strawberry cake recipe delicious
strawberry cake recipe
Strawberry Cake Recipe: Irresistible Fresh Delight
This strawberry cake recipe is a true delight, celebrated for its exceptional flavor and moist texture, setting it apart from typical recipes. What makes it so special is the use of reduced fresh strawberry puree folded into a tender white cake batter.
This technique concentrates the strawberries’ natural sweetness and tang, delivering an authentic, vibrant burst of flavor in every bite. Unlike many desserts that lean on artificial extracts or sugary fillings, this strawberry cake recipe showcases the pure essence of ripe strawberries, making it a refreshing and irresistible treat.
Visually, the strawberry cake recipe is a stunner—its pale pink hue, derived from the puree, hints at the fruity goodness within. When paired with a luscious strawberry buttercream, the dessert becomes a harmonious blend of creamy and fruity notes, with a velvety frosting that complements the cake’s delicate crumb.
The reduction process intensifies the strawberry taste, ensuring it shines through without being overwhelmed by sweetness, creating a balanced and sophisticated flavor profile.
Perfect for spring celebrations, birthdays, or any occasion calling for something extraordinary, this strawberry cake recipe evokes the joy of biting into a perfectly ripe berry. It’s a dessert that feels both indulgent and light, leaving you craving another slice. Garnished with fresh strawberries, it’s as beautiful as it is delicious—a standout in any spread.
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- 454g Strawberry
- 1/2 cups cake flour ((spooned & leveled))
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 3/4 cup (170g) unsalted butter
- 3/4 cups granulated sugar
- 5 large egg whites (at room temperature)
- 1/3 cup sour cream or plain yogurt (at room temperature)
- 2 tsp pure vanilla extract
- 1/2 cup whole milk (at room temperature*)
- 1/2 cup reduced strawberry puree
- 1–2 drops drops red or pink food coloring (optional)
- 1 cup freeze-dried strawberries*
- 8 ounces full-fat brick cream cheese (softened to room temperature)
- 1/2 cup unsalted butter (softened to room temperature)
- 3 cup confectioners’ sugar
- 1–2 tsp milk
- 1 tsp pure vanilla extract
- salt
- Prepare the Strawberry Puree
- Puree the strawberries to yield slightly over 1 cup.
- Simmer the puree over medium-low heat, stirring occasionally, until reduced to 1/2 cup (about 135g). This process typically takes 25–35 minutes but may vary.
- Let the puree cool completely before using in the cake batter. For best results, prepare the puree a day in advance, refrigerate overnight, and bring to room temperature before use.
- Make the Cake
- Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans, line them with parchment paper, and grease the parchment paper.
- In a bowl, combine the cake flour, baking powder, baking soda, and salt, whisking them together thoroughly.
- Using a handheld or stand mixer with a paddle attachment, cream the butter and sugar on high speed for about 2 minutes. Scrape down the bowl as necessary.
- Add the egg whites and beat on high until combined (about 2 minutes), then mix in the sour cream and vanilla extract.
- On low speed, gradually add the dry ingredients, followed by the milk, mixing until just combined. Avoid overmixing.
- Gently whisk in the reduced strawberry puree until fully incorporated and lump-free. If desired, add food coloring.
- Divide the batter evenly between the prepared pans. Bake for 24–25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool completely in the pans on a wire rack before frosting.
- Prepare the Frosting
- Blend freeze-dried strawberries into a fine powder using a food processor or blender, yielding about 1/2 cup. Set aside.
- Beat the cream cheese in a large bowl with a mixer on high speed until smooth (about 1 minute). Add the butter and mix until everything is well combined.
- Add confectioners’ sugar, strawberry powder, 1 tablespoon of milk, and vanilla extract. Beat on medium-high speed until creamy, adjusting the consistency with additional milk if needed. Add a pinch of salt to taste.
- Assemble and Frost
- Trim the tops of the cakes with a serrated knife to create flat surfaces. Discard the trimmings or use them for another purpose.
- Place the first cake layer on a cake stand or serving plate and spread a layer of frosting on top. Add the second layer and frost the top and sides.
- Chill the cake in the refrigerator for at least 45 minutes before slicing to help the cake maintain its shape.
- Storage
- Store leftover cake tightly covered in the refrigerator for up to 5 days.
strawberry cake recipe
- Make Ahead: Cake layers can be baked, cooled, and stored at room temperature overnight. The frosting can be made ahead and refrigerated;
- let it soften slightly before using. Both frosted and unfrosted layers can be frozen for 2–3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating or serving.
- Cake Flour: It’s best to use cake flour in this recipe. If unavailable, try a homemade cake flour substitute.
- Whole Milk: Buttermilk can substitute for whole milk. Lower-fat milks are not recommended.
- Freeze-Dried Strawberries: Found in the dried fruit aisle of grocery stores or online. Use freeze-dried, not chewy dried strawberries.
- Frozen Strawberries: Can be used for the puree but will take longer to reduce.
- 9×13-Inch Cake: Pour batter into a greased 9×13-inch pan and bake for about 40 minutes, or until a toothpick comes out clean.
- Cupcakes: Fill cupcake pans 2/3 full and bake for 20–22 minutes, making 30 cupcakes. For a smaller batch, use a dedicated strawberry cupcake recipe.
- Food Coloring: Optional; add 1–2 drops for a deeper pink color.
- No Cream Cheese in Frosting: Use a strawberry buttercream recipe instead. For a thicker frosting layer, increase the recipe by 1.5 times.
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