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Homemade Strawberry Cake

Homemade Strawberry Cake

This Homemade Strawberry Cake features reduced fresh strawberry puree in a delicious white cake batter, perfect for any occasion.
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Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Cooling Time 4 hours
Total Time 6 hours
Course Dessert
Cuisine American
Servings 11 slices
Calories 320 kcal

Equipment

  • blender or food processor
  • 9-inch round cake pans
  • mixing bowls
  • handheld or stand mixer
  • Cooling Rack
  • cake turntable
  • Serrated knife
  • Bench Scraper

Ingredients
  

Strawberry Puree

  • 1 pound fresh strawberries

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
  • pinch salt to taste

Instructions
 

Preparation

  • Make the reduced strawberry puree first, and let cool: Hull the fresh strawberries and place them in a blender or food processor. Blend until smooth. You should have a little more than 1 cup (around 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 fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until light and creamy, about 3 minutes. Add the egg whites and beat on high speed until combined, about 2 minutes. Add the sour cream and vanilla extract and beat on medium-high speed until combined, about 1 minute.
  • Add the dry ingredients and then, with the mixer running on low speed, slowly pour in the milk and beat until just combined. Whisk in the room-temperature reduced strawberry puree and food coloring (if using) until the batter is slightly thick. 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, and place on the rack to finish cooling.
  • To make the frosting, process the freeze-dried strawberries into a fine powder. In a large bowl, beat the cream cheese and butter on medium-high speed until smooth, about 2 minutes. Add the confectioners’ sugar, strawberry powder, milk, and vanilla. Beat on low speed for 30 seconds, then gradually increase to high speed and beat for 3 minutes until fully combined and creamy.
  • Assemble and frost: Level the cakes and place one on your cake stand or serving plate. Spread frosting on top, then place the second layer upside down and spread a crumb coat of frosting. Refrigerate until the crumb coat sets, then cover the cake with the remaining frosting.
  • Store leftover cake tightly in the refrigerator for up to 5 days.

Notes

Make Ahead Instructions: The cake layers can be baked, cooled, and covered tightly and stored at room temperature overnight. Likewise, the frosting can be prepared, then covered and refrigerated overnight. The reduced strawberry puree can also be made ahead of time and stored for up to 3 days in the refrigerator.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 200mgPotassium: 140mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 40mgCalcium: 80mgIron: 1mg
Keyword baking, Cream Cheese Frosting, fruit desserts, homemade cake, Layer Cake, strawberry cake
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