STRAWBERRY CAKE RECIPE

STRAWBERRY CAKE RECIPE: This fresh strawberry cake with a handmade strawberry reduction will win your heart. It’s the most exquisite shade of pink, soft, and wet! With each bite of this recipe, you’ll taste the flavors of fresh strawberries thanks to the combination of layers of strawberry-flavored cake and strawberry-flavored cream cheese frosting.

STRAWBERRY CAKE RECIPE

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Ingredients

For the cake:

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• 2 ¾ cups all-purpose flour, 330g
• 2 ½ teaspoons baking powder
• 1 teaspoon salt

 

• ¼ teaspoon baking soda
• 1 cup unsalted butter, softened (227g)
• 2 cups granulated sugar, 400g

 

• 4 large egg whites room temperature
• 2 teaspoons vanilla extract
• ½ cup whole milk, 120 ml

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• ½ cup fresh strawberry puree reduced (see Notes) (120ml)
• pink food coloring optional

For the strawberry frosting:

• 8 ounces cream cheese room temperature (227g)
• 1 cup unsalted butter room temperature (227g)
• 1 teaspoon vanilla extract

• pinch of salt
• 6 to 7 cups powdered sugar sifted (720g-840g)
• ¼ cup fresh strawberry puree

Instructions

Regarding the cake:

• Set the oven temperature to 350°F. Grease two nine-inch round cake pans or use baking spray. Put parchment paper along the bottoms. (If preferred, you can cover the cake pans with baking strips made of moistened fabric.)
• Mix the flour, baking soda, baking powder, and salt in a big bowl.

• Beat the butter on medium speed just until it becomes creamy, either in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. For approximately five minutes, add the sugar and beat until light and fluffy.

• After cleaning the bowl, whisk in the vanilla and egg whites. Beat on medium speed for approximately one minute, or until very fluffy and well blended. Lower the speed to a minimum. Mix just till mixed after adding the flour mixture, milk, and strawberry reduction in that order. When necessary, pause and scrape down the bowl. Add a drop or two of pink food coloring, if desired. Using two cake pans, divide the batter.

• To make the Strawberry Frosting, whisk the cream cheese, butter, vanilla, and salt in a large mixing basin or the bowl of a stand mixer fitted with the paddle attachment until they are light and fluffy, about 5 minutes.

• Slowly add the powdered sugar while running the mixer on low, pausing occasionally to add a tablespoon of the strawberry puree. During mixing, pause and scrape down the bowl several times. Increase the speed to medium and beat until frothy after adding all of the sugar. Add one or two tablespoons of puree or milk if the frosting is too stiff or not smooth.

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Nutrition

• Serving: 1piece | Calories: 1235kcal | Carbohydrates: 177g | Protein: 9g | Fat: 57g | Saturated Fat: 35g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans

• Fat: 2g | Cholesterol: 152mg | Sodium: 589mg | Potassium: 185mg | Fiber: 2g | Sugar: 141g | Vitamin A: 1826IU | Vitamin C: 13mg | Calcium: 146mg | Iron: 2mg

FAQs AND QUESTIONS

How Do I Make a Strawberry Reduction?

• Start by cleaning and hulling one pound of fresh strawberries in order to prepare a strawberry reduction. Thaw frozen strawberries before utilizing them. Strawberries should be put in a blender and pureed. Transfer to a small saucepan and cook over medium heat, stirring often.

• Simmer for 25 minutes for fresh and up to 45 minutes for frozen, or until reduced by about half. There needs to be one cup of reduction. Before using, allow it cool fully. Don’t sweeten the reduction with sugar.

• To substitute a prepared jam, cut the cake’s sugar content by ⅓ cup. If you want a stronger strawberry flavor or your strawberries aren’t particularly tasty, you can add up to 1 teaspoon of strawberry extract to the cake batter.

Can I freeze this?

• You can freeze fully frosted or unfrosted cake for up to 2 months. Wrap the cake tightly in a layer of plastic wrap and then tin foil before freezing. Let the cake thaw overnight in the refrigerator, then bring it to room temperature before serving.