Homemade Strawberry Cake

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 cream cheese frosting is speckled with the strawberry for a beautiful looking cake without much effort. 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.

If you still have strawberries leftover we recommend our strawberry cobbler next!

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

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Yields:: 8 – 10 serving(s)
Total Time:: 2 hrs 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.
cornstarch
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
2
large eggs
3/4 c.
strawberry compote
1 tsp.
pure vanilla extract
3/4 c.
milk
Pink food coloring (optional)

For the frosting

1
(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)

Directions

1. Step 1In 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. Step 2Preheat 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. Step 3In 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. Step 4Divide 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. Step 5Make 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. Step 6Spread 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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Makinze is currently Food Editor for Delish, where she develops recipes, creates and hosts recipe videos and is our current baking queen.. Reigning from Oklahoma, she’s also our go-to for all things regarding Midwestern cuisine. She’s also our expert pie crimper.