Strawberry Cake with Strawberry Marshmallow Frosting

sliced of homemade strawberry cake on a plate with a fork.

Strawberry Cake with Strawberry Marshmallow Frosting

This homemade Strawberry Cake is made completely from scratch with fresh berries for a bold, natural flavor in every bite. The texture is soft and light, while a fluffy Strawberry Marshmallow Frosting adds a sweet, creamy finish. It’s easy to make and even easier to decorate with just a few fresh strawberries. It's perfect for summer gatherings, birthdays, or an easy dessert when strawberries are in season.

Course Dessert

Cuisine American

Keyword cake, strawberry, strawberry cake

Prep Time 30

Cook Time 35

Total Time 1 5

Servings

Calories 462kcal

Ingredients

For the cake:

Baking spray
2 ¾ cups unbleached cake flour
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon kosher salt
1 pound fresh strawberries hulled
1 ½ cups granulated sugar
¾ cup unsalted butter softened
1 egg
2 egg whites
⅓ cup whole buttermilk
1 ¾ teaspoons vanilla extract
Red food coloring gel optional

For the frosting:

¼ cup freeze-dried strawberries
¾ cup unsalted butter
7 ounces marshmallow creme
2 cups powdered sugar
1 to 2 tablespoons whole milk
Pinch of kosher salt
Fresh strawberries for garnish

Instructions

Preheat the oven to 350°F. Lightly coat a 13x9-inch baking pan with baking spray. Line the bottom with parchment paper, then spray again to ensure easy release. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Place 1 cup of the strawberries in a food processor and pulse a few times until coarsely chopped. Transfer to a bowl. Add the remaining strawberries to the processor and blend until smooth, about 30 seconds. You should have about ¾ cup of puree. Set both aside.
In a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for about three minutes or until pale and fluffy. Add the whole egg and beat until combined. Add the egg whites one at a time, mixing until incorporated.
Pour in the buttermilk and vanilla. Add the reserved chopped strawberries and strawberry puree. If using red food coloring, mix in a few drops. Beat on medium speed until everything is well blended and the color is even.
With the mixer on low, gradually add the dry ingredients in three additions, mixing just until combined each time. Scrape down the sides of the bowl as needed.
Pour the batter into the prepared pan and spread it evenly. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack until completely cool, about one hour.
To make the frosting, pulse the freeze-dried strawberries in a food processor until finely ground. Set aside. In a clean bowl of a stand mixer, beat the butter on medium-high speed until smooth and creamy, about two minutes. Add the marshmallow creme and mix until well combined, about two more minutes.
Add 1 cup of powdered sugar and beat on low until incorporated. Add the ground strawberries, remaining powdered sugar, 1 tablespoon milk, and a pinch of salt. Beat until smooth. If the frosting feels too thick, mix in a bit more milk.
Remove the cooled cake from the pan and place it on a large serving platter. Spread the frosting evenly over the cooled cake. Garnish with fresh strawberries before serving.

Nutrition