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"A beautiful two-layer homemade strawberry cake with fresh cream cheese frosting, topped with fresh strawberries and mint on a white stand with a served slice on a side plate."

The Best Strawberry Cake from Scratch (Real Strawberries, No Jell-O)

A moist, naturally pink strawberry layer cake made entirely from scratch with a real strawberry reduction. No Jell-O, no box mix, no artificial flavors. Topped with a silky strawberry cream cheese frosting.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 14 Servings
Course: Dessert
Cuisine: American, Southern
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the Strawberry Reduction
  • 2 cups fresh or frozen strawberries hulled
  • 2 tbsp granulated sugar
  • 1 tsp fresh lemon juice
For the Cake Layers
  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter room temperature
  • 1 3/4 cups granulated sugar
  • 4 large egg whites room temperature
  • 1/2 cup strawberry reduction from above, cooled
  • 3/4 cup whole milk room temperature
  • 1/4 cup sour cream room temperature
  • 2 tsp vanilla extract
  • 1-2 drops pink gel food coloring optional
For the Strawberry Cream Cheese Frosting
  • 12 oz cream cheese full-fat brick-style (Philadelphia), softened
  • 3/4 cup unsalted butter softened
  • 5 cups powdered sugar sifted
  • 1/4 cup strawberry reduction reserved from above, cooled
  • 1 tsp vanilla extract
  • 1 pinch salt

Equipment

  • 1 Blender or food processor for strawberry puree
  • 1 Small saucepan for reduction
  • 2 9-inch round cake pans
  • 1 KitchenAid stand mixer or hand mixer
  • 1 Fine-mesh sieve for seedless puree
  • 1 Digital kitchen scale for accurate flour measurement
  • 1 Offset spatula for frosting
  • 1 Cake turntable for smooth, even frosting
  • Parchment paper rounds for easy layer removal

Method
 

  1. Blend strawberries until smooth. Strain through a fine-mesh sieve. Simmer puree with sugar and lemon juice over medium heat for 15 to 20 minutes until reduced by half. Cool completely. Reserve 1/2 cup for batter, 1/4 cup for frosting.
    Simmering fresh strawberry puree in a stainless steel saucepan on a stovetop to reduce for a scratch-made strawberry cake.
  2. Preheat oven to 350 degrees F. Grease pans, line with parchment, grease parchment.
    "Two round metal baking pans lined with parchment paper on a light oak table, with an oven preheating to 350 degrees Fahrenheit in the background."
  3. Whisk flour, baking powder, baking soda, and salt together in a bowl. Set aside.
  4. Beat butter on medium-high for 3 minutes until pale. Add sugar and beat 2 more minutes.
    "A clear glass bowl filled with pale, fluffy creamed butter and sugar sitting on a light oak wooden surface next to a bright window."
  5. Add egg whites one at a time, beating after each. Add vanilla extract.
    "Dark pure vanilla extract swirling into a creamy, pale cake batter in a clear glass bowl on a light oak wooden surface."
  6. With mixer on low, add strawberry reduction, sour cream, and optional food coloring.
    "A stand mixer with a paddle attachment gently folding a concentrated dark red fresh strawberry reduction and sour cream into a pale cake batter inside a glass bowl."
  7. Add flour mixture in three additions, alternating with milk in two additions. Mix on low until just combined.
    "A glass bowl containing smooth, natural pink strawberry cake batter on a light oak surface, showing the final gentle mixing of flour and whole milk."
  8. Divide between prepared pans. Bake 28 to 32 minutes until toothpick comes out clean.
    "Two round baking pans evenly filled with smooth pink strawberry cake batter sitting on a light oak kitchen counter before baking."
  9. Cool in pans 10 minutes, turn onto wire rack, cool completely.
    "Two perfectly baked pink strawberry cake layers resting on a black wire cooling rack over a light oak wooden counter."
  10. For frosting: beat cream cheese and butter until smooth, 2 to 3 minutes. Add powdered sugar cup by cup on low. Add reduction, vanilla, salt. Beat on medium 1 to 2 minutes until thick.
    "A bowl of smooth, pink cream cheese frosting with a soft peak, resting on a light oak counter, prepared for a homemade strawberry cake."
  11. Level layers. Assemble with frosting between layers. Apply crumb coat, refrigerate 20 minutes, apply final layer.
    "A tall, two-layer strawberry cake covered in smooth pink cream cheese frosting, topped with fresh strawberries on a white cake stand in a bright kitchen."

Notes

  • Make the strawberry reduction a day ahead and refrigerate to save time on bake day.
  • Strain puree before reducing for a seedless, smooth result.
  • Egg whites only keep the crumb as light and pink-friendly as possible.
  • One drop of pink gel food coloring in the batter makes a visible difference in final color.
  • Do not frost warm layers. Cool completely first.
  • Store refrigerated for up to 5 days. Serve at room temperature.