Name: Strawberry Layer Cake with Creamy Strawberry Frosting
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 2 ½ tsp baking powder; ½ tsp salt; 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; ½ cup fresh strawberry purée (blend fresh strawberries); ¼ cup whole milk; 1 tsp vanilla extract; 1 tsp strawberry extract (optional); 1–2 drops pink food coloring (optional); 8 oz cream cheese, softened; ½ cup unsalted butter, softened; 4 cups powdered sugar; ½ cup fresh strawberry purée (strained); 1 tsp vanilla extract

A soft and moist strawberry cake layered with rich, velvety strawberry cream cheese frosting—this dessert is made with real puréed strawberries, giving it an authentic fruit flavor that’s both refreshing and indulgent. It’s my go-to treat for springtime gatherings, birthdays, or whenever I’m in the mood for something pink, fruity, and festive.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

2 ½ cups all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

½ cup fresh strawberry purée (blend fresh strawberries)

1 tsp vanilla extract

¼ cup whole milk

1 tsp strawberry extract (optional for stronger flavor)

1–2 drops pink food coloring (optional)

For the Strawberry Cream Cheese Icing:

8 oz cream cheese, softened

½ cup unsalted butter, softened

4 cups powdered sugar

½ cup fresh strawberry purée (strained for smoothness)

1 tsp vanilla extract

Directions

I preheat my oven to 350°F (175°C) and grease and flour three 8-inch cake pans.

In a medium bowl, I whisk together the flour, baking powder, and salt.

In a separate large mixing bowl, I beat the butter and sugar until light and fluffy.

I add the eggs one at a time, mixing well after each addition. Then I stir in the strawberry purée, vanilla, and strawberry extract if using.

I mix in the dry ingredients in three additions, alternating with the milk, starting and ending with the flour. I gently mix until just combined, then stir in food coloring if I want a pinker hue.

Then I divide the batter evenly among the prepared pans.

I bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. After baking, I let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

For the frosting, I beat the cream cheese and butter until smooth, then gradually add the powdered sugar. I mix in the strained strawberry purée and vanilla extract until creamy.

Once the cakes are cool, I layer them with the frosting and cover the entire cake. I like to garnish with fresh strawberries for a fresh finish.

Servings and timing

Servings: 12 slices

Prep time: 25 minutes

Cook time: 30 minutes

Total time: 55 minutes

Calories per serving: 445 kcal

Variations

I sometimes use freeze-dried strawberries blended into a powder to intensify the flavor in both the cake and frosting.

For a dairy-free version, I swap the butter and cream cheese with plant-based alternatives.

Instead of three layers, I’ve made it as a two-layer or even as cupcakes—just adjust the baking time accordingly.

Adding a layer of sliced fresh strawberries between the cake layers adds an extra juicy bite.

I also like to switch the frosting to a whipped cream base for a lighter version.

Storage/Reheating

I store any leftover cake in an airtight container in the refrigerator for up to 4 days. The frosting stays firm and delicious when chilled. If I want to enjoy a slice warm, I let it come to room temperature for about 20 minutes before eating. For longer storage, I freeze individual slices wrapped tightly in plastic wrap and foil, then thaw in the fridge overnight.

FAQs

How do I make strawberry purée for this recipe?

I simply blend fresh strawberries in a blender until smooth. For the frosting, I strain it through a fine mesh sieve to remove seeds and extra moisture.

Can I use frozen strawberries instead of fresh?

Yes, I can use frozen strawberries, but I make sure to thaw and drain them well before puréeing to avoid excess moisture in the batter or frosting.

Can I make this cake ahead of time?

Absolutely. I bake the cake layers a day ahead and store them wrapped tightly in plastic wrap at room temperature. I prepare the frosting the same day I plan to serve the cake for best freshness.

What’s the best way to decorate this cake?

I like to use whole or halved strawberries on top, and sometimes pipe extra frosting around the edges for a clean finish. Edible flowers also make a beautiful touch.

Why is my cake not as pink as expected?

Natural strawberries don’t always give a strong pink hue, so I add 1–2 drops of pink food coloring to enhance the color if I want it to look more vibrant.

Conclusion

This strawberry layer cake with creamy strawberry frosting is one of my favorite fruit-forward desserts. With its soft, moist crumb and rich strawberry flavor, it’s a perfect cake for spring, summer, or anytime I want something that looks as good as it tastes. Whether I’m baking it for a birthday or just to celebrate the season, this cake never fails to impress.

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