layers in advance?

Absolutely! Bake the layers, let them cool, then wrap in plastic wrap and store at room temperature for a day or freeze for several weeks. Simply thaw and frost when you’re ready.

How do I keep my Homemade Strawberry Cake moist?

This recipe was developed for maximum moistness thanks to the sour cream and strawberry reduction, but be sure not to over-bake your layers and keep the finished cake covered in the fridge so it stays luscious.

What piping tips did you use for the borders?

For a classic, decorative border, I used a large closed star tip (Ateco 847) for the top and a star tip (Wilton 22) for the bottom, but any favorite piping tip will do—get creative and make it your own!

Final Thoughts

You don’t need a special occasion to dig into a slice of this unforgettable Homemade Strawberry Cake—but every bite makes any day feel like a celebration! Treat yourself and your loved ones to this delicious, berry-filled showstopper. Once you taste it, you’ll be hooked!