Easy Strawberry Cake
A delicious melt-in-your-mouth strawberry cake with fresh strawberry reduction and cream cheese frosting.
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- •1 lb Fresh strawberriesfor reduction
- •2 3/4 cups All-purpose flour
- •1 tsp Kosher salt
- •1/4 tsp Baking soda
- •2 1/2 tsp Baking powder
- •1 cup Unsalted butterroom temperature
- •2 cups Granulated sugar
- •4 Egg whitesroom temperature
- •2 tsp Vanilla extract
- •1/2 cup Whole milk
- •Red food coloring(optional)optional, for color
- •8 oz Cream cheesefor frosting
- •6 1/2 cups Powdered sugarfor frosting
- 1
Make a strawberry reduction by blending 1 lb of fresh strawberries and simmering over medium heat for 25 minutes until thickened. Cool to room temperature.
30 min
- 2
Preheat oven to 350°F (175°C).
5 min
- 3
In a large bowl, whisk together 2 3/4 cups all-purpose flour, 1 tsp kosher salt, 1/4 tsp baking soda, and 2 1/2 tsp baking powder.
5 min
- 4
Cream 1 cup unsalted butter with 2 cups granulated sugar until light and fluffy.
5 min
- 5
Add 4 egg whites and 2 tsp vanilla extract to the butter mixture and mix until combined.
5 min
- 6
Alternate adding the flour mixture, 1/2 cup whole milk, and 1/2 cup strawberry reduction to the batter, mixing on low speed.
10 min
- 7
Divide batter into two 9-inch pans, buttered and floured, and bake for 30 minutes or until centers are springy.
30 min
- 8
For frosting, mix 1 cup butter, 8 oz cream cheese, 1 tsp vanilla, and a pinch of salt until creamy.
5 min
- 9
Gradually add 6 1/2 cups powdered sugar and remaining strawberry reduction to the frosting, mixing until smooth.
10 min
- 10
Assemble the cake by layering with frosting and covering the outside with remaining frosting. Decorate with fresh strawberries if desired.
15 min
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