Strawberry Cake with Strawberry Marshmallow Frosting
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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.
Strawberry desserts are some of my favorites, so I’m excited to add another to my repertoire with this Strawberry Cake with Strawberry Marshmallow Frosting. Made completely from scratch, it’s bursting with rich strawberry flavor, just in time for strawberry season.
The texture is light but still moist, exactly what you want in a cake, and this one delivers. And don’t even get me started on the frosting. The addition of marshmallow fluff is unique and delicious, bringing a decadent sweetness that pairs beautifully with the cake. Freeze-dried strawberries are mixed in for extra flavor and a lovely pop of color. It’s also an easy cake to decorate. I like to remove it from the pan and simply frost the top. A few whole or halved strawberries placed on top make the perfect finishing touch. It’s simple but so effective.
This is a recipe I know I’ll be making again and again throughout the summer. It’s perfect for celebrations but just as lovely as a special dessert to end an everyday dinner. If you’ve got fresh strawberries on hand and want to try something different, I think you’ll really enjoy this one.
Why You’ll Love This Recipe
- It’s packed with real strawberry flavor. This isn’t one of those strawberry cakes that taste like sugar with a hint of fruit. Between the fresh chopped berries and the homemade puree, every bite is filled with that classic strawberry sweetness that makes this cake truly shine.
- The frosting is something special. Marshmallow creme gives it a silky, almost whipped texture that spreads like a dream. Add in those freeze-dried strawberries and you’ve got a sweet, creamy topping with a concentrated punch of berry flavor that pairs beautifully with the cake.
- It looks beautiful with minimal effort. A simple swipe of frosting and a few fresh strawberries on top is all it takes to create a dessert that looks polished and ready for any occasion, from a weekend gathering to a summer birthday.
Ingredients
It’s time to gather the ingredients you’ll need to make this Strawberry Cake with Strawberry Marshmallow Frosting. I’ll walk you through the ingredients I used below.
- Baking spray – Used to coat the pan so the cake releases easily once it’s baked and cooled.
- Unbleached cake flour – Creates a soft and tender crumb that helps keep the texture light and fluffy.
- Baking powder / soda – Works with the other ingredients to give the cake lift and softness.
- Kosher salt – Brings out the sweetness of the strawberries and enhances the overall flavor.
- Fresh strawberries – The star of the show! They are used in two ways in the batter for bold, real fruit flavor. (I also used a few to decorate the finished cake.)
- Granulated sugar – Adds sweetness and helps create a soft, moist crumb.
- Unsalted butter – Adds richness and helps make the cake light and flavorful. This also forms the base of the frosting and helps it whip up light and creamy.
- Egg – Helps bind the ingredients and gives the cake structure. The egg whites keep the cake airy and soft while supporting the structure.
- Buttermilk – Adds moisture and a slight tang that pairs perfectly with the strawberries.
- Vanilla extract – Brings warm, sweet undertones that complement the berry flavor.
- Red food coloring – While optional, it can be used to enhance the pink hue of the cake for an extra pop of color.
- Freeze-dried strawberries – Ground into a powder to give the frosting a punch of concentrated strawberry flavor.
- Marshmallow creme – Adds a fluffy, sweet, and slightly gooey texture to the frosting.
- Powdered sugar – Thickens and sweetens the frosting while helping it hold its shape.
- Whole milk – Used to adjust the consistency of the frosting, making it smooth and spreadable.
How To Make
It’s time to bake. Let me show you how to make this decadent Strawberry Cake. I’ll walk you through the steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below.
- Preheat the oven to 350°F. Lightly coat a 13×9-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.
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- 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.
Ta-da! You’re strawberry cake is done and ready to be enjoyed! If you’re looking for a slice of summer, look no further than this recipe. You’re in for a treat.
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
I wouldn’t recommend it for this recipe. This cake is all about that fresh strawberry flavor and texture, and in my personal opinion, that’s just not something you can achieve with frozen strawberries.
What kind of pan can I use if I don’t have a 13×9-inch pan?
This recipe also works well in two 9-inch round pans if you’d prefer a layer cake. Just adjust the baking time slightly, starting to check for doneness around 25 minutes.
How should I store the finished cake?
Once frosted, keep the cake covered in the refrigerator. It will stay fresh for about three days. Let it sit at room temperature for 15 to 20 minutes before serving so the frosting softens slightly.
Can this cake be frozen?
You can freeze the unfrosted cake. Wrap it well in plastic wrap and foil, then freeze for up to two months. Thaw it in the fridge overnight before frosting. The frosting is best made fresh, but you can freeze any leftover slices if needed.
More Strawberry Desserts You’ll Love
- Strawberry Rhubarb Coffee Cake
- Strawberry Cheerio Treat Bars
- Strawberry Limeade Cake
- Homemade Strawberry Shortcakes
- Strawberry Rhubarb Crisp
Whether you’re celebrating something special or need a little treat to brighten your day, this Strawberry Cake is a sweet and simple way to do it.
I’ve already made it a few times this year and plan to keep it on repeat through the summer. Once you give this recipe a try, I’d love to hear what you think! Please stop back and leave a comment and a 5-star rating below.
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Strawberry Cake with Strawberry Marshmallow Frosting
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 13×9-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.