Strawberry Cake with Cream Cheese Frosting

Strawberry Cake with Cream Cheese Frosting: A Joyful, Moist Slice of Summer

Introduction (H2):
The first time I baked this Strawberry Cake with Cream Cheese Frosting, the whole house smelled like a strawberry patch after rain — sweet, bright, and impossibly hopeful. I tucked a warm slice into my palm and watched my little cousin close her eyes, savoring the soft crumb and the tangy cream cheese that hugged every bite. It felt like a tiny celebration: simple, comforting, and so alive. If you love make-ahead sweets, you’ll also enjoy this blueberry and cream cheese French toast casserole that shares the same cozy spirit. This strawberry cake is an easy recipe that becomes a family favorite for birthdays, picnic baskets, and those ordinary nights you want to make feel special.

Why You’ll Love Strawberry Cake with Cream Cheese Frosting (H2):

• Comforting and nostalgic: the soft cake and tangy frosting feel like a warm hug.
• Versatile and festive: perfect as a showstopper for celebrations or a quick, indulgent dessert after a weeknight dinner.
• Quick payoff: ready faster than takeout for an indulgent dessert that tastes like effort.
• Family favorite: kids and adults alike love the bright strawberry flavor and creamy frosting.
• Balanced options: you can make lighter versions for a healthier option without losing flavor.
• Crowd-pleasing pairing: pairs beautifully with both coffee and a sparkling celebratory drink — and if you need a savory partner for the main, try a cheese tortellini skillet with shrimp to round the meal.

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Ingredients (H2):

• 2 1/2 cups all-purpose flour — gives structure and a tender crumb.
• 2 teaspoons baking powder — for light, even rise.
• 1/2 teaspoon baking soda — keeps the texture soft.
• 1/2 teaspoon salt — balances the sweetness.
• 1 cup unsalted butter, softened — adds richness; substitute with coconut oil for a dairy-free twist.
• 1 3/4 cups granulated sugar — for sweetness; swap half for coconut sugar for a deeper flavor.
• 3 large eggs, room temperature — make the cake tender and airy; egg substitute: 3/4 cup applesauce for each egg in vegan versions.
• 1 cup sour cream or Greek yogurt — adds moisture; Greek yogurt is a healthier option with protein.
• 1/4 cup whole milk — or any plant-based milk for a dairy-free cake.
• 1 teaspoon pure vanilla extract — brings warmth and depth.
• 1 1/2 cups fresh strawberries, finely chopped — for the most vibrant flavor; you can use thawed frozen strawberries (drain excess liquid).
• For the cream cheese frosting:
  • 8 ounces cream cheese, softened — the star tangy partner.
  • 1/2 cup unsalted butter, softened — for a silky texture; use vegan cream cheese and vegan butter for dairy-free frosting.
  • 3 to 4 cups powdered sugar, sifted — adjust for sweetness and desired thickness.
  • 1–2 tablespoons strawberry puree or a teaspoon of vanilla — to flavor and tint the frosting naturally.
    Substitutions: Use gluten-free 1-to-1 flour if you need a gluten-free cake. To reduce sugar, try a combination of powdered erythritol and 1 1/2 cups sugar, but expect a slight texture change.

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Timing (H2):

• Prep time: 20 minutes
• Cook time: 28–32 minutes
• Total time: about 1 hour (including cooling and frosting)
  It’s worth every minute — the payoff is a showstopping, moist cake that feels like a special occasion but comes together quicker than you expect.

Step-by-Step Instructions (H2):

1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan. Your kitchen will smell already a little sweet when you start creaming the butter and sugar.
2. Whisk together the flour, baking powder, baking soda, and salt in a bowl. Set aside.
3. In a large bowl, beat the softened butter and sugar until pale and fluffy, about 3–4 minutes. Add the eggs one at a time, beating well after each addition. Stir in vanilla.
4. Alternate adding the dry ingredients and the sour cream (or Greek yogurt) to the butter mixture, beginning and ending with dry ingredients. Mix until just combined — a soft batter with ribbons of strawberry bits.
5. Fold in the chopped strawberries gently so they remain juicy pockets in the batter.
6. Pour batter into the prepared pan, smooth the top, and bake 28–32 minutes or until a toothpick inserted in the center comes out clean. The cake should be golden and spring back lightly when touched.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely — frosting a still-warm cake will make the frosting melt.
8. For the frosting, beat the cream cheese and butter until smooth. Gradually add powdered sugar and beat until fluffy. Stir in strawberry puree or vanilla to taste.
9. Once the cake is cool, spread the cream cheese frosting evenly. Top with extra sliced strawberries and a dusting of powdered sugar for a pretty finish.

Tips and Variations (H2):

• Festive twist: add a layer of strawberry jam between two cake layers for added fruitiness.
• Healthier option: swap half the butter for applesauce and use Greek yogurt to boost protein.
• Single-layer shortcake: bake in a sheet pan for quick serving at potlucks.
• Gluten-free: use a certified 1-to-1 gluten-free flour blend.
• Vegan adaptation: use flax eggs, plant-based butter, and vegan cream cheese for a plant-forward version.
  Make it your own: mix in a teaspoon of lemon zest for brightness or fold in white chocolate chips for extra indulgence.

Serving Suggestions (H2):
Serve this Strawberry Cake with Cream Cheese Frosting with a scoop of vanilla ice cream for an indulgent dessert, or pair a smaller slice with a glass of bubbly at brunch for a festive meal. For a cozy afternoon, set it beside a mug of strong coffee and a plate of shortbread cookies. If you want another showstopper dessert for a larger celebration, consider complementing the menu with a rich chocolate pumpkin cheesecake to cover both fruity and chocolaty cravings.

Storage and Make-Ahead Tips (H2):

• Refrigerate covered for up to 4 days; cream cheese frosting needs to stay chilled.
• Freeze unfrosted cake layers wrapped tightly for up to 3 months. Thaw in the refrigerator before frosting.
• Make the frosting ahead and store in an airtight container for up to 3 days; bring to room temperature and re-whip before spreading.
• For parties, bake the cake a day ahead, frost the morning of the event, and top with strawberries just before serving to keep them bright.

Pro Tips from the Kitchen (H2):

1. Pat strawberries dry before chopping to avoid watering down the batter.
2. Room temperature ingredients mix more evenly; let eggs and dairy sit out 20 minutes.
3. Don’t overmix once you add the flour — stop when just combined to keep the cake tender.
4. For a cleaner slice, chill the frosted cake for 30 minutes then use a sharp knife warmed under hot water and wiped between cuts.
5. If your strawberries are very juicy, toss them in a tablespoon of flour before folding into the batter to prevent sinking.

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FAQs (H2):
Q: Can I use frozen strawberries?
A: Yes — thaw and drain frozen strawberries well, then pat dry before adding. They work well but may produce a slightly denser crumb.

Q: Why is my frosting runny?
A: Frosting can be runny if the cream cheese or butter was too warm or the cake was not fully cooled. Chill the frosting briefly and re-whip to thicken.

Q: Can I make this cake into cupcakes?
A: Absolutely. Bake at 350°F (175°C) for 16–20 minutes, depending on your oven and cupcake size.

Q: Is there a good substitute for powdered sugar in the frosting?
A: Powdered sugar gives the smooth texture and sweetness; a mix of granulated sugar blended into a fine powder can work, or use a powdered sweetener for lower sugar options.

Conclusion (H2):
This Strawberry Cake with Cream Cheese Frosting is one of those recipes that becomes part of family stories — the one you make for birthdays, to comfort a friend, or to brighten an ordinary Sunday. It’s tender, bright with strawberry flavor, and the cream cheese frosting adds just the right amount of tang. If you want to follow a tested version with step-by-step photos, I recommend this Homemade Strawberry Cake Recipe (with cream cheese frosting) for inspiration and variations. Go on — bake one, share it, and let it become part of your happy rituals.

Contents

• 1 Strawberry Cake with Cream Cheese Frosting
  • 1.1 Ingredients  
    • 1.1.1 For the cake
    • 1.1.2 For the cream cheese frosting
  • 1.2 Instructions 
    • 1.2.1 Preparation
    • 1.2.2 Baking
    • 1.2.3 Frosting
    • 1.2.4 Assembly
  • 1.3 Notes

Strawberry Cake with Cream Cheese Frosting

A moist strawberry cake layered with tangy cream cheese frosting, perfect for celebrations and everyday indulgence.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Baking, Dessert

Cuisine American

Servings 12 slices

Calories 350 kcal

Ingredients

  

For the cake

• 2 1/2 cups all-purpose flour Gives structure and a tender crumb.
• 2 teaspoons baking powder For light, even rise.
• 1/2 teaspoon baking soda Keeps the texture soft.
• 1/2 teaspoon salt Balances the sweetness.
• 1 cup unsalted butter, softened Adds richness; substitute with coconut oil for a dairy-free twist.
• 1 3/4 cups granulated sugar For sweetness; swap half for coconut sugar for a deeper flavor.
• 3 large eggs, room temperature Make the cake tender and airy; egg substitute: 3/4 cup applesauce for each egg in vegan versions.
• 1 cup sour cream or Greek yogurt Adds moisture; Greek yogurt is a healthier option with protein.
• 1/4 cup whole milk Or any plant-based milk for a dairy-free cake.
• 1 teaspoon pure vanilla extract Brings warmth and depth.
• 1 1/2 cups fresh strawberries, finely chopped For the most vibrant flavor; you can use thawed frozen strawberries (drain excess liquid).

For the cream cheese frosting

• 8 ounces cream cheese, softened The star tangy partner.
• 1/2 cup unsalted butter, softened For a silky texture; use vegan cream cheese and vegan butter for dairy-free frosting.
• 3 to 4 cups powdered sugar, sifted Adjust for sweetness and desired thickness.
• 1-2 tablespoons strawberry puree or a teaspoon of vanilla To flavor and tint the frosting naturally.

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
• Whisk together the flour, baking powder, baking soda, and salt in a bowl. Set aside.
• In a large bowl, beat the softened butter and sugar until pale and fluffy, about 3–4 minutes.
• Add the eggs one at a time, beating well after each addition. Stir in vanilla.
• Alternate adding the dry ingredients and sour cream (or Greek yogurt) to the butter mixture, beginning and ending with dry ingredients. Mix until just combined — a soft batter with ribbons of strawberry bits.
• Fold in the chopped strawberries gently so they remain juicy pockets in the batter.

Baking

• Pour batter into the prepared pan, smooth the top, and bake 28–32 minutes or until a toothpick inserted in the center comes out clean.
• The cake should be golden and spring back lightly when touched.
• Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Frosting

• For the frosting, beat the cream cheese and butter until smooth.
• Gradually add powdered sugar and beat until fluffy.
• Stir in strawberry puree or vanilla to taste.

Assembly

• Once the cake is cool, spread the cream cheese frosting evenly.
• Top with extra sliced strawberries and a dusting of powdered sugar for a pretty finish.

Notes

Refrigerate covered for up to 4 days; cream cheese frosting needs to stay chilled. Freeze unfrosted cake layers wrapped tightly for up to 3 months. Make the frosting ahead and store in an airtight container for up to 3 days; bring to room temperature and re-whip before spreading.

Keyword celebration cake, Cream Cheese Frosting, Easy Cake Recipe, Strawberry Cake, Summer Dessert

Written by Salaheddine — founder of Tasty Sunrise, sharing easy and comforting homemade recipes for every occasion.

📩 admin@tastysunrise.com • Pinterest

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