Moist Strawberry Cake Recipe

This Moist Strawberry Cake is a celebration of fresh strawberries in every bite. Unlike boxed mixes that rely on artificial flavoring, this cake uses a reduced strawberry purée to pack in bold, natural berry flavor. The result is a soft, tender crumb with a beautiful pink hue and a rich, fruity aroma. Topped with a silky strawberry cream cheese frosting, this cake is perfect for birthdays, spring celebrations, or anytime you want a dessert that tastes like summer.


Ingredients:

For the Strawberry Reduction:

  • 1 lb (450g) fresh strawberries, hulled and quartered

For the Cake:

  • 2½ cups (310g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup (170g) unsalted butter, softened
  • 1½ cups (300g) granulated sugar
  • 4 large egg whites
  • ⅓ cup (80g) sour cream or plain yogurt
  • 2 tsp vanilla extract
  • ½ cup (120ml) whole milk
  • ½ cup (120ml) cooled strawberry reduction
  • Optional: 2–3 drops pink food coloring for a vibrant hue

For the Strawberry Cream Cheese Frosting:

  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • ½ cup freeze-dried strawberries, ground into powder
  • 1 tsp vanilla extract
  • 1–2 tbsp milk, as needed
  • Pinch of salt

Instructions:

1. Make the Strawberry Reduction

  • Puree the strawberries in a blender or food processor until smooth.
  • Pour into a saucepan and simmer over medium heat, stirring occasionally, until reduced to about ½ cup. This takes 25–30 minutes.
  • Let cool completely before using.

2. Prepare the Cake Batter

  • Preheat oven to 350°F (177°C). Grease and line two 9-inch round cake pans with parchment paper.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  • In a large bowl, beat butter and sugar together until light and fluffy, about 2–3 minutes.
  • Add egg whites one at a time, beating well after each addition.
  • Mix in sour cream and vanilla extract.
  • With the mixer on low, alternate adding the dry ingredients and milk, beginning and ending with the dry ingredients.
  • Gently fold in the cooled strawberry reduction and food coloring (if using) until just combined.

3. Bake the Cake

  • Divide the batter evenly between the prepared pans.
  • Bake for 24–26 minutes, or until a toothpick inserted in the center comes out clean.
  • Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

4. Make the Frosting

  • In a large bowl, beat cream cheese and butter until smooth and creamy.
  • Add powdered sugar, ground freeze-dried strawberries, vanilla, and a pinch of salt.
  • Beat until fluffy, adding milk 1 tablespoon at a time until desired consistency is reached.

5. Assemble the Cake

  • Level the cake layers if needed.
  • Place one layer on a serving plate and spread with frosting.
  • Add the second layer and frost the top and sides.
  • Decorate with fresh strawberries or piped frosting swirls.

Tips & Variations:

  • Make Ahead: The strawberry reduction can be made a day in advance and stored in the fridge.
  • Cupcake Version: This batter works beautifully for cupcakes—bake for 18–20 minutes.
  • Storage: Store the frosted cake in the refrigerator for up to 5 days. Bring to room temperature before serving.
  • Extra Strawberry Flavor: Add 1 tsp strawberry extract to the batter for a more intense flavor.

This Moist Strawberry Cake is a showstopper that’s as beautiful as it is delicious. With its tender crumb, real fruit flavor, and creamy frosting, it’s a dessert that will have everyone asking for seconds. Want a chocolate-dipped strawberry version next? 🍓🍫

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