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Homemade Strawberry Cake Recipe

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★★★★★

4.5 from 100 reviews

This homemade strawberry cake is a moist and tender layer cake infused with fresh strawberry puree and topped with a creamy strawberry cream cheese frosting. Made with a reduced strawberry puree and freeze-dried strawberry powder, it delivers an intense strawberry flavor perfect for special occasions or a delightful treat.

Ingredients

Scale

Cake

  • 1 pound (454g) fresh strawberries
  • 2 1/2 cups (295g) cake flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 1 3/4 cups (350g) granulated sugar
  • 5 large egg whites, at room temperature
  • 1/3 cup (80g) full-fat sour cream or plain Greek yogurt, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) whole milk, at room temperature
  • 1/2 cup reduced strawberry puree (from blended fresh strawberries)
  • Optional: 1–2 drops red or pink food coloring

Frosting

  • 1 cup (about 25g) freeze-dried strawberries
  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar
  • 1 Tablespoon whole milk
  • 1 teaspoon pure vanilla extract
  • Pinch of salt, to taste

Instructions

  1. Make the reduced strawberry puree: Hull the fresh strawberries and blend them until smooth, yielding slightly more than 1 cup. Transfer this puree to a small saucepan and simmer over medium-low heat, stirring occasionally, until it reduces by half to 1/2 cup. Remove from heat and cool completely. Ideally, refrigerate overnight and bring back to room temperature before use.
  2. Prepare the cake pans: Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans and line with parchment paper rounds. Grease the parchment paper to ensure easy cake release.
  3. Mix dry ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
  4. Cream butter and sugar: Using a mixer fitted with a paddle attachment, beat the softened butter and sugar on medium-high speed until light and creamy, approximately 3 minutes.
  5. Add egg whites: Add the egg whites to the butter-sugar mixture and beat on high speed until combined, about 2 minutes. Scrape down sides as needed.
  6. Add sour cream and vanilla: Mix in sour cream and vanilla extract on medium-high speed until incorporated, about 1 minute.
  7. Combine dry ingredients and liquids: With mixer on low, add the dry ingredients. Slowly pour in the milk and beat until just combined; avoid overmixing.
  8. Add strawberry puree and coloring: Whisk in the room-temperature reduced strawberry puree and optional food coloring, ensuring no lumps remain in the batter. The batter should be slightly thick.
  9. Bake the cakes: Divide the batter evenly between prepared pans. Bake for 24–25 minutes or until a toothpick inserted into the center comes out clean.
  10. Cool the cakes: Let the cakes cool in pans on a rack for 1 hour. Run a knife around edges, remove from pans, peel off parchment, and allow to cool completely before frosting.
  11. Make the strawberry powder: Process freeze-dried strawberries in a food processor or blender into a fine powder. Sift to remove any large bits and set aside.
  12. Prepare the frosting: Beat cream cheese and butter on medium-high speed until smooth, about 2 minutes. Add confectioners’ sugar, strawberry powder, milk, and vanilla extract. Beat starting at low speed for 30 seconds then increase to high and beat 3 minutes until creamy. Adjust sweetness with salt if needed. Refrigerate frosting for 1 hour before using.
  13. Level the cakes: Using a serrated knife, slice off the domed tops to create flat surfaces. Discard or save trimmings for another use.
  14. Assemble layers: Place one cake layer on a stand or plate. Spread 3/4 to 1 cup of frosting evenly on top. Place second layer upside down on top.
  15. Apply crumb coat: Spread about 1 cup of frosting thinly over top and sides. Smooth with a bench scraper. Refrigerate for about 20 minutes to set.
  16. Finish frosting: Cover cake with remaining frosting smoothly. Refrigerate for at least 20 minutes before slicing to set the frosting and maintain shape.
  17. Storage: Store leftover cake tightly covered in the refrigerator up to 5 days. Remove from refrigerator 2 hours prior to serving to allow cake to come to room temperature.

Notes

  • You can prepare the reduced strawberry puree a day ahead, refrigerating it overnight and bringing to room temperature before mixing into the batter.
  • Use parchment paper rounds in the cake pans for easy release and neat edges.
  • If the frosting tastes too sweet, add a small pinch of salt to balance flavors.
  • Freeze-dried strawberries must be processed to a fine powder for best texture in frosting.
  • Allowing the cake to come to room temperature before serving improves texture and flavor.

Keywords: strawberry cake, homemade strawberry cake, layer cake, strawberry cream cheese frosting, fresh strawberry dessert, baking, spring cake

Find it online: https://flavorsbymaya.com/homemade-strawberry-cake-recipe/