Description
Delicious strawberry cake made with fresh strawberries, cake flour, and a creamy frosting.
Ingredients
Scale
- 1 pound strawberries (hulled and sliced)
- 3 cups cake flour (345 g)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (2 sticks, 226 g), softened
- 2 cups granulated sugar (400 g)
- 2 teaspoons vanilla extract
- 5 large egg whites (160 g, 2/3 cup, room temperature)
- ¾ cup sour cream (180 g, room temperature)
- ¾ cup milk (170 g, room temperature)
- few drops red food coloring (optional)
- 16 ounces cream cheese (softened to room temperature)
- 1 cup unsalted butter (2 sticks, 226 g, softened to room temperature)
- 6 cups confectioners sugar (678 g)
- 4 teaspoons vanilla extract
- 2 ounces freeze-dried strawberries (pulsed into a powder)
- ½ cup strawberry jam (optional, for layering)
Instructions
- Prep the oven and pans. Position rack in the center oven. Preheat the oven to 350°F/177°C. Prepare three 8-inch (20 cm) round pans (or two 9-inch round pans) with non-stick spray, then line with parchment circle, and spray again.
- Make strawberry puree. Puree 1 pound of strawberries either in a blender or food processor. Then in a saucepan, heat strawberry puree over low heat until reduced to about ½ cup. Refrigerate puree until ready to use.
- Combine dry ingredients. Sift together cake flour, baking powder, and baking soda. Add salt and whisk together. Set aside.
- Cream butter and sugar. In a stand mixer bowl with paddle attachment, cream butter and sugar together on medium speed until light and fluffy, about 5 minutes.
- Add extract and egg whites. With mixer on low speed, add in the vanilla. With the mixer running, slowly add in the egg whites mixing to combine.
- Alternate the dry ingredients and sour cream/milk. In a small bowl, stir together the milk and sour cream. Alternate adding the dry ingredients and milk/sour cream, beginning and ending with the dry ingredients.
- Add puree and food coloring. Add the strawberry puree and mix on low speed to combine. Add a few drops of food coloring and blend to combine.
- Bake cakes. Divide batter equally into the prepared pans. Bake for 22-26 minutes until cake is firm and springs back when gently touched in the center.
- Mix cream cheese and butter. In a mixing bowl, combine the cream cheese and butter. Mix on medium speed until light and fluffy.
- Add powdered sugar and vanilla. Add powdered sugar ½ cup at a time, with mixer off, then mix on low speed until combined. Add vanilla extract, and beat to combine.
- Add freeze-dried strawberries. Add the freeze-dried strawberry powder to the frosting and beat on low speed to combined. Once combined, increase speed to medium speed and beat until light and fluffy for about 5 to 6 minutes.
- Frost the cake. Place one cake layer onto a serving platter. Use a spatula to frost the top of the layer.
- Add a layer of strawberry jam on top (optional). Pipe a border around the edge of the cake then spread the jam on.
- Top with another cake layer and frost the top and sides of the cake.
Notes
- This cake can be made ahead of time and stored in the refrigerator.
- Make sure all ingredients are at room temperature before starting.
- Re-whip frosting before using if it has been stored.
- Prep Time: 30 minutes
- Cook Time: 26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45 g
- Sodium: 200 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg