Homemade Strawberry Cake
Delicious homemade strawberry cake featuring fresh strawberries and a creamy frosting, perfect for any celebration.
Equipment
- blender or food processor
- 9-inch Round Cake Pans
- Mixing Bowl
- Handheld or Stand Mixer
- cooling rack
- Cake Turntable
- serrated knife
- Parchment paper
- Bench scraper
- baking sheets
Ingredients
Strawberry Puree
- 1 pound fresh strawberries rinsed and hulled
Cake
- 2.5 cups cake flour spooned & leveled
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 0.75 cups unsalted butter softened to room temperature
- 1.75 cups granulated sugar
- 5 large egg whites at room temperature
- 0.33 cups full-fat sour cream or plain Greek yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- 0.5 cups whole milk at room temperature
- 0.5 cups reduced strawberry puree from step 1
- 1-2 drops red or pink food coloring optional
Strawberry Cream Cheese Frosting
- 1 cup freeze-dried strawberries
- 8 ounces full-fat brick cream cheese softened to room temperature
- 0.5 cups unsalted butter softened to room temperature
- 3 cups confectioners’ sugar
- 1 tablespoon whole milk
- 1 teaspoon pure vanilla extract
- 1 pinch salt to taste
Instructions
Preparation
- Make the reduced strawberry puree first, and let cool: 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 ½ cup (about 135g). This usually takes around 25–35 minutes. Remove from heat, pour into a heat-safe bowl, and cool completely before using.
- 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.
- In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- In a large bowl using a handheld or stand mixer, beat the butter and sugar together on medium-high speed until light and creamy. Add the egg whites and beat until combined. Add the sour cream and vanilla extract and beat until combined. Gradually add the dry ingredients and milk, mixing until just combined. Whisk in the reduced strawberry puree and food coloring, if using.
- Pour the batter evenly into the prepared cake pans. Bake for 24–25 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 1 hour.
- Run a knife around the edges to loosen the sides, remove the cakes from the pan, peel off the parchment, and place on a rack to finish cooling.
- In a blender or food processor, process the freeze-dried strawberries into a fine powder. Set aside.
- In a large bowl using a handheld or stand mixer, beat the cream cheese and butter on medium-high speed until smooth. Add confectioners’ sugar, strawberry powder, milk, and vanilla. Beat until combined and creamy.
- Assemble and frost: Level the cakes by slicing off the tops to create a flat surface. Place 1 cake layer on your cake stand. Spread frosting in an even layer on top. Top with the second layer, upside down, and spread frosting all over the top and sides.
- Refrigerate the cake until the frosting is set, for at least 20 minutes.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Notes
The cake layers can be baked and stored overnight. The frosting can also be prepared ahead of time and refrigerated. Both can be frozen for longer storage. See notes for more details on make-ahead instructions.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 400IUVitamin C: 15mgCalcium: 50mgIron: 1mg
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