Print

Homemade Fresh Strawberry Layer Cake with Cream Cheese Frosting

A decadent slice of two-layer strawberry cake featuring pink layers, white frosting, and fresh strawberry garnish.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You will bake the best strawberry cake ever, a moist, homemade strawberry layer cake from scratch, topped with a creamy strawberry cream cheese frosting. This is the ultimate strawberry dessert 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 buttermilk
  • 1/4 cup fresh strawberry puree (from about 1 cup fresh strawberries)
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh strawberries, finely chopped (for batter)
  • 1 cup (8 ounces) cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1/4 cup fresh strawberry puree (for frosting)
  • 1 teaspoon vanilla extract
  • 1/4 cup fresh strawberries, thinly sliced (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate bowl, beat the 1 cup of softened butter until creamy. Add the eggs one at a time, beating well after each addition.
  4. In a small bowl, mix the buttermilk, 1/4 cup strawberry puree, and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Gently fold in the 1/2 cup of finely chopped fresh strawberries.
  7. Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. Prepare the strawberry cream cheese frosting: Beat the softened cream cheese and 1/2 cup butter together until smooth. Gradually add the sifted powdered sugar, beating until combined. Mix in the 1/4 cup strawberry puree and vanilla extract until the frosting is light and fluffy.
  10. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting over the first layer. Top with the second cake layer.
  11. Frost the top and sides of the entire cake with the remaining strawberry cream cheese frosting. Garnish with fresh strawberry slices before serving.

Notes

  • For the best fresh strawberry flavor, use ripe, sweet strawberries in both the cake batter and the frosting.
  • To make the strawberry puree, blend fresh strawberries until smooth, then strain through a fine-mesh sieve to remove seeds if you prefer a smoother texture.
  • If you want a pink strawberry cake, add a drop or two of red food coloring to the frosting.

Nutrition

Find it online: https://cookingzenith.com/strawberry-cake-recipe-from-scratch/