Fresh Strawberry Cake

November 24, 2018  ·  Published May 5, 2015

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The only Strawberry Cake recipe you’ll ever need! A fluffy vanilla cake is loaded with fresh sweet strawberries and a rich cream cheese whipped cream. The perfect summer recipe for any celebration or get together.

Slice of strawberry cake on a plate

Homemade Strawberry Cake

This was the cake I wanted for Mother’s Day…so I made it for myself 5 days early. I’m always looking for a reason to make cake, can you tell? This fresh strawberry cake is perfect for any holiday, but it’s also perfect just to celebrate any summer day.

Do you know anyone who doesn’t love the fresh strawberries and cream combination? So when you combine them together along with some tangy cream cheese and add it to the top of a sweet vanilla cake, you know it’s got to be good, and oh how it is!

I had to hurry and take giant slices to my neighbors or I would have just dove into the whole cake and never known when to stop. It is creamy, dreamy, fluffy heavenly cake and I most definitely loved it! Happy Mothers day to me!

But really, Happy Mothers Day to all you Moms out there!

Fresh Strawberry Cake slice on a plate with cut up strawberries

Fresh Strawberry Cake Ingredients

  • Cake flour
  • Baking powder
  • Salt
  • Unsalted butter
  • Granulated sugar
  • Whole eggs and egg yolks
  • Milk
  • Vanilla

Whipped Strawberry Frosting Ingredients

  • Heavy cream
  • Powdered sugar
  • Cream cheese
  • Vanilla
  • Fresh strawberries

slice of Fresh Strawberry Cake on a plate with a fork and glass

How to Make Strawberry Cake

  • Preheat oven and prepare cake pans.
  • Sift cake flour and whisk dry ingredients.
  • In an electric mixer cream butter and sugar
  • Mix in eggs and yolks separately then blend in vanilla.
  • Blend in flour mixture alternating with additions of milk.
  • Divide among cake pans and bake until set.
  • Let cool then fresh with strawberry cream cheese whipped cream.

Image of a whole strawberry cake.

Can I Use All-Purpose Flour Instead of Cake Flour?

Cake flour really is best for this strawberry cake recipe with fresh strawberries. It makes the vanilla cake lighter and creates the best texture.

Can I Use Frozen Strawberries Instead of Fresh?

For the best flavor, fresh strawberries are best. I don’t think defrosted frozen strawberries would work here.

Tips for the Best Strawberry Cake

  • Wait until the vanilla cake layers have cooled completely before adding the frosting.
  • Feel free to add a few drops of red food coloring to the frosting to make it a lovely pink color.
  • If you only have salted butter on hand, scale back on the amount of salt you add into the cake batter.

Fresh Strawberry Cake on a white plate

More Delicious Strawberry Desserts to Try:

4.83 from 57 votes

Fresh Strawberry Cake

The only Fresh Strawberry Cake recipe you'll ever need! A fluffy vanilla cake is loaded with fresh sweet strawberries and a rich cream cheese whipped cream.
Servings: 12 Servings
Prep45 minutes
Cook25 minutes
Cooling3 hours
Ready in: 4 hours 10 minutes

Ingredients

Cake

  • 3 cups (370g) cake flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 cup (8 oz) unsalted butter, softened
  • 1 3/4 cup (390g) granulated sugar
  • 3 large eggs
  • 2 large egg yolks
  • 1 1/4 cups milk (anything but skim)
  • 2 tsp vanilla extract

Strawberry Cream Cheese Whipped Cream

  • 3 cups heavy cream
  • 1 cup (125g) powdered sugar, divided
  • 8 oz cream cheese , left at room temperature until partially softened (about 20 - 30 minutes)
  • 1/2 tsp vanilla extract
  • 1 1/2 lbs strawberries , hulled and sliced into pieces slightly under 1/2-inch
  • Sliced strawberries for decorating (optional)

Instructions

  • Preheat oven to 350 degrees. Butter 3 9-inch round cake pans then line bottom with a round of parchment, butter parchment and lightly dust pan with flour, shake out excess. Set pans aside.
  • Make the cake: Sift cake flour into a medium mixing bowl. Add baking powder and salt and whisk 20 seconds, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment (if you don't have a paddle that constantly scrapes bowl while mixing then stop mixer occasionally throughout entire mixing process and scrape down sides and bottom of bowl to ensure even mixing), whip together butter and sugar until pale and fluffy.
  • Mix in eggs and egg yolks one a time adding in vanilla with last egg yolk. Add 1/3 of the flour mixture at a time (to the butter/egg mixture) alternating with 1/2 of the milk and mixing on low speed just until combined after each addition. Scrape down sides and bottom of bowl and gently fold batter several times.
  • Divide batter among prepared baking pans. Bake in preheated oven 25 - 30 minutes until toothpick inserted into center of cake comes out clean.
  • Cool in pan about 5 minutes, run knife around edges of cake to ensure they are loosened then invert onto wire racks to cool completely (I recommend transferring them to gallon size resealable bags after about 25 minutes of cooling so they don't dry and let them finish cooling in the bag).
  • Once cool frost with Strawberry Cream Cheese Whipped Cream. Store cake in an airtight container in refrigerator.
  • For the topping: In the bowl of an electric stand mixer fitted with the whisk attachment, whip heavy cream until soft peaks form (occasionally scrape down sides and bottom of bowl to ensure even mixing).
  • Add 1/3 cup powdered sugar and whip until stiff peaks form (make sure they are stiff or your topping will be runny, it should get to the point where it doesn't have a wet sheen). Scrape cream out into a separate bowl.
  • Add cream cheese to bowl of stand mixer, fit with paddle attachment and whip cream cheese until smooth and fluffy.
  • Mix in remaining 2/3 cup powdered sugar and vanilla (I've made this cake twice and the second time I added a few drops of liquid red food coloring at this point for a better pink, that pictured was without).
  • Add strawberries and mix until uniform in color. Remove bowl from stand mixer, add whipped cream and fold into mixture. Frost over cooled cake.

Notes

Recipe source: inspired by Spiced Blog
  • Feel free to add a few drops of red food coloring to the frosting to make it a lovely pink color. 
  • If you only have salted butter on hand, scale back on the amount of salt you add into the cake batter.
Nutrition Facts
Fresh Strawberry Cake
Amount Per Serving
Calories 729 Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 28g175%
Cholesterol 218mg73%
Sodium 213mg9%
Potassium 347mg10%
Carbohydrates 70g23%
Fiber 1g4%
Sugar 43g48%
Protein 9g18%
Vitamin A 1735IU35%
Vitamin C 33.7mg41%
Calcium 158mg16%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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403 Comments

  • Kim

    I have made this cake at least 5 times & it’s always been a success. All my grandchildren request it on their birthdays! Thank you!

  • Lynne McKinnon

    I was so disappointed with the frosting i have been baking for years and new version of frosting was so loose it was horrible I would like to make it again but a different frosting maybe I thought butter also went into frosting will work it out because it looks so nice anyone have ideas

  • Sandra

    I couldn’t get my whipped cream to get stiff peaks after I added the 1/3 cup powdered sugar. What did I do wrong?

  • Laura

    Hi this is delicious but I recommend stabilizing the whipped cream with gelatin. Otherwise the frosting will not set up. Also put the frosting in the fridge first so it Sets up a little before frosting it. It is pretty delicious I must say

  • Ben

    Absolutely horrible. I followed this recipe meticulously and double checked every single step and ingredient. And it turned out terrible. The cake was dry, unfavorably dense, and totally tasteless. The topping was so runny and liquid that it just rolled right off the sides of the cake and made a huge soppy mess even after trying to freeze it. And it wasn’t sweet at all, had no depth or flavor. Absolutely gross. The best part of the cake were the sliced strawberries I stuck on top. Trash.

  • Tristan

    Really good recipe once I got it right. Definitely don’t overfill pans, I filled mine 1/4 way and it was perfect. Otherwise they become too dense like pound cake. I wouldn’t suggest using a different icing with this recipe as the cake is a little dry but once mixed with the icing its the PERFECT balance!
    My icing went all cottage cheese as soon as I added the icing sugar to the whip cream, not sure what happened but instead I added all the ingredients except whip cream to the cream cheese, then whipped the whip cream by its self and folded them together. CAME OUT AMAZING! Thanks for a great and refreshing recipe!

  • A. Whiteside

    I just made it into a triple layer 9×13 cake and it turned out wonderfully! I used one recipe per two pans for thinner layers, so make another half batch for 3! 22 min in the oven was perfect, rotating half way through (don’t forget parchment paper in the bottom of the cake pans!) Make sure to cool cake layers to room temp and throw in the fridge for an hour or so on the cooling racks before icing. Great recipe!

  • Kristi

    Hi there. Have you tried doubling this recipe and making it a sheet cake? If so, any tips?