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Homemade Strawberry Cake Recipe

★★★★★

4.4 from 69 reviews
  • Author: Isabella
  • Total Time: 1 hour
  • Yield: 12 servings 1x

Description

A delightful homemade strawberry cake featuring fresh strawberry puree in the batter and a delicious strawberry cream cheese frosting. This layered cake is moist, flavorful, and perfect for celebrations or a sweet treat. The recipe includes a reduced strawberry puree for enhanced fruity flavor and a smooth, creamy strawberry frosting made with freeze-dried strawberries.

Ingredients

Scale

Strawberry Puree

  • 1 pound (454g) fresh strawberries, rinsed and hulled

Cake

  • 2 1/2 cups (295g) cake flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 1 3/4 cups (350g) granulated sugar
  • 5 large egg whites, at room temperature
  • 1/3 cup (80g) full-fat sour cream or plain Greek yogurt, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120g/ml) whole milk, at room temperature
  • 1/2 cup reduced strawberry puree (from strawberry puree step)
  • Optional: 1–2 drops red or pink food coloring

Frosting

  • 1 cup (about 25g) freeze-dried strawberries
  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar
  • 1 Tablespoon whole milk
  • 1 teaspoon pure vanilla extract
  • Pinch of salt, to taste

Instructions

  1. Make the reduced strawberry puree: In a blender or food processor, puree the fresh strawberries until smooth, yielding about 1 cup (270g). Transfer the puree to a small saucepan over medium-low heat and simmer, stirring occasionally, until reduced to 1/2 cup (135g). This takes about 25–35 minutes. Remove from heat, transfer to a heat-safe bowl, and allow to cool completely. Refrigerate overnight and bring to room temperature before use.
  2. Preheat and prepare pans: Preheat your oven to 350°F (177°C). Grease two 9-inch round cake pans, line them with parchment paper rounds, then grease the parchment to ensure easy cake removal.
  3. Mix dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
  4. Cream butter and sugar: In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on medium-high speed until light and creamy, approximately 3 minutes.
  5. Add egg whites: Add the egg whites and beat on high until fully incorporated, about 2 minutes. Scrape down the sides as needed.
  6. Add sour cream and vanilla: Mix in the sour cream and vanilla extract on medium-high speed until combined, about 1 minute.
  7. Combine dry and wet ingredients: Reduce mixer speed to low, gradually add the dry ingredients followed by the milk. Beat only until just combined to avoid overmixing.
  8. Incorporate strawberry puree and coloring: Gently whisk in the reduced strawberry puree and food coloring if using, ensuring no lumps remain. The batter should be slightly thick.
  9. Fill pans and bake: Evenly divide the batter between the prepared pans. Bake for 24–25 minutes or until a toothpick inserted in the center comes out clean.
  10. Cool cakes: Cool the cakes in pans set on a cooling rack for 1 hour. Run a knife around edges, remove from pans, and peel off parchment. Let cool completely on the rack before frosting.
  11. Prepare strawberry powder: Process freeze-dried strawberries in a blender or food processor into a fine powder. Sift if necessary to remove any large bits.
  12. Make frosting: Using a mixer fitted with a paddle attachment, beat cream cheese and butter on medium-high speed until smooth (about 2 minutes). Add confectioners’ sugar, strawberry powder, milk, and vanilla. Beat on low for 30 seconds, then gradually increase to high speed and beat for 3 minutes until creamy. Add a pinch of salt if frosting is too sweet. Cover and refrigerate for 1 hour.
  13. Level and assemble cake: Level cake tops using a serrated knife. Place one cake layer on a serving plate or turntable. Spread 3/4–1 cup frosting evenly on top. Position second layer upside down. Apply a thin crumb coat of 1 cup frosting on top and sides, smoothing with a bench scraper. Refrigerate 20 minutes to set crumb coat.
  14. Final frosting and chill: Cover cake with remaining frosting evenly. Refrigerate for at least 20 minutes before slicing to set the frosting and help the cake hold its shape.
  15. Storage: Store leftover cake tightly covered in the refrigerator for up to 5 days. Before serving, remove from refrigerator 2 hours prior to allow to come to room temperature.

Notes

  • The reduced strawberry puree can be made up to several days ahead and refrigerated overnight to save time.
  • Line the cake pans with parchment paper rounds to help cakes easily release after baking.
  • Using room temperature ingredients helps the batter combine evenly and results in a better texture.
  • The crumb coat chills the cake layers and traps any stray crumbs, ensuring a smooth finish for the final frosting layer.
  • If you don’t have freeze-dried strawberries, strawberry powder can be substituted or omitted, but the unique flavor may change.
  • Allowing the cake to come to room temperature before serving enhances flavor and texture.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: strawberry cake, homemade cake, strawberry frosting, layer cake, fresh strawberries, cream cheese frosting

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Find it online: https://isabellavance.com/homemade-strawberry-cake-recipe/