If you are looking for a show-stopping dessert that tastes like bottled sunshine, this is it. This strawberry cake is incredibly moist, bursting with real fruit, and topped with a cloud-like coconut cream frosting that isn’t cloying or heavy.
This recipe is a lifesaver for busy hosts and moms who want a “from-scratch” taste without the fussy techniques. Because it uses natural strawberry reduction and dairy-free coconut cream, it’s a lighter, more refreshing alternative to traditional buttercream cakes.
Quick Recipe Overview
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Difficulty: Easy
Ingredients
For the Strawberry Cake
- Fresh Strawberries: 2 cups, pureed and reduced (see instructions).
- All-Purpose Flour: 2 ½ cups (sifted).
- Baking Powder: 2 ½ tsp.
- Salt: ½ tsp.
- Unsalted Butter: ¾ cup, softened to room temperature.
- Granulated Sugar: 1 ¾ cups.
- Egg Whites: 5 large (provides a fluffy, light texture).
- Pure Vanilla Extract: 2 tsp.
- Whole Milk: ½ cup.
For the Coconut Cream Frosting
- Full-Fat Coconut Milk: 2 cans (chilled overnight—use only the solid white cream).
- Powdered Sugar: ½ cup (adjust to taste).
- Coconut Extract: ½ tsp (optional, for extra depth).
- Fresh Strawberries: For garnish.
Instructions
- Reduce the Strawberries: Place your strawberry puree in a small saucepan over medium heat. Simmer until reduced by half (to about ½ cup). Let it cool completely. This concentrates the flavor without adding too much liquid to the batter.
- Prep the Oven: Preheat your oven to 175°C (350°F). Grease and flour two 8-inch round cake pans.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and sugar until pale and fluffy (about 3 minutes). Add egg whites one at a time, followed by vanilla.
- Mix Dry & Wet: Whisk flour, baking powder, and salt together. Gradually add the dry ingredients to the butter mixture, alternating with the milk and the cooled strawberry reduction. Mix until just combined.
- Bake: Divide batter equally. Bake for 28–32 minutes, or until a toothpick comes out clean. Cool completely before frosting.
- Make the Frosting: Scoop the chilled, hardened coconut cream into a cold bowl (discard the watery liquid or save for a smoothie). Whip with a hand mixer until stiff peaks form. Sift in powdered sugar and coconut extract, then fold gently.
- Assemble: Layer the cake with a generous amount of frosting in the middle and on top. Garnish with sliced strawberries.
Tips, Variations & Storage
- Gluten-Free Swap: Use a high-quality 1:1 gluten-free baking flour blend.
- Vegan Variation: Replace the egg whites with aquafaba (chickpea liquid) and use vegan butter.
- Make-Ahead Advice: You can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and keep them at room temperature.
- Storage: Because of the coconut cream, this cake must be stored in the fridge. It stays fresh and moist for up to 3 days.
- Pro Tip: Chill your mixing bowl and beaters in the freezer for 10 minutes before making the coconut frosting to ensure it stays firm.
FAQ
Can I use frozen strawberries? Yes! Thaw them completely and drain any excess water before pureeing and reducing them on the stove.
Why is my coconut cream runny? You must use “Full Fat” canned coconut milk (not the carton version) and it must be chilled for at least 12–24 hours to separate the cream from the water.
Nutrition Facts
- Calories per serving: 340
- Protein: 4 g
- Carbs: 48 g
- Fat: 16 g
Conclusion
This Strawberry Cake with Coconut Cream Frosting is the ultimate crowd-pleaser for spring brunches, birthdays, or weekend treats. It strikes that perfect balance between fruity sweetness and tropical creaminess. Give it a try and let us know how your family enjoyed this fresh twist on a classic!