Description
A delightful homemade strawberry cake featuring a moist strawberry-infused batter, reduced strawberry puree, and a creamy strawberry cream cheese frosting. Perfect for celebrations or anytime you crave a fresh, fruity dessert.
Ingredients
Scale
Strawberry Puree
- 1 pound fresh strawberries, rinsed and hulled
Cake
- 2 and 1/2 cups cake flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter, softened to room temperature
- 1 and 3/4 cups granulated sugar
- 5 large egg whites, at room temperature
- 1/3 cup full-fat sour cream or plain Greek yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup whole milk, at room temperature
- 1/2 cup reduced strawberry puree (from step 1)
- 1–2 drops red or pink food coloring (optional)
Strawberry Cream Cheese Frosting
- 1 cup freeze-dried strawberries
- 8 ounces full-fat brick cream cheese, softened to room temperature
- 1/2 cup unsalted butter, softened to room temperature
- 3 cups confectioners’ sugar
- 1 tablespoon whole milk
- 1 teaspoon pure vanilla extract
- Pinch of salt, to taste
Instructions
- Prepare Reduced Strawberry Puree: In a blender or food processor, puree the fresh strawberries until smooth, yielding slightly more than 1 cup (about 270g). Transfer to a small saucepan over medium-low heat and simmer, stirring occasionally, until reduced to 1/2 cup (about 135g), about 35 minutes. Remove from heat, cool completely, cover, and refrigerate overnight. Bring to room temperature before using.
- Preheat and Prepare Pans: Preheat oven to 350°F (177°C). Grease two 9-inch round cake pans and line with parchment paper rounds, then grease the parchment paper to ensure easy cake release.
- Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using a mixer with paddle attachment, beat butter and sugar on medium-high speed until light and creamy, about 3 minutes.
- Add Egg Whites: Add egg whites and beat on high speed until combined, about 2 minutes. Scrape down sides as needed.
- Incorporate Sour Cream and Vanilla: Add sour cream and vanilla extract and beat on medium-high speed until smooth, about 1 minute.
- Add Dry Ingredients and Milk: With mixer on low, add dry ingredients, then slowly pour in milk, mixing until just combined. Do not overmix.
- Mix in Strawberry Puree and Food Coloring: Whisk in the room-temperature reduced strawberry puree and optional food coloring, ensuring no lumps remain. Batter should be slightly thick.
- Bake the Cakes: Divide batter evenly between prepared pans. Bake for 25 minutes or until a toothpick inserted in center comes out clean.
- Cool Cakes: Allow cakes to cool in pans on a rack for 1 hour. Loosen edges with a knife, remove from pans, peel parchment, and cool completely on rack before frosting.
- Prepare Frosting: In a blender or food processor, grind freeze-dried strawberries into a fine powder; sift through a sieve to remove large bits. In a large bowl, beat cream cheese and butter on medium-high speed until smooth, about 2 minutes. Add confectioners’ sugar, strawberry powder, milk, and vanilla; beat on low for 30 seconds, then high for 3 minutes until creamy. Add a pinch of salt if too sweet. Refrigerate frosting for 1 hour before use.
- Assemble and Frost Cake: Level cake tops by slicing thin layers off. Place one layer on cake stand or plate, spread 3/4–1 cup frosting evenly. Top with second layer upside down, apply a thin crumb coat with 1 cup frosting on top and sides. Chill cake for 20 minutes to set. Cover cake with remaining frosting. Refrigerate at least 20 minutes before slicing.
- Store Leftovers: Cover leftover cake tightly and refrigerate up to 5 days. Remove from fridge 2 hours before serving for best texture and flavor.
Notes
- The cake layers and frosting can be made a day ahead and stored separately. Bring to room temperature before assembling.
- Frosted or unfrosted cakes can be frozen for 2–3 months; thaw overnight in refrigerator and bring to room temperature before decorating or serving.
- Reduced strawberry puree can be refrigerated up to 3 days or frozen up to 3 months; thaw and bring to room temperature before use.
- Use cake flour for best texture; substitute with homemade cake flour if unavailable.
- Buttermilk can substitute whole milk, but avoid low-fat milks.
- Freeze-dried strawberries must be used for frosting (not chewy dried). If unavailable, omit and add extra confectioners’ sugar.
- Frozen strawberries can be used for puree but will require longer reduction time.
- For a 9×13-inch cake, bake batter for 40 minutes until a toothpick is clean.
- Cupcakes: Fill pans 2/3 full, bake 22 minutes; yields about 30 cupcakes.
- Add 1–2 drops red or pink gel food coloring to intensify cake color, if desired.
- For frosting without cream cheese, use strawberry buttercream recipe, increasing quantity for thicker coverage.
