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Homemade Strawberry Cake

Homemade Strawberry Cake

This Homemade Strawberry Cake features reduced fresh strawberry puree mixed into a delicious white cake batter, perfect for celebrating with friends and family.
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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 350 kcal

Equipment

  • blender or food processor
  • 9-inch round cake pans
  • Mixing bowl
  • whisk
  • Electric mixer
  • Cooling Rack
  • Cake Turntable
  • Straight 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 cup unsalted butter (softened to room temperature)
  • 1.75 cups granulated sugar
  • 5 large egg whites (at room temperature)
  • 0.33 cup full-fat sour cream (or plain Greek yogurt, at room temperature)
  • 2 teaspoons pure vanilla extract
  • 0.5 cup whole milk (at room temperature)
  • 0.5 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 cream cheese (softened to room temperature)
  • 0.5 cup unsalted butter (softened to room temperature)
  • 3 cups confectioners’ sugar
  • 1 Tablespoon whole milk
  • 1 teaspoon pure vanilla extract
  • pinch of salt to taste

Instructions
 

Strawberry Puree Preparation

  • Hull the fresh strawberries and place them in a blender or food processor. Blend until smooth. You should have a little more than 1 cup (around 270g). Transfer the puree to a small saucepan over medium-low heat. Simmer, stirring occasionally, until it’s reduced to ½ cup (about 135g).
  • Remove from heat, pour into a heat-safe bowl, and cool completely before using.

Cake Preparation

  • 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. Add the egg whites and beat until combined.
  • Add the sour cream and vanilla extract, mix until combined. Then add the dry ingredients and slowly pour in the milk while mixing on low speed.
  • 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 in the center comes out clean. Cool the cakes in the pans for 1 hour before removing.

Frosting Preparation

  • Process the freeze-dried strawberries into a fine powder. Set aside.
  • Beat the cream cheese and butter on medium-high speed until smooth. Add the confectioners' sugar, strawberry powder, milk, and vanilla. Beat until creamy.

Cake Assembly

  • Level the cakes by slicing off the tops. Place one cake layer on a cake stand and spread frosting on top.
  • Top with the second layer, spread frosting for a crumb coat, refrigerate until set, then cover with remaining frosting.
  • Refrigerate the cake for at least 20 minutes before slicing to set the frosting.

Notes

The cake layers can be baked, cooled, and stored at room temperature overnight. Frosting can also be prepared ahead and refrigerated. Cake can be frozen for up to 2–3 months.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 2gFat: 20gSaturated Fat: 10gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 0.5mg
Keyword cake recipes, celebration cake, dessert recipes, homemade cake, Sally McKenney, strawberry cake
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