Moist Homemade Strawberry Layer Cake Recipe

I created this strawberry cake to be quick, dependable, and easy to make whenever the craving strikes. Rather than building a recipe from scratch, I adapted a classic white cake base I trust for its texture and crumb.

The recipe has been tested multiple times and includes tips to help you achieve perfect results at home. Follow the guide and you’ll have a bakery-quality strawberry cake in your kitchen.

Why you’ll love this recipe

No artificial flavors or bright food dyes — just real strawberry flavor layered throughout.

• Real strawberry flavor – Freeze-dried strawberries flavor the cake layers and the frosting, and the filling uses a homemade strawberry sauce for three layers of strawberry goodness.
• Delicate, moist texture – The cake bakes up tender with a tight, even crumb that slices beautifully.
• Natural color – The strawberry powder from freeze-dried berries yields a gentle pink tint. If you want a brighter pink, add a drop of food coloring, but it’s unnecessary for flavor.

Key ingredient notes

• Strawberry sauce – You can use store-bought sauce, but making a simple sauce from fresh strawberries, sugar, water, cornstarch, and lemon juice gives the best flavor. Make it ahead and chill.
• Freeze-dried strawberries – These are used as powder to infuse the batter and frosting with strawberry flavor and color without adding moisture to the cake.
• Milk – Whole milk yields the richest result, but any milk (dairy or plant-based) works to add moisture and help incorporate ingredients.
• Sour cream – Sour cream produces a tender texture and even crumb. I tested buttermilk and oil alternatives, but sour cream was the best for this cake.
• Pure vanilla extract – Use good-quality pure vanilla to round out the sweetness and deepen flavor.
• Cake flour – Cake flour gives a soft, fine crumb. If you must substitute, follow the DIY cake flour method below, but bleached cake flour provides the best color and texture.
• Unsalted butter – Use unsalted so you can control the salt level. If using salted butter, reduce or omit added salt.
• Egg whites – Egg whites add structure. Six large egg whites are used; you can substitute about 3/4 cup of carton egg whites if needed.
• Strawberry cream cheese frosting – A simple combination of cream cheese, butter, powdered sugar, freeze-dried strawberry powder, a pinch of salt, and heavy cream creates a creamy, flavorful frosting.

DIY cake flour

If you don’t have cake flour, you can make a substitute for many recipes. For 1 cup DIY cake flour:

1. Measure 1 cup (125 g) bleached all-purpose flour.
2. Remove 2 tablespoons (about 15 g) of flour.
3. Add 2 tablespoons (16 g) of cornstarch and whisk to combine.

How to make the best strawberry cake

This recipe has three components: strawberry cake layers, strawberry sauce filling, and strawberry cream cheese frosting. Make the strawberry sauce in advance so it has time to chill.

1. Make the strawberry sauce filling

Cook strawberries with sugar and water, thicken with a cornstarch-lemon mixture, mash for a smooth texture, then chill for at least an hour. You’ll need about 1/2 cup for the filling; save any extra for serving.

2. Prepare the strawberry cake

Preheat the oven to 350°F (177°C). Line the bottoms of two 8-inch cake pans with parchment and spray with nonstick spray.

• Crush 65 g (about) of freeze-dried strawberries into a fine powder using a blender or rolling pin, then sift through a fine-mesh sieve for a smooth texture.
• Whisk milk, sour cream, and vanilla in a medium bowl.
• In a mixer with a paddle attachment, combine the strawberry powder with cake flour, sugar, baking powder, and salt on low speed.
• Add softened butter and mix until no dry bits remain, about 3 minutes.
• Add egg whites and mix on medium until incorporated.
• Add half the milk mixture, beat 1 1/2 minutes, then add the remainder and beat another minute, scraping the bowl as needed.
• Divide the batter evenly between the prepared pans, smooth the tops, and bake 23–28 minutes or until lightly golden and a toothpick comes out clean.
• Let the cakes rest 3 minutes in the pans, then loosen the edges with a knife if needed and invert onto a wire rack to cool completely.

3. Make strawberry cream cheese frosting

While the cakes cool, make the frosting by beating cream cheese and butter until fluffy, then add powdered sugar, sifted freeze-dried strawberry powder, and a pinch of salt. Add heavy cream and beat until light and spreadable. Transfer to a piping bag if you plan to pipe details.

4. Assemble the cake

• Level the cake tops with a serrated knife so layers sit flat.
• Place one layer on a serving platter (use strips of parchment around the base to keep the platter clean).
• Pipe and spread a layer of frosting, then pipe a border to contain the filling. Spoon about 1/2 cup chilled strawberry sauce into the center and spread evenly inside the border.
• Place the second layer on top, flipping it if necessary so the top is flat, then frost the entire cake and smooth with an offset spatula.
• Pipe remaining frosting as decoration and finish with fresh strawberries and strawberry pearls or other desired decorations.

Tips for success

• Make the strawberry sauce first and chill; it can be made up to 3 days ahead.
• Sift crushed freeze-dried strawberries to remove seeds and large bits for a smooth batter and frosting, or use pre-made freeze-dried strawberry powder for convenience.
• Use bleached cake flour for the best texture and color; if unavailable, use the DIY cake flour method.
• Measure flour using the spoon-and-level method or, better yet, weigh it on a kitchen scale for accuracy.
• Don’t overbake; test for doneness with a toothpick and remove once it comes out clean or with a few moist crumbs.
• Trim any browned edges for a pristine appearance before frosting.
• 8-inch round pans provide the intended layer height; adjust baking time if using different-sized pans.
• Cake layers can be wrapped and frozen for up to a month if you want to prepare in advance.

Make-ahead tips

• Store strawberry sauce in an airtight container in the fridge for up to 7 days or freeze up to 3 months; thaw in the fridge before use.
• Store the frosting in the fridge up to 3 days or freeze up to 3 months; thaw in the fridge and re-whip before using.
• Cake layers are easier to frost when fully cooled or chilled; wrap cooled layers tightly in plastic wrap before storing.
• Store wrapped cake layers at room temperature for up to 1 day, refrigerate for a few days, or freeze for up to 1 month.

Storing tips

• Keep a fully frosted cake in the refrigerator for up to 5 days in an airtight container.
• To freeze a frosted cake, wrap tightly in plastic wrap and a layer of foil; freeze up to 3 months. Thaw in the refrigerator before serving.

FAQs

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