This fresh strawberry cake is delicious and really addictive, in a good way. Cat the bottom of your pan with baking spray and line with a parchment paper. Start with sifting the dry ingredients; the cake flour, baking flour and salt very well before you go ahead. You’ll begin with 1 cup of hot pink puree and reduce down to 1/2 cup. After 30 minutes, it will be very thick and very red.

Add this thick and highly concentrated strawberry flavour to your cake batter, instead of the thinner strawberry puree. The reduced strawberry puree will go into the cake batter. Since the reduced strawberry puree needs to completely cool down. Getting started the day before is the best way to prepare this cake. Just let the reduced strawberry puree sit in the refrigerator overnight and make the cake batter the following day.

The cake batter starts with my white cake. This vanilla-flavoured cake proved to be the best jumping-off point for a strawberry cake. The cake is light, springy, soft, and fluffy. The reduced strawberry puree will tint the cake batter a lovely pastel pink and, if you want, you can add a small drop of pink or red food colouring to brighten that hue.

Expect a velvety and slightly thick cake batter. Lemon buttercream goes well with Strawberry cake but you have lots of options. Add strained strawberry jam to American, Italian, or Swiss meringue buttercreams. You can also pair it with a plain vanilla frosting or a mascarpone whipped cream icing.


  • 2 and 1/2 cups (250g) sifted cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
  • 1 and 3/4 cups (350g) granulated sugar
  • 5 large egg whites, at room temperature
  • 1/3 cup (75g) sour cream or plain yogurt, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) whole milk, at room temperature
  • 1/2 cup reduced strawberry puree

Strawberry Cream Cheese Frosting;

  • 1 cup (10-12g) freeze-dried strawberries
  • one 8-ounce block full-fat cream cheese softened to room temperature
  • 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar
  • 1–2 Tablespoons milk
  • 1 teaspoon pure vanilla extract
  • salt, to taste


  1. Make the reduced strawberry puree and allow it to cool completely. See note.
  2. Preheat the oven to 350°F (177°C). Grease and lightly flour two 9-inch cake pans.
  3. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  4. Using a handheld or stand mixer fitted with a whisk attachment beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes.
  5. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
  6. Beat in the egg whites on high speed until combined, about 2 minutes.
  7. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed.
  8. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix.
  9. Whisk in 1/2 cup of reduced strawberry puree, making sure there are no lumps at the bottom of the bowl.
  10. The batter will be slightly thick. Stir in food coloring, if desired.
  11. Pour batter evenly into cake pans. Bake for around 24-25 minutes or until the cakes is baked through.
  12. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done.
  13. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
    Make the frosting:
  14. Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb.
  15. Set aside. In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy.
  16. Beat in the butter until combined. Add the confectioners’ sugar, strawberry powder, 1 Tablespoon milk, and vanilla and beat on medium-high speed until combined and creamy.
  17. Add 1 more Tablespoon of milk to slightly thin out, if desired. Taste, then add a pinch of salt if needed.
    Assemble and frost:
  18. First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface.
  19. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting.
  20. Top with 2nd layer and spread the remaining frosting all over the top and sides.
  21. Refrigerate for at least 45 minutes before slicing. This helps the cake keep its shape when cutting.