There’s nothing quite like the joy of making a delightful Strawberry Cake at home! This beautiful dessert is not just a treat for the taste buds; it’s also a feast for the eyes, especially when layered with silky cream cheese frosting. Juicy, vibrant, and bursting with strawberry flavor, this cake is perfect for birthdays or any celebration. I’ve adapted this amazing recipe from Kara’s Couture Cakes, and let me tell you: the combination of freeze-dried strawberries both in the cake and the frosting offers a balanced flavor that you simply can’t get anywhere else. So, grab your mixing bowls and let’s bake the best homemade Strawberry Cake together!
Why You’ll Love This Recipe
- Made with freeze-dried strawberries for intense flavor that lasts.
- Perfect for stacking into a tall, impressive birthday cake.
- Easily customizable with optional strawberry syrup for extra moistness.
- Soft and fluffy texture – a crowd-pleaser for all ages!
Ingredients
For the strawberry cake, you will need:
- Freeze-dried strawberries or strawberry powder – for that deep strawberry flavor.
- All-purpose flour – the backbone of the cake, giving it structure.
- Granulated sugar – to sweeten and help achieve a beautiful crumb.
- Baking powder – to give the cake its lovely rise.
- Kosher salt – to balance the flavors.
- Whole milk – for moisture and richness.
- Egg whites – for a light, airy texture.
- Vegetable oil – for extra moisture.
- Vanilla extract or vanilla bean paste – to enhance that comforting flavor.
- White vinegar – helps with leavening and keeps the cake tender.
- Unsalted butter – for a lovely, rich flavor.
- Pink food coloring (optional) – if you want that extra pop of color!
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s get down to the step-by-step process of creating our Strawberry Cake!
- First, preheat your oven to 350°F. Grease three 8-inch round pans and line them with parchment paper – this will help the cakes release easily!
- If you’re using whole freeze-dried strawberries, you’ll want to process them into a fine powder. I often do this right before I make the frosting so I can keep the powder fresh!
- In the bowl of your stand mixer (or a large mixing bowl), add the strawberry powder, flour, sugar, baking powder, and salt. Mix these dry ingredients together on medium speed for about a minute.
- In another bowl, whisk together your wet ingredients: milk, egg whites, vegetable oil, vanilla extract, and white vinegar.
- Now, turn your mixer to low and gradually add in the softened butter, a tablespoon at a time. Mix until you don’t see any large chunks of butter remaining.
- Slowly stream in one-third of the wet mixture and mix until it forms a paste. Scrape down the sides of the bowl to make sure everything is combined.
- Add half of the remaining milk mixture and beat on medium-low speed for about 3 minutes. Add the last portion of the milk mixture, plus food coloring if you’re using it. Beat on medium-low for 4 minutes until it’s fluffy!
- Divide the batter evenly among your prepared pans (about 630 grams per pan) and bake for 40-45 minutes, or until the tops spring back lightly to the touch.
Pro Tips for Making the Recipe
- Let the cake layers cool completely before frosting them. Chilling them in the freezer for a short time can make frosting much easier!
- If your frosting feels too soft, add more powdered sugar gradually until you reach your desired consistency.
- Use a cake leveler to make sure your layers are even! This ensures a beautifully stacked cake.
- If you want the ultimate strawberry experience, remember to incorporate the optional strawberry syrup for added moisture and flavor!
How to Serve
Once your masterpiece is complete, feel free to get creative with your frosting technique! I like to garnish my Strawberry Cake with fresh strawberry slices on top for that added visual appeal. Serve it chilled for an extra refreshing bite, and don’t forget to pair it with a dollop of whipped cream or a scoop of vanilla ice cream to make the experience even more decadent!
Make Ahead and Storage
This cake can be made ahead of time, which is perfect for busy occasions. You can freeze the un-frosted cake layers for up to a week – just wrap them tightly in plastic wrap to prevent freezer burn. When you’re ready to frost and serve, let them thaw in the fridge overnight.
If you have any leftovers, store the cake in an airtight container in the refrigerator, where it should last for about 3-4 days. Just be aware that the frosting may soften over time, so enjoy it while it’s fresh!
With this easy homemade Strawberry Cake, you are sure to impress your friends and family at your next celebration. Happy baking! Grab a slice, and let the delightful strawberry flavors transport you to a summer day, no matter the season. Enjoy every moment, and let your creativity shine through this beautiful dessert!
The Best Homemade Strawberry Cake (Birthday Cake)
Equipment
- Stand Mixer
- 3 8-inch Round Pans
- Parchment paper
Ingredients
Strawberry Cake
- 1.2 oz freeze-dried strawberries
- 3.5 cups all-purpose flour
- 3 cups granulated sugar
- 2.5 tsp baking powder
- ¾ tsp kosher salt
- 1.5 cups whole milk at room temperature
- 7 large egg whites at room temperature
- 2 tbsp vegetable oil
- 1.5 tbsp vanilla extract or vanilla bean paste
- 1 tbsp white vinegar
- 1 cup unsalted butter softened to room temperature
- 3-5 drops pink food coloring e.g., Americolor Gel Food Color Electric Pink
Strawberry Cream Cheese Frosting
- 1 stick unsalted butter room temperature or cool
- 8 oz full-fat cream cheese cool or straight from the fridge
- 1.2 oz freeze-dried strawberries
- ½ tsp kosher salt
- 4 cups powdered sugar
- 2-3 tbsp heavy cream or milk
Strawberry Simple Syrup (optional)
- ¼ cup water
- ½ cup granulated sugar
- ½ cup fresh strawberry puree strained to remove seeds
Instructions
- Preheat the oven to 350°F. Grease 3 8-inch round pans and line with parchment paper.
- Process freeze-dried strawberries into powder.
- In a mixer, combine freeze-dried strawberry powder, flour, sugar, baking powder, and salt. Mix on medium speed for 1 minute.
- In a separate bowl, whisk milk, egg whites, oil, vanilla, and vinegar.
- Gradually add softened butter to the dry ingredients, mixing until crumbly.
- Slowly combine milk mixture in three stages, mixing until fluffy and silky.
- Divide batter into prepared pans and bake for 40-45 minutes.
- For frosting, beat butter and cream cheese until smooth, then add strawberry powder and salt.
- Gradually mix in powdered sugar until fluffy, adjusting consistency with cream or milk.
- Prepare optional syrup by boiling water and sugar, mixing with strawberry puree, and cooling.
- Chill cake layers before assembling. Brush with syrup if desired, frost, and garnish.