Strawberry Cake with Cream Cheese Frosting is a soft, bakery-style dessert that brings together a light sponge, a rich frosting, and a bright strawberry filling. This recipe focuses on clean flavors, balanced sweetness, and a texture that stays tender even after chilling. Made with real strawberries and a classic cream cheese base, it works beautifully for birthdays, spring gatherings, or anytime you want a dependable homemade cake that looks elegant and tastes fresh.
Story
Strawberry Cake with Cream Cheese Frosting is the kind of cake I return to whenever I want something familiar but still impressive. I first made this recipe during strawberry season, when fresh berries were everywhere and begging to be used in more than just shortcakes. Over time, it became my go-to homemade strawberry cake because it balances a light sponge with a creamy topping that never feels heavy. Unlike overly dense versions, this cake slices cleanly and holds its shape, which makes it ideal as a strawberry layer cake for celebrations. The combination of real fruit and cream cheese keeps the flavor honest, simple, and dependable.
Ingredients
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For the Sponge Cake
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4 large eggs
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3/4 cup granulated sugar
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1 cup all-purpose flour
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1 teaspoon baking powder
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1 teaspoon vanilla sugar or vanilla extract
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For the Cream Cheese Frosting
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7 tablespoons unsalted butter, softened
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10.5 ounces cream cheese, cold
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3/4 cup powdered sugar
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2 to 3 tablespoons strawberry jam
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For the Strawberry Filling
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14 ounces fresh strawberries, finely chopped
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1/4 cup granulated sugar
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3 tablespoons water
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2 1/2 tablespoons cornstarch
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Step-by-Step Instructions
Preparing the Ingredients
Preheat the oven to 350°F and line an 8-inch round cake pan with parchment paper. Measure all ingredients before starting so the batter comes together smoothly. Wash, hull, and finely chop the strawberries, then set them aside for the filling. Bring the butter to room temperature while keeping the cream cheese cold, which helps the frosting stay thick and stable.
Cooking Instructions
Beat the eggs and granulated sugar until thick, pale, and fluffy, then gently fold in the sifted flour, baking powder, and vanilla. Bake the batter for 25 to 35 minutes, cool completely, and prepare the frosting by beating butter and powdered sugar until light before adding cream cheese. Cook the strawberry filling until thick, cool it fully, stir in the jam, and assemble the cake with filling and frosting spread evenly between layers and on top.
Tips for Perfect Results
Common Mistakes to Avoid
Do not rush the cooling process, since even slight warmth can cause the frosting to loosen and slide. Avoid overmixing the batter after adding flour, as this can deflate the eggs and create a dense sponge instead of a soft strawberry sponge cake. Always chill the filling completely so it sets cleanly between layers.
Pro Tips for Better Flavor
Use ripe strawberries for a naturally sweet filling with strong color. A thin crumb coat of frosting helps keep the final layer smooth and polished. For a more pronounced fruit note, choose a high-quality strawberry jam with minimal added sugar to support the strawberry cream cheese cake flavor.
Serving and Storage
How to Serve
Serve Strawberry Cake with Cream Cheese Frosting slightly chilled for neat slices, or let it sit at room temperature for 15 minutes for a softer texture. Fresh strawberries or a light dusting of powdered sugar make simple, clean garnishes that suit this strawberry dessert.
How to Store Leftovers
Store the assembled cake in an airtight container in the refrigerator for up to three days. For best texture, keep it covered to prevent the sponge from drying out. Individual slices can be stored separately and enjoyed straight from the fridge or after a short rest at room temperature.
Conclusion
This Strawberry Cake with Cream Cheese Frosting delivers a balanced combination of light sponge, creamy topping, and real fruit filling that works for both casual and special occasions. With clear steps and reliable results, it is a recipe you can make confidently and revisit often whenever strawberries are in season.
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Frequently Asked Questions
Can I use frozen strawberries for the filling?
Yes, frozen strawberries work well for the filling as long as they are fully thawed and drained before cooking. Removing excess liquid helps the filling thicken properly and keeps the cake layers stable.
Can this cake be made ahead of time?
You can bake the sponge and prepare the filling one day in advance, then assemble the cake the next day. This approach often improves flavor and makes the process more relaxed.
Why is my frosting too soft?
Frosting usually becomes too soft if the cream cheese is warm or overmixed. Always use cold cream cheese and stop mixing as soon as the frosting becomes smooth and spreadable.
Print
Strawberry Cake with Cream Cheese
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Soft sponge cake layered with real strawberry filling and finished with smooth cream cheese frosting.
Ingredients
- 4 large eggs
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla sugar or vanilla extract
- 7 tablespoons unsalted butter, softened
- 10.5 ounces cream cheese, cold
- 3/4 cup powdered sugar
- 2 to 3 tablespoons strawberry jam
- 14 ounces fresh strawberries, finely chopped
- 1/4 cup granulated sugar
- 3 tablespoons water
- 2 1/2 tablespoons cornstarch
Instructions
- Preheat oven to 350°F and line an 8-inch round pan with parchment paper.
- Beat eggs and sugar until thick and pale.
- Fold in flour, baking powder, and vanilla gently.
- Bake for 25 to 35 minutes and cool completely.
- Beat butter and powdered sugar until light and fluffy.
- Add cream cheese and mix until smooth, then chill frosting.
- Cook strawberries with sugar until juicy.
- Stir in cornstarch mixed with water and cook until thick.
- Cool filling completely and stir in strawberry jam.
- Assemble cake with filling and frosting, then frost the top.
Notes
- Cool the cake fully before frosting.
- Frozen strawberries can be used if thawed and drained.
- Store cake refrigerated for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32 g
- Sodium: 280 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 110 mg