Fresh Strawberry Cake
User Reviews
4.8
213 reviews
Excellent
Fresh Strawberry Cake
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Fresh Strawberry Cake is a layered butter cake made with cake flour, butter, sugar, eggs, milk, and vanilla, topped with strawberry cream cheese whipped cream and fresh sliced strawberries. The cake batter is mixed carefully to create a tender crumb, then baked in three layers. The whipped cream topping combines cream cheese and powdered sugar folded into heavy cream, blending smooth sweetness with tang and strawberry pieces.
Description
This Fresh Strawberry Cake starts with a classic butter cake base using cake flour for a fine, tender crumb. The creaming of butter and sugar followed by gradual additions of eggs and milk ensures a smooth batter that rises evenly. Dividing batter into three pans produces thin, even cake layers ideal for layering.
The strawberry cream cheese whipped cream topping balances the richness of butter cake with its light texture and tang from cream cheese. Fresh strawberry slices folded into the cream add bursts of sweet, juicy fruit and a refreshing contrast. Additional sliced strawberries can be added for decoration.
The cake works well for celebrations where a creamy, fruity dessert is desired. For a color twist, a few drops of red food coloring may be added to the frosting. If salted butter is used, reducing added salt helps maintain balance in flavor.
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Ingredients
Cake
- 3 cups cake flour 370g
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 cup butter unsalted, softened, 8 oz
- 1 3/4 cup granulated sugar 390g
- 3 egg large
- 2 egg large yolks
- 1 1/4 cups milk (anything but skim)
- 2 tsp vanilla extract
Strawberry Cream Cheese Whipped Cream
- 3 cups heavy cream
- 1 cup powdered sugar 125g, divided
- 8 oz cream cheese , left at room temperature until partially softened (about 20 - 30 minutes)
- 1/2 tsp vanilla extract
- 1 1/2 lbs strawberries , hulled and sliced into pieces slightly under 1/2-inch
- strawberry optional, sliced for decorating
Instructions
- Preheat oven to 350 degrees. Butter 3 9-inch round cake pans then line bottom with a round of parchment, butter parchment and lightly dust pan with flour, shake out excess. Set pans aside.
- Make the cake: Sift cake flour into a medium mixing bowl. Add baking powder and salt and whisk 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment (if you don't have a paddle that constantly scrapes bowl while mixing then stop mixer occasionally throughout entire mixing process and scrape down sides and bottom of bowl to ensure even mixing), whip together butter and sugar until pale and fluffy.
- Mix in eggs and egg yolks one a time adding in vanilla with last egg yolk. Add 1/3 of the flour mixture at a time (to the butter/egg mixture) alternating with 1/2 of the milk and mixing on low speed just until combined after each addition. Scrape down sides and bottom of bowl and gently fold batter several times.
- Divide batter among prepared baking pans. Bake in preheated oven 25 - 30 minutes until toothpick inserted into center of cake comes out clean.
- Cool in pan about 5 minutes, run knife around edges of cake to ensure they are loosened then invert onto wire racks to cool completely (I recommend transferring them to gallon size resealable bags after about 25 minutes of cooling so they don't dry and let them finish cooling in the bag).
- Once cool frost with Strawberry Cream Cheese Whipped Cream. Store cake in an airtight container in refrigerator.
- For the topping: In the bowl of an electric stand mixer fitted with the whisk attachment, whip heavy cream until soft peaks form (occasionally scrape down sides and bottom of bowl to ensure even mixing).
- Add 1/3 cup powdered sugar and whip until stiff peaks form (make sure they are stiff or your topping will be runny, it should get to the point where it doesn't have a wet sheen). Scrape cream out into a separate bowl.
- Add cream cheese to bowl of stand mixer, fit with paddle attachment and whip cream cheese until smooth and fluffy.
- Mix in remaining 2/3 cup powdered sugar and vanilla (I've made this cake twice and the second time I added a few drops of liquid red food coloring at this point for a better pink, that pictured was without).
- Add strawberries and mix until uniform in color. Remove bowl from stand mixer, add whipped cream and fold into mixture. Frost over cooled cake.
Notes
- Adding a few drops of red food coloring to the frosting can create a pink hue for decoration.
- If using salted butter, reduce the added salt in the cake batter accordingly.
- This cake is inspired by recipes from Spiced Blog, providing a dependable layered cake with fresh strawberry topping.
Genuine Reviews
User Reviews
Overall Rating
4.8
213 reviews
Excellent
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