Single layer strawberry cake with strawberry cream cheese frosting is moist and full of strawberry flavor. This simple single layer cake is made with blended macerated strawberries as well as freeze dried strawberries for extra strawberry flavor.
Single layer strawberry cake is the perfect dessert to make now that strawberry season is upon us. It’s such a simple recipe, you just can’t mess it up! This strawberry cake tastes fresh and sweet with plenty of strawberry flavor.
The cake is made with macerated strawberries and freeze-dried strawberries. Macerated strawberries are just sliced strawberries mixed with a little sugar. Give it some time and the strawberries become even juicier and sweeter – this is what most people do to make a strawberry topping for strawberry shortcake!
The cream cheese frosting is made with freeze-dried strawberries and has a strong, sweet strawberry flavor. I could eat it by the spoonful!
Single layer strawberry cake is so easy to make – no stacking layers or a crumb coat. It’s a simple, yet stunning cake that’s perfect for hosting friends, throwing a garden party, or any event this summer.
What you need to make this single layer strawberry cake
As far as equipment, you will need: mixing bowls, hand or stand mixer, and one round (8 inch) cake pan.
For the cake ingredients, you will need:
Strawberries – fresh strawberries are best. If using frozen, thaw them out completely before using.
Sugar – granulated or cane sugar will work.
Freeze-dried strawberries – I have a hard time finding these at grocery stores, but Target carries them. I’ve also linked some here. You only need 1 oz for this recipe.
Cake flour – I always recommend cake flour when baking a cake, however all-purpose flour will work in a pinch.
Baking powder – I’ve linked my favorite aluminum free baking powder here.
Baking soda
Salt – salt brings out the flavor.
Butter – salted or unsalted works. This ingredient needs to be room temperature or softened.
Vanilla extract – pure, high quality vanilla extract.
Eggs – large eggs. This ingredient needs to be room temperature.
Sour cream – this will ensure a moist cake. Greek yogurt can be substituted. Make sure this ingredient is room temperature.
Buttermilk – buttermilk is preferred, but whole milk will work in a pinch. This ingredient needs to be room temperature.
For the frosting you will need: Softened cream cheese, softened butter, vanilla extract, more freeze-dried strawberries, and powdered sugar.
Scroll to the bottom to get the ingredient measurements and the directions to make strawberry cake.
Everyone needs a single layer cake recipe that can be thrown together yet still looks gorgeous and tastes amazing and this strawberry cake is just that. It’s naturally beautiful and so fun to make!
If you make my single layer strawberry cake, I’d love to hear your thoughts in the comments below.
Single Layer Strawberry Cake
Equipment
- 1 (8-inch) round cake pan
Ingredients
For the cake
- ½ cup fresh strawberries, sliced about 4 large strawberries
- ½ cup freeze-dried strawberries
- 1 ⅓ cups cake flour or all purpose
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- ½ cup salted butter room temperature
- ⅔ cup + 1 tbsp granulated sugar
- 1 tsp vanilla extract
- 2 large eggs room temperature
- ¼ cup sour cream or Greek yogurt
- ½ cup buttermilk room temperature
For the frosting
- ⅓ cup unsalted butter softened
- 4 oz cream cheese softened
- 1 tsp vanilla extract
- ½ cup freeze-dried strawberries
- 1 ½ cups powdered sugar
- 3 strawberries for topping optional
Instructions
- Preheat oven to 350 ℉. Grease and flour an 8-inch round cake pan. In a small bowl combine sliced strawberries and 1 tablespoon of the sugar. Stir and set aside for 15 minutes. Meanwhile blend the freeze-dried strawberries into a fine powder. Pour the powder into a small dish and set aside. Blend the freeze-dried strawberries from the frosting ingredients as well and set aside in a small bowl.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
- Add the macerated strawberries to the blender, reserving the juice for later. Blend for about 1 minute or until no large chunks of strawberry remain. Set aside. In a large bowl cream together the butter, remaining sugar and strawberry powder. Add the vanilla, eggs, sour cream, and blended strawberries. Beat just until combined.
- Add half the flour mixture and half of the buttermilk. Beat just until combined. Add the remaining flour mixture and buttermilk and beat once more just until combined. Pour the batter into prepared cake pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool on a wire rack. Once mostly cooled off, carefully invert the cake onto a cooling rack and let cool completely. Once cooled, use a pastry brush to apply the juice from the macerated strawberries to the top of the cake.
- To make the frosting, beat together the cream cheese, butter, and vanilla until light and fluffy. Add the strawberry powder and powdered sugar and beat until well combined. Scoop the frosting out into the center of the cake and spread out using a spoon or offset spatula. Decorate with whole strawberries if desired.
- Store cake in an airtight container at room temperature or in the refrigerator for up to 5 days. Cake is best served within 2 days.
I wanted to let you know that Trader Joe’s carries freeze dried strawberries
Hi, Lynn! Thank you for letting me know…I was not aware of this since I don’t live near a Trader Joe’s, but I will edit the post to let viewers know 🙂
This cake was amazing!! Printed and added to my favorite recipes binder…thank you:))
Hi, Rebecca! Thank you for making this recipe and letting me know how it turned out. So happy to hear this recipe made it to the favorite binder 🙂