Hello, fellow baking enthusiasts! Today, I’m excited to bring you a delightful recipe that will make any dessert table shine—Homemade Strawberry Cake. Whether you’re looking for a show-stopping dessert for a special occasion or simply want to treat yourself to something sweet, this strawberry cake is sure to impress. Made with fresh strawberries and a creamy strawberry cream cheese frosting, this cake is bursting with vibrant flavor. Let’s dive into the details and make this delicious homemade strawberry cake from scratch!
Introduction
Strawberry cake is a classic dessert loved by many for its fresh, fruity flavor and moist, tender crumb. Unlike many other strawberry cakes that rely on artificial flavoring, this recipe uses real strawberries to create a cake that tastes like summer with every bite. What sets this recipe apart is the reduced strawberry puree, which intensifies the strawberry flavor and gives the cake its natural pink hue. Paired with a creamy strawberry cream cheese frosting, this cake is not just visually stunning, but also incredibly delicious. Whether you’re celebrating a birthday, a holiday, or just a regular Tuesday, this homemade strawberry cake is a must-try!
Ingredients for Homemade Strawberry Cake
- Strawberry Puree:
- 1 pound (454g) fresh strawberries, rinsed and hulled
- Cake:
- 2 and 1/2 cups (285g) cake flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (170g) unsalted butter, softened to room temperature
- 1 and 3/4 cups (350g) granulated sugar
- 5 large egg whites, at room temperature
- 1/3 cup (75g) sour cream or plain yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (120ml) whole milk, at room temperature
- 1/2 cup reduced strawberry puree
- Optional: 1–2 drops red or pink food coloring
- Strawberry Cream Cheese Frosting:
- 1 cup (25g) freeze-dried strawberries
- 8 ounces (226g) full-fat cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 3 cups (360g) confectioners’ sugar
- 1–2 tablespoons milk
- 1 teaspoon pure vanilla extract
- Salt, to taste
Step-by-Step Recipe
- Prepare the Strawberry Puree:
- Puree the rinsed and hulled strawberries in a blender until smooth.
- Transfer the puree to a saucepan and simmer over medium-low heat, stirring occasionally. Continue cooking until the puree reduces to about 1/2 cup, which may take 25–35 minutes.
- Once reduced, allow the puree to cool completely before using in the cake. For convenience, you can make the puree the day before and store it in the refrigerator.
- Preheat the Oven:
- Preheat your oven to 350°F (177°C). Grease and line two 9-inch round cake pans with parchment paper.
- Make the Cake Batter:
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- Using a stand mixer, beat the butter and sugar together on high speed until light and fluffy, about 2 minutes.
- Add the egg whites and continue beating for 2 minutes. Then, mix in the sour cream and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Be careful not to overmix.
- Gently fold in the strawberry puree and optional food coloring.
- Bake the Cake:
- Divide the batter evenly between the two prepared cake pans.
- Bake for 24–25 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool completely before frosting.
- Prepare the Frosting:
- Using a blender or food processor, grind the freeze-dried strawberries into a fine powder.
- Beat the cream cheese and butter together until smooth. Add the confectioners’ sugar, strawberry powder, vanilla extract, and milk. Mix until the frosting is creamy and fluffy.
- Assemble the Cake:
- Level the tops of the cakes with a serrated knife.
- Place one layer on a serving plate and cover with frosting. Add the second layer and frost the top and sides of the cake.
- Chill the cake for at least 45 minutes before serving to set the frosting.
Helpful Tips
- Use Fresh Strawberries: For the best flavor, use ripe, fresh strawberries. Frozen strawberries can be used, but they may take longer to reduce.
- Make Ahead: You can make the strawberry puree and bake the cake layers the day before. Store the puree in the fridge and the cake layers at room temperature.
- Don’t Overmix: When adding the dry ingredients to the batter, be careful not to overmix to ensure a tender crumb.
Serving Suggestions
This strawberry cake is perfect for any occasion. Serve it with fresh whipped cream and extra sliced strawberries on the side for an extra burst of flavor. Pair it with a glass of chilled rosé or a light lemonade to complement the fruity notes of the cake. For a more decadent experience, serve it with a scoop of vanilla ice cream.
FAQs
- Can I use frozen strawberries for the puree?
- Yes, you can use frozen strawberries, but they will need to be thawed and may take longer to reduce.
- How long can I store the cake?
- The cake can be stored in the refrigerator for up to 5 days. Make sure to cover it tightly to prevent it from drying out.
- Can I freeze the cake?
- Yes, you can freeze the frosted or unfrosted cake layers for up to 3 months. Thaw overnight in the refrigerator before serving.
- Do I need to use food coloring?
- The food coloring is optional and only used to enhance the pink color of the cake. You can skip it if you prefer a more natural look.
Related Recipes
- Triple Layer Strawberry Cake – A delicious variation with extra layers for more strawberry goodness.
- Lemon Blueberry Cheesecake Bars – For lovers of fruity desserts, these bars offer a tangy twist.
- Strawberry Cheesecake Lasagna – Try this no-bake treat for an easy and equally satisfying strawberry dessert.
Conclusion
This homemade strawberry cake is a delightful dessert that’s perfect for any celebration. The fresh strawberry flavor, combined with the rich cream cheese frosting, creates a cake that’s both light and satisfying. Whether you’re making it for a special occasion or just to treat yourself, this recipe will surely become a favorite. Give it a try, and let us know how it turns out in the comments below!
You Might Also Like
- Triple Layer Strawberry Cake – For a more indulgent treat with triple the layers of strawberry flavor.
- Lemon Blueberry Cheesecake Bars – A tangy and sweet dessert bar that’s perfect for fruit lovers.
- Strawberry Cheesecake Lasagna – A no-bake dessert that’s as delicious as it is easy to make!Print
Homemade Strawberry Cake Recipe – Moist & Delicious Treat
Description
Hello, fellow baking enthusiasts! Today, I’m excited to bring you a delightful recipe that will make any dessert table shine—Homemade Strawberry Cake. Whether you’re looking for a show-stopping dessert for a special occasion or simply want to treat yourself to something sweet, this strawberry cake is sure to impress. Made with fresh strawberries and a creamy strawberry cream cheese frosting, this cake is bursting with vibrant flavor. Let’s dive into the details and make this delicious homemade strawberry cake from scratch!
Ingredients
Scale- Strawberry Puree:
- 1 pound (454g) fresh strawberries, rinsed and hulled
- Cake:
- 2 and 1/2 cups (285g) cake flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (170g) unsalted butter, softened to room temperature
- 1 and 3/4 cups (350g) granulated sugar
- 5 large egg whites, at room temperature
- 1/3 cup (75g) sour cream or plain yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (120ml) whole milk, at room temperature
- 1/2 cup reduced strawberry puree
- Optional: 1–2 drops red or pink food coloring
- Strawberry Cream Cheese Frosting:
- 1 cup (25g) freeze-dried strawberries
- 8 ounces (226g) full-fat cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 3 cups (360g) confectioners’ sugar
- 1–2 tablespoons milk
- 1 teaspoon pure vanilla extract
- Salt, to taste
Instructions
- Prepare the Strawberry Puree:
- Puree the rinsed and hulled strawberries in a blender until smooth.
- Transfer the puree to a saucepan and simmer over medium-low heat, stirring occasionally. Continue cooking until the puree reduces to about 1/2 cup, which may take 25–35 minutes.
- Once reduced, allow the puree to cool completely before using in the cake. For convenience, you can make the puree the day before and store it in the refrigerator.
- Preheat the Oven:
- Preheat your oven to 350°F (177°C). Grease and line two 9-inch round cake pans with parchment paper.
- Make the Cake Batter:
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- Using a stand mixer, beat the butter and sugar together on high speed until light and fluffy, about 2 minutes.
- Add the egg whites and continue beating for 2 minutes. Then, mix in the sour cream and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Be careful not to overmix.
- Gently fold in the strawberry puree and optional food coloring.
- Bake the Cake:
- Divide the batter evenly between the two prepared cake pans.
- Bake for 24–25 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool completely before frosting.
- Prepare the Frosting:
- Using a blender or food processor, grind the freeze-dried strawberries into a fine powder.
- Beat the cream cheese and butter together until smooth. Add the confectioners’ sugar, strawberry powder, vanilla extract, and milk. Mix until the frosting is creamy and fluffy.
- Assemble the Cake:
- Level the tops of the cakes with a serrated knife.
- Place one layer on a serving plate and cover with frosting. Add the second layer and frost the top and sides of the cake.
- Chill the cake for at least 45 minutes before serving to set the frosting.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use Fresh Strawberries: For the best flavor, use ripe, fresh strawberries. Frozen strawberries can be used, but they may take longer to reduce.
- Make Ahead: You can make the strawberry puree and bake the cake layers the day before. Store the puree in the fridge and the cake layers at room temperature.
- Don’t Overmix: When adding the dry ingredients to the batter, be careful not to overmix to ensure a tender crumb.
- Strawberry Puree:
