Strawberry Cake
User Reviews
5
Strawberry Cake
Description
This strawberry cake starts by reducing fresh strawberries into a thick puree through cooking, which is cooled and then incorporated in two ways: into the cake batter and into the frosting. The batter includes butter and sugar creamed to lightness, with egg whites and vanilla added, followed by alternating additions of the reduced strawberry puree, cake flour, baking powder, baking soda, salt, buttermilk, and finely chopped strawberries. The batter is baked in parchment-lined pans at 350°F until fully cooked.
The frosting features softened butter and cream cheese mixed with freeze-dried strawberry powder, powdered sugar, remaining strawberry puree, vanilla, and optional coconut extract, with milk added as needed to reach the desired consistency. This frosting adds a bright pink color and strawberry flavor layered on the finished cake.
The cake’s flavor is fresh and fruity with a tender crumb, balanced sweetness, and enhanced strawberry notes from both cake and frosting. Its use of fresh and freeze-dried strawberries creates a layered strawberry experience. The recipe includes storage guidance for refrigeration up to five days and freezing for up to three months, recommending refrigeration to thaw.
Ingredients
Cake
- 1 cup Strawberry Puree made with 1 pound fresh strawberries, fresh
- 1 cup butter room temperature (227g, salted
- 2 cups granulated sugar 400g
- 6 egg room temperature, large, whites
- 2 teaspoons vanilla extract
- 1 cup buttermilk room temperature (250ml)
- 3 cups cake flour spooned & leveled (357g)
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 1 cup strawberries about 8 large strawberries, finely chopped
Frosting
- 1 cup freeze-dried strawberries finely crushed into about ½ cup of powder (about 25g)
- 1 cup butter softened (227g, salted
- 4 ounces cream cheese softened
- ¼ cup Strawberry Puree made with 4 oz fresh strawberries, fresh
- 4 cups powdered sugar 480g
- 1 teaspoon vanilla extract
- ¼ teaspoon coconut extract optional
- 1-2 Tablespoons milk if needed for desired consistency, or cream
Instructions
Cake
- Remove the stems and hulls from about 1 pound 4 ounces of strawberries, and blend in a food processor until pureed. Transfer the puree to a small saucepan and heat over medium heat. Cook for 15-20 minutes, stirring frequently until reduced by about half so you have 1 1/4 cups. Allow to cool completely and refrigerate before using it in the cake. You will use 1 cup for the cake batter and the remaining 1/4 cup for the frosting.
- Preheat oven to 350°F. Line two 9-inch or three 8-inch pans with parchment paper circles.
- Beat butter and sugar in a large bowl until creamy and light. Add egg whites and vanilla extract. Add 1 cup of reduced strawberry puree, reserving the remaining 1/4 cup for the frosting. Add flour, baking powder, baking soda, and salt alternately with the buttermilk. Stir in the chopped fresh strawberries.
- Divide between pans and bake 40-44 minutes for two 8-inch cakes, 38-40 minutes for two 9-inch cakes, 32-36 minutes for three 8-inch cakes.
- By the end of the baking time, you should be able to insert a toothpick into the thickest part of each cake layer and it comes out clean.
- Let the cake cool in their cake pans for a few minutes before turning them out onto wire racks to cool completely before assembling the full cake.
Frosting
- Beat butter, cream cheese, and remaining 1/4 cup strawberry puree in a large bowl with a whisk attachment for 1 minute to combine.
- Add strawberry powder, powdered sugar, vanilla extract, and coconut extract. Beat on medium-high for 4-5 minutes until fluffy and light.
Assemble
- Slice the tops of the cake layers using a large serrated knife so that they are flat. Put the first cake layer onto your cake stand or plate, and cover it evenly with pink frosting. Repeat with the second and third layers, or however many layers you have made. When you put the last layer on top, cover the top and sides of the cake with pink frosting as well.
- Add some slices of fresh strawberries in a cluster, or in a pattern on top of the cake to garnish.
- Refrigerate for 30-45 minutes before slicing and serving for a smoother cut.
Notes
- Store the finished cake in the refrigerator covered or in an airtight container for up to 5 days to maintain freshness.
- For longer storage, freeze whole cakes or slices in freezer-safe containers or wrapped tightly with plastic wrap and Ziploc bags for up to 3 months.
- To thaw frozen cake, place it in the refrigerator overnight for best texture and taste preservation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14servings
Amount Per Serving
Calories 698 kcal
% Daily Value*
| Calories | 698kcal | 35% |
| Carbohydrates | 101g | 34% |
| Protein | 6g | 12% |
| Fat | 30g | 46% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 80mg | 27% |
| Sodium | 489mg | 20% |
| Potassium | 367mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 76g | 152% |
| Vitamin A | 953IU | 19% |
| Vitamin C | 225mg | 250% |
| Calcium | 101mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
