The Story & Intro
Every holiday season, my kitchen in Crete smells like a mix of sugar, berries, and excitement. One year, I decided to combine two of my favorite flavors sweet strawberries and tangy cranberries into a cake that would truly feel festive. That’s how this Strawberry Cranberry Holiday Cake was born. I still remember the first time I sliced it: the bright red and pink berries peeked through the golden cake layers, and the aroma instantly transported me to joyful holiday gatherings with family.
This cake is special because it’s more than just a dessert it’s a memory on a plate. Baking it reminds me of my grandmother, who loved simple yet bold flavors. The Strawberry Cranberry Holiday Cake is soft, moist, and packed with bursts of fruity goodness that taste like Christmas in every bite. Sweet strawberries balance perfectly with tart cranberries, and a light vanilla frosting or cream cheese glaze adds the finishing touch.
If you love baking but also want a cake that looks gorgeous and tastes unforgettable, this Strawberry Cranberry Holiday Cake will steal the show. It’s perfect for holiday parties, family gatherings, or even gifting to friends.
Why This Strawberry Cranberry Holiday Cake Is So Festive
The combination of strawberries and cranberries gives this cake a unique holiday twist. Sweet and tangy flavors mingle in every bite, creating a balance that’s both comforting and exciting. Its bright colors naturally make it the centerpiece of any table—red berries against a soft cake base feel cheerful, festive, and delicious.
Plus, it’s versatile. You can make it as a layered cake, a bundt, or even as cupcakes for smaller gatherings. No matter the presentation, the flavor is always rich, fruity, and celebratory.
Ingredients for Strawberry Cranberry Holiday Cake
For the Cake
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 ½ cups fresh strawberries, chopped
- 1 cup fresh or frozen cranberries
- 1 tablespoon all-purpose flour (to coat berries)
For the Frosting / Glaze
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons strawberry puree (optional for pink tint)
Optional Decorations
- Fresh strawberries and cranberries
- Mint leaves
- Edible gold dust or holiday sprinkles
Step-by-Step Instructions
Step 1: Prepare Your Pans
Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 3: Prepare Berries
Toss the chopped strawberries and cranberries in 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the cake while baking.
Step 4: Cream Butter and Sugar
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Step 5: Combine Wet and Dry Ingredients
Alternate adding the flour mixture and buttermilk to the butter mixture, starting and ending with the flour. Mix until just combined.
Step 6: Fold in Berries
Gently fold in the floured strawberries and cranberries, being careful not to overmix.
Step 7: Bake the Cake
Divide batter evenly between prepared pans. Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely before frosting.
Step 8: Make the Frosting
Beat cream cheese and butter until smooth. Gradually add powdered sugar, then stir in vanilla extract and optional strawberry puree. Beat until creamy and light.
Step 9: Assemble the Cake
Place the first cake layer on a serving plate, spread frosting evenly, then add the second layer and repeat. Frost the sides and top of the cake smoothly. Decorate with fresh berries and festive sprinkles.
Serving Suggestions
- Serve slightly chilled for clean slices.
- Pair with hot cocoa, spiced tea, or mulled wine.
- Add a scoop of vanilla ice cream for an extra treat.
Storage Tips
- Store in the refrigerator for up to 5 days.
- Cover tightly to prevent drying.
- Unfrosted layers can be frozen for up to 2 months.
Short 100-Word Version (Quick Read)
This Strawberry Cranberry Holiday Cake combines sweet strawberries and tart cranberries in a soft, moist cake that’s perfect for the holidays. The cream cheese frosting adds a smooth, tangy finish, while the vibrant red berries make each slice festive and cheerful. It’s easy to bake, visually stunning, and full of holiday flavor. Ideal for family gatherings, Christmas parties, or gifting, this cake is a showstopper that brings warmth and joy. With simple steps and delicious results, it’s a festive dessert everyone will love.
🎄 Recipe Card 🍓
⏱ TIME COOK: 50 minutes
📝 INGREDIENTS:
Red velvet–style cake, strawberries, cranberries, cream cheese frosting
👩🍳 INSTRUCTION:
Prepare cake layers, coat berries, fold into batter, bake, make frosting, assemble, and decorate.
📌 NOTE:
Flour the berries to prevent sinking. Use fresh berries for best flavor and appearance.
🥗 Nutrition (Per Slice Approx):
Calories: 380 | Fat: 18g | Carbs: 48g | Protein: 5g
Conclusion
This Strawberry Cranberry Holiday Cake captures everything I love about festive baking: bright colors, cheerful flavors, and memories baked with love. Every bite bursts with sweet strawberries, tangy cranberries, and creamy frosting making it a holiday favorite. It’s perfect for beginners and experienced bakers alike, bringing a little joy, warmth, and a lot of flavor to your table. Baking this cake is not just about dessert; it’s about celebrating family, tradition, and the festive season with a touch of homemade magic.