A fluffy strawberry cake is a pure celebration in every slice. It's the kind of dessert that feels like a warm, sunny day in the middle of a beautiful garden. Unlike cakes that rely on artificial flavorings, this recipe uses a secret weapon: real, fresh strawberry puree, which not only gives the cake a vibrant, natural pink hue but also infuses it with an authentic, sweet strawberry flavor.

The goal here is a cake that is light as a cloud, tender, and moist, with a subtle sweetness that lets the fresh fruit shine through. Paired with a luscious strawberry cream cheese frosting, this cake becomes a truly unforgettable centerpiece for a birthday, a special occasion, or simply a treat to brighten your day. It’s a labor of love that is incredibly rewarding, and the result is a cake that tastes just as good as it looks.

Fluffy Strawberry Cake with Strawberry Cream Cheese Frosting

Yields: One 2-layer, 8-inch round cake (10-12 servings)

Prep time: 30 minutes

Cook time: 30-35 minutes

Ingredients

For the Strawberry Purée:

  • 2 cups fresh or frozen strawberries, hulled and quartered

  • 2 tablespoons granulated sugar

  • 1 tablespoon water

For the Cake:

  • 2 cups all-purpose flour

  • 1 ½ teaspoons baking powder

  • ½ teaspoon salt

  • 1 cup unsalted butter, softened

  • 1 ½ cups granulated sugar

  • 4 large eggs, at room temperature

  • ½ cup strawberry purée

  • ½ cup milk, at room temperature

  • 1 teaspoon vanilla extract

  • Pink or red food coloring (optional, for a deeper color)

For the Strawberry Cream Cheese Frosting:

  • 8 ounces (1 block) full-fat cream cheese, softened

  • ½ cup unsalted butter, softened

  • 1 cup powdered sugar

  • ¼ cup strawberry purée

  • ½ teaspoon vanilla extract

  • Pinch of salt

  • Sliced fresh strawberries for garnish

Instructions

1. Make the Strawberry Purée

  1. In a small saucepan, combine the strawberries, granulated sugar, and water. Bring to a simmer over medium heat and cook for 5-7 minutes, until the strawberries have softened.

  2. Remove from heat and use an immersion blender or a regular blender to purée the mixture until smooth. You should have about ½ cup of purée. Let it cool completely before using.

2. Prepare the Cake

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

  2. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

  3. Cream Butter and Sugar: In a large bowl or the bowl of a stand mixer, beat the softened butter and granulated sugar together on medium-high speed until light, pale, and fluffy, about 3-5 minutes.

  4. Add Eggs and Extracts: Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.

  5. Alternate Wet and Dry: In a separate bowl, whisk together the strawberry purée and milk. Add the dry ingredients to the butter mixture in three parts, alternating with the strawberry-milk mixture in two parts, beginning and ending with the dry ingredients. Mix on low speed until just combined.

  6. Add Color (optional): If you desire a more vibrant color, add a few drops of food coloring and mix until the desired shade is reached.

  7. Pour into Pans: Pour the batter evenly into the two prepared cake pans.

  8. Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

  9. Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

3. Make the Frosting

  1. Beat Cream Cheese and Butter: In a large bowl or stand mixer, beat the softened cream cheese and butter together on medium speed until completely smooth and creamy, about 2-3 minutes.

  2. Add remaining ingredients: Add the powdered sugar, strawberry purée, vanilla extract, and salt. Beat on low speed until the sugar is incorporated, then increase the speed to high and beat for 2-3 minutes until the frosting is light and fluffy.

4. Assemble the Cake

  1. Frosting the layers: Place one cooled cake layer on a serving plate or cake stand. Spread about half of the frosting evenly over the top.

  2. Stack and frost: Carefully place the second cake layer on top. Spread the remaining frosting over the top and sides of the cake.

  3. Garnish and Serve: Decorate the top with fresh strawberry slices. Refrigerate the cake for at least 30 minutes to set the frosting before slicing and serving.

Tips for a Fluffy Cake

  • Room Temperature is Key: Make sure your eggs, butter, and milk are at room temperature. This allows them to combine more easily, creating a smoother batter and a lighter crumb.

  • Don't Overmix: Overmixing the batter will develop the gluten, resulting in a tough cake. Mix until the ingredients are just combined.

  • Sifting Flour: Sifting the flour, baking powder, and salt ensures there are no lumps and helps aerate the dry ingredients for a lighter cake.

  • Authentic Flavor: Using real strawberry purée is the best way to get a true strawberry flavor and a beautiful natural color.