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
Scale
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.
