Description
This Homemade Strawberry Cake is a delightful, fresh, and fluffy dessert that highlights the natural sweetness of strawberries both in the cake batter and creamy strawberry cream cheese frosting. Perfect for special occasions or simply to enjoy a fruity, moist cake with a beautiful pink hue and luscious texture.
Ingredients
Scale
Cake Ingredients
- 1 lb (454g) fresh strawberries (for the cake and frosting)
- 2 ½ cups (285g) cake flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup (170g) unsalted butter (softened)
- 1 ¾ cups (350g) granulated sugar
- 5 large egg whites
- 1/3 cup (75g) sour cream (or plain yogurt)
- 2 tsp pure vanilla extract
- ½ cup (120ml) whole milk (room temperature)
- ½ cup (120ml) reduced strawberry puree
- Optional: 1 drop pink or red food coloring
Frosting Ingredients
- 1 cup (25g) freeze-dried strawberries (ground into powder)
- 8 oz (226g) cream cheese (softened)
- ½ cup (113g) unsalted butter (softened)
- 3 cups (360g) powdered sugar
- 1-2 tbsp milk (to adjust consistency)
- 1 tsp pure vanilla extract
- Pinch of salt
Instructions
- Prepare the strawberry puree: Puree 1 pound of fresh strawberries using a blender or food processor. Then, reduce the puree on the stove over medium heat to concentrate the flavor. Allow the puree to cool completely before using.
- Preheat the oven: Set your oven to 350°F (177°C). Grease and line two 9-inch round cake pans with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. This ensures even distribution and proper rise of the cake.
- Cream butter and sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar together with a mixer until the mixture is light, fluffy, and pale in color, which helps create a tender crumb.
- Add egg whites and wet ingredients: Beat in the egg whites one at a time until well incorporated. Then add the sour cream and vanilla extract, mixing gently to combine all wet ingredients.
- Combine dry and wet ingredients: Slowly add the dry ingredients to the wet mixture, alternating with the whole milk. Mix just until combined to avoid overmixing. Finally, fold in the reduced strawberry puree and, if desired, add a drop of pink or red food coloring for a more vibrant hue.
- Bake the cake: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely.
- Make the frosting: Beat together the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, strawberry powder made from ground freeze-dried strawberries, and milk little by little until the frosting reaches your desired consistency. Stir in vanilla extract and a pinch of salt to enhance flavor.
- Assemble the cake: Once the cakes are fully cooled, spread a generous layer of frosting over the top of the first cake layer. Place the second layer on top and frost the entire outside evenly for a smooth finish.
- Serve and enjoy: Refrigerate the assembled cake for at least 30 minutes before slicing and serving. This chilling step helps the frosting set and enhances the flavors.
Notes
- Use fresh, ripe strawberries for the best flavor in the cake and frosting.
- Reducing the strawberry puree intensifies the strawberry taste without adding excess moisture.
- Be careful not to overmix the batter once the dry ingredients are added to keep the cake light and tender.
- You can substitute sour cream with plain yogurt if preferred.
- Freeze-dried strawberry powder not only adds flavor but also natural coloring to the frosting.
- For a more vibrant pink color, add a drop of food coloring, but this is optional.
- The cake can be stored refrigerated for up to 3 days; bring to room temperature before serving for best texture.
