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Homemade Strawberry Cake

Homemade Strawberry Cake

This Homemade Strawberry Cake is moist and flavorful, featuring fresh strawberry puree and a creamy frosting, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 350 kcal

Equipment

  • Blender or Food Processor
  • 9-inch round cake pans
  • Cooling Rack
  • Stand Mixer or Hand Mixer
  • Spatula
  • Parchment Paper
  • Sieve

Ingredients
  

Strawberry Puree

  • 454 g 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
  • ¾ cup unsalted butter softened to room temperature
  • 1.75 cups granulated sugar
  • 5 large egg whites at room temperature
  • ⅓ cup full-fat sour cream or plain Greek yogurt, at room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup whole milk at room temperature
  • ½ cup 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 oz full-fat brick cream cheese softened to room temperature
  • ½ cup 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: In a blender or food processor, puree the fresh strawberries. Transfer the puree to a small saucepan over medium-low heat. Simmer until reduced to ½ cup. Cool completely before using.
  • Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans and line with parchment paper.
  • Make the cake: In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  • In a large bowl, beat the butter and sugar together until light and creamy. Add egg whites and beat until combined. Add sour cream and vanilla, then mix in the dry ingredients followed by milk and reduced strawberry puree.
  • Pour the batter evenly into prepared pans. Bake for 24-25 minutes or until a toothpick comes out clean. Cool the cakes completely.
  • Make the frosting: Process freeze-dried strawberries into a fine powder. Beat cream cheese and butter until smooth, then add confectioners’ sugar, strawberry powder, milk, and vanilla. Refrigerate for 1 hour before using.
  • Assemble and frost the cakes, leveling the cake layers and applying the frosting in layers. Refrigerate for 20 minutes after crumb coating before applying the final layer of frosting.
  • 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 and refrigerated. Leftover strawberry puree can be stored covered in the refrigerator or frozen.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 1mg
Keyword baking recipes, Cake Recipes, Dessert Recipes, Homemade Strawberry Cake, Strawberry Cake
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