Most strawberry cakes from the grocery store use artificial flavoring, but I always prefer baking with real fruit.

This homemade dairy free fresh strawberry cake gets its sweet flavor and pretty color directly from fresh blended berries.

The entire cake is dairy free, which makes it a safe and delicious option if you cannot eat standard butter or milk.

By using plant butter and almond milk, you still get a soft, tender crumb without missing any of the richness.

It is a lovely dessert to make for birthdays, family dinners, or any weekend treat.

Why This Recipe Is a Keeper

Real Fruit Flavor – Boiling fresh berries down creates a pure, concentrated taste that easily beats artificial strawberry syrup.

Ultra Soft Texture – Using cake flour and beaten egg whites creates an amazingly soft, bakery-quality crumb.

Double Berry Punch – Powdered freeze dried berries give the frosting an intense fruit flavor without becoming runny.

Completely Dairy Free – Plant-based butter and almond milk make this totally safe for anyone avoiding dairy products.

Here’s What You’ll Need

For the Strawberry Reduction

1 lb Fresh Strawberries, Hulled

For the Cake

2 3/4 cups Cake Flour
2 1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Salt
1 cup Dairy Free Butter, Softened
1 3/4 cups Granulated Sugar
5 Large Egg Whites, Room Temperature
2 tsp Vanilla Extract
1/2 cup Unsweetened Almond Milk, Room Temperature
2 drops Pink Gel Food Coloring, Optional

For the Frosting

1 cup Freeze Dried Strawberries
1 cup Dairy Free Butter, Softened
4 cups Powdered Sugar, Sifted
1 tsp Vanilla Extract
1/8 tsp Salt
8 Fresh Strawberries, Halved, For Topping

How to Make It

Step 1

Blend the hulled strawberries until completely smooth, then pour the puree into a saucepan. Simmer over medium heat, stirring often, for 20 to 25 minutes, until thick and reduced to about 2/3 cup.

Transfer to a bowl and let it cool completely.

Step 2

Preheat the oven to 350°F, then grease two 9-inch round cake pans and line the bottoms with parchment paper. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.

Step 3

In a large bowl, beat the butter and sugar on medium-high speed for 3 to 4 minutes, until pale and fluffy. Gradually add the egg whites, beating well after each addition, then beat in the vanilla.

Step 4

Stir 1/2 cup of the cooled strawberry reduction into the almond milk along with the food coloring, if using, and reserve the rest for the frosting. With the mixer on low, add the flour mixture in three additions, alternating with the strawberry milk, beginning and ending with the flour.

Step 5

Divide the batter between the pans and bake for 25 to 30 minutes, until a toothpick comes out clean. Cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

Step 6

For the frosting, blend the freeze dried strawberries into a fine powder. Beat the butter for 2 minutes until creamy, gradually add the powdered sugar and strawberry powder, then add the reserved strawberry reduction, vanilla, and salt and beat for 3 minutes until fluffy.

Step 7

Place one cake layer on a serving plate, spread with frosting, and top with the second layer. Frost the top and sides, arrange the fresh strawberry halves on top, and chill for 20 minutes before slicing.

Recipe Tips

Measure the Strawberry Reduction Carefully

You’ll get the best results if you actually measure the puree after simmering it down. You want to make sure you have exactly two-thirds of a cup left in the pot.

If you take it off the heat too soon and have too much liquid left, the extra water will make your cake batter too wet and dense.

If it reduces a little too far past the mark, just stir in a small teaspoon of water to bring it back to the right volume.

Choose Dairy-Free Butter Sticks Instead of Tubs

From my experience, the type of plant butter you buy makes a massive difference in baking. Always look for firm, brick-style vegan butter sticks rather than the soft spreads sold in plastic tubs.

Tub spreads contain extra water and oil that can cause your frosting to turn into a runny mess.

Stick versions hold air much better when creamed with sugar, giving your cake a light and tender crumb.

Chill the Puree Before Mixing

I recommend making the strawberry reduction a few hours ahead of time or even the night before so it can sit in the fridge.

If the cooked puree is even slightly warm when you add it to the dairy-free butter, the butter will melt instantly.

Melted plant butter cannot hold air, which will leave you with an oily frosting and heavy cake layers.

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