This Moist Strawberry Cake is a celebration of fresh strawberries in every bite. Unlike boxed mixes that rely on artificial flavoring, this cake uses a reduced strawberry purée to pack in bold, natural berry flavor. The result is a soft, tender crumb with a beautiful pink hue and a rich, fruity aroma. Topped with a silky strawberry cream cheese frosting, this cake is perfect for birthdays, spring celebrations, or anytime you want a dessert that tastes like summer.
Ingredients:
For the Strawberry Reduction:
- 1 lb (450g) fresh strawberries, hulled and quartered
For the Cake:
- 2½ cups (310g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup (170g) unsalted butter, softened
- 1½ cups (300g) granulated sugar
- 4 large egg whites
- ⅓ cup (80g) sour cream or plain yogurt
- 2 tsp vanilla extract
- ½ cup (120ml) whole milk
- ½ cup (120ml) cooled strawberry reduction
- Optional: 2–3 drops pink food coloring for a vibrant hue
For the Strawberry Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- ½ cup freeze-dried strawberries, ground into powder
- 1 tsp vanilla extract
- 1–2 tbsp milk, as needed
- Pinch of salt
Instructions:
1. Make the Strawberry Reduction
- Puree the strawberries in a blender or food processor until smooth.
- Pour into a saucepan and simmer over medium heat, stirring occasionally, until reduced to about ½ cup. This takes 25–30 minutes.
- Let cool completely before using.
2. Prepare 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 flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar together until light and fluffy, about 2–3 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) until just combined.
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
- In a large bowl, beat cream cheese and butter until smooth and creamy.
- Add powdered sugar, ground freeze-dried strawberries, vanilla, and a pinch of salt.
- Beat until fluffy, adding milk 1 tablespoon at a time until desired consistency is reached.
5. Assemble the Cake
- Level the cake layers if needed.
- Place one layer on a serving plate and spread with frosting.
- Add the second layer and frost the top and sides.
- Decorate with fresh strawberries or piped frosting swirls.
Tips & Variations:
- Make Ahead: The strawberry reduction can be made a day in advance and stored in the fridge.
- Cupcake Version: This batter works beautifully for cupcakes—bake for 18–20 minutes.
- Storage: Store the frosted cake in the refrigerator for up to 5 days. Bring to room temperature before serving.
- Extra Strawberry Flavor: Add 1 tsp strawberry extract to the batter for a more intense flavor.
This Moist Strawberry Cake is a showstopper that’s as beautiful as it is delicious. With its tender crumb, real fruit flavor, and creamy frosting, it’s a dessert that will have everyone asking for seconds. Want a chocolate-dipped strawberry version next? 🍓🍫