Strawberry Cream Cheese Cake
This Strawberry Cream Cheese Cake is a dreamy combination of soft, fluffy strawberry cake layers and silky cream cheese frosting. With variations like pound cake, cheesecake, and no-bake versions, this recipe lets you enjoy the perfect balance of sweetness, tang, and freshness for any occasion.
Ingredients
Strawberry Cake Layers
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup milk, room temperature
- 1 1/2 cups fresh strawberries, finely chopped
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1 pinch salt
- 1 tbsp heavy cream (optional, for smoother texture)
Instructions
- Prepare the pans: Grease and line two 8-inch round cake pans with parchment paper. Preheat the oven to 350°F (175°C).
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream butter and sugar: In another bowl, beat butter and sugar until light and fluffy.
- Add eggs and vanilla: Mix in the eggs one at a time, then add vanilla extract and beat until smooth.
- Combine mixtures: Add dry ingredients alternately with milk, mixing on low speed until just combined. Do not overmix.
- Fold in strawberries: Gently fold in chopped strawberries until evenly distributed.
- Bake: Divide batter evenly between pans and bake 25–30 minutes or until a toothpick comes out clean. Cool completely.
- Make frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and a pinch of salt. Add cream if needed for texture.
- Assemble cake: Level cooled cakes. Spread frosting between layers, then over top and sides. Decorate with sliced strawberries or powdered sugar.
Notes
Use room temperature butter, eggs, and cream cheese for a smoother blend and consistent cake texture. Avoid overmixing to keep the cake soft. For a tangy twist, add a touch of lemon zest to the batter. Store leftover cake in the refrigerator for up to 4 days or freeze slices for later.