Description
A delightful homemade strawberry cake featuring a tender cake infused with reduced strawberry puree and topped with a creamy strawberry cream cheese frosting. Perfect for special occasions or any time 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 (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 (about 135g)
- 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 until smooth. Transfer the puree to a small saucepan over medium-low heat. Simmer, stirring occasionally, until it reduces to about 1/2 cup (approximately 135g), which usually takes 25–35 minutes. Remove from heat and pour into a heat-safe bowl to cool completely. For best results, refrigerate overnight and bring to room temperature before use.
- Prepare the cake pans: Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans and line them with parchment paper rounds. Grease the parchment paper to ensure easy cake removal.
- Mix dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large bowl using a mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on medium-high speed for about 3 minutes until light and creamy.
- Add egg whites: Add the egg whites and beat on high speed for about 2 minutes until combined. Scrape the sides of the bowl as needed.
- Add sour cream and vanilla: Beat in sour cream (or Greek yogurt) and vanilla extract on medium-high speed for about 1 minute until combined.
- Add dry ingredients and milk: With the mixer on low speed, gradually add the dry ingredients, then slowly pour in the milk. Beat until just combined; do not overmix.
- Incorporate reduced strawberry puree and food coloring: Whisk in the room-temperature reduced strawberry puree and optional food coloring, ensuring no lumps remain in the batter. The batter should be slightly thick.
- Bake the cakes: Divide the batter evenly between the prepared pans. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Cool in pans on a wire rack for 1 hour.
- Remove cakes from pans: Run a knife around the edges, remove the cakes from the pans, peel off parchment, and place on a wire rack to cool completely. Cakes must be fully cooled before frosting.
- Prepare strawberry frosting: Process freeze-dried strawberries in a blender or food processor to a fine powder. Sift through a fine sieve to remove larger bits. In a large bowl, beat cream cheese and butter on medium-high speed for about 2 minutes until smooth. Add confectioners’ sugar, strawberry powder, milk, and vanilla. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until creamy. Adjust sweetness with salt if needed. Refrigerate frosting for 1 hour before use.
- Assemble the cake: Level cake tops with a serrated knife. Place one cake layer on a serving plate and spread 3/4 to 1 cup of frosting evenly over it. Place the second cake layer upside down on top. Apply a thin crumb coat (about 1 cup frosting) over the top and sides. Smooth with a bench scraper. Refrigerate for 20 minutes to set.
- Finish frosting: Spread remaining frosting evenly over the cake’s top and sides. Refrigerate for at least 20 minutes before slicing to help the cake keep its shape.
- Storage: Cover leftover cake tightly and store in the refrigerator for up to 5 days. If refrigerated more than 4 hours before serving, let sit at room temperature for 2 hours before serving.
Notes
- The cake layers and frosting can be made a day ahead and stored covered at room temperature or refrigerated respectively.
- You can freeze frosted or unfrosted cake layers for 2–3 months. Thaw in refrigerator overnight before serving.
- Reduced strawberry puree can be refrigerated for up to 3 days or frozen for up to 3 months. Bring to room temperature before using.
- If freeze-dried strawberries aren’t available, omit them from frosting and increase confectioners’ sugar by 1/2 cup.
- You can use frozen strawberries for puree but expect longer reduction time.
- For a 9×13-inch cake, bake batter for 40 minutes or until a toothpick comes out clean.
- To make cupcakes, fill pans 2/3 full and bake for 22 minutes; yields about 30 cupcakes.
- Optional food coloring enhances the pink hue but is not required.
- If avoiding cream cheese in frosting, substitute with strawberry buttercream.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
