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Homemade Strawberry Cake

Homemade Strawberry Cake

This Homemade Strawberry Cake features reduced strawberry puree mixed into a light and fluffy cake batter, creating a delightful dessert experience.
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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
  • medium bowl
  • large bowl
  • handheld or stand mixer
  • 9-inch round cake pans
  • Cooling Rack
  • parchment paper
  • Spatula

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 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
 

Making the Cake

  • Make the reduced strawberry puree first, and let cool: In a blender, puree the fresh strawberries. Transfer the puree to a saucepan over medium-low heat and simmer until reduced to ½ cup. Cool completely before using.
  • Preheat the oven to 350°F (177°C). Grease and line two 9-inch round cake pans with parchment.
  • In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt together.
  • 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.
  • Add dry ingredients and slowly mix in the milk. Whisk in the reduced strawberry puree.
  • Pour the batter evenly into the prepared cake pans and bake for 24-25 minutes.
  • Cool cakes in the pans for 1 hour before removing and cooling completely on a rack.

Making the Frosting

  • Process freeze-dried strawberries into a fine powder. Set aside.
  • In a large bowl, beat cream cheese and butter until smooth. Add confectioners’ sugar, strawberry powder, milk, and vanilla.
  • Beat until creamy, adjusting with salt if needed. Refrigerate for 1 hour.

Assembling the Cake

  • Level the cakes with a serrated knife and place one layer on a cake stand.
  • Spread frosting on the first layer, place the second layer on top, and apply a crumb coat.
  • Refrigerate to set the crumb coat, then frost the top and sides of the cake.
  • Refrigerate the assembled cake for at least 20 minutes before slicing.

Notes

The cake layers can be made in advance and stored at room temperature. Frosting can also be prepared ahead of time and refrigerated. This recipe can be adapted for cupcakes or a 9x13-inch pan.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 210mgPotassium: 120mgFiber: 1gSugar: 30gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 1mg
Keyword baking, cake recipe, Homemade Strawberry Cake, strawberry dessert
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