Homemade Strawberry Cake
Delicious Homemade Strawberry Cake made with fresh strawberries, perfect for any occasion.
Equipment
- blender or food processor
- 9-inch round cake pans
- Cooling Rack
- handheld or stand mixer
- large mixing bowl
- Parchment paper
- bench scraper
- Serrated Knife
- Cake Turntable
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
- 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 ounces 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
- 1 pinch salt to taste
Instructions
Making the Cake
- 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, stirring occasionally, until reduced to ½ cup. Cool completely before using.
- Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans, line with parchment paper rounds, 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, about 3 minutes. Add the egg whites and beat until combined, about 2 minutes.
- Add the sour cream and vanilla extract and beat until combined, about 1 minute. Add the dry ingredients and, with the mixer running on low speed, 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.
- Bake for 24–25 minutes or until a toothpick inserted comes out clean. Cool the cakes completely before frosting and assembling.
- In a blender or food processor, process the freeze-dried strawberries into a fine powder for the frosting. Sift if any larger bits remain.
- In a large bowl, beat the cream cheese and butter on medium-high speed until smooth. Add the confectioners’ sugar, strawberry powder, milk, and vanilla. Beat until creamy.
- Level the cakes, then assemble and frost with the prepared frosting. Refrigerate to set the frosting before slicing.
Notes
The cake layers can be baked, cooled, and stored at room temperature overnight. The frosting can be prepared, then refrigerated overnight. Both can be thawed and brought to room temperature before serving. Leftovers can be covered and stored in the refrigerator for up to 5 days.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 17gSaturated Fat: 10gCholesterol: 60mgSodium: 240mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 600IUVitamin C: 15mgCalcium: 30mgIron: 1mg
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