Description
Strawberry Cake brings pure joy straight from your kitchen, turning simple ingredients into a sweet celebration of flavor. Creamy frosting and fresh berries make this dessert a delightful treat perfect for sharing with family and friends.
Ingredients
Scale
Cake Ingredients:
- 3 cups strawberries
- 4 large eggs
- 2½ cups all-purpose flour
- 1½ cups sugar
- ¾ cup unsalted butter
- ¾ cup sour cream
Supporting Ingredients:
- ¼ cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
Optional Ingredient:
- 7 to 9 drops pink food coloring
Frosting Ingredients:
- 16 ounces cream cheese
- 10 cups powdered sugar
- 2 cups freeze-dried strawberries
- ¾ cup unsalted butter
- ¾ cup chopped strawberries
Supporting Frosting Ingredients:
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Blend 3 cups of strawberries into a smooth puree. Transfer to a saucepan and simmer at medium heat for 20-25 minutes, stirring frequently, until reduced to ¾ cup liquid. Allow mixture to cool completely.
- Preheat your oven to 350°F. Line three 8-inch cake pans with parchment paper and lightly grease the sides to prevent sticking.
- Whisk the cooled strawberry reduction with ¾ cup sour cream, ¼ cup milk, 4 eggs, and 1 teaspoon vanilla extract. Reserve 1 cup of this wet mixture.
- In a separate large mixing bowl, combine 2½ cups flour, 1½ cups sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Add ¾ cup room temperature butter one tablespoon at a time on low speed until the mixture resembles coarse sand.
- Pour the larger portion of wet ingredients into the dry mixture. Mix on medium-high speed for 45-60 seconds until well combined.
- Gently incorporate the reserved 1 cup of wet mixture and 7-9 drops of pink food coloring if desired. Mix until smooth.
- Divide the batter evenly across the three prepared pans. Smooth the tops with a spatula.
- Bake for 24-26 minutes at 350°F until a toothpick inserted comes out with a few moist crumbs.
- Remove cakes from oven and let rest in pans for 2-3 minutes. Transfer to wire racks to cool completely.
- Crush 2 cups freeze-dried strawberries into a fine powder using a food processor or blender.
- Beat 16 ounces room temperature cream cheese and ¾ cup butter until completely smooth.
- Add 5 cups powdered sugar and 1 teaspoon vanilla. Beat until creamy and well combined.
- Mix in remaining 5 cups powdered sugar, strawberry powder, and a pinch of salt until fully incorporated.
- Level cake layers using a serrated knife to create flat surfaces.
- Place first cake layer on serving plate. Spread 1 cup frosting evenly across the top.
- Sprinkle half of ¾ cup chopped fresh strawberries over the frosting.
- Add second cake layer and repeat frosting and strawberry process.
- Position final cake layer on top. Cover entire cake with remaining frosting.
- Decorate with whole or sliced fresh strawberries as desired.
Notes
- Check strawberry reduction’s thickness by running a spoon through it, making sure it leaves a clear path.
- Use room temperature ingredients to ensure smooth mixing and consistent cake texture.
- Avoid overmixing batter, which can create a tough cake – stop mixing once ingredients are just combined.
- Freeze-dried strawberry powder adds intense flavor without extra moisture, making frosting perfectly spreadable.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 367 kcal
- Sugar: 39 g
- Sodium: 146 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg