The Best Strawberry Cake Ever

Beat with a mixer on medium speed for 2 minutes, scraping the bowl once, until the batter is smooth and fully combined.

Batter should be a pretty pink color; if you want a deeper shade, you can add a drop or two of pink or red gel coloring, but it is optional.

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Step 3: Bake the Strawberry Cake Layers

• • 1. Divide batter evenly between the prepared pans and smooth the tops.

    2. Bake 22–28 minutes, depending on pan size, until the centers spring back lightly and a toothpick inserted in the middle comes out clean or with a few moist crumbs.

    3. Cool cakes in the pans on a rack for 10 minutes.

    4. Run a knife around edges, turn out onto racks, peel off parchment, and let cool completely.

Cool layers are essential before frosting so the cream cheese icing does not melt.

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Step 4: Prepare the Strawberry Cream Cheese Frosting

• • 1. Beat softened cream cheese and butter together until completely smooth and fluffy.

    2. Mix in thick strawberry puree (or jam), vanilla, and a pinch of salt.

    3. Gradually add powdered sugar, 1 cup at a time, beating on low to combine and then on medium until light and creamy.

    4. Add just enough sugar to reach a spreadable consistency that holds soft peaks.

If the frosting seems too soft, chill it in the refrigerator for 20–30 minutes, then beat again briefly.

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Step 5: Assemble The Best Strawberry Cake Ever

• • 1. Place one cooled cake layer on a serving plate or cake stand.

    2. Spread a generous layer of strawberry cream cheese frosting over the top.

    3. Set the second cake layer on top.

    4. Frost the top and sides of the cake with the remaining icing, using an offset spatula to create swirls or a smooth finish.

    5. If desired, decorate with fresh strawberries, strawberry slices, or white chocolate shavings.

Refrigerate the cake for at least 30–60 minutes to firm up the frosting before slicing for cleaner pieces.

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Serving and Storage

• • Serve strawberry cake slightly chilled or at cool room temperature; keep leftovers covered in the refrigerator for up to 4 days.

  • This recipe converts well to cupcakes—bake 18–22 minutes for about 24 cupcakes