Fresh Homemade Strawberry Cake Recipe
Homemade Strawberry Cake combines the fresh flavor of strawberries with a moist and tender cake crumb, then topped with a delicious Strawberry Frosting. It's perfect for any occasion, from birthday parties to afternoon tea.
Ingredients
Strawberry Cake
- 2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 4 egg whites, room temperature
- 2 ¾ cups all purpose flour
- 2 ½ tsp. baking powder
- 1 teaspoon salt
- ⅓ cup sour cream
- ½ cup milk
- 2 teaspoon vanilla extract
- 1 teaspoon strawberry extract
- ½ cup strawberry puree
- 1-2 drops red or pink gel food coloring
Strawberry Frosting
- 1 cup (2 sticks) butter
- 8 oz cream cheese, softened
- 1 oz freeze dried strawberries
- 4-5 cups powdered sugar
- 1 teaspoon vanilla
- 1-2 tablespoon milk
- ¼ cup strawberry puree
Strawberry Puree
- 16 ounces strawberries
Instructions
Strawberry Puree
- To make a yummy strawberry puree, wash and take the stems off of 1 pound of fresh strawberries. If you're using frozen strawberries, make sure to let them thaw out first. Put the strawberries in a blender and blend them up until smooth.
- Pour the strawberry puree into a small pot and heat it up on the stove over medium heat. Stir it often and let it simmer until it's reduced by about half. This will take around 25 minutes for fresh strawberries and up to 45 minutes for frozen ones. You should end up with about 1 cup of strawberry sauce. Let it cool down completely before using it.
Strawberry Cake
- Preheat oven to 350 degrees. Prepare two 9" round pans with nonstick spray, parchment paper, then nonstick spray again for the best release from pans.
- Whisk all purpose flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl or stand mixer, cream granulated sugar and softened butter, until light and fluffy about 3-5 minutes.
- Scrape down the sides of the bowl, as needed. Add egg whites and beat for 1-2 minutes.
- Mix in strawberry extract, vanilla extract, and sour cream.
- Alternate adding dry ingredients and milk to the cake batter until just combined.
- If desired, add a drop or two of red or pink food coloring.
- Divide evenly into the prepared cake pans.
- Bake 25-35 minutes or until toothpick comes out clean from center. Allow to cool in cake pans for 20 minutes, then remove from pans and cool completely on wire racks.
Strawberry Frosting
- Once cakes are cool, start on the strawberry frosting. In a food processor or blender, process the freeze dried strawberries into a powder.
- In a large bowl, beat softened cream cheese and softened butter, 2-3 minutes. Add freeze dried strawberry powder, ¼ cup strawberry puree, 1 teaspoon of vanilla extract, mixing until smooth.
- Mix in powdered sugar and 1 tablespoon of milk. If frosting is too thick add 1 more tablespoon of milk, to desired consistency.
Putting cake together:
- Use a big, serrated knife and carefully cut a thin layer off the top of each cake so they're nice and flat. You can toss the extra cake crumbs on top of some ice cream if you want a little treat!
- Next, place one of the cake layers on your cake stand, cake turntable, or plate. Spread ¾ to 1 cup of frosting evenly on top of the cake layer.
- Add the second cake layer on top and cover the top and sides of the cake with the remaining frosting.
- Pop the cake in the fridge for at least 45 minutes before cutting into it. This will help the cake stay together when you slice it. You can even add fresh strawberries on top, if you desire. Cut a big slice for yourself and enjoy!
Did you try this recipe?Let us know how it was!