Name: Strawberry Cake with Cream Cheese Frosting and Strawberry Reduction Recipe
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 32 oz (908 g) fresh strawberries, hulled; 2 1/2 cups (280 g) cake flour; 1 1/2 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt; 10 tbsp (140 g) unsalted butter, softened; 1 1/2 cups (300 g) granulated white sugar; 6 large egg whites, at room temperature; 2 tsp vanilla extract; 3/4 cup (180 ml) buttermilk, at room temperature; 1/2 cup (120 ml) strawberry reduction from above; 3/4 cup (168 g) unsalted butter, softened; 6 oz (170 g) cream cheese, cold; 2 1/4 cups (292 g) powdered sugar; 1 cup (25 g) freeze dried strawberries; 1/4 cup (60 ml) strawberry reduction from above; 1/2 cup (120 ml) sweetened condensed milk; 1/2 cup (120 ml) heavy cream; 1/4 cup (60 ml) strawberry reduction from above

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If you adore everything strawberry and love a cake that feels like a fresh spring morning, you’re going to be head over heels for this Strawberry Cake with Cream Cheese Frosting and Strawberry Reduction Recipe. I remember the first time I made it — the aroma alone was enough to make the whole kitchen feel cozy and inviting. This cake is moist, tender, and bursting with real strawberry flavor thanks to the homemade strawberry reduction that plays a starring role in both the cake and the frosting.

This recipe shines on special occasions like birthdays and brunches, but honestly, it’s perfect anytime you want to impress without fuss. The cream cheese frosting complements the strawberry sweetness perfectly, creating a balance that’s creamy but not too heavy. Plus, making the strawberry reduction adds that extra fresh berry punch that takes this cake beyond the usual. Trust me, once you try this Strawberry Cake with Cream Cheese Frosting and Strawberry Reduction Recipe, it’ll be your go-to for sweet celebrations!

Ingredients You’ll Need

These ingredients come together to create a wonderfully moist cake with layers of strawberry goodness folded right in. Using fresh strawberries for the reduction is key—you want that bright, tangy sweetness to really shine through.

Fresh Strawberries: Choose ripe, fragrant berries for the reduction to get the best natural sweetness.
Cake Flour: This gives the cake its tender, delicate crumb without making it heavy.
Baking Powder & Baking Soda: These leavening agents ensure your cake rises perfectly and stays light.
Unsalted Butter: Always soften to room temperature so it blends beautifully into the batter and frosting.
Granulated White Sugar: The classic sweetener that balances the tartness of the strawberries.
Egg Whites: At room temperature, they whip into a stable foam that helps the cake lift and become airy.
Vanilla Extract: Just a touch to deepen the flavor without overpowering the strawberry notes.
Buttermilk: Adds subtle tanginess and moisture, enhancing the cake’s texture.
Powdered Sugar: For the frosting’s smooth, silky sweetness that’s easy to spread.
Freeze-Dried Strawberries: These pack a punch of concentrated flavor and a lovely pink hue without added moisture.
Cream Cheese: Cold cream cheese helps give the frosting that rich but tangy flavor and luscious creaminess.
Sweetened Condensed Milk & Heavy Cream: These create a luscious strawberry cream that pairs so well with the cake.

Variations

I like to switch things up depending on the season or mood. This recipe is pretty flexible, so don’t hesitate to personalize it! From making it dairy-free to swapping in other berries, I’ve had fun experimenting here.

Gluten-Free Variation: I once made this using a gluten-free flour blend and it worked surprisingly well. Just make sure your blend includes xanthan gum for stability.
Vegan Version: Using aquafaba in place of egg whites and coconut yogurt instead of buttermilk gave me a tasty vegan spin that friends loved.
Mixed Berry Cake: Adding blueberries or raspberries into the reduction and cake batter adds a colorful twist and bursts of flavor.
Less Sweet Frosting: If you’re like me and want to cut back on sweetness, reduce the powdered sugar slightly and add a touch more cream cheese for tanginess.

How to Make Strawberry Cake with Cream Cheese Frosting and Strawberry Reduction Recipe

Step 1: Make the Strawberry Reduction

Start by hulled and roughly chopping your fresh strawberries—this is the magic that flavors everything. Simmer them gently in a saucepan over medium heat until they break down and the liquid thickens into a luscious syrup, about 20-25 minutes. Keep an eye on it, stirring occasionally to prevent sticking or burning. Once thickened, strain to remove seeds if you want a smoother texture or leave it a bit chunky for rustic charm. Be sure to measure out the quantities you’ll need for the cake, frosting, and cream while you’re at it—then set some aside to cool.

Step 2: Bake the Strawberry Cake Layers

Preheat your oven and prepare your pans by greasing and flouring or lining them with parchment. Whisk together the dry ingredients—cake flour, baking powder, baking soda, and salt—to ensure even rising. In a mixer, beat softened butter with sugar until light and fluffy—that’s a crucial texture step I never skip. Next, add egg whites one by one, making sure each is fully incorporated. Alternate folding in the vanilla, buttermilk, and strawberry reduction with the dry ingredients, being careful not to overmix. Pour the batter evenly into pans and bake until a toothpick comes out clean, roughly 25-30 minutes. Let them cool completely before frosting—patience here really pays off!

Step 3: Whip Up the Cream Cheese Frosting

Beat softened butter and cold cream cheese together until silky smooth — cold cream cheese prevents the frosting from getting too runny. Gradually add powdered sugar and freeze-dried strawberry powder for that gorgeous pink color and intensified strawberry flavor. Mix in a bit of the strawberry reduction to tie it all together. I like to taste as I go here — if it’s too sweet, a little extra cream cheese softens the sweetness and brightens the flavor.

Step 4: Prepare the Strawberry Cream

Combine sweetened condensed milk, heavy cream, and strawberry reduction in a bowl, then whisk until smooth and slightly thickened. This strawberry cream is such a lovely addition—you can drizzle it between layers or serve it alongside for extra indulgence.

Step 5: Assemble the Cake

Place a cooled cake layer on your serving plate, spread a generous amount of cream cheese frosting, and drizzle some strawberry cream if you like. Repeat the layers and finish with a beautiful coat of frosting all around. For a final touch, drizzle the reserved strawberry reduction over the cake or use it to decorate the top—it looks stunning and amps up that fresh flavor.

How to Serve Strawberry Cake with Cream Cheese Frosting and Strawberry Reduction Recipe

The image shows a top view of several white bowls and plates arranged neatly on a white marbled surface, each holding different baking ingredients. In the center is a white plate with two square blocks of pale yellow butter stacked. Surrounding it are three white eggs positioned near a small white bowl with a dark brown liquid, likely vanilla extract. To the left, there is a clear bowl filled with white flour and a smaller bowl of bright red powder, possibly a spice. There is also a small bowl with a white granulated substance, likely sugar, and another bowl with a pale yellow powder. A larger white bowl at the bottom right is filled with bright red strawberries with green leaves. Finally, a bowl of creamy white substance with a smooth texture, likely whipped cream or a similar dairy product, completes the set. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to top my cake with fresh strawberry slices, a sprinkle of crushed freeze-dried strawberries for that beautiful burst of color, and a few edible flowers if I’m feeling fancy. The fresh fruit adds a lovely texture contrast and elevates the look, making it party-ready instantly.

Side Dishes

This cake pairs wonderfully with a simple bowl of vanilla ice cream or a light, crisp green salad if you want to balance the sweetness during a brunch. A cup of floral tea or a chilled glass of prosecco also brings a festive vibe that my guests always appreciate.

Creative Ways to Present

For birthdays and celebrations, I’ve layered this strawberry cake in a glass trifle bowl with extra strawberry cream for a stunning layered effect. You can also pipe rosettes of cream cheese frosting on top and drizzle the strawberry reduction in delicate patterns for a boutique bakery feel. Don’t be shy about experimenting with edible glitter or pastel sprinkles for added whimsy!

Make Ahead and Storage

Storing Leftovers

I store leftover cake covered tightly in the fridge and it stays fresh for up to 4 days. Keeping the cake chilled helps maintain the cream cheese frosting texture and prevents any slipping or melting. Just bring it back to room temperature for about 30 minutes before serving to let those flavors really bloom again.

Freezing

This strawberry cake freezes beautifully if you wrap it well with plastic wrap and foil to avoid freezer burn. I usually freeze individual layers without frosting, then assemble and frost fresh on thawing day for the best texture. Frosted cakes can be frozen too, but I recommend quick thawing in the fridge to avoid moisture issues in the frosting.

Reheating

I don’t recommend reheating the cake like a warm dessert because the frosting can separate. Instead, bringing the cake to room temperature is your best bet for enjoying that perfect soft texture and lovely cream cheese flavor without any weird changes.

FAQs

Can I make the strawberry reduction ahead of time?

Absolutely! The strawberry reduction can be made a few days ahead and stored in the fridge in an airtight container. Just warm it slightly or bring to room temperature before using in the cake or frosting.
What if I don’t have freeze-dried strawberries for the frosting?

If you can’t find freeze-dried strawberries, you can pulse some fresh strawberries in a food processor and then dehydrate them slightly in a low oven, or simply omit them; the frosting will still be delicious but less intensely pink and fruity.
Can I use whole eggs instead of egg whites in the cake?

The recipe relies on egg whites whipped to give the cake its light and airy texture. Using whole eggs may make the cake denser, though it’s still possible—it just changes the cake’s crumb somewhat.
How long will this cake keep in the fridge?

This cake stays fresh for up to 4 days refrigerated. Beyond that, the strawberries may start to release liquid and the cream cheese frosting texture can change.
Can I use frozen strawberries for the reduction?

Yes, frozen strawberries can work in a pinch—just thaw and drain any excess liquid before cooking down to concentrate the flavor.

Final Thoughts

I can’t emphasize enough how much joy this Strawberry Cake with Cream Cheese Frosting and Strawberry Reduction Recipe has brought to my kitchen. It’s the kind of recipe that looks impressive but feels like a warm hug — perfect for sharing with friends and family. Whether you’re making it for a special occasion or just treating yourself, I know you’ll love how the layers of fresh strawberry flavor and creamy frosting come together. Give it a try—you might just find your new favorite cake!