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Homemade Strawberry Cake

Homemade Strawberry Cake

This Homemade Strawberry Cake features fresh strawberry puree and a delightful cream cheese frosting.
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Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Cooling Time 4 hours
Total Time 6 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 350 kcal

Equipment

  • blender or food processor
  • 9-inch round cake pans
  • Mixing Bowls
  • handheld mixer or stand mixer
  • Cooling Rack
  • spatula
  • whisk
  • fine-mesh sieve

Ingredients
  

Strawberry Puree

  • 1 pound fresh strawberries rinsed and hulled

Cake

  • 2.5 cups cake flour [spooned & leveled](https://sallysbakingaddiction.com/how-to-measure-baking-ingredients/)
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon salt
  • 0.75 cups unsalted butter [softened to room temperature](https://sallysbakingaddiction.com/room-temperature-butter/)
  • 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](https://sallysbakingaddiction.com/room-temperature-butter/)
  • 3 cups confectioners’ sugar
  • 1 tablespoon whole milk
  • 1 teaspoon pure vanilla extract
  • a 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 and simmer over medium-low heat 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, then grease the parchment paper.

Cake

  • 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 until light and creamy. Add the egg whites and beat until combined.
  • Add the sour cream and vanilla extract and beat until combined. Gradually add the dry ingredients.
  • Slowly pour in the milk while mixing until just combined. Then whisk in the reduced strawberry puree and food coloring if using.
  • Pour the batter evenly into the prepared pans and bake for 24-25 minutes or until a toothpick comes out clean.
  • Cool the cakes in the pans for 1 hour before transferring to a cooling rack.

Frosting

  • Process the freeze-dried strawberries into a fine powder.
  • In a large bowl, beat the cream cheese and butter until smooth. Gradually add confectioners’ sugar, strawberry powder, milk, and vanilla. Beat until creamy.
  • Refrigerate the frosting for 1 hour before using.

Assembly

  • Level the cakes by trimming the tops. Place one layer on a serving plate and spread frosting on top. Add the second layer upside down and apply a crumb coat of frosting.
  • Refrigerate until set, then cover with remaining frosting.

Storage

  • Cover leftover cake tightly and store it in the refrigerator for up to 5 days.

Notes

The cake layers can be made ahead and stored at room temperature or frozen. Be sure to allow the cake to come to room temperature before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 16gSaturated Fat: 10gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1mg
Keyword baking, cake recipe, cream cheese frosting, dessert, Homemade Strawberry Cake, strawberry cake
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