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Two-layer strawberry cake with pink cream cheese frosting and halved berries on a white cake stand

The Best Strawberry Cake Made With Real Strawberries

A soft, blush pink two-layer cake flavored with a cooked strawberry reduction and finished with strawberry cream cheese frosting. No gelatin or cake mix.
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Prep Time 35 minutes
Cook Time 1 hour
Cooling Time 1 hour 55 minutes
Total Time 3 hours 30 minutes
Servings: 12
Course: Dessert
Cuisine: American, Italian
Calories: 636
Ingredients Equipment Method Notes

Ingredients
  

Strawberry Reduction
  • 1 pound 454 g fresh strawberries, hulled (or frozen unsweetened)
  • 1 teaspoon fresh lemon juice
Cake Layers
  • 2 3/4 cups 315 g cake flour, spooned and leveled
  • 1/2 cup 12 g freeze-dried strawberries, ground to a powder
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3/4 cup 170 g unsalted butter, softened
  • 1 1/2 cups 300 g granulated sugar
  • 2 large eggs plus 2 large egg whites room temperature
  • 2 tablespoons vegetable oil
  • 2 teaspoons alcohol-free vanilla extract
  • 1/2 cup reduced strawberry puree room temperature
  • 2/3 cup 160 ml whole milk, room temperature
Strawberry Cream Cheese Frosting
  • 8 ounces 226 g full-fat brick cream cheese, softened
  • 1/2 cup 113 g unsalted butter, softened
  • 1 1/2 cups 37 g freeze-dried strawberries, ground to a powder
  • 3 1/2 cups 420 g powdered sugar
  • 1 teaspoon alcohol-free vanilla extract
  • 1/8 teaspoon fine sea salt
  • 8 small fresh strawberries halved, for the top

Equipment

  • Two 9-inch round cake pans
  • Blender or food processor
  • Heavy 3-quart saucepan
  • Stand mixer or hand mixer
  • Kitchen scale
  • Offset spatula

Method
 

  1. Grease and line two 9-inch pans with parchment. Grind all the freeze-dried strawberries and weigh 12 g for the cake and 37 g for the frosting.
  2. Blend the fresh strawberries and lemon juice for 30 seconds, until smooth (about 2 cups).
  3. Simmer over medium-low heat for 25 to 35 minutes, stirring often, until reduced to 1/2 cup and a spatula leaves a clear trail.
  4. Refrigerate the puree in a shallow bowl for 30 minutes, until cool to the touch. Preheat the oven to 350°F.
  5. Whisk the flour, 12 g strawberry powder, baking powder, baking soda, and salt until evenly pale pink.
  6. Beat the 3/4 cup butter and sugar on medium-high for 3 to 4 minutes, until pale and fluffy.
  7. Beat in the eggs and whites one at a time, then the oil and vanilla, until smooth and glossy.
  8. Whisk the puree into the milk. On low, add the flour mixture in 3 parts, alternating with the strawberry milk, until no flour streaks remain.
  9. Divide between the pans (about 640 g each). Bake at 350°F for 26 to 30 minutes, until the tops spring back and a toothpick shows a few moist crumbs.
  10. Cool 10 minutes in the pans, then about 1 hour on a rack, until the bottoms feel cool.
  11. Beat the cream cheese and 1/2 cup butter on medium for 2 minutes, until smooth. Add the 37 g powder, vanilla, salt, and powdered sugar 1 cup at a time on low, then beat 1 minute on medium until thick with soft peaks.
  12. Spread 1 cup of frosting on one layer, top with the second layer upside down, and crumb coat. Refrigerate 15 minutes, until firm.
  13. Frost the top and sides and arrange the halved strawberries on top, until the sides look smooth and pale pink.

Notes

Storage: Refrigerate up to 4 days; freeze unfrosted layers up to 2 months or frosted slices up to 1 month.
Use freeze-dried strawberries, not chewy dried strawberries.
The reduction can be made up to 3 days ahead and refrigerated.