If you’ve ever dreamed of a cake that captures the essence of summer in every bite, look no further than this enchanting Fresh Strawberry Cake with Strawberry Cream Cheese Icing Recipe. Moist, tender layers bursting with fresh strawberries paired with a luscious, tangy cream cheese frosting infused with real strawberry flavor make this cake a celebration on your plate. It’s the perfect way to bring a little sunshine and joy to any occasion or simply to brighten an ordinary afternoon with a slice of homemade happiness.
Ingredients You’ll Need
This recipe uses simple, everyday ingredients that come together to create something truly special. Each component plays a vital role: the buttermilk adds moisture and tang, the strawberry gelatin enhances the strawberry flavor, and fresh strawberries bring natural sweetness and color, making the cake irresistible.
- Unsalted butter (1¼ cups, room temperature): Adds richness and ensures a tender crumb when properly creamed.
- Granulated sugar (2½ cups): Sweetens the cake and helps with moisture retention.
- Large eggs (5, room temperature): Provide structure and help bind ingredients together.
- Fresh lemon juice (1 tablespoon): Brightens flavors and balances sweetness.
- Pure vanilla extract (1½ teaspoons): Adds warmth and depth to the cake’s flavor.
- All-purpose flour (3 cups): The foundation of the cake’s structure.
- Strawberry-flavored gelatin (3 ounces): Intensifies strawberry taste and enhances color.
- Baking soda (1 teaspoon): Leavens the cake for a light, airy texture.
- Kosher salt (2 teaspoons): Balances the sweetness and enhances all flavors.
- Buttermilk (1¼ cups): Adds moisture and a subtle tang that pairs beautifully with strawberries.
- Diced fresh strawberries (1 cup): Folded into the batter for bursts of fresh fruit in every bite.
- Cream cheese (16 ounces, room temperature): The star of the icing, delivering creaminess and tang.
- Unsalted butter (½ cup, room temperature): Adds richness and a silky texture to the frosting.
- Kosher salt (½ teaspoon): Lifts the frosting’s flavors.
- Lemons (2, juiced and zested): Adds fragrant brightness to the icing.
- Mashed fresh strawberries (¾ cup): Infuses the frosting with authentic strawberry flavor and lovely pink color.
- Powdered sugar (3½ cups plus more if needed): Sweetens and thickens the cream cheese icing to perfect spreading consistency.
How to Make Fresh Strawberry Cake with Strawberry Cream Cheese Icing Recipe
Step 1: Prepare and Cream the Butter and Sugar
Start by beating the room temperature unsalted butter with the granulated sugar until the mixture is light, fluffy, and pale. This process is crucial because it incorporates air into the batter, setting the stage for a cake that’s soft and tender rather than dense.
Step 2: Add Eggs, Lemon Juice, and Vanilla
Next, add the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the fresh lemon juice and pure vanilla extract. These ingredients brighten the overall flavor, giving your cake a subtle zing that complements the strawberries perfectly.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, strawberry-flavored gelatin, baking soda, and kosher salt. This evenly distributes the leavening agents and gelatin, which boosts that vibrant strawberry flavor and color.
Step 4: Alternate Adding Dry Ingredients and Buttermilk
Add the dry ingredients to your creamed butter mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix gently to avoid overworking the batter, which can make the cake tough—this step ensures tenderness while maintaining structure.
Step 5: Fold in Fresh Strawberries
Carefully fold the diced fresh strawberries into the batter. This delicate folding keeps the strawberries intact, so you’ll get delightful pockets of fruit in the finished cake.
Step 6: Bake the Cake
Pour the batter into greased and floured pans and bake at the specified temperature until the cake is golden and a toothpick inserted in the center comes out clean. The aroma of baking strawberries filling your kitchen will have you counting down the minutes!
Step 7: Prepare the Strawberry Cream Cheese Icing
While the cake cools, beat together the cream cheese and butter until smooth and fluffy. Add salt, lemon zest, and lemon juice to brighten the flavor. Then, stir in the mashed fresh strawberries, which give the frosting its beautiful pink hue and vibrant strawberry essence. Finally, gradually beat in the powdered sugar until the icing reaches the perfect spreadable consistency.
Step 8: Assemble and Frost
Once the cakes are completely cooled, layer and frost them generously with your strawberry cream cheese icing. This frosting isn’t just a topping—it’s an essential part of the whole experience, with its creamy texture and sweet-tart taste taking this cake to the next level.
How to Serve Fresh Strawberry Cake with Strawberry Cream Cheese Icing Recipe
Garnishes
Consider topping your masterpiece with additional fresh strawberry slices and a sprinkle of lemon zest for a burst of color and zesty freshness. A few edible flowers can also turn each slice into a charming presentation that’s almost too beautiful to eat.
Side Dishes
This cake pairs wonderfully with a dollop of homemade whipped cream or a scoop of vanilla bean ice cream. Light, fruity beverages like sparkling rosé or chilled lemonade enhance the strawberry flavors without overwhelming them.
Creative Ways to Present
Try serving individual cake slices in pretty dessert plates with a drizzle of strawberry sauce or a dusting of powdered sugar. For an extra special touch, stack mini slices as a tiered mini-cake centerpiece at your next gathering—it’s a showstopper that evokes that fresh-from-the-farm vibe.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake airtight in the refrigerator. Because of the fresh fruit and cream cheese icing, this cake stays fresh for about 3 to 4 days. Let it come to room temperature before serving for the best texture and flavor.
Freezing
You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw in the fridge overnight before frosting. Avoid freezing the iced cake as the texture of the cream cheese frosting can change.
Reheating
Since this cake is best enjoyed cool or at room temperature, reheating isn’t recommended. Instead, savor it fresh or slightly chilled to maintain that perfect moist crumb and creamy frosting.
FAQs
Can I substitute fresh strawberries with frozen ones?
Fresh strawberries are best for maintaining the cake’s texture and vibrant taste, but if frozen are your only option, thaw and drain them thoroughly before folding into the batter to prevent excess moisture.
Is the strawberry gelatin necessary?
The strawberry gelatin boosts the flavor and gives the cake a lovely pink tint, but if you want a natural version, you can omit it and add extra fresh strawberries instead—just keep in mind the color and intensity of flavor will be milder.
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure the baking soda and other ingredients you use are gluten-free certified.
How do I get the cream cheese icing to be smooth?
Use cream cheese and butter at room temperature and beat them together thoroughly before adding powdered sugar. This prevents lumps and results in a silky frosting perfect for spreading.
Can I double this recipe for a larger crowd?
Absolutely! Just double all the ingredients and bake the cake in larger pans or as layered sheet cakes. Watch baking times closely as they may vary, and test doneness with a toothpick.
Final Thoughts
Nothing feels quite as joyful as sharing a slice of homemade cake packed with real strawberries and wrapped in a dreamy cream cheese frosting. This Fresh Strawberry Cake with Strawberry Cream Cheese Icing Recipe is a true celebration of fresh fruit and warm kitchen moments. Whether it’s for a special event or a weekend treat, I can’t wait for you to experience how wonderfully this cake brings people together. Go ahead, gather those fresh berries, and make some memories—one delicious slice at a time!
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Fresh Strawberry Cake with Strawberry Cream Cheese Icing Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 20 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Fresh Strawberry Cake with Strawberry Cream Cheese Icing is a moist, luscious dessert perfect for any strawberry lover. The cake boasts a tender crumb infused with fresh strawberries and strawberry gelatin for extra flavor and a delightful pink hue. Topped with a rich and creamy strawberry cream cheese frosting that combines tangy lemon zest and fresh mashed strawberries, this cake is a showstopper for birthdays, celebrations, or anytime you crave a fresh fruit dessert.
Ingredients
Cake
- 1¼ cups unsalted butter (283 grams, room temperature, 2½ sticks)
- 2½ cups granulated sugar (500 grams)
- 5 large eggs (250 grams, room temperature)
- 1 tablespoon fresh lemon juice (14 grams, from ½ lemon)
- 1½ teaspoons pure vanilla extract (6 grams)
- 3 cups all-purpose flour (360 grams)
- 3 ounces strawberry-flavored gelatin (85 grams, 1 box)
- 1 teaspoon baking soda (6 grams)
- 2 teaspoons kosher salt (6 grams)
- 1¼ cups buttermilk (284 grams)
- 1 cup diced fresh strawberries (167 grams)
Strawberry Cream Cheese Icing
- 16 ounces cream cheese (454 grams, room temperature, 2 bricks)
- ½ cup unsalted butter (113 grams, room temperature, 1 stick)
- ½ teaspoon kosher salt
- 2 lemons (juiced and zested)
- ¾ cup diced fresh strawberries (125 grams, mashed)
- 3½ cups powdered sugar (396 grams, plus more if needed)
Instructions
- Prepare the Oven and Pans. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy release.
- Cream Butter and Sugar. In a large mixing bowl, beat the unsalted butter and granulated sugar together using a stand mixer or hand mixer on medium speed until the mixture is light, fluffy, and pale in color, about 3 to 5 minutes.
- Add Eggs, Lemon, and Vanilla. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then mix in the fresh lemon juice and pure vanilla extract until evenly combined.
- Combine Dry Ingredients. In a separate bowl, whisk together the all-purpose flour, strawberry-flavored gelatin powder, baking soda, and kosher salt until well mixed.
- Alternate Adding Dry Ingredients and Buttermilk. With the mixer on low speed, gradually add the flour mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with the flour mixture. Mix just until combined after each addition to avoid overmixing.
- Fold in Fresh Strawberries. Gently fold in the diced fresh strawberries with a spatula until evenly distributed throughout the batter.
- Bake the Cake. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula and bake in the preheated oven for 38-42 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes. Remove the cakes from the oven and allow them to cool in the pans for about 15 minutes. Then transfer the cakes onto wire racks to cool completely.
- Prepare the Strawberry Cream Cheese Icing. In a large bowl, beat the cream cheese and unsalted butter together on medium speed until smooth and creamy. Add the kosher salt, lemon juice, lemon zest, and mashed strawberries, beating until fully combined.
- Add Powdered Sugar. Gradually add the powdered sugar to the cream cheese mixture, about 1 cup at a time, beating on low speed to combine and scraping down the sides of the bowl as needed. Adjust the consistency by adding more powdered sugar if the frosting is too thin.
- Assemble the Cake. Place one cooled cake layer on your serving plate. Spread a generous amount of frosting evenly over the top. Then place the second cake layer on top and finish frosting the top and sides of the cake with the remaining icing.
- Chill and Serve. Refrigerate the cake for at least 30 minutes to allow the frosting to set before slicing. Serve chilled or at room temperature for the best flavor and texture.
Notes
- Use room temperature ingredients for better mixing and texture.
- If buttermilk is not available, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1¼ cups of milk and letting it sit for 5-10 minutes.
- Fresh strawberries can be swapped for frozen, but avoid thawed berries as they may make the batter watery.
- For a more intense strawberry flavor, additional diced berries can be added between cake layers before frosting.
- Store the cake covered in the refrigerator for up to 3 days.
