Fresh Strawberry Cake with Strawberry Cream Cheese Frosting

June 7, 2012 · 35 comments

in desserts/sweets


Tom’s birthday was last week, which meant it was time for my annual layer-cake-baking. It’s true, I pretty much only make layer cakes on Tom’s birthday.

I know what you’re thinking. That’s Tom’s birthday cake? I thought perhaps you made it for a 6 year old girl. No.

Tom very rarely comes out and asks for a specific birthday cake. I usually have to ask him like 10 times before I can get him to start thinking about it. This year, I spouted off 7 or 8 ideas I knew he’d like, and he decided on this fresh strawberry cake. I asked what kind of frosting he wanted, secretly hoping he’d respond “cream cheese” and he did (phew).

So, yeah, it’s not the most masculine looking cake on the planet. A fact that was made further obvious by my use of sprinkles, after I realized I neglected to save fresh strawberries for decorating. But that’s okay, because this cake is pretty awesome.

All of that gorgeous pink color is 100% natural. No gels or dyes or anything at all. Just strawberries. To achieve both the beautiful color and flavor, you’ll want to use in season, ripe (preferably organic) strawberries that are as red as you can find.



You can make the strawberry puree simply by processing macerated strawberries, or by cooking the macerated strawberries down, and then pushing them through a strainer. I went with the latter option because Shawnda said it would likely give the cake a more vibrant color and deeper strawberry flavor. Oh, and also?  It was slightly quicker.

I made more puree than the original recipe, because I knew I wanted to include some in both the frosting and the filling. By the way, the frosting actually reminded me of this strawberry-sour cream ice cream, which you will not hear me complaining about. Anyway, the only other change I made to the recipe was using a little almond extract, because I love it so much and could probably just drink it by the gallon.

The cake is a snap to make. It takes a little time because the strawberries need to sit at room temperature for a while before you can make the puree, but after that it goes very quickly and is incredibly simple.

The resulting cake is one that is moist, delicate but sturdy enough to layer and frost, and downright delicious. We all loved it. The only thing that sucks about this cake is when it’s all gone, you have one very pissed off toddler.



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