This cake is a celebration of strawberries in every bite. Made with reduced fresh strawberry purée for a concentrated flavor, the cake layers are soft, moist, and delicately pink. The frosting is a dreamy blend of cream cheese, butter, and freeze-dried strawberries, giving it a rich texture and vibrant berry taste. Perfect for spring gatherings, birthdays, or any time you want to impress with a homemade showstopper.
Ingredients:
For the Strawberry Cake:
- 1 lb (450g) fresh strawberries, hulled
- 2 ½ cups (290g) cake flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup (170g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large egg whites, room temperature
- ⅓ cup (80g) sour cream or plain yogurt
- 1 tsp pure vanilla extract
- ½ cup (120ml) whole milk, room temperature
- ½ cup (120ml) reduced strawberry purée (from the fresh strawberries)
- Optional: 1–2 drops pink gel food coloring
For the Strawberry Cream Cheese Frosting:
- 1 cup (about 20g) freeze-dried strawberries
- 8 oz (225g) cream cheese, softened
- ¾ cup (170g) unsalted butter, softened
- 3 cups (360g) confectioners’ sugar
- 1–2 tbsp milk, as needed
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
1. Prepare the Strawberry Reduction
- Puree the fresh strawberries in a blender or food processor until smooth.
- Pour into a saucepan and simmer over medium-low heat, stirring occasionally, until reduced to about ½ cup. This takes 25–35 minutes.
- Let the purée cool completely. You can make this a day ahead and refrigerate it.
2. Make the Cake Batter
- Preheat oven to 350°F (177°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar on high speed until light and fluffy (about 2 minutes).
- Add egg whites one at a time, beating well after each addition.
- Mix in sour cream and vanilla extract.
- With the mixer on low, alternate adding the dry ingredients and milk, beginning and ending with the dry ingredients.
- Gently fold in the cooled strawberry reduction and food coloring, if using.
3. Bake the Cake
- Divide the batter evenly between the prepared pans.
- Bake for 24–26 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
4. Make the Frosting
- Pulse freeze-dried strawberries in a food processor until they become a fine powder.
- In a large bowl, beat cream cheese and butter until smooth and creamy.
- Add powdered sugar, strawberry powder, vanilla, and a pinch of salt. Beat until fluffy.
- Add milk 1 tablespoon at a time to reach desired consistency.
5. Assemble the Cake
- Level the cake layers by trimming the domed tops.
- Place one layer on a serving plate and spread a generous amount of frosting on top.
- Add the second layer and frost the top and sides of the cake.
- Chill the cake for 30–45 minutes before slicing to help it set.
Tips & Variations:
- Decorate with fresh strawberries, mint leaves, or piped rosettes for a stunning finish.
- Make it a 3-layer cake by dividing the batter into three 8-inch pans and adjusting the bake time to 20–22 minutes.
- Add texture by folding in chopped strawberries or white chocolate chips into the batter.
This cake is a labor of love, but the result is a moist, flavorful, and visually stunning dessert that tastes like summer in every bite. Want to try a tropical twist next—maybe a mango-strawberry version with coconut frosting?