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Strawberry Cake with Cream Cheese Frosting

A close-up of a moist slice of pink Strawberry Cake with Cream Cheese Frosting on a white plate.
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A recipe for a moist, scratch-made strawberry layer cake paired with a classic, tangy cream cheese frosting.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup pureed fresh strawberries (strained to remove excess liquid)
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons heavy cream (optional, for thinning)

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 soda, and salt.
  3. Add the softened 1 cup of butter to the dry ingredients and mix on low speed until the mixture resembles coarse sand.
  4. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  5. In a separate bowl, whisk the buttermilk and the strained strawberry puree together.
  6. Gradually add the wet mixture to the dry mixture in three parts, mixing only until just combined after each addition. Do not overmix.
  7. Divide the batter evenly between the prepared 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 1/2 cup butter together until smooth.
  11. Gradually add the sifted powdered sugar, beating until combined.
  12. Mix in the vanilla extract and salt. Add heavy cream if the frosting seems too stiff. Beat on medium-high speed until light and fluffy.
  13. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting evenly over the top.
  14. Place the second layer on top and frost the top and sides of the entire cake.

Notes

  • Use fresh, ripe strawberries for the best flavor in the cake batter. Strain the puree to prevent the cake from becoming too dense.
  • For a stronger strawberry flavor in the frosting, you can add 1 tablespoon of freeze-dried strawberry powder.
  • Store the frosted cake in the refrigerator due to the cream cheese frosting, but allow it to sit at room temperature for 30 minutes before serving for the best texture.

Nutrition

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