Newk’s Strawberry Cake Recipe

When it comes to Southern-style desserts, few can rival the charm of Newk’s Strawberry Cake Recipe. With its soft, pillowy layers infused with strawberry reduction and topped with luscious cream cheese frosting, this cake is truly a showstopper. Whether you’re preparing it for a birthday celebration, a family gathering, or simply to satisfy your sweet cravings, this recipe delivers fresh strawberry flavor in every single bite.

What sets this strawberry cake apart is its balance of natural fruitiness and creamy sweetness. The cake layers are light and airy, while the frosting adds a tangy richness that complements the berries perfectly. It’s not just a cake it’s an experience of comfort and indulgence.

If you’ve been searching for a homemade dessert that feels bakery-worthy yet approachable, you’ll love this recipe. Follow along as I share how to create this irresistible strawberry cake from scratch.

My Personal Experience With This Newk’s Strawberry Cake Recipe

The first time I baked this Newk’s Strawberry Cake Recipe, I was captivated by the aroma that filled my kitchen. The simmering strawberry reduction gave off such a sweet, fruity fragrance, and I knew instantly that the flavors would shine through the final cake.

I’ll admit, I was a little nervous about making the strawberry reduction correctly, but once I saw how it thickened beautifully, I realized just how simple it actually was. And when I paired the soft cake layers with the cream cheese frosting swirled with strawberry puree, it felt like magic.

For me, this cake is more than just a recipe it’s a slice of joy. Every time I serve it, friends and family can’t stop talking about the fresh strawberry taste. Trust me, it’s worth every step, and you’ll find yourself coming back to it again and again.

Ingredients Required for Newk’s Strawberry Cake Recipe

Gather all the following ingredients, before you start making this Newk’s Strawberry Cake

• 1 lb fresh strawberries (or frozen, thawed & drained)
• 1 drop red food coloring (optional, for a brighter pink hue)
• 2 ¾ cups (330 g) all-purpose flour
• 1 tsp kosher salt
• ¼ tsp baking soda
• 2 ½ tsp baking powder
• 1 cup (227 g) unsalted butter, room temperature
• 2 cups (400 g) granulated sugar (reduce by ⅓ cup if using strawberry jam)
• 4 large egg whites, room temperature
• 2 tsp vanilla extract
• ½ cup whole milk
• ½ cup strawberry reduction
• 1 cup (226 g) unsalted butter
• 8 oz (226 g) cream cheese
• 1 tsp vanilla extract
• Pinch of salt
• 6–6 ½ cups (720 g) powdered sugar
• ¼ cup strawberry reduction (or puree)

Kitchen Utensils Required

1. Food processor or blender
2. Saucepan
3. Stand mixer or hand mixer
4. Mixing bowls
5. Measuring cups & spoons
6. 2 (9-inch) round cake pans or 3 (6-inch) pans
7. Parchment paper
8. Spatula & palette knife

Preparation & Cooking Time

Prep time: 40 minutes
Cook time: 30 minutes
Cooling & assembly: 40 minutes
Total time: ~1 hour 50 minutes
Servings: 12 slices

Copycat Newk’s Strawberry Cake Recipe

Just follow this simple step by step guideline to make your homemade version of Newk’s Strawberry Cake in a delicious way.

Step 1. Prepare the Strawberry Reduction: Blend 1 pound of hulled strawberries into a puree. Simmer over medium heat for 25–30 minutes (or 40–45 if using frozen) until thickened and reduced. Let it cool completely before use.

Step 2. Mix Dry Ingredients: Preheat your oven to 350°F (175°C). Grease and line two 9-inch pans. In a large bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.

Step 3. Cream Butter and Sugar: In a stand mixer, beat softened butter until smooth. Add sugar and mix for about 5 minutes until fluffy. Slowly add egg whites and vanilla, mixing well after each addition.

Step 4. Combine Wet and Dry: With the mixer on low, alternate adding the dry mixture, milk, and ½ cup strawberry reduction. Scrape the bowl as needed. Mix until smooth and lightly pink. Divide batter evenly between pans and bake for 30 minutes, or until the centers spring back. Cool completely.

Step 5. Make the Frosting: Beat butter, cream cheese, vanilla, and a pinch of salt until creamy. Gradually add powdered sugar, then fold in ¼ cup strawberry reduction until light and fluffy. Adjust consistency with more sugar if needed.

Step 6. Assemble the Cake: Place one cooled cake layer on a stand, spread frosting evenly, then stack the second layer. Frost the entire cake with swooping motions and garnish with fresh strawberries on top.

Delicious Ways to Customize and Serve This Newk’s Strawberry Cake

Here are some Variations and Customizations ideas you can try to enjoy this Newk’s Strawberry Cake deliciously

1. With Fresh Whipped Cream
We once added a dollop of lightly sweetened whipped cream to each slice, and it made the cake feel even more cloud-like. It’s a simple addition, but so indulgent.

2. A Scoop of Vanilla Ice Cream
Trust me, warm strawberry cake paired with a scoop of creamy vanilla ice cream is pure magic. The contrast of cold and soft cake is unforgettable.

3. Topped with Chocolate Drizzle
We drizzled a little dark chocolate sauce over one slice, and wow the bittersweet chocolate balanced the fruity sweetness beautifully.

4. With Fresh Berries on the Side
Serving it with extra strawberries, blueberries, or raspberries makes the plate look stunning and adds a juicy freshness to every bite.

5. As a Breakfast Treat
Yes, we’ve had a slice with our morning coffee don’t judge! The tangy cream cheese frosting pairs perfectly with a strong espresso.

6. With Lemon Zest Garnish
Sprinkling a touch of lemon zest on top gives the cake a bright, citrusy lift that really makes the strawberry flavor pop.

7. Layered with Strawberry Jam
Once, we spread a thin layer of strawberry jam between the cake and frosting it added a sweet surprise and extra berry punch.

8. With a Glass of Sparkling Rosé
We tried it at a small gathering, and the bubbly rosé paired perfectly with the fruity, creamy notes of the cake.

9. As a Mini Trifle
Leftover cake cubes layered with whipped cream and strawberries in little glasses turned into the cutest dessert cups we’ve ever served.

10. With Toasted Almonds on Top
Sprinkling some lightly toasted almonds over the frosting gave the cake a nutty crunch that everyone loved.

Some Notable Tips and Tricks on This Newk’s Strawberry Cake Recipe

Here are some tips and tricks you should follow when trying this recipe.

1. Use fresh berries if you can
Fresh strawberries give the best taste. Frozen works too, just let them thaw first.

2. Cook the strawberries down
Don’t skip the strawberry reduction. It makes the flavor strong and yummy.

3. Let the reduction cool
Hot strawberry puree will melt your butter. Cool it before adding.

4. Room temp ingredients are best
Soft butter, warm eggs, and milk at room temp help the batter mix smooth.

5. Measure carefully
A little too much liquid makes the cake heavy. Use the right amounts.

6. Don’t rush the mixing
Cream the butter and sugar for a full five minutes. It makes the cake fluffy.

7. Scrape the bowl
Flour and butter love to hide on the sides. Scrape down so everything mixes well.

8. Check your cake early
Ovens are different. Start checking at 28 minutes. A springy top means it’s done.

9. Cool before frosting
If the cake is warm, the frosting will slide off. Be patient.

10. Make it your own
Add a little food color for a pink pop, or keep it natural. Both ways are delicious.

How to Store and Reheat Leftover Newk’s Strawberry Cake Properly?

If you have any leftover (hopefully you don’t have) you can process them properly as follows,

Store leftover strawberry cake in an airtight container in the refrigerator for up to 4 days. For best results, let slices come to room temperature before serving, so the cake remains soft and the frosting creamy.

FAQs on this Copycat Newk’s Strawberry Cake Recipe

When you give this Newk’s Strawberry Cake Recipe a try, you might have a few questions. Don’t worry-we’ve rounded up answers to the most common ones to help you out.

1. Can I use frozen strawberries instead of fresh?

Yes! We’ve made it both ways. If you use frozen, just thaw and drain them well, then cook them a little longer for the reduction.

2. Do I really need to make the strawberry reduction?

From our experience, yes. The reduction makes the cake taste like real strawberries instead of just sweet sugar. If you’re in a rush, you can use strained strawberry jam, but it’s not quite the same.

3. Why do you only use egg whites?

We tried using whole eggs once, but the yolks made the cake too dark. Egg whites keep the cake light and pink.

4. Can I skip the food coloring?

Absolutely! We’ve baked it without any coloring, and while the cake isn’t as pink, it still tastes amazing.

5. How do I stop my cake from sticking to the pan?

We always grease the sides, line the bottom with parchment, and dust with flour. Works every time.

6. Can I make the cake ahead of time?

Yes. We’ve baked the layers a day early, wrapped them well, and frosted them the next day. The flavor actually deepens.

7. How do I know when the cake is done baking?

We gently press the top. If it springs back, it’s ready. A toothpick test in the center works too.

8. Can I freeze this cake?

We’ve frozen both plain layers and frosted slices. Wrap tightly in plastic, then foil. It tastes fresh after thawing overnight in the fridge.

9. Why does my frosting feel too soft?

We noticed this happens if the strawberry puree is too wet. Add more powdered sugar until it firms up.

10. What’s the best way to decorate this cake?

We love keeping it rustic with swoops of frosting and fresh strawberries on top. It looks simple, but so pretty.

This Newk’s Strawberry Cake Recipe is the perfect blend of fresh fruit flavor and creamy indulgence. With its melt-in-your-mouth texture, strawberry-packed frosting, and bakery-style presentation, it’s a dessert that impresses every time. If you love strawberry desserts, give this cake a try and share it with your loved ones.

We’d love to hear how this recipe turns out for you! Give it a try, then drop a comment below to share your thoughts and tips with us.

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