Print

The Best Homemade Strawberry Layer Cake with Cream Cheese Frosting

A tall slice of layered strawberry cake with white frosting and fresh strawberries.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this moist, homemade strawberry cake from scratch. It features fresh strawberries throughout and is topped with a rich cream cheese frosting, making it perfect for any celebration.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup fresh strawberry puree (from about 1 cup of fresh, pureed strawberries)
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, finely chopped
  • For the Cream Cheese Frosting: 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh strawberry puree (optional, for color/flavor)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients and mix on low speed until the mixture resembles coarse sand.
  4. In a separate bowl, whisk together the 4 eggs, 1 cup of strawberry puree, milk, and vanilla extract.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. Do not overmix.
  6. Gently fold in the 1 cup of finely chopped fresh strawberries.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. To make the frosting, beat the softened cream cheese and butter together until smooth.
  11. Gradually add the powdered sugar, mixing until combined. Beat in the vanilla extract and the optional 2 tablespoons of strawberry puree until the frosting is light and fluffy.
  12. Once the cakes are completely cool, frost and stack the layers.

Notes

  • For the best flavor, use ripe, fresh strawberries for the puree and chopped pieces.
  • If you want a deeper pink color in the cake or frosting, add a drop of natural pink food coloring.
  • This cake is excellent served the same day it is made for maximum moisture.

Nutrition

Find it online: https://pureplatepath.com/strawberry-cake-from-scratch-moist-layer-recipe/