Strawberry Cake Using Frozen Strawberries with Juicy Berries Throughout

There are times when you want a cake that feels special, yet practical enough to make without waiting for peak-season fruit. Baking with frozen strawberries makes that possible, especially when you’re craving a soft, flavorful layer cake that delivers real strawberry taste. Strawberry Cake With Frozen Strawberries brings together a tender crumb, concentrated fruit flavor, and a creamy frosting that feels balanced and satisfying. Perfect to save for later.

Why This Recipe Works

• Reduced strawberry puree intensifies flavor without adding excess moisture

• Cake flour and whipped butter create a soft, delicate crumb

• Egg whites keep the cake light while maintaining structure

• Freeze-dried strawberries give the frosting bold flavor without thinning it

• Chilling steps ensure clean layers and stable slices

Ingredients

Strawberry Puree

• 1 pound (454g) fresh strawberries, rinsed and hulled

Cake

• 2 and 1/2 cups (295g) cake flour (spooned & leveled)

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon salt

• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature

• 1 and 3/4 cups (350g) granulated sugar

• 5 large egg whites, at room temperature

• 1/3 cup (80g) full-fat sour cream or plain Greek yogurt, at room temperature

• 2 teaspoons pure vanilla extract

• 1/2 cup (120g/ml) whole milk, at room temperature

• 1/2 cup reduced strawberry puree (from step 1)

• optional: 1–2 drops red or pink food coloring

Strawberry Cream Cheese Frosting

• 1 cup (about 25g) freeze-dried strawberries*

• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature

• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature

• 3 cups (360g) confectioners’ sugar

• 1 Tablespoon whole milk

• 1 teaspoon pure vanilla extract

• pinch of salt, to taste

Step-by-Step Instructions

1. Make the reduced strawberry puree first. Puree the strawberries in a blender or food processor until smooth. Transfer the puree to a small saucepan and simmer over medium-low heat, stirring occasionally, until reduced to 1/2 cup, about 25–35 minutes. Remove from heat, transfer to a heat-safe bowl, and cool completely. Refrigerate until ready to use, then bring to room temperature before adding to the batter.

2. Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper.

3. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.

4. In a large bowl using a handheld or stand mixer with a paddle attachment, beat the butter and granulated sugar on medium-high speed until light and creamy, about 3 minutes.

5. Add the egg whites and beat on high speed until combined, about 2 minutes, scraping down the bowl as needed.

6. Add the sour cream and vanilla extract and beat on medium-high speed until fully combined, about 1 minute.

7. Add the dry ingredients, then with the mixer on low speed, slowly pour in the milk. Beat until just combined, taking care not to overmix.

8. Whisk in the room-temperature reduced strawberry puree and food coloring, if using, making sure the batter is smooth and evenly colored.

9. Divide the batter evenly between the prepared pans. Bake for 24–25 minutes, or until a toothpick inserted into the center comes out clean.

10. Cool the cakes in the pans on a wire rack for 1 hour, then remove from the pans, peel off the parchment, and allow to cool completely before frosting.

11. To make the frosting, process the freeze-dried strawberries into a fine powder. Sift if needed and set aside.

12. In a large bowl, beat the cream cheese and butter on medium-high speed until smooth, about 2 minutes. Add the confectioners’ sugar, strawberry powder, milk, and vanilla. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until creamy. Adjust sweetness with a pinch of salt if needed. Refrigerate for 1 hour before using.

13. To assemble, level the cake layers with a serrated knife. Place one layer on a serving plate and spread 3/4–1 cup frosting evenly on top. Add the second layer upside down, apply a thin crumb coat, and refrigerate for 20 minutes. Frost the cake with remaining frosting and refrigerate for another 20 minutes before slicing.

Expert Tips for Best Results

Reducing the strawberry puree is essential. This step concentrates flavor while keeping the cake from becoming dense or gummy.

Always bring refrigerated ingredients to room temperature. This helps the batter mix evenly and improves the cake’s final texture.

Avoid overmixing once the flour is added. Gentle mixing keeps the crumb soft and tender.

Chilling the crumb coat prevents strawberry crumbs from mixing into the final layer of frosting, resulting in a cleaner finish.

Flavor Variations and Custom Ideas

• Leave the cake unfrosted and serve with whipped cream

• Use the frosting only between layers for a lighter finish

• Chill slices before serving for cleaner cuts

• Garnish with fresh strawberries just before serving

• Serve slightly cool for best texture and structure

Storage and Reheating

Cover leftover cake tightly and store in the refrigerator for up to 5 days. The frosting stays stable and the cake remains moist.

If refrigerated for more than 4 hours, remove the cake 2 hours before serving so it can come closer to room temperature.

Reheating is not recommended. This cake is best enjoyed cool or lightly tempered.

Nutrition Information

Nutrition values are estimates and may vary based on portion size and ingredient brands.
Approximate per slice:

• Calories: 480–520

• Fat: 24g

• Carbohydrates: 62g

• Sugar: 48g

• Protein: 6g

Frequently Asked Questions

Can I use frozen strawberries for the puree?
Yes, frozen strawberries work well once thawed and drained before reducing.

Why reduce the strawberry puree?
Reducing removes excess liquid and concentrates flavor without affecting texture.

Do I need food coloring?
No, it’s optional and used only for visual enhancement.

Can I make the cake layers ahead of time?
Yes, bake the layers a day ahead and store wrapped at room temperature.

Why refrigerate before slicing?
Chilling helps the cake hold its shape and ensures clean slices.

Conclusion

This strawberry cake is a reliable way to achieve bold fruit flavor with a soft, bakery-style crumb. Using frozen strawberries makes it accessible year-round without sacrificing taste or texture. It’s a dessert that feels thoughtful, balanced, and worth returning to again.