Strawberry Cake with Cream Cheese Frosting
Fresh, tender layers of strawberry cake meet tangy, creamy frosting in this delightful recipe, perfect for spring gatherings and dessert nights.
Ingredients
Dry Ingredients
- 2 1/2 cups cake flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened to room temperature
- 1 3/4 cups granulated sugar
- 5 large egg whites, at room temperature
- 1/3 cup full-fat sour cream or plain Greek yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup whole milk, at room temperature
- 1/2 cup reduced strawberry puree from step 1
- 1–2 drops red or pink food coloring optional
Strawberries & Add-ins
- 1 pound fresh strawberries
- 1 cup freeze-dried strawberries *
Frosting
- 8 ounces full-fat brick cream cheese, softened to room temperature
- 1/2 cup unsalted butter, softened to room temperature
- 3 cups confectioners’ sugar
- 1 tablespoon whole milk
- 1 teaspoon pure vanilla extract
- pinch of salt, to taste
Instructions
Preparation
- Make the reduced strawberry puree: Hull the strawberries and blend until smooth (about a little over 1 cup / 270g). Simmer puree over medium-low, stirring occasionally, until reduced to 1/2 cup (≈135g), about 25–35 minutes; cool completely before using. For best flavor, refrigerate overnight.
- Prep pans and dry mix: Preheat oven to 350°F (177°C). Grease two 9-inch round pans, line with parchment, and grease the parchment. Whisk together cake flour, baking powder, baking soda, and salt; set aside.
Mixing the Batter
- Cream butter and sugar: Beat softened butter with granulated sugar on medium-high until light and creamy, about 3 minutes.
- Add egg whites and beat until combined, about 2 minutes, scraping bowl as needed.
- Mix in sour cream (or yogurt) and vanilla on medium-high until just combined.
- On low, add dry ingredients alternately with whole milk, beating gently until just combined to avoid overmixing.
Baking
- Fold in the reduced strawberry puree by hand; add 1–2 drops of food coloring if desired and ensure a smooth, slightly thick batter. Divide batter evenly between pans.
- Bake for 24–25 minutes or until a toothpick comes out clean.
- Cool in pans on a rack for 1 hour, then remove pans and parchment and cool completely before frosting.
Frosting and Assembly
- Pulse freeze-dried strawberries to a fine powder.
- Beat cream cheese and butter until smooth, then add confectioners’ sugar, strawberry powder, milk, and vanilla; beat until creamy.
- Chill frosting for 1 hour to firm. Layer and crumb-coat the cake, chill for 20 minutes, then finish with remaining frosting and chill before slicing.
Notes
For serving, serve slices with fresh sliced strawberries and a dusting of confectioners’ sugar. Add a dollop of lightly sweetened whipped cream for extra richness. For parties, top with edible flowers or toasted almond slivers for texture.