Description
This homemade strawberry cake features a moist, tender crumb infused with fresh strawberry puree and a luscious strawberry cream cheese frosting. Perfect for celebrations, the cake layers are enhanced with reduced strawberry puree for an intense strawberry flavor, and the creamy frosting incorporates freeze-dried strawberries for a natural fruity tint and taste.
Ingredients
Scale
Strawberry Puree
- 1 pound fresh strawberries, rinsed and hulled
Cake
- 2 and 1/2 cups cake flour (295g), spooned & leveled
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter (170g), softened to room temperature
- 1 and 3/4 cups granulated sugar (350g)
- 5 large egg whites, at room temperature
- 1/3 cup full-fat sour cream or plain Greek yogurt (80g), at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup whole milk (120ml), at room temperature
- 1/2 cup reduced strawberry puree (from strawberry puree step)
- Optional: 1–2 drops red or pink food coloring
Strawberry Cream Cheese Frosting
- 1 cup freeze-dried strawberries (about 25g)
- 8 ounces full-fat brick cream cheese (226g), softened to room temperature
- 1/2 cup unsalted butter (113g), softened to room temperature
- 3 cups confectioners’ sugar (360g)
- 1 tablespoon whole milk
- 1 teaspoon pure vanilla extract
- Pinch of salt, to taste
Instructions
- Make the reduced strawberry puree: In a blender or food processor, puree the fresh strawberries. You should have a little more than 1 cup (about 270g). Transfer the puree to a small saucepan over medium-low heat. Simmer, stirring occasionally, until it’s reduced to 1/2 cup (about 135g), usually taking 35 minutes. Remove from heat and cool completely. Cover and refrigerate overnight. Allow to come to room temperature before use.
- Prepare the pans and preheat oven: Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper 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: In a large bowl using a handheld or stand mixer fitted 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 egg whites and beat on high speed until combined, about 2 minutes. Scrape down sides as needed.
- Add sour cream and vanilla: Add sour cream and vanilla extract, beating on medium-high speed until combined, about 1 minute.
- Incorporate dry ingredients and milk: With mixer on low speed, gradually add dry ingredients. Slowly pour in whole milk and beat until just combined, being careful not to overmix.
- Fold in reduced strawberry puree and optional coloring: Whisk in the room-temperature reduced strawberry puree and food coloring if using, ensuring no lumps remain. Batter should be slightly thick.
- Bake the cake layers: Divide batter evenly between prepared pans. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Cool cakes in pans on a cooling rack for 1 hour. Loosen edges with a knife, remove from pans, peel parchment paper, and cool completely on racks.
- Prepare strawberry frosting powder: Process freeze-dried strawberries in a blender or food processor into fine powder. Sift to remove any large bits and set aside.
- Make the frosting: In a large bowl with a mixer, beat cream cheese and butter on medium-high speed until smooth, about 2 minutes. Scrape sides as needed. Add confectioners’ sugar, strawberry powder, milk, and vanilla. Beat starting on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until creamy. Add a pinch of salt if too sweet. Refrigerate for 1 hour before using.
- Assemble and frost the cake: Level cake tops by slicing thin layers off. Place one layer on a serving plate and spread 3/4 to 1 cup of frosting evenly. Place second layer upside down on top and apply thin crumb coat of 1 cup frosting all over. Smooth sides with a bench scraper and refrigerate for 20 minutes.
- Finish frosting: Apply remaining frosting to top and sides in an even layer. Refrigerate for at least 20 minutes before slicing to set the frosting and assist in clean cuts.
- Storage: Cover leftover cake tightly and refrigerate up to 5 days. Remove from refrigerator 2 hours before serving to soften.
Notes
- Make ahead: Cake layers can be baked and stored at room temperature overnight; frosting can be prepared and refrigerated overnight. Bring frosting to room temperature before assembling.
- Freeze cake layers or frosted cake up to 2–3 months; thaw overnight 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; if unavailable, use a homemade cake flour substitute.
- Whole milk can be substituted with buttermilk; avoid low-fat options.
- Freeze-dried strawberries are essential for frosting color and flavor; omit and add extra confectioners’ sugar if unavailable.
- Frozen strawberries can be used for puree but will require longer reduction time.
- To make a 9x13-inch cake, bake batter for 40 minutes.
- Make cupcakes by filling pans 2/3 full, bake 22 minutes; yields 30 cupcakes. For fewer cupcakes, follow adapted strawberry cupcake recipe.
- Optional: Add 1–2 drops of gel red or pink food coloring to deepen cake color.
- For frosting without cream cheese, use strawberry buttercream instead, adjusting quantity for desired coverage.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
