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strawberry cake

Strawberry Cake

Who doesn't fall for juicy strawberries lurking in every morsel, bursting with a tangy-sweet symphony? What a delightful contrast to the soft texture of the cake! This combo is just what you need for any spring and summer shindig.
5 from 2 votes
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Course: Cake
Cuisine: American
Prep Time: 1 hour 40 minutes
Cook Time: 25 minutes
Total Time: 6 hours 10 minutes
Servings: 12
Calories: 480kcal
Author: Brenda Maher

Ingredients

Strawberry Puree

  • 1 pound of fresh strawberries, hulled and rinsed

Cake

  • 2 ½ cups of spooned and leveled cake flour
  • 2 ⅓ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • ¾ cup softened, unsalted butter, room temperature
  • 1 ¾ cup granulated sugar
  • 5 pasteurized egg whites, room temperature
  • ⅓ cup plain yogurt or sour cream, room temperature
  • 2 ⅓ tsp pure vanilla extract
  • ½ cup whole milk, room temperature
  • ½ cup reduced strawberry puree, (from step 1)
  • optional 1 drop of pink-color gel

Frosting

  • 1 cup freeze-dried strawberries
  • 8 oz softened, full-fat brick cream cheese, room temperature
  • 3 cups confectioners’ sugar
  • ½ cup softened, unsalted butter, room temperature
  • 1-2 tbsp milk
  • 1 tsp pure vanilla extract
  • 1 tsp salt, (for taste test)

Instructions

Strawberry Puree

  • Blend 1 pound of strawberries. Simmer until reduced to about half a cup.
  • Chill overnight if possible.

Cake

  • Preheat the oven to 350°F. Grease and line two 9'' round pans or one 9x13 pan.
  • Whisk flour, baking soda, baking powder, and salt. Set this bowl aside.
  • Cream butter + sugar at high mixer speed. Add egg whites, sour cream, and vanilla.
  • At low speed, mix in dry ingredients (the bowl set aside earlier) and milk. No over-mixing.
  • Add half a cup of strawberry puree and optional gel food coloring.
  • Bake for about 25 minutes.

Frosting

  • Blend freeze-dried berries into powder.
  • Beat cream cheese and butter until smooth.
  • Add confectioners' sugar, milk, strawberry powder, and vanilla. Adjust consistency with a pinch of salt if necessary.
  • Frost away.

Serving

  • Refrigerate your cake for 45 minutes (or longer) before slicing it with your cake knife.

Notes

  • To prevent a soggy bottom layer from the juicy strawberries, dust the bottom of your cake pan with a light flour coating after greasing it. You can also add a thin layer of almond flour to the bottom. 
  • Brush the top of this delicious cake with a simple glaze made of powdered sugar, milk, and vanilla extract.
  • For an extra touch of elegance, top your cake with whole or sliced strawberries, mint leaves, or edible flowers.

Nutrition

Calories: 480kcal | Carbohydrates: 52g | Protein: 6g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 99mg | Sodium: 219mg | Potassium: 89mg | Fiber: 1g | Sugar: 41g | Calcium: 37mg | Iron: 0.8mg
Did you make this recipe?Mention @cakegirls or tag #cakegirls!