Description
This delightful Strawberry Cake with Cream Cheese Frosting features a moist, tender strawberry-flavored cake layered with a luscious strawberry cream cheese frosting. Enhanced by a homemade strawberry reduction, this dessert is a perfect celebration of fresh strawberries, combining a sweet and tangy profile with creamy texture for a crowd-pleasing treat.
Ingredients
Scale
Strawberry Reduction
- 32 oz (908 g) fresh strawberries, hulled
Strawberry Cake
- 2 1/2 cups (280 g) cake flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 10 tbsp (140 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated white sugar
- 6 large egg whites, at room temperature
- 2 tsp vanilla extract
- 3/4 cup (180 ml) buttermilk, at room temperature
- 1/2 cup (120 ml) strawberry reduction from above
Strawberry Cream Cheese Frosting
- 3/4 cup (168 g) unsalted butter, softened
- 6 oz (170 g) cream cheese, cold
- 2 1/4 cups (292 g) powdered sugar
- 1 cup (25 g) freeze dried strawberries
- 1/4 cup (60 ml) strawberry reduction from above
Strawberry Cream
- 1/2 cup (120 ml) sweetened condensed milk
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (60 ml) strawberry reduction from above
Instructions
- Make the Strawberry Reduction: In a saucepan, add the hulled fresh strawberries and cook over medium heat, stirring occasionally, until the berries break down and form a thick sauce, about 15-20 minutes. Strain through a fine-mesh sieve to remove seeds and pulp, pressing to extract as much liquid as possible. Reserve 3/4 cup of the reduction for use in the cake, frosting, and cream.
- Prepare the Cake Batter: Preheat the oven to 350°F (175°C). In a bowl, whisk together cake flour, baking powder, baking soda, and salt. In a separate large bowl, cream softened butter and granulated sugar until light and fluffy. Add egg whites one at a time, beating well after each addition. Mix in vanilla extract. Alternately add dry ingredients with buttermilk and 1/2 cup strawberry reduction, starting and ending with dry ingredients. Mix gently until fully combined without overmixing.
- Bake the Cake: Grease and flour baking pans. Divide batter evenly between pans and smooth tops. Bake in preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow cakes to cool completely in the pans for 10 minutes, then transfer to wire racks to cool fully.
- Prepare the Strawberry Cream Cheese Frosting: Using a mixer, beat softened butter and cold cream cheese until smooth and creamy. Gradually add powdered sugar and continue beating until fluffy. Add freeze-dried strawberries and 1/4 cup strawberry reduction. Mix until the strawberries are broken down and incorporated, creating a vibrant pink, flavorful frosting.
- Make the Strawberry Cream: In a bowl, combine sweetened condensed milk, heavy cream, and 1/4 cup strawberry reduction. Whisk until smooth and slightly thickened. Chill until ready to use as a drizzle or side accompaniment.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous amount of strawberry cream cheese frosting evenly on top. Add second cake layer and cover the entire cake with remaining frosting, smoothing the sides and top. Chill the assembled cake for at least 30 minutes to set the frosting before slicing and serving.
- Serve: Slice the cake and optionally drizzle with chilled strawberry cream for added moisture and flavor. Enjoy this deliciously fresh and creamy strawberry cake!
Notes
- Ensure all ingredients, especially egg whites and buttermilk, are at room temperature for best mixing and texture.
- Freeze-dried strawberries add intense flavor without adding moisture—crush or pulse them finely for an even smoother frosting.
- Strawberry reduction can be made in advance and refrigerated for up to a week or frozen for longer storage.
- This cake is best served within 3 days for optimal freshness.
- You can substitute cake flour with all-purpose flour by removing 2 tablespoons per cup and replacing them with cornstarch for a lighter texture.
