Homemade Strawberry Cake

4.8 from 552 reviews

Author: Sally Prep Time: 1 hour, 30 minutes
Cook Time: 25 minutes Total Time: 6 hours Yield: serves 10-12

The one thing that sets this strawberry cake apart from others? Reduce fresh strawberry puree
down and add to the best white cake batter.

Ingredients

Strawberry Puree

1 pound (454g) fresh strawberries, rinsed and hulled

Cake

2 and 1/2 cups (285g) cake flour (spooned & leveled)

2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
1 and 3/4 cups (350g) granulated sugar
5 large egg whites, at room temperature
1/3 cup (75g) sour cream or plain yogurt, at room temperature
2 teaspoons pure vanilla extract
1/2 cup (120ml) whole milk, at room temperature*
1/2 cup reduced strawberry puree (see step 1)
optional: 1–2 drops red or pink food coloring

Strawberry Cream Cheese Frosting

1 cup (about 25g) freeze-dried strawberries*

8 ounces (226g) full-fat brick cream cheese, softened to room temperature
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
3 cups (360g) confectioners’ sugar
1–2 Tablespoons milk
1 teaspoon pure vanilla extract
salt, to taste
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Instructions

1 Make the reduced strawberry puree first, and let cool: Puree 1 pound of rinsed and hulled
strawberries. You should have a little over 1 cup. Stirring occasionally, simmer the puree
over medium-low heat until you’re left with 1/2 cup or slightly more (you need 1/2 cup for
the cake). This takes at least 25–35 minutes, but could take longer depending on your pan
or how juicy your strawberries were. Allow to cool completely before using in cake batter. I
always make the reduced puree the day before so it has plenty of time to cool down. I cover
and place in the refrigerator overnight. Allow it to come back to room temperature before
adding to the cake batter. (See Notes for further make-ahead instructions.)
2 Preheat oven to 350°F (177°C). Grease two 9-inch round cake pans, line with parchment
paper rounds, then grease the parchment paper. Parchment paper helps the cakes
seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes
video & post.)
3 Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together. Set
aside.
4 Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar
together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides
and up the bottom of the bowl with a silicone spatula as needed. Beat in the egg whites on
high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla
extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on
low speed, add the dry ingredients until just incorporated. With the mixer still running on low,
slowly pour in the milk *just* until combined. Do not overmix. Whisk in 1/2 cup of room-
temperature reduced strawberry puree, making sure there are no lumps at the bottom of the
bowl. The batter will be slightly thick. Stir in food coloring, if desired. (I use 1 small drop of
pink gel food coloring.)
5 Pour batter evenly into cake pans. Bake for around 24–25 minutes or until the cakes are
baked through. To test for doneness, insert a toothpick into the center of the cake. If it
comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack.
The cakes must be completely cool before frosting and assembling.
6 Make the frosting: Using a blender or food processor, process the freeze-dried strawberries
into a powdery crumb. You should have around 1/2 cup crumbs. Set aside. In a large bowl
using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream
cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter
until combined. Add the confectioners’ sugar, strawberry powder, 1 Tablespoon milk, and
vanilla and beat on medium-high speed until combined and creamy. Add 1 more Tablespoon
of milk to slightly thin out, if desired. Taste, then add a pinch of salt if needed. Yields about 3
cups of frosting.
7 Assemble and frost: First, using a large serrated knife, slice a thin layer off the tops of the
cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on
your cake stand, cake turntable, or serving plate. Evenly cover the top with frosting. Top with
 2nd layer and spread the remaining frosting all over the top and sides. Refrigerate for at
least 45 minutes before slicing. This helps the cake keep its shape when cutting—it could
slightly fall apart without time in the fridge.
8 Cover leftover cake tightly and store in the refrigerator for 5 days.
Notes
1 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. See How to Freeze Cakes for instructions. You can also make the
reduced strawberry puree ahead of time and store it covered in the refrigerator for up to 3
days, or freeze it for up to 3 months. Thaw, bring to room temperature, then use in the
recipe.
2 Special Tools (affiliate links): Food Processor | 9-inch Round Cake Pans | Glass Mixing Bowl
| Whisk | Electric Mixer (Handheld or Stand) | Pink Food Coloring | Cooling Rack | Cake
Turntable | Straight Spatula (for frosting) | Round Cake Carrier (for storage)
3 Cake Flour: I strongly suggest using cake flour in this recipe. If you can’t find it, try this
homemade cake flour substitute.
4 Whole Milk: If needed, buttermilk works in its place. I don’t recommend a lower-fat milk.
5 Where to Buy Freeze-Dried Strawberries: I always find them in my regular grocery store in
the aisle with the dried fruit. Target, Whole Foods, and Trader Joe’s carry them, and I’ve also
found them in some health food stores. You can also buy them online. Do not use the
chewy/gummy dried strawberries. You need FREEZE-dried strawberries, which grind into a
powder. If you can’t find them anywhere, just leave them out of the frosting and add another
1/2 cup of confectioners’ sugar.
6 Can I use frozen strawberries for the puree? You can use frozen strawberries, but they will
take longer to reduce even if you thaw them first.
7 9×13-Inch Cake: Simply pour the batter into a greased 9×13-inch pan and bake for 40
minutes or until a toothpick inserted in the center comes out clean.
8 Cupcakes: Fill cupcake pans 2/3 full with batter. Bake for 20–22 minutes. Makes 30
cupcakes. For 14–15 cupcakes, follow my strawberry cupcakes recipe, which is adapted
from this strawberry cake.
9 Food Coloring: If you want, you can add 1–2 small drops of pink or red food coloring to
deepen the pink color of the cake. I add 1 small drop of pink gel food coloring.
10 No Cream Cheese in Frosting: If you’d like to skip the cream cheese in the frosting, use my
strawberry buttercream recipe instead. You’ll have enough for a thin layer of frosting, or you
can 1.5x the recipe for a thicker layer.

Find it online: https://sallysbakingaddiction.com/strawberry-cake/