Strawberry Cake with Coconut Cream Cheese Frosting

By on March 31, 2017

Enjoy this classic Strawberry Cake with Coconut Cream Cheese Frosting recipe.



  • 1 cup butter
  • 3 cups dices fresh strawberries
  • Whole strawberries for decoration as desired
  • 1 cup sugar
  • 4 egg whites
  • 1 cup strawberry puree (Fresh or 1 cup thawed frozen strawberry & 1-2 tbsp water in blender)
  • 2 teaspoons baking powder
  • 3 cups all purpose flour
  • 4 egg yolks
  • 1/2 teaspoon almond extract
  • 1 tablespoon vanilla
  • 1/2 teaspoon salt
  • 1 cup white sugar
  • 2 tablespoons flour
  • Pink food coloring

*Room temperature ingredients are ESSENTIAL for this recipe.


  1. Heat oven to 350 degrees. Prepare three 8-in round cake pans.
  2. Whip four eggs whites in mixer until soft peaks form. Add 1 cup sugar, 1 tbsp at a time, whipping to maintain soft peaks. Pour whites into large bowl (This was about 5 cups in volume after whipped) and set aside.
  3. Without fully cleaning the mixer bowl, cream room temperature butter and 1 cup sugar until fluffy. Add vanilla and almond extract. Add egg yolks one at a time, beating after each addition.
  4. Sift together 3 cups flour, baking powder, & salt. Alternatively add flour mixture and 1/3 strawberry puree to batter until fully combined. (Flour, 1/3 cup puree, flour, 1/2 cup puree, flour). Add food coloring to achieve desired color. Batter will be thick. You should have 1/3 cup puree LEFT OVER. (This will be brushed on cake later)
  5. Fold in egg whites.
  6. Coat diced strawberries in 2 tbsp flour and gently add to batter. Pour batter into prepared pans and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. If using two 8-in cake pans, bake for 45-50 minutes.
  7. Remove cakes from oven and use a pastry brush to spread remaining strawberry puree over warm cakes. Cool until ready to assemble cakes.

TIP: If you want to use all of your strawberry puree IN the cake, feel free to brush cakes with a simple syrup after they have baked. This is a dense cake, so it does need the additional moisture added.

Coconut Cream Cheese Frosting


  • 8 oz cream cheese, softened
  • 1 cup butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon coconut extract
  • 2-3 Tablespoons heavy cream
  • Shredded coconut


  1. Beat cream cheese and butter together.
  2. Add in powdered sugar one cup at a time and beat until creamy.
  3. Add the vanilla or coconut extract and heavy cream and beat until smooth.
  4. Frost cake and cover with shredded coconut.

TIP: Turn mixer on high and let it go for 4 minutes to get some air into the frosting.