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Homemade Strawberry Cake

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A dreamy, moist strawberry cake featuring fresh strawberry flavor paired with a decadent strawberry cream cheese frosting.

Ingredients

3 cups (400g) quartered strawberries*

3/4 cup (173g) sour cream

1/4 cup (60ml) milk

4 large eggs

1 tsp vanilla extract

2 1/2 cups (325g) all-purpose flour (measured properly)

1 1/2 cups (310g) sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup (168g) unsalted butter, room temperature

7–9 drops pink food coloring, optional

2 cups (46g) freeze-dried strawberries*

16 oz (452g) cream cheese, room temperature

3/4 cup (172g) unsalted butter, room temperature

10 cups (1150g) powdered sugar

1 tsp vanilla extract

Pinch of salt

3/4 cup chopped strawberries

Instructions

  1. Prepare the strawberry reduction by pureeing quartered strawberries in a food processor and cooking in a saucepan until it reduces to 3/4 cup, about 20-25 minutes. Let it cool to room temperature.
  2. Preheat the oven to 350°F (176°C) and prepare three 8-inch cake pans with parchment paper and baking spray.
  3. Mix wet ingredients by combining the cooled strawberry reduction, sour cream, milk, eggs, and vanilla extract in a large bowl. Set aside about 1 cup of this mixture.
  4. Prepare dry ingredients by whisking together flour, sugar, baking powder, baking soda, and salt. Add butter one tablespoon at a time, mixing until it resembles wet sand.
  5. Combine wet and dry ingredients by adding the larger portion of the egg mixture into the dry ingredients and butter mixture. Mix on low speed until incorporated, then beat at medium-high speed until light and fluffy (about 1 minute).
  6. Gradually add the remaining egg mixture and mix until fully incorporated. Scrape the sides of the bowl and mix for another 10-15 seconds.
  7. Divide the batter evenly between the prepared cake pans and bake for 24-26 minutes or until a toothpick inserted comes out with a few crumbs. Let cool in pans for 2-3 minutes before transferring to a cooling rack to cool completely.
  8. For the frosting, grind freeze-dried strawberries in a food processor to make powder (about 1/2 cup).
  9. Beat cream cheese and butter together until smooth. Gradually add half the powdered sugar and vanilla extract, mixing until smooth. Then add the remaining powdered sugar and strawberry powder, mixing until well combined. Taste and add a pinch of salt if desired.
  10. Assemble the cake by trimming the domes off the cake layers. Place the first cake layer on a serving plate, spreading 1 cup of frosting on top. Add half of the chopped strawberries, gently pressing them into the frosting.
  11. Continue layering with the second cake, another cup of frosting, and the remaining chopped strawberries. Top with the final cake layer and frost the entire cake with the remaining frosting. Pipe a shell border around the top and bottom of the cake for decoration.
  12. Chill the cake and decorate with a few whole strawberries. Refrigerate until ready to serve.

Notes

  • Store the cake in an airtight container in the refrigerator for 3-4 days.
  • The cake can be frozen for up to 2 months if wrapped tightly in plastic wrap and stored in an airtight container.
  • To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
  • For a vegan version, use dairy-free butter, plant-based yogurt, and flax eggs or store-bought egg replacement.
  • If you prefer a less sweet frosting, reduce the powdered sugar by half or use a sugar alternative.

Nutrition

Find it online: http://recipesbyjanet.com/homemade-strawberry-cake/