Recipe

Modern Strawberry Cake

A quick, tender strawberry cake with bright berry flavor, a plush crumb, and a tangy cream cheese frosting that tastes like summer but fits into a weeknight timeline.

By Matt Campbell

•

4.8

A single slice of strawberry cake with pink cream cheese frosting on a white plate, fresh strawberries scattered on the table, soft natural light

Jump to Recipe

If you want a strawberry cake that actually tastes like strawberries, not vaguely pink vanilla, this one is for you. It is modern in the best way: big berry flavor, streamlined steps, and a texture that stays soft for days. No complicated fillings, no fussy layers, no pastry-chef stress.

The trick is simple. We use freeze-dried strawberries to pack in concentrated flavor without adding extra liquid, and we boost freshness with a little lemon zest and vanilla. The result is a cake that feels bakery-pretty, but you can pull it off with a bowl, a whisk, and a playlist.

A glass bowl of cake batter tinted pale pink with strawberry powder, a whisk resting in the bowl

Why It Works

Real strawberry flavor: Freeze-dried berries deliver that punchy, jammy taste without making the crumb gummy.
Quick and low drama: One bowl for dry, one bowl for wet, and you are in the oven fast.
Soft, tender crumb: Sour cream plus oil keeps it moist and plush, even after chilling.
Frosting that balances sweetness: Cream cheese adds tang so every bite tastes bright, not cloying.

Pairs Well With

Storage Tips

Room temperature: If your kitchen is cool and the cake is stored airtight, you can keep the unfrosted cake tightly wrapped for up to 2 days.

Refrigerator (best for frosted cake): Store covered for up to 5 days. Cream cheese frosting likes the fridge. Let slices sit at room temp for 20 to 30 minutes before serving for the softest texture.

Freezer: Freeze unfrosted layers wrapped in plastic wrap and then foil for up to 2 months. Thaw overnight in the fridge, then bring to room temp before frosting. You can also freeze frosted slices on a tray until firm, then wrap individually.

Pro tip: If the cake seems a little dry straight from the fridge, that is just the butter in the frosting firming up. Give it a short rest and it turns silky again.

Common Questions

Can I use fresh strawberries instead of freeze-dried?

Fresh berries add a lot of water, which can make the cake dense or a little gummy. If you want to use fresh, I recommend using them as a garnish or folding 1 cup finely chopped strawberries into the batter, then adding 2 tablespoons flour to help suspend them. For the strongest strawberry flavor in the crumb, freeze-dried is the move.

Where do I find freeze-dried strawberries?

Look near dried fruit, snack aisles, or the “healthy snacks” section. They are also easy to find online. Make sure they are freeze-dried, not chewy dried strawberries.

Can I make this as cupcakes?

Yes. This recipe makes about 22 to 24 cupcakes, depending on how full you fill the liners. Line a muffin tin and fill each cup about 2/3 full (roughly 1/4 cup batter per standard cup). Bake at 350°F for 18 to 22 minutes, until a toothpick comes out clean or with a few moist crumbs.

Can I make it ahead?

Absolutely. Bake the cake layers a day ahead, cool completely, then wrap tightly and refrigerate. Frost the next day. The flavor actually gets better after a rest.

How do I get pink color without food dye?

The freeze-dried strawberry powder naturally tints the batter and frosting. For a deeper pink, add another tablespoon or two of strawberry powder to the frosting. Just note you will need a little extra freeze-dried fruit on hand, since the amounts listed are the exact amount for the recipe as written.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking pan or two 8-inch round cake pans
Mixing bowls (2)
Whisk and rubber spatula
Electric mixer (hand or stand) for frosting
Microplane or fine grater (for lemon zest)
Blender or food processor (to powder the freeze-dried strawberries)
Parchment paper (optional but helpful for round pans)

I love strawberry cake, but I hate when it tastes like a candle shop. The first time I tested this version, I was just trying to make a weeknight cake that felt like a celebration without turning my kitchen into a full-time job. Freeze-dried strawberries were the “oh wow” moment. It was the first bite where I stopped and thought, okay, that is actually strawberry. Now it is my go-to for birthdays, potlucks, and any random Tuesday that needs a little more pink.