Easy Strawberry Cake Flavor

This easy strawberry cake is bursting with real berry flavor thanks to a clever combination of strawberry jam and freeze dried strawberries. It’s moist, tender, and perfectly pink without needing artificial coloring unless you want to enhance the hue. This recipe captures the strawberry cake nostalgia I grew up with, made simple enough for beginner bakers and delicious enough to impress any crowd.

I first made this cake for a sister's birthday party, and it instantly became a requested tradition among friends and family. Its balance of sweet strawberry flavor and soft crumb always wins compliments.

Ingredients

• All purpose flour: the backbone of the cake structure, choose fresh for best results
• Baking powder baking soda salt: leavening agents that ensure the cake rises just right
• Unsalted butter: room temperature butter gives the cake richness and tenderness opt for high quality butter when possible
• Granulated sugar: balances the tang from the jam and sour cream use fine granulated sugar for even mixing
• Eggs: bring structure and moisture using eggs at room temperature helps the batter come together smoothly
• Strawberry jam: the secret to authentic strawberry flavor and moist crumb homemade or high quality store bought works best
• Sour cream: adds tang and moisture keeping the cake tender
• Vanilla extract: enhances the sweet notes and rounds out the flavors
• Red food coloring or gel: optional for that signature pink color without adding flavor
• Freeze dried strawberries: ground into powder they provide intense strawberry flavor in the frosting without watering it down
• Cream cheese and unsalted butter: base of the frosting softened for creamy texture
• Powdered sugar: sweetens and thickens the frosting
• Salt: balances sweetness in the frosting
• Milk: adjusts frosting consistency to smooth and spreadable
• Fresh strawberries: for decoration and extra fruity bursts on top

Instructions

Sift the Dry Ingredients:

Sift the flour baking powder baking soda and salt together in a medium bowl to ensure an even distribution for a perfectly risen cake and tender crumb

Cream Butter and Sugar:

In a stand mixer or large bowl beat the butter and sugar at medium speed until pale and fluffy about three to four minutes This step creates air pockets which help the cake rise and gives a light texture

Add Eggs:

Add eggs one at a time beating well after each addition Scrap down the sides and bottom of the bowl to keep the mixture uniform

Incorporate Dry Ingredients and Jam:

Add half of the dry ingredients mixing just until combined Add the strawberry jam and mix until it is evenly distributed Then stir in the remaining dry ingredients To avoid overmixing scrape down the bowl and continue mixing until no streaks of flour remain

Add Sour Cream Vanilla and Optional Food Coloring:

Add the sour cream vanilla extract and red food coloring if using Mix just until everything is blended This keeps the batter moist and lends subtle tanginess to the cake

Prepare the Pans and Bake:

Grease two 8 inch cake pans Line the bottoms with parchment rounds and lightly grease the paper Divide the batter evenly and spread gently Bake at 350 degrees Fahrenheit for 35 to 45 minutes or until a toothpick inserted in the center comes out clean

Cool the Cakes:

Let the pans cool on a rack for about 10 minutes Then invert the cakes onto the rack Remove the parchment and allow the cakes to cool completely This prevents soggy layers when frosting

Make the Strawberry Powder:

Place freeze dried strawberries in a spice grinder or mini food processor and grind until fine If you do not have this tool place the berries in a zip top bag and crush using a rolling pin Make sure the grinder or crushing tool is dry to avoid clumping

Prepare the Frosting:

Beat cream cheese and butter together at medium speed until pale and fluffy about two minutes Add powdered sugar freeze dried strawberry powder and salt Beat on low until combined then increase to medium speed If frosting is too thick add milk one teaspoon at a time until spreadable consistency is achieved

Assemble and Decorate:

Trim any domed tops from cakes with a serrated knife to create flat layers Spread just under one third of frosting on the first layer Top with second cake layer and spread another third of frosting Use remaining frosting to cover sides Finish by decorating with fresh sliced strawberries

Store the Cake:

Store the cake tightly covered in the fridge for up to five days For short term storage cover loosely at room temperature for up to two hours

My favorite ingredient in this recipe is the freeze dried strawberry powder It transforms the cream cheese frosting from ordinary to extraordinary capturing the bright essence of strawberries without watering down the texture At family celebrations this cake always sparks stories about childhood birthdays and my mom's famous strawberry cakes It’s a little nostalgic magic wrapped in every bite

Storage Tips

Store leftover cake in the refrigerator tightly wrapped to keep it fresh up to five days Let the cake come to room temperature before serving for the best flavor and texture If you want to keep it longer wrap the cake layers individually in plastic wrap and aluminum foil and freeze for up to one month Thaw in the fridge overnight before frosting

Ingredient Substitutions

You can substitute sour cream with Greek yogurt for a lighter tang You could replace strawberry jam with raspberry or apricot jam if you want a flavor twist For a completely natural cake skip the red food coloring and rely on the freeze dried strawberries for color

Serving Suggestions

Serve this strawberry cake with a dollop of fresh whipped cream or alongside vanilla ice cream to complement its richness Fresh berries on the side add texture and extra sweetness making it perfect for spring and summer gatherings It also pairs beautifully with a cup of green tea or a light sparkling wine

This cake is best served at room temperature for the fullest flavor. The real strawberry frosting makes it a memorable centerpiece for any celebration.

Common Recipe Questions

→ How do freeze-dried strawberries affect the flavor?

Freeze-dried strawberries intensify the berry flavor in the frosting without adding moisture, keeping it creamy and vibrant.

→ Can I use fresh strawberries instead of jam?

Fresh strawberries contain more water and may make the cake soggy. Using strawberry jam ensures a balanced moisture and flavor.

→ What gives the cake its pink color?

The pink hue comes naturally from strawberry jam and freeze-dried strawberries; red food coloring can be added for brighter color.

→ How should I store the cake if not served immediately?

Wrap the cake tightly and refrigerate for up to three days or freeze for up to one month to preserve freshness.

→ Is the frosting difficult to make?

The frosting is simple to prepare by beating cream cheese, butter, powdered sugar, and strawberry powder until creamy and spreadable.