Strawberry Cake
User Reviews
4.9
Strawberry Cake
Description
The Strawberry Cake recipe uses a combination of all-purpose flour, baking agents, butter, sugar, egg whites, vanilla, milk, and a fresh strawberry reduction to form a soft, moist cake batter. The strawberry puree intensifies natural berry flavor and moisture. The batter is divided between two prepared pans and baked until springy and lightly golden.
Frosting pairs cream cheese and butter with vanilla, salt, and powdered sugar, incorporating more strawberry reduction for a smooth, fruity finish. The cake layers are stacked and frosted for a classic berry-flavored dessert that balances sweetness with a subtle tang.
This cake can be served for celebrations or gatherings where a fresh fruit accent in the dessert is desired. Detailed notes provide guidance on preparing the strawberry reduction, achieving even cakes by leveling domed tops or using cake strips, proper measuring of flour, and ingredient temperature considerations to produce consistent results.
Additional tips help prevent overmixing, which could affect texture, and advice on food coloring usage is included to enhance appearance without affecting moisture.
Ingredients
For the Cake:
- 2 ¾ cups all-purpose flour 330g
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 1 cup butter softened (227g, unsalted
- 2 cups granulated sugar 400g
- 4 large egg room temperature, white
- 2 teaspoons vanilla extract
- ½ cup milk 120ml, whole
- ½ cup Strawberry Puree reduced (see Notes) (120ml, fresh
- Food Coloring optional, pink
For the Strawberry Frosting:
- 8 ounces cream cheese room temperature (227g)
- 1 cup butter room temperature (227g, unsalted
- 1 teaspoon vanilla extract
- pinch salt
- 6 to 7 cups powdered sugar sifted (720g-840g)
- ¼ cup Strawberry Puree reduced (see Notes, fresh
Instructions
For the Cake:
- Preheat the oven to 350F. Butter 2 (9-inch) round cake pans, or spray with baking spray. Line the bottoms with parchment paper. (You can wrap the cake pans with soaked fabric baking strips if desired.)
- In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
- In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter on medium speed just until creamy. Add the sugar and beat until light and fluffy, about 5 minutes.
- Scrape down the bowl and add the egg whites and vanilla. Beat until on medium speed for about 1 minute or until well combined and very fluffy. Reduce the speed to low. Add the flour mixture alternating with the milk and the strawberry reduction, mixing just until combined. Stop and scrape down the bowl as needed. If desired, mix in a drop or two of pink food coloring. Divide the batter among the two cake pans.
- Bake for 30 minutes or until the cake is springy to the touch and starts to pull away from the sides of the pans. Let the cakes cool in the pans for 20 minutes. Remove and let cool completely on a wire rack. Discard the parchment paper.
For the Strawberry Frosting:
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, vanilla, and salt until smooth and fluffy, about 5 minutes.
- With the mixer on low, gradually add in the powdered sugar alternating with a tablespoon of the strawberry puree. Stop and scrape down the bowl a few times during mixing. Once all of the sugar is added, increase the speed to medium and beat until fluffy. If the frosting feels too stiff and not silky, add a tablespoon or two of puree or milk.
For the Assembly:
- Place a cake layer on a cake stand. Spread about 1 cup of frosting on top of the cake. Top with the second layer. Spread the remaining frosting all over the outside of the cake and decorate as desired. The cake should be stored covered and will keep at room temperature for up to 5 days.
Notes
- To prepare strawberry reduction, simmer pureed fresh or thawed frozen strawberries until reduced by half and cool before use.
- Level domed cake tops with a serrated knife or use soaked fabric baking strips to achieve even layers.
- Measure flour by weight for accuracy or spoon and level if using cups to avoid overpacking.
- Bring refrigerated ingredients to room temperature before mixing to ensure proper batter consistency.
- Use gel food coloring if desired, as it adds concentrated color without extra liquid.
- Alternate adding dry and wet ingredients to prevent batter separation.
- Stop mixing as soon as flour is incorporated to avoid a dense, dry cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 1235 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 1235kcal | 62% |
| Carbohydrates | 177g | 59% |
| Protein | 9g | 18% |
| Fat | 57g | 88% |
| Saturated Fat | 35g | 175% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 2g | 100% |
| Cholesterol | 152mg | 51% |
| Sodium | 589mg | 25% |
| Potassium | 185mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 141g | 282% |
| Vitamin A | 1826IU | 37% |
| Vitamin C | 13mg | 14% |
| Calcium | 146mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
