Homemade Strawberry Cake with Cream Cheese Frosting

24 oz organic frozen or very ripe fresh strawberries, hulled (if frozen, thawed)

1-2 tsp sugar (optional)

1/4 cup milk, at room temperature

4 large eggs, room temperature

1 T. vanilla extract

2 1/4 cup cake flour, sifted

1 3/4 cup sugar

4 tsp. baking powder

1 tsp. salt

1 1/2 sticks butter, softened (not melted)


  1. Thaw frozen strawberries in whatever form (sliced, whole, etc) and in whatever container/bag you have them in. Pour into a fine strainer placed over a bowl and let sit. Lightly toss the strawberries occasionally to remove any pockets of excess liquid. Reserve the liquid for another use or discard.
  2. Place strawberries in a food processor or blender and puree. (You most certainly can use non-organic and you can use fresh strawberries if you don’t have a stash of frozen strawberries in your freezer. Just hull, slice and toss with a teaspoon or two of sugar and cover. Let them sit at room temperature for a couple of hours, until nice and juicy. Place strawberries in a food processor or blender and puree.)
  3. Reserve 3/4 cup puree for the cake. Use leftover puree to fill the cake or fold into the frosting, if desired. It’s also fabulous spooned over ice cream… and eaten straight with a spoon.
  4. Preheat oven to 350 degrees and prepare two 8- or 9-inch pans: spray inside with baking spray with flour.
  5. In small bowl, combine puree, milk, egg, vanilla and mix with fork until well blended. In bowl of stand mixer, add sifted flour, sugar, baking powder and salt and mix to combine. Continue beating at slow speed and add butter. Mix until combined and resembling moist crumbs.
  6. Add liquids and beat at medium speed for about 1 minute or until full and evenly combined. Stop mixer to scrape down the sides of the bowl and hand beat for 30 more seconds. Divide the batter evenly among the pans and smooth tops.
  7. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean (time will vary). Let cakes rest in pan for about 10 minutes and turn out onto wire racks. Let cakes cool completely (about 2 hours).


For the frosting:

  • 8 oz cream cheese (no need to soften)
  • 5 Tbsp butter, softened
  • 2 tsp vanilla
  • 2 1/2 cups powdered sugar


  1. Cream cream cheese, butter, and vanilla on med-high speed. Sift the powdered sugar after measuring.
  2. Add the powdered sugar to the bowl in batches, beating on low until just combined and then beating on high until desired consistency is reached.
  3. For a stiffer icing, add more powdered sugar.

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