fresh strawberry cake

Fresh Strawberry Cake from scratch! 100% homemade without gelatin. Topped with strawberry cream cheese frosting and bursting with sweet, fresh flavor!

Fresh Strawberry Cake with Strawberry Cream Cheese Frosting

strawberries (divided (fresh,

all-purpose flour

baking powder

salt

whole milk (at room temperature)

vanilla extract

unsalted butter (at room temperature (1 stick))

sugar

egg whites (at room temperature)

egg (at room temperature)

unsalted butter (at room temperature)

cream cheese (at room temperature)

sugar (plus additional if you prefer a sweeter or stiffer frosting)

strawberry puree (reserved from cake recipe)

kosher salt

Preheat

Preheat the oven to 350 degrees F. Line the bottom of a 9-inch round cake pan with parchment paper, then lightly coat with nonstick spray. Set aside.

Pulse

Place the strawberries in a food processor or blender and pulse until pureed. Set 1 tablespoon aside for the frosting, then measure out an additional 1/3 cup for the cake. If you are a little short of 1/3 cup, blend in a few more strawberries as needed.

Whisk

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a small bowl, whisk together the milk, vanilla, and 1/3 cup strawberry puree. Set aside.

Cream

In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl), cream the butter on medium-high speed until it is light and fluffy. Slowly add the granulated sugar and continue to beat until fluffy and well combined. Stop the mixer and add the egg whites. Beat on medium, just until incorporated. Add the whole egg and mix again, just until combined.

With the mixer on low, slowly add half the flour mixture and mix just until the flour disappears. Add in all of the strawberry mixture and mix just until combined. Slowly add the remaining flour mixture, scraping down the sides of the bowl with a spatula as needed. Stop mixing as soon as the flour disappears. If you have a bit of flour stuck to the bottom or sides of the bowl, finish stirring it in by hand.

Bake

Pour the batter into your prepared pan and smooth the top. Bake until a toothpick inserted in the center of the cake comes out clean and the top springs back lightly when touched, about 30 to 35 minutes. Place the pan on a cooling rack and let the cake cool in the pan completely. Do not be tempted to frost the cake before it is cool, or the frosting will turn into a big melty mess.

Beat

While the cake cools, prepare the frosting: In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, beat the butter on medium speed until smooth and fluffy. Beat in the cream cheese, stopping as soon as the two are fully combined. Reduce the mixer speed to low, then gradually add the powdered sugar. Once it all has been added, increase the mixer speed to medium and continue beating until the frosting is smooth. Don’t overbeat it—once it looks nice and creamy and evenly blended, it’s time to stop. Beat in the strawberry puree, salt, and vanilla until evenly combined. If you'd like the frosting stiffer or sweeter, gradually beat in additional powdered sugar until your desired stiffness/sweetness is reached.

Frost

To serve: Transfer the cake from the pan to a serving plate. Tuck strips of waxed or parchment paper underneath the bottom of the cake to keep the plate clean. Spread the frosting generously all over the top of the cake, then down and around the sides. Garnish with fresh berries as desired. Remove the strips of paper and refrigerate until ready to serve. Prior to serving, let the cake stand at room temperature for at least 15 minutes.

https://content.jwplatform.com/videos/MaVjrFKu.mp4

Strawberry Cake

This Easy Fresh Strawberry Cake starts with a boxed cake mix, strawberry jell-o, fresh strawberries and is topped with cream cheese frosting!

EASY FRESH STRAWBERRY CAKE

vanilla cake mix ((or white, yellow cake mix))

strawberry gelatin mix ((Jell-O))

eggs

vegetable oil

water

fresh strawberries ((or 1 cup crushed fresh strawberries))

block cream cheese (4 oz) (softened)

butter, (softened)

tsp vanilla extract

tbsp milk

Preheat oven to 350F degrees.

Spray 9 x 13 baking dish with nonstick cooking spray.

Give the strawberries a good rinse then gently dry them with a paper towel.&nbsp;Remove the stems and dice.

Put strawberries into a plastic Ziploc bag and start crushing them up using a rolling pin or other heavy object. This will probably take you a minute or two.

In the bowl, combine cake mix with strawberry gelatin powder.&nbsp;Mix until combined.

Then stir in oil, eggs and water.&nbsp;

Once that is combined, add in 1 cup of the smushed strawberries.&nbsp;You will want to gently stir those in by hand.

Then pour batter into prepared baking dish.

Bake for about 30-33 minutes.

Oven times do vary so to make sure it is done, stick a toothpick in the center, if it comes out clean, it is good to go.

Allow cake to cool completely before adding frosting.

For the cake:

Using an electric mixer, mix together the softened butter and softened cream cheese.

Mix until smooth and creamy and lump-free.

Then mix in powdered sugar, vanilla extract and milk.&nbsp;Mix until smooth and creamy.

Slather frosting onto cooled cake. Slice and serve.

For the frosting:

https://www.youtube.com/watch?v=ngPsyzp6V78

This Easy Fresh Strawberry Cake starts with a boxed cake mix, strawberry jell-o, fresh strawberries and is topped with cream cheese frosting! I promise it will taste like it just came from the bakery!
Grab the FULL recipe and a FREE printable recipe HERE:  https://www.thecountrycook.net/fresh-strawberry-cake/

How to make: EASY FRESH STRAWBERRY CAKE

The first bite of this amazingly delicious, super easy, Fresh Strawberry Cake will blow you away. And you can have this one-bowl, no-mixer dessert in the oven in less than 15 minutes!

Easy Fresh Strawberry Cake

buttermilk

strawberries

Preheat oven to 350˚Spray a 9-inch cake pan with baking spray. Rub with a paper towel to coat all of the surfaces and line the pan with a circle of parchment paper. Set the pan on a piece of foil and wrap it around the outside of the pan, leaving the top open (this will prevent the outside of the cake from getting too brown). Set aside.

Set the diced strawberries on several thicknesses of paper towels.

In a medium-large bowl, whisk together eggs and sugar for about 1 minute until sugar is well incorporated and the mixture is smooth and pale yellow.

Add buttermilk, oil and vanilla, baking powder and salt. Whisk until smooth.

Sprinkle the flour over the top and whisk just until the mixture is smooth and lumps have disappeared. Transfer half of the mixture to the prepared pan and spread to an even layer.

Sprinkle the diced berries over the batter then add the remaining batter and smooth the surface. Top with berry halves (cut side down), evenly distributing over the surface and pressing them down just slightly into the batter.

Bake for 45-55 minutes until cake springs back when lightly touched in the center and a toothpick comes out clean. Allow cake to cool for 10 minutes in the pan, then invert onto a plate and immediately invert again onto a cooling rack so that the strawberry side is up.

Cool completely and then sprinkle with powdered sugar, if desired.

If you&#39;re looking for a strawberry cake that is bursting with fresh strawberry flavour, then this recipe is it! Super soft strawberry cake layers are sandwiched between a strawberry cream cheese buttercream and fresh strawberry filling - YUM!

Soft Strawberry Cake

white granulated sugar (see note 5 if you have very sweet strawberries)

lemon

lemon juice

cornstarch (also known as cornflour)

flour (regular all purpose (see note 1 if you want to use cake flour))

2½ tsp baking powder

(omit

milk (room temperature)

strawberry filling/reduction (made

unsalted butter (room temperature)

unflavoured vegetable oil (I use canola)

white granulated sugar

tsps strawberry essence/extract

vanilla essence/extract

tsp white vinegar

icing sugar (also known as powdered sugar/confectioners sugar)

cream cheese (cold, firm type not spreadable)

tsp strawberry essence/extract

Place the strawberries, sugar, lemon zest and lemon juice in a large fry pan and place over a medium heat for 10 minutes, stirring occasionally.

Once the strawberries are soft, using a potato masher, mash the strawberries well. Allow the mixture to reduce for another 10 minutes, stirring occasionally.

Combine the cornstarch with the water and mix until the cornstarch is no longer lumpy. Add it into the strawberry mixture while continuously mixing to avoid lumps forming.

Reduce for another few minutes and then take it off the heat. You should have about 2 cups. It&#39;s okay if it&#39;s not exact, but if you have a lot more than 2 cups, then you will need to reduce the mixture further.

The filling needs to cool before you move onto the cake. To speed up the process, spread the filling out onto a wide dish and refrigerate for 30 minutes. You can also make this the day beforehand to save time.

Strawberry Filling/Reduction

Preheat oven to 160 °C (320°F) with the fan on (see note 4 if you don&#39;t have a fan function) and grease and/or line two 8 inch cake tins (I use my homemade cake release).

In a bowl, sift together your flour, cornflour, baking powder and salt. Using a whisk or fork, mix until well combined. Set aside.

In a small bowl combine 3/4s of a cup (195g) of the strawberry filling, milk and gel food colour. Mix until well combined. Set aside for now.

In another bowl, add in your butter, vegetable oil and sugar. Using an electric mixer (hand or stand mixer are both fine - see note 2), cream together for 3 minutes until light and creamy.

Add in egg whites in 3 batches on a low-medium speed, mixing well in between each addition (about 10-15 seconds between each batch).

Add in half of your strawberry/milk mixture from earlier, strawberry essence/extract, vanilla and white vinegar. Mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.

Finish off by adding in half of your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Then add in the remaining strawberry/milk mixture, and fold it in until just combined. Lastly, add in the remaining dry ingredients and gently fold it into the mixture until just combined. Do not overmix (see note 3). If your batter seems a little dull in colour, then you can add another drop of red gel food colouring.

Distribute the batter evenly into the two 8 inch cake tins, and bake for 35 minutes or until a toothpick comes out clean.

Once baked, allow the cake layers to cool in the cake tins for about 15-20 minutes, and then turn them out onto a wire rack to completely cool before frosting with the strawberry cream cheese buttercream recipe below.

Cream your butter for a few minutes until it&#39;s light and fluffy. Either use a hand mixer or stand mixer on a medium high speed. If using a stand mixer, use the paddle attachment.

Add in the icing sugar in 3 batches while mixing on low. Ensure that each batch of icing sugar is mixed into the butter well before adding in the next batch.

Next add in your cold cream cheese, strawberry essence/extract and vanilla. Mix just until the frosting is smooth. Avoid over-mixing (see note 3).

Add in a 1/4 cup (65g) of the strawberry filling we made earlier, and mix that in until just combined. You can add additional colouring in at this point too if you prefer.

Strawberry Cream Cheese Frosting

OPTIONAL: Begin by trimming off all the caramelised edges on the top, bottom and sides of the cake layers. Also level the tops if the cake layers have a slight dome.

Place your first cake layer onto your cake stand, and spread out a generous amount of the frosting on top.

Place some of the frosting into a piping bag with a 1A round tip, and pipe a border/dam around the edges of the cake layer to hold in our strawberry filling. Fill the middle with the remaining strawberry filling we made earlier.

Place the next cake layer on top and cover the top and sides with more frosting. If you have a cake scraper, you can use it to smooth out the sides. I like to do a little bit of piping on the top with the remaining buttercream in my piping bag (using the same 1A piping tip) and finish off with fresh strawberries on the top.

Assembly

https://www.youtube.com/watch?v=oMQ4VjVqhns

RECIPE: https://cakesbymk.com/recipe/soft-strawberry-cake/
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If you’re looking for a strawberry cake that is bursting with fresh strawberry flavour, then this recipe is it! Super soft strawberry cake layers are sandwiched between a strawberry cream cheese buttercream and fresh strawberry filling – YUM!

HOMEMADE CAKE RELEASE: https://cakesbymk.com/recipe/homemade-cake-release/

INGREDIENTS:

Strawberry Filling/Reduction
▢3 cups (600 g) fresh strawberries - hulled and halved
▢¾ cup (150 g) white granulated sugar - see note 5 on blog post if you have very sweet strawberries
▢1 tbsp lemon zest - about the zest of 1 lemon
▢¼ cup (60 g) fresh lemon juice
▢3 tbsp (22 g) cornstarch - also known as cornflour
▢2 tbsp water

Strawberry Cake
▢2⅓ cups (300 g) flour - regular all purpose (see note 1 on blog post if you want to use cake flour)
▢¼ cup (25 g) cornstarch - also known as cornflour
▢2½ tsp baking powder
▢½ tsp salt - omit if using salted butter
▢¼ cup (60 g) milk - room temperature
▢¾ cup (195 g) strawberry filling/reduction - made in the first step of this recipe
▢1 drop red gel food colouring - optional but recommended, see note 6
▢½ cup (113 g) unsalted butter - room temperature
▢½ cup (105 g) unflavoured vegetable oil - I use canola
▢1½ cups (300 g) white granulated sugar
▢6 large (225 g) egg whites - room temperature, size 7 eggs
▢3 tsps strawberry essence/extract
▢1½ tsp vanilla essence/extract
▢1 tsp white vinegar

Bake at 160 °C (320°F) with the fan on (convection mode) for 35 minutes, or until a toothpick comes out clean. If you don't have a fan function, increase the temp to 175°C (347°F).

Strawberry Cream Cheese Frosting
▢1 cup (225 g) unsalted butter - room temperature
▢4½ cups (570 g) icing sugar - also known as powdered sugar/confectioners sugar
▢1½ cups (335 g) cream cheese - cold, firm type not spreadable
▢¼ cup (65 g) strawberry filling/reduction - made in the first step of this recipe
▢2 tsp strawberry essence/extract
▢1 tsp vanilla essence/extract 

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SO many failed STRAWBERRY CAKE recipes led to the best version I've ever had

This strawberry cake is incredibly moist and made with FRESH strawberries! No mixes, no food coloring, just natural strawberry flavor with a silky strawberry cream cheese frosting.

Fresh Strawberry Sheet Cake

(264 grams) all purpose flour *see notes for GF option

(98 grams) cake flour

tsp baking powder

tsp baking soda

tsp salt

(170 grams) vegetable oil

(350 grams) granulated sugar

(325 grams) lightly pureed strawberries** (about 1 1/2 pints)

oz full fat cream cheese, room temperature

(110 grams) unsalted butter, room temperature

(58 grams) lightly pureed strawberries**

Preheat the oven to 350F and grease and line a 9&#215;13 baking pan with strip of parchment paper. Allow the paper to cover the bottom and the two longest sides of the pan with some paper overhang for easy removal.

To puree the strawberries, place them in a food processor and let it run for a couple seconds. Then pulse until it&#8217;s almost completely pureed but with a few small strawberry chunks. This is also the same process for the strawberries in the strawberry cream cheese frosting.

For the cake, whisk together the all purpose flour, cake flour, baking powder, baking soda, and salt in a bowl and set aside.

In a large bowl, whisk together the oil, sugar, eggs, strawberry puree, and vanilla extract.

Fold in the dry ingredients just until the batter comes together.

Pour it into the prepared pan and spread it even.

Bake for 35-40 minutes or until a toothpick in the center comes out clean with a few moist crumbs.

Let the cake cool completely in the pan before frosting. If you would like to lift the cake out of the pan, refrigerated it for at least an hour before doing so.

Make the frosting right when the cake is done baking so it can chill alongside the cake.

Using a hand or stand mixer with the paddle attachment, mix together the cream cheese and butter.

Mix in the powdered sugar 1 cup at a time, followed by the strawberry puree.

Refrigerate the frosting for an hour so it can thicken up.

Once the cake is completely cooled, spread the frosting on top. Serve right away or store in the fridge for up to 7 days. Enjoy!

Wow - this was ABSOLUTELY delicious! I was worried about a comment that said it was “too sweet” because I usually don’t love super sweet things. Not at ALL! It was perfectly balanced because the flavor comes from the strawberries. Everyone at the table commented that it was one of the best cakes they’d ever had. Definitely will be saving this recipe!

This cake is SO GOOD. First-it’s so easy. I made the whole thing with my two toddlers which is no easy feat. Second-the frosting. Oh my word-maybe make double so you can eat the whole first batch with a spoon. Third-I want to cry this cake is so good. It’s light, it’s fresh, it tastes like the best white cake ever and a batch of the best summer strawberries you’ve ever had had a baby. Going back for fourths and making it again ASAP.

Oh my word this is an amazing cake. I don't even like cake, but I'm thinking of having a second slice of this one. We have an egg allergy in the house so I omitted and added about 1/3 cup plain yogurt instead. Personally would half the frosting recipe next time. This is a definite keeper. Moist, flavorful, not too sweet. Everyone raved.

This cake is actually amazing. So moist and full of strawberry flavor. I made a couple small tweaks that worked for me: 
- instead of all vegetable oil, I used canola and some good quality olive oil. Same amount of total oil that the recipe calls for, just a third of it was olive oil. 
- I halved the amount of sugar in the frosting and added a bit of cream for a strawberries and cream frosting. Dash of salt too
- cooled in the pan for 25 mins on a wire rack before popping in the fridge for 1.5 hours still on rack
- made sure to use a light  colored pan which I greased with butter 

Hands down one of the best cake recipes I’ve ever had. The texture and flavor was perfect. I would make it the exact same way next time.

Delicious! I used frozen, defrosted, drained berries. And mixed some powdered freeze dried strawberries into the frosting to up the pink.

This turned out delicious. Everything I was expecting. The recipe is super simple and quick to whip together. I did change one thing, for the cream cheese frosting, I used all freeze dried strawberries that way it wouldn’t be so runny.

This strawberry cake gets all of its flavor from fresh strawberries! Two layers of moist and fluffy strawberry cake are smothered in a luscious strawberry cream cheese frosting. It's the perfect cake to bake for Spring and Summer!

Fresh Strawberry Cake

(260 grams) all purpose flour *see notes

(85 grams) cake flour *see notes

(55 grams) unsalted butter, room temp

(100 grams) vegetable oil

(300 grams) granulated sugar

eggs, room temp

strawberries *see notes

(115 grams) sour cream (can sub unflavored Greek yogurt

full fat cream cheese, room temp

unsalted butter, room temp

(720 grams) powdered sugar

(40 grams) ground freeze dried strawberries

(90 grams) strawberry jam

Preheat the oven to 350F and grease two 8&#8243; round cake pans. Cut a round of parchment paper to fit on the bottom of each pan. If you have cake strips, use them as well.

In a medium bowl, whisk together the flours, baking powder, baking soda, and salt. Set aside.

Using a stand mixer with the whisk attachment, or a hand mixer, whip together the butter and oil until it resembles cottage cheese. With the mixer running, slowly pour in the sugar and whip until it turns pale and fluffy (about 2-3 minutes).

Scrape down the bowl and mix in one egg at a time, followed by the vanilla. 

Scrape down the bowl and mix again to ensure the eggs are fully incorporated.

Mix in the strawberry puree until well combined.

Alternate mixing in the dry ingredients and sour cream. Starting and ending with the dry ingredients. 

Once smooth, scrape down the bowl to ensure everything at the bottom is fully mixed in.

Pour the batter into the cake pans and bake for 28-32 minutes or until a toothpick in the center comes out clean. 

Allow the cakes to cool in the pan for 20 minutes. Turn out onto a cooling rack and continue to cool for about 45 minutes. Once they are completely cooled, make the frosting.

Using a hand or stand mixer with the whisk attachment, cream together the room temperature cream cheese and butter until smooth. 

Mix in 1 cup of powdered sugar at a time, followed by the freeze dried strawberry powder and strawberry jam. If the buttercream is too thick, add about 1-2 tablespoons of milk. 

Level off the cakes if needed and frost the cake accordingly (see assembly instructions in post if needed). Enjoy!

Didn't make the frosting but have to say that on it's own the cake is soo good!!! The strawberry flavour is amazing!

I also misread the recipe and added 2 tsp of baking soda + 1/2 tsp baking powder 🥲 so what I did was:
- Added 1 tbsp freshly squeezed lemon juice (to hopefully neutralize the excess baking soda)
- Used 3 eggs (instead of 4 eggs)

But anyway it turned out fine and delicious and I highly recommend this recipe!

Made this into a 4" mini cake and cupcakes with vanilla &amp; strawberry swiss meringue buttercream! Loved the texture. I added a dash of pink food colouring to give it more of a "strawberry" appearance. One thing I found was that the strawberry flavouring wasn't as apparent in the cake as I would like. Next time I use this recipe, I'll add a bit more strawberries to enhance the flavour a bit. 
Great recipe and easy to work with!

I made this cake today and it is so delicious! I love that the strawberry flavor comes from actual strawberries.

I discovered your blog and your Insta during the beginning of the pandemic. I am so glad I did! Not only do you have great recipes but you have kept me laughing throughout this time. Thanks for sharing your recipes and your sense of humor!

I made this cake this week after previously making your fresh strawberry sheet cake recipe (and loving it) and it was a hit! I made it for a friend’s child’s birthday and heard great reviews! Thank you for sharing this recipe!

Absolutely divine! I made this for my son’s birthday and it was devoured. Perfectly sweet, incredibly moist.

I substituted for Pamela’s GF flour and it turned out amazing. Additionally, I opted for cream cheese frosting (16oz cream cheese, 12tbsp butter, 2 cups of powdered sugar and 1 Tbsp vanilla). I will be using this recipe again!

I substituted with Pamela’s gluten free flour and the cake turned out divine. It was moist, the perfect amount of sweet, soft, and fresh. It is worth it to make it from scratch. I will, without a doubt, be using this recipe again!

Hey there, this came out really yummy.  I did not find the freeze dried strawberries and it was still delicious.  I also did not have the cake flour and just used regular.  All still worked.  Thank you for sharing!

I made this the other day for my husbands birthday and it was amazing! It tastes so much like strawberry it was a hit. Even my mother who tells the world she doesn’t like sweets liked this! The cake isn’t too sweet which is good. I did only use three cups of powdered sugar for the frosting because I ran out. This is definitely going into my recipe binder

Another amazing recipe from you!  This cake is strawberries through and through!  I made it for my daughter’s birthday.  It was delicious and she loved it!

Easy Fresh Strawberry Cake is a simple and easy-to-make dessert, made with fresh strawberries. It&#39;s perfect to enjoy in the morning for breakfast or as an afternoon snack, especially in the spring when strawberries are ripe and very sweet.Most strawberry cakes use raw strawberries along with whipped cream or pastry cream, such as in tarts or sponge cakes. This one we are about to show you, however, is an easy-to-make cake with a soft and light crumb and baked strawberries, inside and on top.

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