Even though there were just 3 of us for dinner, a friend came over the next day while I was taking photographs and I sent him home with the rest of the cake. It was 10 am, but that didn’t stop him from immediately eating a slice, I thought he was going to lick the plate. His boys loved it too even though it’s pink.
This cake is amazing for two reasons. First the cake itself has fresh strawberries that are first pureed and then added to the batter. So you get the fresh strawberry flavor in every bite. While the cake is fabulous, the frosting put’s it over the top. To get that great strawberry flavor without juicy strawberries, you use freeze dried strawberries. I found them in the grocery next to the dried fruit but if your’s doesn’t have them, you can get them here. It’s a cream cheese frosting, so of course, divine. We loved this so much that I keep trying to come up with an excuse to make it again.
This cake is easy to make with just a couple of steps and each layer came out of the pan perfectly. I froze the layers a little before frosting them and then kept it refrigerated until ready to serve. All of the beautiful pink color comes from the strawberries, no food coloring.
How should you cut your Strawberry Cake
I hope you’ll give this a try for Valentines day, or maybe for a birthday party. Or just have friends over for dessert, they will love it.
Looking for more STRAWBERRY recipes, check out these:
- Strawberry Slab Pie
- Strawberry Cream Cheese Coffee Cake
- Strawberry Coconut Crisp Bars
- Strawberry Shortbread Cake
This recipe is from Sally’s Baking Addiction, I’ve found her recipes to be spot on and very reliable.
Strawberry Cake
Ingredients
CAKE
- 2 ½ cups sifted cake flour 250 g
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup butter room temp
- 1 ¾ cups sugar
- 5 egg whites room temp
- ⅓ cup sour cream room temp
- 2 teaspoons vanilla
- ½ cup whole milk room temp
- 1 lb strawberries
FROSTING
- 1 cup freeze-dried strawberries 1/2 cup ground
- 8 ounces cream cheese room temp
- ½ cup butter room temp
- 3 cups confectioner's sugar
- 1-2 tablespoon milk
- 1 teaspoon vanilla
- salt to taste
Instructions
- Puree strawberries in food processor or blender until you have 1 cup of puree. Place in a saucepan over medium heat and simmer for 25-30 minutes until it is reduced to about 1/2 cup. Allow to cool completely.
- Preheat oven to 350º. Grease and flour two 9 inch cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- With a stand mixer with a whisk attachment, beat the butter and sugar on high speed until smooth and creamy, about 2 minutes. Beat in egg whites on high speed until combined, about 2 minutes. Add sour cream and vanilla. With the mixer on low, add dry ingredients, just until incorporated. Slowly add milk and mix until just combined. Do not over mix. Whisk in 1/2 cup of cooled strawberry puree.
- Pour into prepared pans. Bake for 24-25 minutes until a toothpick inserted in the center comes out clean. All to cool completely in the pans on a wire rack.
FROSTING:
- In a food processor process the freeze-dried strawberries until they are powdery. Set aside.
- In the bowl of a stand mixer beat the cream cheese on high until creamy, about 1 minute. Add butter and mix until combined. Add powdered sugar, strawberry powder, 1 tablespoon milk and vanilla and beat until well combined and smooth. Add more milk if needed and a pinch of salt.
ASSEMBLY:
- Invert cake layers onto a a cake stand or serving plate. Cover with frosting and top with 2nd layer. Spread the remaining frosting on sides and top. Refrigerate for at least 45 minutes before slicing. Store in refrigerator.
- For cupcakes bake for 20-22 mites, makes 2 1/2 dozen,
Look it’s my Natalie!!! Very excited to try this cake.