This Homemade Strawberry Cake is full of sweet, fresh strawberry flavor! Moist strawberry cake layers are paired with a strawberry cream cheese frosting for the ultimate strawberry cake!
Strawberry cake is a favorite of mine and always has been. As a kid, strawberry cake (from a mix) with cream cheese frosting was a fave. I even made it into a strawberry cupcake a while back.
Then I decided the only thing better than that would be to have a strawberry cake made from scratch with all the flavor coming from real strawberries, so made I made this cake. And while it is delicious, I’ve learned a few things since then and knew I could make it even better.
How, you ask? A reduction. I first started reducing champagne to use in recipes several years ago, starting with these Mini Strawberry Champagne Cheesecakes. I wanted plenty of champagne flavor, but just adding it as is wasn’t enough. So I started reducing that. Then I discovered that method would work well with strawberry puree and used it for a Chocolate Covered Strawberry Cheesecake, No Bake Strawberry Cheesecake and even Strawberry Whipped Cream.
How to Make Homemade Strawberry Cake
To make this amazing Strawberry Cake, you’ll start off with your strawberries, puree them and then cook them until reduced by half. Ultimately you’ll pack one pound of strawberries into these cake layers in the form of three fourths cup of strawberry reduction. Rock on!
From there, you’ll actually use the reverse creaming method in this cake, as opposed to the regular creaming method, which you see most often around here.
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