If you’ve been on the hunt for that perfect dessert to impress friends or simply treat yourself, look no further than this Homemade Light and Fluffy Strawberry Cake with Cream Cheese Frosting Recipe. It’s a radiant celebration of fresh strawberries folded into a tender, airy cake, crowned with luscious cream cheese frosting that is smooth, tangy, and perfectly balanced. Every bite bursts with the freshness of berries and the richness of cream cheese, making this cake a crowd-pleaser and a personal favorite for any joyful occasion.
Ingredients You’ll Need
Getting the ingredients for this cake together is a breeze, yet each one plays a crucial role in delivering that unmistakable light texture, natural sweetness, and vibrant strawberry flavor. You’ll find some pantry staples alongside fresh berries that work together harmoniously to create this delicious treat.
- Fresh strawberries: About 1 1/2 pounds, essential for a fresh berry puree and decorative garnish that infuse the cake with natural flavor and color.
- Granulated sugar: Provides sweetness in the cake batter and the strawberry reduction, balancing the tartness of the berries perfectly.
- Cake flour: Gives the cake its tender, airy crumb, but all-purpose flour can work in a pinch for a slightly different texture.
- Baking powder and baking soda: These leavening agents work together to create a light and fluffy rise.
- Fine sea salt: Just a pinch to enhance all the flavors and balance the sweetness.
- Unsalted butter: Softened butter adds rich flavor and structure to the cake.
- Neutral oil: Like canola or vegetable oil, it keeps the crumb moist and tender without overpowering other flavors.
- Eggs: Room temperature eggs provide structure and richness to the batter.
- Sour cream: Full-fat and at room temperature, it adds moisture and helps keep the crumb tender and soft.
- Vanilla extract: Enhances the natural strawberry flavor with subtle warmth.
- Optional strawberry extract: For those who want an extra boost of berry flavor.
- Powdered sugar: The key sweetener in the cream cheese frosting for a smooth texture.
- Cream cheese: Softened, lends a tangy richness that balances the sweetness of the frosting.
- Heavy cream: Whipped and folded in to lighten the frosting and make it luxuriously fluffy.
- Lemon juice: Just a splash brightens both the strawberry reduction and frosting, keeping flavors fresh.
How to Make Homemade Light and Fluffy Strawberry Cake with Cream Cheese Frosting Recipe
Step 1: Prep the Strawberries
Start by hulling and slicing 1 pound of fresh strawberries. Blend them into a smooth puree, then simmer with sugar and a splash of lemon juice until it thickens into a luscious berry reduction. This reduction not only deepens the flavor but also gives the cake a subtle pink hue that’s absolutely charming.
Step 2: Prepare the Pans
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper, and lightly flour the sides. This ensures your cakes will release cleanly and maintain their lovely shape after baking.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. This dry mixture is the foundation for that tender crumb we all love in a strawberry cake.
Step 4: Cream Butter and Sugar
Beat softened unsalted butter with granulated sugar until light and fluffy. Add the neutral oil and beat just until combined; this combination brings both flavor and moisture, ensuring the cake stays soft and fresh.
Step 5: Add Eggs and Flavorings
Beat in eggs one at a time, mixing thoroughly after each addition to create a glossy, smooth batter. Stir in vanilla extract and optional strawberry extract for enhanced berry notes.
Step 6: Incorporate Sour Cream and Strawberry Reduction
Stir in sour cream and the cooled strawberry reduction. Watch as your batter takes on a soft pink color and an inviting, fruity aroma.
Step 7: Combine Wet and Dry Ingredients
Add the dry ingredient mixture in two parts, folding gently on low speed just until no flour streaks remain. Be careful not to overmix to avoid a dense cake texture.
Step 8: Divide Batter and Bake
Evenly divide the batter between the two prepared pans and smooth the tops. Bake for 22–27 minutes or until the cakes spring back lightly and a toothpick inserted in the center comes out with a few moist crumbs.
Step 9: Cool the Cake Layers
Allow the cakes to cool in their pans for about 10 minutes before running a knife around the edges and transferring them to a wire rack. Peel off the parchment and cool completely before frosting.
Step 10: Make the Cream Cheese Frosting
Beat softened cream cheese with powdered sugar, vanilla, salt, and lemon juice until smooth. Separately whip heavy cream to medium peaks, then gently fold it into the cream cheese mixture in batches until fluffy. For a beautiful pink tint and burst of flavor, fold in some strawberry reduction or puree.
Step 11: Assemble the Cake
Place one cake layer on a stand and spread a generous amount of frosting over the top. Add a thin layer of fresh sliced strawberries if desired. Top with the second layer and frost the entire cake, then chill for 20–30 minutes to let everything set beautifully.
Step 12: Garnish and Serve
Decorate the top with halved fresh strawberries for a stunning finish. Use a sharp knife to slice, wiping between cuts for the cleanest slices, and get ready for compliments!
How to Serve Homemade Light and Fluffy Strawberry Cake with Cream Cheese Frosting Recipe
Garnishes
Fresh halved or sliced strawberries placed artfully on top not only add natural sweetness but also elevate the visual appeal. A few mint leaves or a light dusting of powdered sugar can add a fresh touch and a bit of elegance.
Side Dishes
This cake pairs wonderfully with a dollop of fresh whipped cream or a scoop of vanilla bean ice cream to balance the luscious cream cheese frosting. A simple cup of tea or coffee also complements the flavors beautifully.
Creative Ways to Present
For a special occasion, consider layering this cake with edible flowers or combining it with fresh berry compote on the side. Serving small individual slices in elegant glassware layered with extra strawberry puree creates a stunning dessert presentation that’s sure to wow.
Make Ahead and Storage
Storing Leftovers
Keep leftover cake covered and refrigerated. Because of the cream cheese frosting and fresh strawberries, it’s best enjoyed within 2–3 days for optimal freshness and flavor.
Freezing
You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and then foil for up to 2 months. Thaw completely before frosting. Freezing the assembled cake is possible but not recommended due to the frosting’s texture.
Reheating
This strawberry cake is best served chilled or at room temperature, so reheating is not necessary. However, letting refrigerated leftovers sit out for about 30 minutes before serving brings out the flavors beautifully.
FAQs
Can I use all-purpose flour instead of cake flour?
Yes, you can substitute all-purpose flour if you don’t have cake flour, but your cake might have a slightly denser crumb. To mimic cake flour, try replacing 2 tablespoons of all-purpose flour per cup with cornstarch and sift well before using.
Is it necessary to make the strawberry reduction?
The strawberry reduction intensifies the berry flavor and adds moisture and color to the cake. While optional, it’s highly recommended for creating that signature light and fluffy texture and vibrant taste.
Can I make this cake vegan or dairy-free?
This recipe relies heavily on dairy for moisture and rich flavor, so adapting it to vegan or dairy-free versions will require careful substitution, like using plant-based cream cheese and sour cream alternatives, and egg replacers. It’s possible but may change the texture.
How should I store the cake if I’m making it ahead of time?
Store the assembled cake covered in the refrigerator. If you want to make it a day or two ahead, chilling it allows flavors to meld beautifully. Just bring it to room temperature before serving for the best experience.
Can I use frozen strawberries for the reduction?
Frozen strawberries can work in a pinch, but fresh strawberries give the best flavor and texture. Make sure to thaw and drain any excess liquid from frozen berries before making the reduction to avoid a watery batter.
Final Thoughts
This Homemade Light and Fluffy Strawberry Cake with Cream Cheese Frosting Recipe is truly a slice of happiness, effortlessly combining fresh summer strawberries with a delicate, tender crumb and dreamy cream cheese frosting. It’s a cake that feels special but is simple enough to make any day memorable. So go ahead, gather your ingredients, and dive into baking this delightful treat that will have everyone asking for seconds!
Print
Homemade Light and Fluffy Strawberry Cake with Cream Cheese Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Homemade Strawberry Cake is a light, fluffy, and sweet treat that beautifully captures the fresh flavor of strawberries in both the cake and the creamy frosting. Made with a tender crumb from cake flour, enriched with sour cream and butter, and accented with a homemade strawberry reduction, this cake is perfect for spring or summer celebrations. The cream cheese and whipped cream frosting is tangy and smooth with an optional boost of strawberry flavor and a pretty pink tint. Finished with fresh strawberry garnishes, this cake is as delightful to look at as it is to eat.
Ingredients
For the Strawberry Reduction
- 1 1/2 pounds fresh strawberries, hulled and sliced
- 1–2 tablespoons granulated sugar
- 1 squeeze lemon juice
For the Cake
- 2 1/2 cups cake flour (all-purpose flour can be substituted)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1/3 cup neutral oil (canola or vegetable oil)
- 3 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon optional strawberry extract
- 1/2 cup full-fat sour cream, room temperature
For the Frosting
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 teaspoon lemon juice
- 1 cup cold heavy cream
- 2–3 tablespoons strawberry reduction or 1–2 tablespoons strawberry puree (optional for pink tint)
For Garnish
- Sliced fresh strawberries (halved for topping)
Instructions
- Prep the strawberries: Hull and slice 1 pound of strawberries, blend into a smooth puree. Pour puree into a small saucepan with 1–2 tablespoons sugar and a squeeze of lemon. Simmer over medium heat, stirring often, until reduced to about 2/3 cup and thickened like a thin jam, about 12–15 minutes. Remove from heat and cool completely.
- Get your pans ready: Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper, lightly flour the sides to help release the cakes cleanly and enable even rising.
- Mix the dry ingredients: In a medium bowl, whisk together 2 1/2 cups cake flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- Cream butter and sugar: In a large bowl, beat 1/2 cup softened unsalted butter with 1 1/4 cups granulated sugar until light and fluffy, about 2–3 minutes. Add 1/3 cup neutral oil and beat to combine for added moisture and flavor.
- Add eggs and flavor: Beat in 3 large eggs one at a time, scraping down the bowl as needed. Mix in 1 1/2 teaspoons vanilla extract and 1/2 teaspoon optional strawberry extract. The batter should be glossy and smooth.
- Stir in sour cream and strawberry reduction: Mix in 1/2 cup room temperature sour cream and the completely cooled strawberry reduction until fully incorporated, turning the batter a soft pink color.
- Combine wet and dry ingredients: Add the dry ingredient mixture in two additions, mixing on low speed just until no dry streaks remain. Avoid overmixing to keep the cake light and airy.
- Divide and bake: Evenly divide batter between the prepared pans and smooth the tops. Bake for 22–27 minutes, until the cake centers spring back when lightly pressed and a toothpick inserted comes out with a few moist crumbs.
- Cool the layers: Let cakes cool in pans for 10 minutes. Run a knife around the edges, then invert onto a wire rack. Remove parchment paper and allow cakes to cool completely before frosting.
- Make the frosting: Beat 8 ounces softened cream cheese with 1/2 cup powdered sugar and 1 teaspoon vanilla extract until smooth. Add a pinch of salt and 1 teaspoon lemon juice. In a separate bowl, whip 1 cup cold heavy cream to medium peaks, then fold the whipped cream into the cream cheese mixture in two additions until light and fluffy. For optional color and flavor, fold in 2–3 tablespoons strawberry reduction or 1–2 tablespoons strawberry puree.
- Assemble the cake: Place one cake layer on a serving stand or plate. Spread a generous layer of frosting on top. Optionally add a thin layer of sliced fresh strawberries (make sure they are dry). Top with the second cake layer and frost the top and sides evenly. Chill for 20–30 minutes to let the frosting set.
- Garnish and serve: Decorate the top of the cake with halved fresh strawberries. Use a sharp knife wiped between cuts to slice cleanly and serve.
Notes
- Using cake flour creates a tender and airy cake crumb, but all-purpose flour can be substituted with slightly less volume.
- Ensure eggs and sour cream are at room temperature for better batter emulsification.
- Do not overmix the batter once flour is added to avoid a dense cake texture.
- Strawberry reduction can be made ahead and refrigerated to save time.
- The frosting can be tinted and flavored with extra strawberry puree for a more pronounced berry taste and pretty pink color.
- Chilling the cake after frosting helps to firm the frosting for neater slicing.
- If using fresh strawberries inside the cake layers, pat them dry to prevent excess moisture from affecting the texture.
