Homemade Strawberry Cake

Homemade Strawberry Cake Horizontal
Parker Feierbach

Strawberry cake is sweet and tart and unmatched to other cakes. The cream cheese frosting is what really makes this cake. Making strawberry compote is easier than you'd think. All you're doing is cooking down the fresh berries with sugar and lemon juice. We used it in the batter and frosting to make sure that the cake has the best strawberry flavor possible. The compote will make a little more than you need, but you can use leftover just as you would jam! It will keep refrigerated for 1 week. 

Have you tried this yet? Let us know how it went in the comments below! 

Editor's Note: After retesting this recipe it was updated on July 10, 2020.

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Yields: 8 - 10 servings
Prep Time: 0 hours 10 mins
Total Time: 2 hours 30 mins
For the compote
1 lb.

strawberries strawberries, hulled and halved

2 tbsp.

granulated sugar

Juice from half a lemon

For the cake

Cooking spray

2 c.

all-purpose flour

3 tbsp.


1 1/2 tsp.

baking powder

1/2 tsp.

baking soda

1 tsp.

kosher salt

1/2 c.

(1 stick) butter, softened

1 c.

granulated sugar


large eggs

3/4 c.

strawberry compote

1 tsp.

pure vanilla extract

3/4 c.


Pink food coloring (optional)

For the frosting

(8-oz.) block cream cheese, softened

1/2 c.

(1 stick) butter, softened

1/4 c.

strawberry compote

4 1/2 c.

powdered sugar

1 tsp.

vanilla extract

Pinch kosher salt

Fresh strawberries, for garnish (optional)

  1. In a food processor, puree strawberries then add to a small saucepan with sugar and lemon juice. Place over medium low heat. Cook, stirring often, until thickened and reduce by about half, about 20 minutes. You should have about 1½ cups of strawberry compote. Remove from heat and let cool completely.
  2. Preheat oven to 350° and grease and line two 8” round cake pans. In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. 
  3. In another large bowl, with a hand mixer, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in strawberry compote and vanilla until fully incorporated, then add milk. Add dry ingredients, mixing until just combined. (If you want a super pink cake, stir in some pink food coloring.)
  4. Divide batter evenly into prepared pans and bake until a toothpick inserted into the middle of each comes out clean, 25 minutes. Let cakes cool for 15 minutes then invert onto cooling racks to cool completely. 
  5. Make frosting: In a large bowl using a hand mixer, beat cream cheese and butter until no lumps remain, then beat in strawberry compote. Add powdered sugar and beat until fully incorporated. Add vanilla and a pinch of salt. If your frosting is too loose, refrigerate for 20 minutes before frosting the cake. 
  6. Spread a thick layer of frosting on top of one cake layer. Top with second layer of cake, then frost all over sides and top. Garnish with fresh strawberries, if using. 

Parker Feierbach
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