The Best Strawberry Cake with Cream Cheese Frosting!
Few desserts capture the essence of summer quite like a luscious strawberry cake. This recipe takes strawberry flavor to the next level by incorporating freeze-dried strawberries into both the cake and the velvety cream cheese frosting, ensuring a bold and balanced berry taste in every bite. The result is a beautifully pink cake with a tender yet sturdy crumb—perfect for layering into a showstopping dessert.
The magic of this cake lies in its careful balance of flavors and textures. Egg whites create an airy, delicate crumb, while butter adds richness, and a touch of vinegar enhances the cake’s structure. The cream cheese frosting, infused with strawberry powder, delivers a tangy contrast that perfectly complements the cake’s sweetness, making each slice irresistibly smooth and flavorful.
Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this strawberry cake is sure to impress. Its eye-catching pink hue, natural strawberry aroma, and luxurious frosting make it a delightful centerpiece. For extra flair, brush the layers with strawberry simple syrup and garnish with fresh berries for a dessert that’s as stunning as it is delicious.
Strawberry Cake Ingredients: A Symphony of Flavor
Freeze-Dried Strawberries – Intensifies the cake’s natural berry essence, delivering a vibrant, concentrated strawberry flavor in every bite.
All-Purpose Flour – Provides the structure for a sturdy yet tender crumb, ensuring a perfectly balanced texture ideal for layering.
Granulated Sugar – Sweetens the cake while enhancing moisture and creating a delicate, airy texture.
Egg Whites – Lightens the cake’s structure, yielding a soft, fluffy crumb while maintaining its strength for stacking.
Whole Milk – Adds richness and moisture, contributing to the cake’s velvety texture and smooth consistency.
Unsalted Butter – Infuses the cake with a luxurious depth, ensuring a tender bite with a melt-in-your-mouth quality.
Cream Cheese – The heart of the frosting, bringing a luscious tang that complements the cake’s sweetness and balances its flavors.
Powdered Sugar – Creates a silky-smooth frosting, adding sweetness and structure to the velvety cream cheese blend.
Strawberry Cake with Cream Cheese Frosting: Tips, Pairings & FAQs
This Strawberry Cake with Cream Cheese Frosting is a delightful fusion of rich, creamy texture and vibrant strawberry flavor. Whether you’re baking for a special occasion or simply indulging in a homemade treat, these expert tips, serving suggestions, and FAQs will ensure a flawless cake every time.
Recipe Tips
1. Use Freeze-Dried Strawberries for Maximum Flavor
The key to an intense strawberry flavor lies in freeze-dried strawberries. Unlike fresh berries, they contain no added moisture, ensuring the cake retains its structure while delivering a bold, natural strawberry essence. If using whole freeze-dried strawberries, blend them into a fine powder to distribute the flavor evenly throughout the cake and frosting.
2. Perfecting the Cake Texture
For a light yet sturdy crumb, ensure your ingredients are at room temperature before mixing. Cold ingredients can prevent the batter from emulsifying properly, leading to a dense texture. Additionally, adding the butter to the dry ingredients before incorporating wet ingredients helps create a fine, even crumb.
3. Achieving a Smooth and Fluffy Frosting
Cream cheese frosting can become too soft, making it difficult to pipe or spread. To prevent this, use full-fat cream cheese straight from the fridge and beat it with softened butter until smooth. Gradually add powdered sugar, and if needed, refrigerate the frosting for 10–15 minutes before assembling the cake.
What to Serve with Strawberry Cake
1. Fresh Berries and Whipped Cream
Enhance the cake’s strawberry flavor by serving it with a medley of fresh berries—strawberries, raspberries, and blueberries. A dollop of lightly sweetened whipped cream adds an airy contrast to the dense frosting, making each bite even more delightful.
2. Vanilla Bean Ice Cream
For a classic pairing, serve slices of this cake with a scoop of vanilla bean ice cream. The creamy, cool texture complements the cake’s rich cream cheese frosting while balancing its sweetness with a subtle vanilla undertone.
3. Herbal Tea or Sparkling Lemonade
A refreshing beverage like chamomile or hibiscus tea pairs beautifully with the cake’s fruity profile. Alternatively, a glass of homemade sparkling lemonade adds a crisp, citrusy contrast that cleanses the palate between bites.
FAQ
1. Can I use fresh strawberries instead of freeze-dried strawberries?
Fresh strawberries contain moisture, which can affect the cake’s texture. To maintain structure, stick to freeze-dried strawberries for the best flavor and consistency. If using fresh strawberries in the frosting, puree and strain them to remove excess liquid.
2. How can I store this cake?
Due to the cream cheese frosting, store the cake in the refrigerator for up to 4 days. Allow it to sit at room temperature for 15–20 minutes before serving to soften the frosting for a smoother texture.
3. Can I make this cake in advance?
Yes! You can bake the cake layers up to a week ahead and freeze them, wrapped tightly in plastic wrap. The frosting can be made a day in advance and stored in the fridge. Assemble and frost the cake on the day of serving for the best results.
4. Can I make this cake without food coloring?
Absolutely! The food coloring is optional and mainly enhances the visual appeal. Without it, the cake will have a more natural, muted pink hue from the freeze-dried strawberries.
This Strawberry Cake with Cream Cheese Frosting is a showstopping dessert that’s as delicious as it is beautiful. With these expert tips and pairings, your cake will be a guaranteed crowd-pleaser!
Strawberry Cake (with Cream Cheese Frosting)
Ingredients
- Strawberry Cake
- 3 1/2 cups 420g all-purpose flour
- 3 cups 600g granulated sugar
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1 cup 227g unsalted butter, softened to room temperature
- 1.2 ounces 34g freeze-dried strawberries or freeze-dried strawberry powder
- 1 1/2 cups 340g whole milk, at room temperature
- 7 large egg whites 245g, at room temperature
- 2 tablespoons 30g vegetable oil
- 1 1/2 tablespoons vanilla extract or vanilla bean paste
- 1 tablespoon white vinegar
- 3-5 drops pink food coloring optional; Americolor Gel Food Color Electric Pink recommended
- Strawberry Cream Cheese Frosting
- 8 ounces 227g full-fat cream cheese, cold or straight from the refrigerator
- 1 stick 113g unsalted butter, at room temperature or cool
- 1.2 ounces 34g freeze-dried strawberries or freeze-dried strawberry powder
- 1/2 teaspoon kosher salt
- 4 cups 454g powdered sugar
- 2-3 tablespoons heavy cream or milk
- Strawberry Simple Syrup Optional
- 1/4 cup water
- 1/2 cup granulated sugar
- 1/2 cup fresh strawberry puree strained to remove seeds
Instructions
- Preparing the Strawberry Cake
- Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper for easy removal.
- If using whole freeze-dried strawberries, grind them into a fine powder using a food processor or spice grinder. If also making the frosting on the same day, reserve the frosting portion in a sealed container to prevent clumping.
- In the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl), combine the flour, sugar, baking powder, salt, and freeze-dried strawberry powder. Mix on medium speed for about a minute to evenly distribute the ingredients.
- In a separate bowl, whisk together the whole milk, egg whites, vegetable oil, vanilla extract, and white vinegar until thoroughly blended.
- With the mixer on low speed, gradually incorporate the softened butter into the dry ingredients, adding a tablespoon at a time. Continue mixing until the texture resembles coarse crumbs with no large butter pieces remaining.
- Slowly add one-third of the milk mixture to the dry ingredients, mixing on low until a thick paste forms. Scrape down the sides of the bowl.
- Pour in half of the remaining milk mixture and mix on medium-low speed for three minutes until the batter becomes smooth.
- Add the final portion of the milk mixture along with the food coloring (if using), then beat on medium-low speed for four minutes until the batter achieves a fluffy and silky consistency.
- Evenly distribute the batter among the prepared cake pans (approximately 630g per pan if making three layers). Bake for 40-45 minutes, or until the tops spring back when lightly touched. A toothpick inserted into the center should come out with a few moist crumbs.
- Preparing the Strawberry Cream Cheese Frosting
- In the bowl of a stand mixer, beat the softened butter until smooth. Add the cold cream cheese and continue mixing until fully incorporated and creamy.
- Add the reserved freeze-dried strawberry powder and kosher salt, beating until fully combined.
- Gradually add the powdered sugar, one cup at a time, mixing on low speed until incorporated. Increase the speed to medium and beat for about one minute until the frosting becomes fluffy and light.
- Add heavy cream or milk, one tablespoon at a time, until the desired consistency is achieved.
- Making the Strawberry Simple Syrup (Optional)
- In a small saucepan, bring the water and granulated sugar to a boil, stirring until the sugar dissolves completely.
- Allow the syrup to cool for 5-10 minutes before whisking in the strained strawberry puree.
- Refrigerate until completely chilled before using.
- Assembling the Cake
- If time allows, chilling the cake layers before assembly facilitates easier frosting. Wrap each layer in plastic wrap and freeze for up to one week.
- Level the cake layers as needed. If using simple syrup, brush it over each layer for extra moisture.
- Spread a generous layer of strawberry cream cheese frosting between each cake layer, then coat the entire cake with a smooth layer of frosting.
- Garnish with fresh strawberry slices and refrigerate the cake until ready to serve, as the frosting remains soft at room temperature.
