It has a simple name: Strawberry Cake.

I considered calling it Fresh Strawberry Cake, but this version uses frozen strawberries. I also thought about Natural Strawberry Cake, but that didn’t feel quite right either. The important thing is that this cake is made with real strawberries — no gelatin, no drink mix, no artificial flavors. It’s finished with the light, tangy Whipped Cream Cream Cheese Frosting I shared previously.

I didn’t make a strawberry cake until last year when my son wanted one layer of his birthday cake to be strawberry. I had no go-to strawberry layer, so I researched recipes and adapted one that looked promising. It was a risk because I didn’t have time to test it first, but the original source was reputable and the results were worth it.

To my surprise, the cake was exceptional. I love strawberries in tarts, shortcakes and creams, but I’d often dismissed strawberry cake as something artificial or boxed. This recipe proved me wrong: the batter smelled like fresh strawberry cream and the finished cake tasted like strawberry ice cream in cake form. It won over everyone who tried it.

I did take a few shortcuts the last time I made it and learned some useful lessons. To get the best results, follow these tips:

Thaw frozen strawberries completely and bring them to room temperature before pureeing. Adding cold puree to butter can cause the butter to clump.
Use fresh egg whites from separated eggs — not carton egg whites. Carton whites and cold ingredients can produce a denser texture.
Bring eggs and milk to room temperature. If milk is chilled, let it sit 30 minutes or warm briefly to remove the chill; avoid making it hot.
When assembling, you can spread jam before or after frosting; I prefer frosting first and a thin layer of jam on top of it for a cleaner slice, but both methods taste great.
Use matching light-colored pans for even baking. Different pan colors can bake layers differently.
If you want a pinker color for photos, add a tiny amount of food coloring. I prefer the natural hue and will likely skip dye next time.

Despite a few missteps, the cake remained a hit and everyone went back for seconds. The strawberry flavor in the cake, the light cream cheese-whipped frosting, and a smear of strawberry jam between layers make a bright, balanced dessert. I always garnish with fresh strawberries for a finishing touch.

Now that I know how delicious a strawberry layer can be, I’ll view strawberry cakes differently. If I see one on a menu, I’ll ask whether it’s made with real strawberries and what kind of frosting it has. At home, I’m perfectly happy making this real Strawberry Cake whenever I want it.

Below are the key recipe details and clear instructions so you can recreate this cake at home. Follow the ingredient temperatures and assembly notes for best results. Store the finished cake in the refrigerator and bring to room temperature for about 30 minutes before serving to let the flavors and texture shine.

Strawberry Cake

Ingredients

4 1/2 cups cake flour
3 cups sugar
5 1/4 teaspoons baking powder
3/4 teaspoon salt
3 sticks (12 ounces) unsalted butter, at room temperature, cut into chunks
1 1/2 cups pureed frozen strawberries (about 12 ounces)
8 egg whites (use fresh separated egg whites, not carton)
2/3 cup milk, room temperature
a couple drops red food dye, optional

For filling and assembly:

1/2 cup seedless strawberry jam
Two separate batches of Whipped Cream Cream Cheese Frosting
Fresh strawberries for garnish

Instructions

Preheat oven to 350°F. Butter or spray three 9-inch round cake pans, line with parchment, and grease the parchment.
In a large bowl, combine flour, sugar, baking powder and salt and blend briefly with an electric mixer. Add room-temperature butter and room-temperature pureed strawberries. Mix on low until combined, then increase to medium and beat until light and fluffy, about 2–3 minutes.
In another bowl, whisk together egg whites, room-temperature milk and red coloring if using, until thoroughly combined.
Add the egg white mixture to the batter in three additions, scraping the bowl and mixing only until incorporated after each addition.
Divide batter evenly among the three prepared pans. Bake about 30–34 minutes, or until a toothpick comes out with a few moist crumbs attached.
Cool in pans 10–15 minutes, then remove cakes and peel off liners. Finish cooling on wire racks and allow layers to cool completely before assembling.
Slightly warm the strawberry jam to loosen it for spreading, stir and set aside.
Make the first batch of Whipped Cream Cream Cheese Frosting.
Place the first layer on the serving plate, flat side down. Spread about 1/4 cup jam evenly, then top with about a cup of frosting, spreading to within 1/2 inch of the edge. Repeat with the second layer.
Place the final layer flat side up on top.
Use remaining frosting to fill gaps between layers and create a crumb coat on the sides. Reserve plenty of frosting if you plan to pipe heavy decorations.
Chill the cake while you prepare the second batch of frosting.
Use the second batch of frosting to finish the sides and top. You can pipe decorations or use an offset spatula to create swirls or patterns.
Decorate with fresh strawberries if desired.
Store the cake in the refrigerator. For best flavor and texture, let it sit about 30 minutes at room temperature before serving.

Notes

*I prefer spreading frosting first and a thin layer of jam on top of the frosting before stacking; it makes for a neater slice, but spreading jam first also tastes great.

*For piped ruffles I used a 1M tip and built columns from the bottom up.

*This recipe yields about 10 cups of batter and can be adapted for a larger single-layer pan or potentially scaled down.

*Leftover cake freezes well. Slice, wrap in wax paper, place in a freezer bag and thaw in the refrigerator or carefully in a microwave on low power.

*Measure flour by stirring, spooning into the cup and leveling with a knife for accurate results.

Recipe adapted from Smitten Kitchen. Frosting is the Whipped Cream Cream Cheese Frosting referenced above.