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Strawberry Layer Cake with Strawberry Frosting

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Fluffy, moist, so easy to make, and studded with fresh strawberries, this strawberry layer cake (with strawberry frosting!) will be your new favorite!

whole strawberry layer cake on a cake stand and topped with strawberries

Pinterest image for strawberry cake with text overlay

This post was originally published in June of 2018. I’ve updated it to include step-by-step photos but the recipe remains the same.

Did you know that Americans consume about 3 1/2 pounds of strawberries per person per year? Guys, I think I bring up that average all by myself.

Because I cannot get enough strawberries—or any berry, really. And I love that good strawberries are available pretty much all year (at least in Phoenix).

So you know I needed to give strawberries their very own cake. And trust me when I tell you that this strawberry layer cake is DELICIOUS! Also trust me when I tell you you need to make yourself one very soon.

Sweet and packing a very strawberry-y punch, you’ll fall hard for this cake at bite one. (And you’ll want to eat the strawberry cream cheese frosting with a spoon. It’s that good.)

Why you’ll love this strawberry layer cake:

  • It’s super easy because it starts with a cake mix
  • You don’t need a stand mixer to make it!
  • It freezes really well (on the off chance you have leftovers. . .)

How to make strawberry layer cake

The cake layers are super sweet and made with fresh berries baked right in. BAKED RIGHT IN!

overhead photo of crushed strawberries in a bowl

Start by crushing some fresh berries with a rolling pin; put them in a zip-top bag and just take out your frustrations on that fruit!

You don’t need to puree them, just mush them up a bit so they look like the pic above.

how to make strawberry layer cake steps 1 and 2

  • Combine cake mix and a few other ingredients in a large bowl
  • Beat to combine

how to make strawberry layer cake steps 3 and 4

  • Add egg whites and vanilla and beat
  • Then add the crushed berries, juices and all

how to make strawberry cake steps 5 and 6

  • Beat until the berries are incorporated
  • Divide batter between 8-inch cake pans and bake about 30 minutes

Remember that your cake layers need to cool completely before you frost them! If you try to frost them while they’re hot your frosting will melt.

How to make strawberry cream cheese frosting

Because of the strawberry layer cake’s sweetness, the frosting is a cream cheese frosting. The added tang from the cream cheese helps balance the sweet nicely.

how to reduce berries for strawberry cream cheese frosting

  • Puree strawberries in a food processor and transfer them to a small pan
  • Cook the berries until they’ve reduced by about half, then stir in lemon juice

Because cooking berries can take away from their fresh flavor, I like to add lemon juice to brighten the flavors back up; I don’t recommend leaving it out.

Cool your puree to room temperature before proceeding with the frosting (or your frosting will melt!).

how to make strawberry cream cheese frosting step by step

  • Combine room temperature butter and cream cheese in a bowl and beat until smooth
  • Beat in powdered sugar, milk, and salt
  • Add the cooled puree and beat to combine

Then it’s just a matter of frosting your cooled cake layers, slicing the cake, and devouring!

How to store strawberry layer cake

Should you happen to have uneaten cake you can store it, covered, in the fridge for about 2 days. (Unlike some cakes, this one must be stored in the refrigerator because of the cream cheese in the frosting.)

If you can’t eat all the leftovers in two days, this cake freezes well.

Slice the cake, set the slices on a baking sheet, then pop the baking sheet in the freezer for about half an hour to set the frosting. Once the frosting has hardened, tightly wrap each slice individually with a few layers of plastic wrap and/or freezer paper. You can store it this way for a couple of months.

Can I use frozen strawberries in this cake?

Unfortunately no—I don’t recommend using frozen berries in the cake layers. You can use frozen berries in the frosting though. Obviously frozen berries will take a little longer to reduce so keep that in mind.

You really can’t go wrong with a fresh strawberry layer cake can you? Let’s all make one this weekend and bring that 3 1/2-pound average up to 4! 

More strawberry recipes (in case you’re hungry)
Strawberry Shortcake Layer Cake
Mini Strawberry Cheesecakes
Strawberry Lemonade Cake
Strawberry Rhubarb Cheesecake
Strawberry Shortcake Cupcakes

slice of strawberry layer cake on a plate with the rest of the cake in the background

If you make this strawberry layer cake be sure to let me know what you think by leaving a comment and rating below. And post a pic on Insta too—tag @theitsybitsykitchen so I can see your beautiful creations!  

4.89 from 9 votes
slice of strawberry layer cake on a plate with a fork taking a bite out of it
Print
Strawberry Layer Cake with Strawberry Cream Cheese Frosting
Prep Time
25 mins
Cook Time
30 mins
Cooling time
3 hrs
Total Time
3 hrs 55 mins
 
Strawberry layer cake with strawberry frosting is a delicious cake for summer or any time of year!
Course: Dessert
Cuisine: American
Servings: 10
Author: Kelsie
Ingredients
Strawberry cake layers:
  • 3/4 cup chopped fresh strawberries
  • 1 15.25-ounce box white cake mix*
  • 3/4 cup vegetable oil
  • 3/4 cup whole milk
  • 1 3-ounce box strawberry gelatin
  • 4 large egg whites
  • 1/2 teaspoon vanilla extract
Strawberry cream cheese frosting:
  • 1 cup sliced fresh strawberries
  • 1 teaspoon fresh lemon juice
  • 8 ounces cream cheese at room temperature
  • 4 tablespoons unsalted butter at room temperature
  • 4 to 5 cups powdered sugar
  • 1 to 2 tablespoons milk or cream
  • 1/4 teaspoon salt
Instructions
Cake layers:
  1. Preheat the oven to 350 degrees. Spray 2 (8-inch) round cake pans with cooking spray. Line the bottoms of the pans with parchment, spray the parchment, and set pans aside.
  2. Place berries in a large zip-top plastic bag and use a rolling pin to mash them. Set aside.
  3. Combine the cake mix, vegetable oil, milk, and gelatin in a mixing bowl and beat with an electric mixer until smooth. Beat in the egg whites 1 at a time, then beat in the vanilla. Beat in the strawberries and their juices until combined.
  4. Divide batter evenly between the prepared pans and bake for 30 to 35 minutes, until a toothpick inserted into the center of the cakes comes out clean. Set pans on a wire rack to cool completely before filling and frosting.
Frosting:
  1. Puree the berries in a blender or food processor. Pour into a small saucepan and add the lemon juice. Place pan over medium heat and bring mixture to a boil, stirring frequently. Turn heat to low and simmer, stirring often, until puree reduces by about half (8 to 10 minutes). You'll have about 1/3 cup of puree. Remove from heat and cool to room temperature.

  2. Once puree is cool, place the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer and a large mixing bowl.)

  3. Beat until very smooth, then add 4 cups powdered sugar, 1 tablespoon milk, and salt and mix to combine. Beat in the puree until combined. Scrape down the sides and bottom of the bowl, then turn mixer to medium and beat until very smooth. Add additional powdered sugar if frosting is too thin and additional milk if frosting is too thick.

  4. Set one cooled cake layer on a cake stand or cardboard cake circle. Spread or pipe a layer of frosting on top. Top with a second cake layer, then frost and decorate the cake as desired. Slice and serve.

Recipe Video

Recipe Notes
  • Be sure to let your strawberry puree cool to room temperature before using it in the frosting.  If you use it while it's still hot your frosting will melt.
  • Uneaten cake can be stored, covered, in the fridge for up to 2 days or in the freezer (tightly wrapped) for up to 2 months.

Adapted from  Big Taste of Little Rock

Comments

  2. David @ Spiced says

    Wait, only 3.5 pounds a year? That just seems really low! I mean I can polish off one of those 16oz. containers in no time flat. So fresh strawberries are available year-round in Phoenix? That’s it. I’m coming over! Me and my sunscreen. And fan. And bucket of ice to sit in. This cake looks amazing, Kelsie, and I bet eating all of it will help increase that 3.5 pound average, right? Good…cuz that’s my plan!

    Reply

    • Kelsie says

      That’s what I was thinking! I could eat 3.5 pounds in a day–a pound of berries is pretty much breakfast at my house :). Thanks, David!

      Reply

  3. Dawn @ Girl Heart Food says

    I think we can easily make it to 4 lbs!! I loves me some berries too, Kelsie! And they’re always tastiest this time of year. Love that you gave strawberries their very own cake and that colour is absolutely beautiful! Right up my alley! I’ll start on my 4 lbs of strawberries with a couple pieces of this beauty, ok?? Happy (almost) Friday 🙂

    Reply

  4. Miriam @londonkitchendiaries says

    Summer is definitely berry season in my household too. We must eat tons of them & I love the colour of your cake, so so pretty! Have a wonderful weekend ahead!

    Miriam xx

    Reply

  5. Milena Perrine says

    Strawberries are so exciting and this cake does them justice in several ways. Love the color too, beautiful. You are definitely lucky to have good ones year round. Come winter the ones we get here taste like carboard, lol. Pinning this gorgeous cake!

    Reply

  6. Cheyanne @ No Spoon Necessary says

    LOL! 3 1/2 pounds a year?! More like 3 1/2 pounds a day, right?! I’m thrilled we share the strawberries up in ALL the things obsession, girlfriend! You already KNOW I am SO down to devour this ENTIRE cake all by myself in one sitting! Such a gorgeous color AND flavor! Cheers, sweets! Happy almost weekend! <3

    Reply

  7. Leanne | Crumb Top Baking says

    This is such a pretty and cheery colour Kelsie! And I’m with you. I eat a lot of strawberries and berries in general. But this time of year I tend to add berries to all my meals….and desserts, of course! 😉 Happy almost weekend!

    Reply

  8. Melissa Torres says

    Does that 3.5 lbs limit the area of the US that they are eaten in? We have such a short season here in MN that they are fresh and amazing, then you might as well just get them frozen.
    This cake is beautiful and looks divine!

    Reply

  9. Abbe odenwalder says

    What a pretty cake! And pink! And I like anything pink. Perfect choice for using strawberries. Can’t wait to have this sitting on my counter. You are bringing it over, right?

    Reply

  12. Maria Doss says

    I totally agree with you. I see berries year round over in California as well. More the reason to enjoy this beauty, such a pretty pink cake. Perfect for a girl’s birthday party or bridal showers. Have a great weekend Kelsie:)

    Reply

  16. Thao @ In Good Flavor says

    So it looks like I’ve already met almost 50% of my strawberry consumption for the year because I ate about 1 1/2 pounds of strawberries recently after a strawberry picking expedition. Woot woot!! I’ve got to have some more in the form it this cake! It’s beautiful and I want to eat the ENTIRE cake!!

    Reply

  19. PENNY BARRY says

    5 stars
    This was a delicious cake. I liked that it started with a cake mix. Love the strawberry jello added. I used a different frosting recipe that used freeze dried strawberries that I have used over and over again over the years that works wonderfully with this cake. I did reduce a pound of strawberries on the stove and used it in the cake, until it was thick because I was afraid the strawberries may be too wet. Thank you for a great recipe. I will be making this again in a week for my son’s birthday. He will be turning 36…ok …so I may be actually making this again because I want it!!! But this is what he is getting. Thank you!

    Reply

    • Kelsie says

      I’m so glad you liked it, Penny! And I love the sound of the frosting you used, too. Happy birthday to your son; I’m sure he’ll love his cake 🙂

      Reply

  20. Shashi at SavorySpin says

    5 stars
    Forget bite one – I’m falling hard for this cake at site one! I am loving how packed with strawberries this is – such a perfect summer cake!
    We have strawberries here all year like in Phoenix, but here, off season, they tend to be a bit “lackluster” – but they ar everywhere now and I need to bring home a bunch and make THIS!

    Reply

  21. Dawn - Girl Heart Food says

    5 stars
    I don’t know what I love more – the flavour or the pretty colour! Either way, I’m going to have to give this one a go. Lovely update, Kelsie! So so perfect for the coming months too 🙂 Pinned! Have an awesome weekend ahead!

    Reply

  23. Haylie / Our Balanced Bowl says

    5 stars
    Fresh strawberries are the reason that I love Spring so much! They are like eating straight up candy they’re so sweet! This strawberry cake looks amazing!!! I think I could probably eat it all by myself lol!

    Reply

    • Kelsie says

      You can absolutely use two square baking pans or one 13- by 9-inch baking dish; you’ll just need to adjust the baking time. Here’s a guide that should help you figure out the approximate time you’ll need to use; I’d suggest taking about 10 minutes off the suggested time and start checking your cake at that point to avoid over-baking. Cake Baking Times

      Reply

  29. casey says

    4 stars
    it was very delicious but icing was extremely runny. had to use about 6 cups of powdered sugar. and even after that the icing was seeping out in between the two cake layers, and seeped down sides of the cake. my family still loved it though and it did taste delicious. any tips on how i can fix the problem i had? maybe i did something wrong?

    Reply

    • Kelsie says

      Hi Casey! I’m glad you enjoyed the cake but I’m sorry you had issues with the frosting!

      First, I’ll just say that cream cheese frosting never gets very stiff (like an American buttercream would) but clearly it shouldn’t seep down the sides of the cake. My first thought is that maybe your cake layers hadn’t cooled down completely? Warm cake could definitely cause your frosting to soften too much.

      But it sounds like the problem came before you even attempted to frost it so I’m wondering if maybe your berry puree was still warm when you added it. That could cause the butter to melt, which would make the frosting runny.

      Also, because it’s summer, butter softens pretty quickly. I live in Phoenix and any time I make frosting in the summer it’s a nightmare even though I have AC running on full blast. I suggest next time adding the amount of powdered sugar in the frosting, then refrigerating the frosting for 20 minutes or so. If it thickens up enough to frost your cake nicely then I think you’ve found your culprit.

      Another trick any time you frost a cake and have trouble with the frosting staying in place is just to put the whole thing, cake stand and all, into the fridge for a few minutes. That should let your frosting set up enough that it will stay where it belongs. Hope this helps!

      Reply

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