Description

This homemade strawberry cake features a tender, moist crumb infused with reduced strawberry puree and finished with a luscious strawberry cream cheese frosting. The cake layers are light and fluffy, enhanced by real strawberries both in the batter and the creamy frosting, making it perfect for special occasions or a delightful dessert treat.

Ingredients

Scale

Strawberry Puree

1 pound fresh strawberries, rinsed and hulled

Cake

2 and 1/2 cups cake flour (295g), spooned & leveled
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup unsalted butter (170g), softened to room temperature
1 and 3/4 cups granulated sugar (350g)
5 large egg whites, at room temperature
1/3 cup full-fat sour cream or plain Greek yogurt (80g), at room temperature
2 teaspoons pure vanilla extract
1/2 cup whole milk (120ml), at room temperature
1/2 cup reduced strawberry puree (about 135g)
Optional: 1–2 drops red or pink food coloring

Strawberry Cream Cheese Frosting

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

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Instructions

Prepare Reduced Strawberry Puree: In a blender or food processor, puree fresh strawberries until smooth. Measure slightly more than 1 cup (about 270g). Transfer to a small saucepan and simmer over medium-low heat, stirring occasionally, until reduced to 1/2 cup (about 135g), approximately 35 minutes. Remove from heat, cool completely, then refrigerate overnight and bring to room temperature before using.
Preheat Oven and Prepare Pans: Preheat oven to 350°F (177°C). Grease two 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper to ensure easy cake release.
Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
Make Cake Batter: Using a handheld or stand mixer with paddle attachment, beat butter and sugar on medium-high speed until light and creamy, about 3 minutes. Add egg whites and beat on high speed until combined, about 2 minutes, scraping bowl as needed. Add sour cream and vanilla extract, beating on medium-high until combined, about 1 minute.
Add Dry Ingredients and Liquids: With mixer on low speed, gradually add dry ingredients, then slowly pour in milk. Beat until just combined without overmixing. Whisk in room temperature reduced strawberry puree and optional food coloring, ensuring no lumps. Batter should be slightly thick.
Bake the Cake: Divide batter evenly into prepared pans. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Cool cakes in pans on a cooling rack for 1 hour. Loosen edges with a knife, remove from pans, peel off parchment, and cool completely on racks before frosting.
Prepare Strawberry Frosting: In a blender or food processor, grind freeze-dried strawberries into a fine powder, sifting any large bits. In a large bowl, beat cream cheese and butter on medium-high speed until smooth, about 2 minutes. Add confectioners’ sugar, strawberry powder, milk, and vanilla. Beat starting on low speed for 30 seconds, then on high for 3 minutes until creamy. Add a pinch of salt if too sweet. Refrigerate frosting for 1 hour before use.
Assemble and Frost Cake: Level cakes by slicing off tops to create flat surfaces. Place one layer on the cake stand or plate, spread 3/4–1 cup frosting evenly. Add second layer upside down, apply a thin crumb coat with 1 cup frosting, smooth sides with a bench scraper, then refrigerate for 20 minutes to set. Apply remaining frosting evenly over top and sides. Chill cake for at least 20 minutes to set the frosting before slicing.
Store and Serve: Cover leftover cake tightly and refrigerate up to 5 days. Remove cake 2 hours before serving to bring to room temperature for best flavor and texture.

Notes

Make Ahead: Bake cake layers and cool, then store tightly covered at room temperature overnight. Frosting can be made and refrigerated overnight, softened at room temperature 10 minutes before use.
Frosted or unfrosted cakes can be frozen for 2–3 months; thaw in refrigerator overnight and bring to room temperature before serving.
Reduced strawberry puree can be made up to 3 days ahead, refrigerated or frozen for up to 3 months.
Use cake flour for best texture. Substitute homemade cake flour if needed.
Whole milk is preferred; buttermilk can substitute if necessary.
Freeze-dried strawberries are required for frosting powder; do not use chewy dried strawberries.
Frozen strawberries can be used for puree but will take longer to reduce.
For a 9x13-inch pan, bake batter for 40 minutes until toothpick is clean.
For cupcakes, fill pans 2/3 full, bake 22 minutes, yielding about 30 cupcakes.
Add 1–2 drops pink or red gel food coloring to deepen cake color if desired.
For a cream cheese-free frosting, use strawberry buttercream recipe, adjusting quantity as needed.

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 420 kcal
Sugar: 36 g
Sodium: 210 mg
Fat: 22 g
Saturated Fat: 13 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 70 mg