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Fresh Strawberry Cake with Cream Cheese Frosting

This delectable strawberry cake is dense and rich, full of ripe berries. The recipe contains no flavored gelatin, no artificial colors. You can use frozen strawberries, just thaw and drain before using. If you prefer, you can add red food coloring or beet powder to enhance the cake color. Try different frostings, as this cake is a fresh, beloved treat!

Prep Time: 45 minutes Yield: One 9 inch cake, serves 10-12



24 ounces ripe, fresh strawberries, stems removed and roughly chopped

OR 1 24 ounce bag frozen whole strawberries, thawed and drained

(be sure not to use frozen strawberries with sugar already added)

1 cup granulated sugar

4 eggs

1 cup vegetable oil

2 teaspoons pure vanilla extract

1/2 teaspoon raspberry extract (optional, use sparingly)

1 1/2 cups additional granulated sugar

3 cups unbleached all purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon cinnamon

Optional: For color enhancement, you can stir in 2 tablespoons beet powder or drops of red food coloring into batter prior to baking cakes.

Preheat oven to 350 degrees. Grease and flour two 9 inch cake pans.

In a food processor, or blender, process strawberries and 1 cup of granulated sugar until smooth. Set aside.

In a large bowl, using a stand mixer with the paddle attachment, or electric mixer, beat together the eggs and vegetable oil until incorporated. Add the strawberry mixture, lemon juice, raspberry and vanilla extracts. Mix well. Beat in the remaining 1 1/2 cups granulated sugar.

If desired, add in optional beet powder, or red food coloring, and blend well.

Separately, sift together the flour, baking powder, salt, and cinnamon. Gradually add to the strawberry batter. Beat until batter is smooth.

Divide cake batter evenly between the two 9 inch cake pans.

Bake at 350 degrees for 40-45 minutes, or until browned and cake springs back when lightly touched in middle.

Let cool on wire rack. Unmold cakes when pans are slightly warm to the touch. Cool thoroughly on wire rack.


Note: Double the frosting recipe below if you plan on splitting each cake layer in two to create a four layer cake. For a two layer cake, the recipe below will be an adequate amount of frosting.


3/4 cup (1 1/2 sticks = 6 ounces) unsalted butter, softened

8 ounces cream cheese, softened

dash of salt

4+ cups powdered sugar (depending on desired consistency)

2 tsp pure vanilla extract

1 tsp lemon juice

Using stand or electric mixer, whip butter, cream cheese, and salt together until smooth.

Gradually add the powdered sugar, vanilla, and lemon juice, beating on high until creamy and well combined.

Fill and frost cake.

Store cake in the refrigerator, and for best flavor, allow to sit at room temperature 15-20 minutes before serving.

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