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Easy strawberry cake with strawberry cream cheese frosting

Easy Strawberry Cake Recipe

A soft, moist strawberry cake made with fresh strawberries, layered with a strawberry cream cheese frosting.
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Prep Time 20 minutes
Cook Time 32 minutes
Cooling Time 30 minutes
Total Time 1 hour 22 minutes
Servings: 10-12 slices
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 170 g all-purpose flour 1½ cups
  • 200 g granulated sugar 1 cup
  • 1½ tsp baking powder
  • ¼ tsp salt
  • 115 g unsalted butter ½ cup, softened
  • 2 large eggs room temperature
  • 120 ml whole milk ½ cup, room temperature
  • 1 tsp pure vanilla extract
  • 250 g fresh strawberries 1½ cups, washed and finely diced
For the cream cheese frosting
  • 225 g cream cheese 8 oz, softened
  • 115 g unsalted butter ½ cup, softened
  • 240 g powdered sugar 2 cups
  • 3 tbsp fresh strawberry puree from mashed strawberries
  • ½ tsp vanilla extract
For garnish
  • fresh strawberries halved

Equipment

  • Two 8-inch (20 cm) round cake pans
  • Parchment paper
  • Electric mixer (hand or stand)
  • Rubber spatula
  • Whisk
  • Wire cooling racks
  • Offset spatula

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line the bottoms of two 8-inch round cake pans with parchment paper and lightly butter the sides.
  2. Take the eggs and milk out of the fridge 30 minutes before you start so they reach room temperature.
  3. Wash and dice the strawberries into small, uniform pieces (about ¼-inch). Pat them dry with paper towels, then toss with 1 tablespoon of the flour.
Making the cake
  1. Cream the softened butter and sugar with an electric mixer on medium speed for 3–4 minutes, until pale and fluffy.
  2. Add the eggs one at a time, mixing for about 1 minute after each. Scrape down the bowl halfway through.
  3. In a separate bowl, whisk together the flour, baking powder and salt.
  4. Reduce the mixer speed to low. Alternate adding the dry ingredients and milk (⅓ flour, ½ milk, ⅓ flour, ½ milk, ⅓ flour), mixing only until each addition is incorporated.
  5. Add the vanilla extract and mix gently until combined.
  6. Remove the bowl from the mixer and fold in the strawberry pieces by hand with a rubber spatula, using 10–12 gentle strokes.
  7. Divide the batter evenly between the pans. Tap each pan gently on the counter twice to release air bubbles, then smooth the tops.
  8. Bake on the center rack for 30–35 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Don't open the oven door before 30 minutes.
  9. Let the pans rest on a wire rack for 10 minutes, then run a thin knife around the edges and invert the cakes onto the rack. Cool completely, about 30 minutes, before frosting.
Making the frosting
  1. Beat the softened cream cheese and butter on medium speed for 2 minutes until smooth and creamy, scraping down the bowl often.
  2. Reduce the speed to low and gradually add the powdered sugar, mixing until fully incorporated, 1–2 minutes.
  3. Add the strawberry puree and vanilla extract and mix gently until the frosting is soft pink and smooth. If it's too soft to spread, refrigerate for 15 minutes.
Assembly
  1. Place the first cake layer on a serving plate and spread about ¾ cup of frosting evenly over the top.
  2. Place the second layer on top, then frost the top and sides of the whole cake with the remaining frosting.
  3. Top with halved fresh strawberries, or pipe a frosting border around the edge.

Notes

Room temperature: store under a cake dome for up to 1 day. Refrigerator: covered, up to 3 days. Freezer (unfrosted layers only): wrap tightly, up to 2 months. Nutrition figures are estimates based on 12 servings.