Homemade Strawberry Cake
Delicious homemade strawberry cake made with fresh strawberries and topped with creamy strawberry frosting.
Equipment
- blender or food processor
- Cake Turntable
- 9-inch round cake pans
- Mixing Bowls
- Handheld or Stand Mixer
- Cooling Rack
- Spatula
- bench scraper
Ingredients
Strawberry Puree
- 1 pound fresh strawberries rinsed and hulled
Cake
- 2.5 cups cake flour [spooned & leveled](https://sallysbakingaddiction.com/how-to-measure-baking-ingredients/)
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 0.75 cups unsalted butter [softened to room temperature](https://sallysbakingaddiction.com/room-temperature-butter/)
- 1.75 cups granulated sugar
- 5 large egg whites at room temperature
- ⅓ cups full-fat sour cream or plain Greek yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- 0.5 cups whole milk at room temperature
- 0.5 cups reduced strawberry puree (from step 1)
- 1-2 drops red or pink food coloring optional
Strawberry Cream Cheese Frosting
- 1 cup freeze-dried strawberries
- 8 ounces full-fat brick cream cheese softened to room temperature
- 0.5 cups unsalted butter [softened to room temperature](https://sallysbakingaddiction.com/room-temperature-butter/)
- 3 cups confectioners’ sugar
- 1 tablespoon whole milk
- 1 teaspoon pure vanilla extract
- 1 pinch salt to taste
Instructions
Preparation
- Make the reduced strawberry puree first, and let cool: In a blender or food processor, puree the fresh strawberries. You should have a little more than 1 cup (about 270g). Transfer the puree to a small saucepan over medium-low heat. Simmer, stirring occasionally, until it’s reduced to ½ cup (about 135g). This usually takes around 25–35 minutes. Remove from heat, pour into a heat-safe bowl, and cool completely before using.
- Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper.
- Make the cake: In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- In a large bowl, beat the butter and sugar together on medium-high speed until light and creamy. Add the egg whites and beat until combined. Scrape down the sides of the bowl as needed. Add the sour cream and vanilla extract, then the dry ingredients, and mix. Slowly pour in the milk and mix until just combined. Whisk in the reduced strawberry puree and food coloring (if using).
- Pour the batter evenly into the prepared cake pans and bake for 24–25 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 1 hour before removing and placing on a cooling rack.
- Make the frosting: In a blender or food processor, process the freeze-dried strawberries into a fine powder. In a large bowl, beat the cream cheese and butter until smooth. Add the confectioners’ sugar, strawberry powder, milk, and vanilla. Beat until creamy.
- Assemble and frost: Level the cakes and place one layer on your cake stand. Spread frosting on top, then add the second layer upside down. Spread a thin layer of frosting around the cake for a crumb coat. Refrigerate until set, then cover with remaining frosting.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Notes
Make Ahead Instructions: The cake layers can be baked, cooled, and stored overnight. Frosting can also be made ahead. Store the reduced strawberry puree covered in the refrigerator for up to 3 days. Freeze for up to 3 months.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 32gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 1mg
Tried this recipe?Let us know how it was!