Scratch Strawberry Layer Cake With Strawberry Cream Cheese Icing

If you’re in the mood to bake a strawberry cake, here’s a scratch recipe flavored with 2 cups of pureed strawberries and a dash of strawberry extract. It’s a nice change from the popular doctored cake mix versions made with white cake mix and strawberry gelatin. It doesn’t have that same hot pink color, but the flavor makes up for it.

Strawberry Layer Cake

It’s full-on strawberry with notes of vanilla and the texture was dense and soft rather than fluffy. We liked it a lot, but the truth is I haven’t made one of the cake mix variations in a while and want to do a comparison while this naturally flavored scratch cake is still fresh in my mind. I’ll post a cake mix version (though you probably already have one), but for now here’s the scratch. It’s adapted from one I found on Fancy Flours, where I’ve purchased cute sprinkles and cupcake wrappers. My changes were to use a completely different icing, make the cake in two layers and add vanilla.

Scratch Strawberry Layer Cake With Strawberry Cream Cheese Icing
Prep time
Cook time
Total time
A scratch strawberry layer cake made with pureed strawberries and strawberry extract.
Recipe type: Dessert
Cuisine: American
Serves: 12
  • 2 sticks (8 oz) salted butter, room temperature
  • 1 3/4 cup sugar (12.25 oz)
  • 5 egg whites
  • 2 teaspoon strawberry extract
  • 1 teaspoon vanilla extract
  • 2 cups pureed fresh strawberries, measured after pureed
  • 1/2 cup sour cream
  • 3 cups cake flour (I used 12 oz)
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
Mela’s Strawberry Frosting
  • 1/2 cup unsalted butter, softened
  • 8 ounces cream cheese, from the refrigerator
  • 3-4 cups powdered sugar
  • 3 large strawberries, pureed
  • 1 tablespoon strawberry jam
  • Pinch of salt
  1. Preheat oven to 350 degrees. Grease and flour two 9x2 inch round cake pans. Alternatively, you may use three.
  2. In a large mixing bowl, beat sugar and butter at medium speed with an electric mixer until fluffy. Add strawberry extract, vanilla extract, pureed strawberries, and sour cream. Beat until combined.
  3. Sift together flour, baking powder, soda, and salt. Gradually add to butter mixture, beating until combined.
  4. Beat egg whites until stiff peaks form. Gently fold into batter.
  5. Pour batter evenly into prepared pans. Bake for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean.
  6. Let cool in pans for 10 minutes then turn out onto wire racks. Cool completely.
  7. To make frosting, beat butter and cream cheese for about 2 minutes. Add powdered sugar 1 cup at a time. Add jam and slowly add pureed strawberries. Taste test it at this point and add a little strawberry extract if you feel like it.
  8. This icing is kind of soft, so I recommend putting the cake in the refrigerator as soon as you've finished frosting it. I stored mine in the refrigerator in a cake carrier. It tasted even better on Day 2.


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  1. Karen Schmidt-Dill says

    In the midst of a “ground blizzard” today and severely cold, this looks so summery and I am drooling! Beautiful picture too. I love the dense moist scratch baked cakes so much better than the boxed cake mix kinds.

  2. Mela says

    Wish I had all the ingredients so I can bake this cake. We like anything with strawberries. Thanks, Anna for using my strawberry frosting again. It’s really good when chilled.

  3. T. Martin says

    Having spent a lot of time pouring over cake mixed based recipes I can say
    this type of cake is one where the outcome is MUCH better when baked from scratch.
    Sometimes there is just no shortcut to a good end result.

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