Fresh Strawberry Cake with strawberry cream cheese frosting is here to give us a reason to celebrate each and every day. The one thing that sets this strawberry cake apart from others? Reduce fresh strawberry puree down and add to the best white cake batter.
Prep Time
1 hour 30 minutes
Cook Time
25 minutes
Total Time
1 hour 55 minutes
Ingredients
Strawberry Puree:
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1 pound (454g) fresh strawberries, rinsed and hulled
Cake:
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2 and 1/2 cups (263g) sifted cake flour (spoon & leveled)*
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1 teaspoon salt
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3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
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1 and 3/4 cups (350g) granulated sugar
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5 large egg whites, at room temperature
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1/3 cup (75g) sour cream or plain yogurt, at room temperature
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2 teaspoons pure vanilla extract
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1/2 cup (120ml) whole milk, at room temperature*
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1/2 cup reduced strawberry puree (see note)*
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optional: 1-2 drops red or pink food coloring
Strawberry Cream Cheese Frosting:
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1 cup (about 25g) freeze-dried strawberries*
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one 8-ounce block full-fat cream cheese, softened to room temperature
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1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
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3 cups (360g) confectioners’ sugar
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1–2 Tablespoons milk
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1 teaspoon pure vanilla extract
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salt, to taste
Instructions
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Notes
- Make Ahead Instructions: The cake layers can be baked, cooled, and covered tightly and stored at room temperature overnight. Likewise, the frosting can be prepared, then covered and refrigerated overnight. Let it sit at room temperature to slightly soften for 10 minutes before assembling and frosting. Frosted cake or unfrosted cake layers can be frozen for up to 2–3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
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