Description
Here’s a delightful Strawberry Cake recipe that uses real strawberries to infuse natural flavor into both the cake and the frosting. This recipe ensures a moist, tender crumb bursting with authentic strawberry taste. Sally’s Baking Addiction simplyrecipes.com
Ingredients
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- For the Strawberry Reduction:
- 1 pound (450g) fresh or frozen strawberries, hulled
- 1 tablespoon granulated sugar
- 1 teaspoon lemon juice
- For the Cake:
- 2 1/2 cups (320g) all-purpose flour
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- 2 1/2 teaspoons baking powder
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- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks or 226g) unsalted butter, room temperature
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- 1 3/4 cups (350g) granulated sugar
- 4 large egg whites, room temperature
- 1/2 cup sour cream, room temperature
- 1/2 cup whole milk, room temperature
- 1/2 cup strawberry reduction (from above)
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- 1 teaspoon pure vanilla extract
- Optional: A few drops of pink or red food coloring for a more vibrant color
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- For the Strawberry Cream Cheese Frosting:
- 1 cup (10g) freeze-dried strawberries
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- 1 cup (2 sticks or 226g) unsalted butter, room temperature
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- 8 ounces (226g) cream cheese, room temperature
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- 4 cups (480g) powdered sugar
- 1 teaspoon pure vanilla extract
- Pinch of salt
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Instructions
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- Prepare the Strawberry Reduction:
- Puree the strawberries using a blender or food processor until smooth.
- Transfer the puree to a medium saucepan and stir in the sugar and lemon juice.
- Cook over medium heat, stirring occasionally, until the mixture reduces to about half its original volume and thickens to a sauce-like consistency, approximately 20-25 minutes.
- Let the reduction cool completely before using.
- Make the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, using an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
- Add the egg whites one at a time, beating well after each addition.
- Mix in the sour cream, milk, cooled strawberry reduction, vanilla extract, and food coloring (if using) until well combined.
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- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Prepare the Strawberry Cream Cheese Frosting:
- Using a blender or food processor, grind the freeze-dried strawberries into a fine powder.
- In a large bowl, beat the butter and cream cheese together until smooth and creamy, about 2 minutes.
- Gradually add the powdered sugar, beating on low speed until incorporated.
- Add the strawberry powder, vanilla extract, and salt, and beat on high speed until the frosting is light and fluffy, about 3 minutes.
- Assemble the Cake:
- If necessary, level the tops of the cakes using a serrated knife.
- Place one cake layer on a serving plate and spread a generous amount of frosting on top.
- Place the second layer on top and apply a thin coat of frosting over the entire cake to create a crumb coat. Refrigerate for 15-20 minutes to set.
- Apply the remaining frosting evenly over the cake.
- Garnish with fresh strawberries if desired.
Notes
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- Ensure all refrigerated ingredients are at room temperature to achieve a smooth batter and frosting.
- The strawberry reduction can be made a day in advance and stored in the refrigerator.
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- Freeze-dried strawberries can be found in most grocery stores or online retailers.
- Nutrition Information (per serving):
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 520
- Total Fat: 24g
- Saturated Fat: 15g
- Cholesterol: 75mg
- Sodium: 220mg
- Total Carbohydrates: 72g
- Dietary Fiber: 1g
- Sugars:
Nutrition
- Calories: 520
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 15g
- Carbohydrates: 72g
- Fiber: 1g
- Cholesterol: 75mg