Can I use fresh strawberries instead of frozen for the reduction?

Frozen strawberries are best for making the reduction because they release more juice. Fresh will work, but you may need to cook them a bit longer and may end up with less syrup. If you only have fresh strawberries, be sure to weigh out the correct amount and add a teaspoon of water to help the process along.

Can I make this cake in advance?

Absolutely! Both cake layers and frosting can be made one day ahead. Store the cake layers tightly wrapped at room temperature, and keep frosting refrigerated. Assemble the cake up to a day in advance for the freshest result.

What if I don’t have a stand mixer?

A sturdy hand mixer will do just fine. Just take your time, especially with creaming the butter and sugar. Stand mixers are convenient, but not essential for a great cake!

Can I make cupcakes instead of a layer cake?

Yes! This recipe adapts beautifully—just fill lined cupcake tins about 2/3 full and bake at 350°F for around 18-22 minutes. Check doneness with a toothpick.

Strawberry Dream Layer Cake Recipe

Description

The Strawberry Dream Layer Cake is a luscious dessert featuring tender strawberry-flavored cake layers with a beautifully rich cream cheese strawberry frosting. Made with both fresh and frozen strawberries, this cake boasts vibrant color, incredible moisture, and a real fruit flavor—perfect for spring and summer celebrations or any special occasion.

Ingredients

Units Scale

Cake Layers

10 ounces (2 cups) frozen whole strawberries
3/4 cup whole milk, room temperature
6 large egg whites, room temperature
2 teaspoons vanilla extract
2 1/4 cups (9 ounces) cake flour
1 3/4 cups (12 1/4 ounces) granulated sugar
4 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter, cut into 12 pieces and softened

Frosting

10 tablespoons unsalted butter, softened
2 1/4 cups (9 ounces) confectioners’ sugar
12 ounces cream cheese, cut into 12 pieces and softened
Pinch salt
Reserved strawberry solids from cake layer preparation

Filling & Garnish

1 cup fresh strawberries, sliced thin, plus extra for top of cake

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Instructions

Prepare the Cake Pans – Adjust oven rack to middle position and heat oven to 350°F (177°C). Grease two 9-inch round baking pans, line the bottoms with parchment paper, grease the parchment, and flour the pans to prevent sticking.
Cook and Reduce Strawberries – Transfer frozen strawberries to a large bowl, cover, and microwave until softened and juicy (about 5 minutes). Press the fruit in a fine-mesh strainer over a small saucepan to collect the juice (should yield at least 3/4 cup). Reserve the strawberry solids for frosting. Boil the juice over medium-high heat until syrupy and reduced to 1/4 cup (6–8 minutes). Whisk the milk into the reduced juice until fully combined to make strawberry milk.
Mix Wet Ingredients – In a separate bowl, whisk together the strawberry milk, egg whites, and vanilla extract until smooth.
Combine Dry Ingredients and Butter – In a stand mixer with the paddle attachment, mix cake flour, sugar, baking powder, and salt on low speed until combined. Add butter, one piece at a time, and mix until only pea-sized pieces remain, about 1 minute.
Add Liquids to Batter – Pour in half of the milk mixture and beat on medium-high until light and fluffy, about 1 minute. Add the remaining milk mixture on medium-low and beat until incorporated, about 30 seconds. Finish by giving the batter a final stir by hand.
Bake the Cakes – Divide batter evenly between prepared pans, smooth tops, and bake for 20–25 minutes or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then turn out onto a wire rack, remove parchment, and cool completely (about 2 hours). Level the tops if necessary.
Make the Frosting – In a stand mixer with paddle, beat softened butter and confectioners’ sugar on low until combined, then increase to medium-high and beat until pale and fluffy (about 2 minutes). Gradually add cream cheese, beating until incorporated. Add reserved strawberry solids and pinch of salt, mixing until just combined. Refrigerate until ready to use.
Assemble the Cake – Pat sliced strawberries dry. Spread 3/4 cup frosting over the first cake layer. Press 1 cup of thinly sliced strawberries in an even layer over frosting, then top with another 3/4 cup frosting. Place the second cake round on top and spread remaining frosting evenly over the top and sides. Decorate with extra fresh strawberries as desired. Cover and refrigerate until ready to serve, up to 2 days. Bring to room temperature before serving.

Notes

Ensure all ingredients are at room temperature for the best cake texture.
Use freshly sliced strawberries for filling and garnish to avoid extra liquid in the cake.
Thoroughly dry strawberries before assembling to prevent excess moisture in layers.
The cake can be made a day ahead and stored in the refrigerator; bring to room temperature before serving.
For the best color and flavor, do not skip reducing the strawberry juice.

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 435
Sugar: 42g
Sodium: 420mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0.5g
Carbohydrates: 56g
Fiber: 1g
Protein: 5g
Cholesterol: 75mg