Strawberry Cake
Servings: 12 servings
Yields: One 8-inch two-layer cake
Calories: 606kcal
This homemade strawberry cake recipe is bursting with vibrant strawberry flavor, and it doesn’t require fresh strawberries or strawberry sauce in the batter. Instead, we use freeze-dried strawberries to add both flavor and color to the cake. No food coloring required!
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Ingredients
For strawberry sauce:
- 8 oz (225 g) strawberries fresh or frozen Note 1
- 2 tablespoons (25 g) granulated sugar
- ½ cup (60 ml) water if using frozen strawberries, use ¼ cup water
- ½ tablespoon (4 g) cornstarch
- ½ tablespoon (7 g) lemon juice
Strawberry Cake:
- 80 g (80 g) freeze-dried strawberries Note 2
- 1 cup (240 ml) milk at room temperature
- ½ cup (120 g) sour cream at room temperature
- 2 teaspoons pure vanilla extract
- 2 ½ cups (320 g) bleached cake flour Note 3
- 1 ½ cups (300 g) granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon coarse kosher salt
- 1 ½ sticks (170 g) unsalted butter softened
- 6 (210 g) large egg whites at room temperature, Note 4
Strawberry Cream Cheese Frosting:
- 30 g freeze-dried strawberries
- 15 oz (450 g) cream cheese softened, Note 5
- 1 stick (113 g) unsalted butter at room temperature
- 4 cups (520 g) powdered sugar
- 1/8 teaspoon coarse kosher salt
- 1 cup (240 ml) heavy whipping cream cold
For decorating:
- Strawberry pearls
- Fresh strawberries
Instructions
To make the strawberry sauce:
- In a medium saucepan, combine strawberries, sugar, and water.
- Bring it to a rolling boil over medium-high heat, stirring frequently.
- Meanwhile, in a small bowl, mix cornstarch and lemon juice until smooth.
- Slowly pour the cornstarch mixture into the strawberries while mixing continuously.
- Reduce heat to medium and cook for 10 minutes, stirring occasionally. Smash the berries with a fork or potato masher for a smooth consistency.
- Chill the sauce, covered, for at least 1 hour. Store in an airtight container for up to 1 week. You won't use all the sauce for the filling. You can use the remaining sauce for decorating or serve it over pancakes, or waffles.
To make the cake:
- Preheat the oven to 350°F (177°C).
- Line the bottom of two 8-inch cake pan with parchment paper. Then, spray the pans with cooking spray to prevent the cake from sticking.
- Crush the freeze-dried strawberries in a blender or using a rolling pin into a fine powder. Sift through fine-mesh sieve. (Note: You’ll end up with roughly 65g of strawberry powder.)
- In a medium bowl, whisk together milk, sour cream, and vanilla.
- In a mixing bowl with the paddle attachment, mix powdered freeze-dried strawberries, flour, sugar, baking powder, and salt on low speed.
- Add butter and continue to mix on low speed until no dry ingredients are left, about 3 minutes.
- Add the egg whites and mix on medium speed until combined, about 1 minute.
- Add half of the milk mixture and beat on medium speed for 1 ½ minutes.
- Then add the remaining milk mixture and continue to beat for another minute, scraping the sides of the bowl halfway.
- Pour the batter evenly into the prepared pan and smooth the top. Bake the cake for 23-28 minutes, or until the cake are light golden and the inserted toothpick comes out clean.
- Let the cake rest in the pan for 3 minutes. If needed, loosen the edges with a knife and invert the cakes onto a wire rack to cool completely. (At this point, cake layer can be wrapped and stored at room temperature for up to 1 day or frozen for up to 1 month.)
To make the frosting:
- Pulse the freeze-dried raspberries in a small food processer until powdery. (Alternatively, you can crush them with a rolling pin until fine powder.)
- Sift the crushed strawberries through a fine-mesh sieve, discarding the seeds and large pieces.
- In a mixing bowl with a paddle attachment, beat cream cheese and butter on medium-high speed until fluffy, about 1 minute.
- Add powdered sugar, strawberry powder, and salt. Beat on low speed for a minute.
- Add heavy cream and mix on low speed until mostly incorporated. Then increase the speed to medium-high and continue to beat until smooth and fluffy, about 3 minutes.
- Transfer the frosting into a piping bag with round tip. (I use Wilton 2A round piping tip.)
To assemble:
- Cut the top of the cake with a serrated knife to level. (TIP: The cake layers are easier to handle once they are completely cooled and/or chilled in the fridge.)
- Place one cake layer on a serving platter. (TIP: Place 3-4 strips of parchment or wax paper on the bottom to keep the serving platter clean.)
- Pipe the cream cheese frosting all over and smooth it with an offset spatula. Then pipe a border around the edges of the cake.
- Spoon about ½ cup of the strawberry puree in the middle and spread it evenly inside the border.
- Place the second cake upside down so that the top of the cake is nice and flat.
- Coat the entire cake with the remaining frosting and smooth it with an offset spatula.
- Decorate the cake as desired. Here, I piped the remaining frosting around the edges, placed fresh sliced strawberries, and covered the sides with strawberry pearl crisps.
Notes
Notes 1: Both fresh and frozen strawberries work wonderfully. No need to thaw frozen berries.
Note 2: You'll need 65g of sifted strawberry powder. To skip the whole crushing and sifting process, you can buy freeze-dried strawberry powder.
Note 3: I do not recommend substituting all-purpose flour as it will result in a dense, coarse texture, and your cake will have a more muted pink color.
Note 4: You can use carton egg whites, about ¾ cup.
Note 5: For the best results, use full-fat, brick-style cream cheese, not cream cheese from a tub.
Storing Tips:
- Store your frosted strawberry cake on the counter at room temperature for 1-2 days or refrigerated for up to 5 days. Cover the cake with an airtight cake container or loosely wrap it in foil.
- Frosted cakes freeze well, too! Wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months. Cupcakes: I've made cupcakes using this recipe. Fill the cupcake liners 2/3 full and bake for 20-22 minutes. You'll get about 33 cupcakes.
- Store your frosted strawberry cake on the counter at room temperature for 1-2 days or refrigerated for up to 5 days. Cover the cake with an airtight cake container or loosely wrap it in foil.
- Frosted cakes freeze well, too! Wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months. Cupcakes: I've made cupcakes using this recipe. Fill the cupcake liners 2/3 full and bake for 20-22 minutes. You'll get about 33 cupcakes.
Nutrition
Servings: 1 serving
Calories: 606kcal
Carbohydrates: 70g
Protein: 7g
Fat: 34g
Sugar: 45g
Sodium: 580mg
