The Best Homemade Fresh Strawberry Cake

Preheat oven to 350ºF.

For the strawberry puree, add sliced strawberries to a parchment-lined baking sheet. Sprinkle sugar onto the strawberries. Toss them gently then roast in the the oven for 10 minutes. Remove from oven and allow to cool for about 5 to 10 minutes. Add strawberries to a blender and puree until smooth. You should end up with about ½ cup puree.

Keep oven at 350ºF. Grease two 8-inch cake pans. Set aside.

In a medium bowl, whisk flour, baking powder, and salt.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 3–4 minutes. In a large measuring cup, whisk strawberry puree, milk, egg whites, and vanilla until well-combined.

On low speed, add half of the dry ingredients, then all of the wet, and finish with the remaining dry. Beat until batter is smooth.

Pour batter in prepared cake pans and bake for 30–35 minutes, or until a skewer inserted into the center comes out clean. Allow cake layers to cool in the pan for 5 minutes, then transfer onto a cooling rack and cool to room temperature.

To make the frosting, add sliced strawberries and freeze-dried strawberries to blender. Process until smooth. Set aside. In your stand mixer fitted with the paddle or whisk attachment, beat cream cheese on high speed for about 1 minute, or until smooth and creamy. Add butter and beat until combined. Add strawberry mixture, powdered sugar, and pinch of salt and beat on medium-high speed until completely smooth and fluffy.

To assemble the cake, use a large serrated knife to slice a thin layer off of the top of the cakes to create a flat top. Place 1 cake layer onto your cake stand and evenly spread a layer of frosting. Top with second layer and spread remaining frosting over the top and sides of cake. Sprinkle top with crumbled freeze-dried strawberries. Refrigerate until ready to serve.