Description
This homemade strawberry cake features a tender, moist crumb infused with real strawberry puree, layered and frosted with a luscious strawberry cream cheese frosting. Perfect for celebrations or a delightful dessert, this recipe highlights fresh strawberries and freeze-dried strawberry powder for vibrant flavor and beautiful color.
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)
- optional: 1–2 drops red or pink food coloring
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
- Make reduced strawberry puree: Puree the fresh strawberries in a blender or food processor, then transfer to a saucepan and simmer over medium-low heat, stirring occasionally until reduced from about 1 cup to 1/2 cup, approximately 35 minutes. Cool completely before using. Refrigerate overnight if possible and bring to room temperature before making the cake batter.
- Preheat oven and prepare pans: Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans, line with parchment paper rounds, then grease parchment again to ensure easy release.
- Mix dry ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: Using a handheld or stand mixer with a paddle attachment, beat the softened butter and granulated sugar on medium-high speed until light and creamy, about 3 minutes.
- Add egg whites: Add the egg whites one at a time and beat on high speed until incorporated, about 2 minutes. Scrape down the bowl as needed.
- Incorporate sour cream and vanilla: Beat in sour cream and vanilla extract on medium-high speed until combined, about 1 minute.
- Add dry ingredients and milk: Add the dry ingredients to the wet mixture, then slowly pour in the milk while mixing on low speed. Beat until just combined. Avoid overmixing.
- Fold in strawberry puree and coloring: Whisk in the room-temperature reduced strawberry puree and optional food coloring until smooth with no lumps.
- Pour and bake: Divide the batter evenly between the prepared pans and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes: Let cakes cool in pans on a rack for 1 hour. Loosen edges with a knife, remove cakes from pans, peel off parchment, and cool completely on rack before frosting.
- Prepare frosting: Grind freeze-dried strawberries into fine powder using a blender or food processor and sift if needed. In a mixer, beat cream cheese and butter on medium-high 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 pinch of salt if frosting is too sweet. Refrigerate 1 hour before using.
- Assemble and frost: Level cakes by trimming the tops so they are flat. Place one cake layer on a stand or plate and spread 3/4 to 1 cup frosting evenly over the top. Place second cake layer upside down on top. Apply a thin crumb coat of frosting all over the cake. Chill in refrigerator for 20 minutes to set. Finish frosting the cake with remaining frosting. Refrigerate at least 20 minutes before slicing.
- Store leftovers: Cover tightly and refrigerate leftover cake for up to 5 days. Remove from fridge 2 hours before serving to come to room temperature.
Notes
- The cake layers can be baked and stored at room temperature overnight before assembling.
- The frosting can be made ahead and refrigerated overnight; soften slightly before use.
- Both frosted and unfrosted cakes freeze well up to 2–3 months; thaw in refrigerator and bring to room temperature before serving.
- Reduced strawberry puree can be refrigerated up to 3 days or frozen up to 3 months.
- Use cake flour for best texture; homemade cake flour substitute can be used if unavailable.
- Whole milk is preferred; buttermilk can be substituted.
- Freeze-dried strawberries are essential in frosting for flavor and color; if unavailable, omit and add extra confectioners’ sugar.
- Frozen strawberries can be used for puree but require longer reduction time.
- For a 9×13-inch cake, bake batter for 40 minutes or until toothpick is clean.
- To make cupcakes, bake at 350°F for 22 minutes in pans filled 2/3 full; yields 30 cupcakes.
- Food coloring is optional to enhance pink color, using gel or liquid drops.
- For cream cheese-free frosting, use strawberry buttercream; adjust quantities accordingly.
Nutrition
- Serving Size: 1 slice (1/12 cake)
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
