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Homemade Strawberry Cake

Homemade Strawberry Cake

Delicious and moist Homemade Strawberry Cake made with fresh strawberries and topped with creamy strawberry cream cheese frosting.
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Prep Time 50 minutes
Cook Time 25 minutes
Cooling Time 1 hour
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 340 kcal

Equipment

  • blender or food processor
  • 9-inch round cake pans
  • Parchment paper
  • mixing bowls
  • handheld or stand mixer
  • Cooling Rack

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
  • 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
  • 0.5 cup whole milk at room temperature
  • 0.5 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 ounces full-fat cream cheese softened to room temperature
  • 0.5 cup 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. Transfer the puree to a small saucepan over medium-low heat. Simmer until it’s reduced to ½ cup. Allow to cool completely before using.
  • Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans, line with parchment paper rounds, and 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, beat the butter and sugar together on medium-high speed until light and creamy. Add the egg whites and beat until combined. Scrape down the sides. Add the sour cream and vanilla extract and beat until combined. Add the dry ingredients and then slowly pour in the milk and beat until just combined. Whisk in the reduced strawberry puree and food coloring, if using.
  • Pour the batter evenly into the prepared cake pans and bake for 24-25 minutes or until a toothpick comes out clean. Cool the cakes in the pans for 1 hour before removing.

Frosting and Assembly

  • Process the freeze-dried strawberries into a fine powder. Set aside.
  • In a large bowl, beat the cream cheese and butter until smooth. Add the confectioners’ sugar, strawberry powder, milk, and vanilla. Beat until combined and creamy. Taste and add salt if necessary. Cover and refrigerate for 1 hour before using.
  • Level the cakes and place the first layer on your cake stand. Spread frosting on top. Stack the second layer upside down and frost the top and sides with a thin layer. Refrigerate to set the crumb coat for 20 minutes.
  • Cover with the remaining frosting. Refrigerate the cake for at least 20 minutes before serving.

Notes

Make Ahead Instructions: The cake layers can be baked and stored at room temperature overnight. The frosting can be prepared and stored in the refrigerator overnight. Thaw and let sit at room temperature before assembling.

Nutrition

Serving: 1sliceCalories: 340kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 5IUVitamin C: 20mgCalcium: 4mgIron: 5mg
Keyword baking, celebration cake, Dessert Recipe, Homemade Strawberry Cake, layer cake, strawberry cake
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