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Homemade Strawberry Cake

Homemade Strawberry Cake

This Homemade Strawberry Cake features reduced fresh strawberry puree for a unique twist on traditional cake.
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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 395 kcal

Equipment

  • blender
  • 9-inch round cake pans
  • mixing bowl
  • electric mixer
  • Cooling Rack
  • Cake Turntable
  • spatula
  • 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 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
  • 1 pinch salt to taste

Instructions
 

Prepare Strawberry Puree

  • Hull the fresh strawberries and blend until smooth. Transfer to a saucepan and simmer until reduced to ½ cup. Cool completely.

Bake the Cake

  • Preheat oven to 350°F (177°C). Grease pans and line with parchment paper.
  • In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, beat butter and sugar until light and creamy. Add egg whites, sour cream, and vanilla; then add dry ingredients and milk.
  • Whisk in reduced strawberry puree and pour into prepared pans.
  • Bake for 24–25 minutes. Cool in pans for 1 hour, then remove and cool completely on a rack.

Make the Frosting

  • Process freeze-dried strawberries into a fine powder. Set aside.
  • Beat cream cheese and butter until smooth. Add confectioners’ sugar, strawberry powder, milk, and vanilla. Beat until creamy.
  • Refrigerate for 1 hour before using.

Assemble and Frost

  • Level the cakes. Spread frosting between layers and on the top and sides of the cake.
  • Refrigerate the cake for at least 20 minutes before slicing.

Storage

  • Store leftover cake tightly in the refrigerator for up to 5 days.

Notes

Cake layers can be made ahead and refrigerated overnight. Frosting can also be prepared a day in advance. Cover and store both appropriately.

Nutrition

Serving: 1sliceCalories: 395kcalCarbohydrates: 53gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 220mgPotassium: 150mgFiber: 1gSugar: 35gVitamin A: 800IUVitamin C: 15mgCalcium: 40mgIron: 1mg
Keyword baking, cake, dessert, Homemade Strawberry Cake, strawberry
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