Strawberry Cake with Cream Cheese Frosting
A moist strawberry cake layered with tangy cream cheese frosting, perfect for celebrations and everyday indulgence.
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.