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The Best Homemade Fresh Strawberry Layer Cake with Cream Cheese Frosting

A tall slice of moist, pink strawberry cake layered with white frosting and visible pieces of strawberry.
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You will bake the most moist strawberry cake, bursting with fresh strawberry flavor, topped with a rich cream cheese frosting. This from-scratch recipe is perfect for summer gatherings or any special occasion.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup buttermilk
  • 1 tablespoon vanilla extract
  • 1 cup fresh strawberry puree (from about 1 1/2 cups fresh strawberries)
  • 1/2 cup finely chopped fresh strawberries
  • For Cream Cheese Frosting: 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh strawberry puree (optional, for color/flavor)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
  3. In a separate bowl, cream together the softened butter until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
  4. In a small bowl, mix the buttermilk, vanilla extract, and 1 cup of strawberry puree.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Gently fold in the 1/2 cup of finely chopped fresh strawberries.
  7. Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. To make the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar until fully incorporated. Beat in the vanilla extract and the optional 2 tablespoons of strawberry puree until the frosting is light and creamy.
  10. Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of cream cheese frosting over the top. Place the second layer on top and frost the top and sides of the entire cake.

Notes

  • For the best flavor, use ripe, fresh strawberries for the puree and the chopped pieces.
  • If you want a deeper pink color, add a drop or two of red food coloring to the frosting.
  • This cake freezes well once cooled and frosted. Wrap tightly in plastic wrap and foil.

Nutrition

Find it online: https://yummagnet.com/strawberry-cake-recipe-homemade-from-scratch/