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.
Notes
- 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.