Description
This Homemade Strawberry Cake features a moist and tender strawberry-infused crumb topped with a luscious strawberry cream cheese frosting made from freeze-dried strawberries. Perfect for celebrations or any time you crave a fresh berry-flavored dessert, it uses reduced strawberry puree inside the cake and a creamy frosting that highlights the natural sweetness and color of fresh strawberries.
Ingredients
Scale
Strawberry Puree
- 1 pound fresh strawberries, rinsed and hulled
Cake
- 2 and 1/2 cups cake flour (295g), spooned and 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), at room temperature
- 1–2 drops red or pink food coloring (optional)
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. Pour the puree into a small saucepan over medium-low heat and simmer, stirring occasionally, until reduced to 1/2 cup. This takes about 35 minutes depending on strawberry ripeness and pan. Remove from heat, transfer to a heat-safe bowl, and let cool completely. Refrigerate overnight if possible, then bring to room temperature before use.
- Prepare cake pans and preheat oven: Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans, line them with parchment paper rounds, then grease the parchment to ensure cakes release easily after baking.
- 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 and beat on high speed until fully combined and smooth, about 2 minutes. Scrape down the bowl sides as needed.
- Incorporate sour cream and vanilla: Add sour cream and vanilla extract to the batter; beat on medium-high speed until well combined, about 1 minute.
- Add dry ingredients and milk: With the mixer on low speed, add the dry ingredients then gradually pour in the whole milk. Beat just until combined to avoid overmixing.
- 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. The batter should be slightly thick.
- Pour batter and bake: Divide the batter evenly between the prepared pans. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Cool cakes in the pans on a wire rack for 1 hour. Then run a knife around edges, remove from pans, peel off parchment, and cool completely on the rack before frosting.
- Make strawberry powder: Process freeze-dried strawberries in a blender or food processor to a fine powder. Sift through a fine mesh if needed and set aside.
- Make frosting: Using a mixer with a paddle attachment, beat cream cheese and butter on medium-high speed until smooth, about 2 minutes. Add confectioners’ sugar, strawberry powder, milk, and vanilla. Beat on low for 30 seconds, then increase to high and beat for 3 minutes until creamy. Add salt if frosting tastes too sweet. Refrigerate for 1 hour before using.
- Assemble cake: Level the cake layers by slicing off rounded tops. Place one layer on a cake stand or plate. Spread 3/4 to 1 cup of frosting evenly on top. Place the second cake layer upside down on top and spread a thin crumb coat of 1 cup frosting over the top and sides. Smooth with a bench scraper and refrigerate 20 minutes to set.
- Apply final frosting layer: Cover the cake with remaining frosting smoothly over top and sides. Refrigerate at least 20 minutes before slicing to set the frosting and help maintain shape.
- Storage: Cover leftover cake tightly and refrigerate up to 5 days. Bring cake to room temperature for 2 hours before serving if refrigerated over 4 hours.
Notes
- The cake layers and frosting can be made a day ahead. Store cake layers tightly covered at room temperature and frosting refrigerated. Bring frosting to room temperature before assembling.
- Freeze-reduced strawberry puree for up to 3 months; thaw and bring to room temperature before using.
- Use cake flour for best texture, or make a homemade substitute if unavailable.
- If needed, buttermilk can substitute whole milk, but avoid lower-fat milks for best results.
- Freeze-dried strawberries are essential for the frosting powder; do not use chewy dried strawberries. Omit if unavailable and add extra confectioners’ sugar accordingly.
- Frozen strawberries can be used for puree but will require longer reducing time even after thawing.
- To make a 9×13-inch cake, bake for 40 minutes or until a toothpick comes out clean.
- For cupcakes, fill pans 2/3 full and bake for 22 minutes making about 30 cupcakes.
- Add a drop or two of pink or red gel food coloring for a deeper pink hue in the cake.
- To skip cream cheese in frosting, use strawberry buttercream instead, though quantity may vary.
Nutrition
- Serving Size: 1 slice (approx 1/12 of cake)
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
