Description
This delightful Strawberry Cake recipe features a moist cake infused with a homemade strawberry reduction, layered with luscious strawberry cream and a creamy strawberry cream cheese frosting.
Ingredients
Scale
- 32 oz (908 g) fresh strawberries, hulled
- 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
- 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
- 1/2 cup (120 ml) sweetened condensed milk
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (60 ml) strawberry reduction
Instructions
- Add the fresh strawberries to a food processor and pulse until pureed. Transfer to a pot and cook over medium heat for 55-60 minutes until thickened. Let cool.
- Preheat the oven to 350°F (177°C). Spray a 9×9 inch baking pan with non-stick spray and line with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream together the softened butter and sugar for about 2 minutes until light and fluffy.
- Mix in the egg whites and vanilla on medium speed until pale and smooth.
- Add the buttermilk and 1/2 cup strawberry reduction, mixing until combined.
- Slowly add the flour mixture to the wet ingredients, mixing on low speed until just combined.
- Pour the batter into the prepared pan and bake for 43-46 minutes until a toothpick comes out clean. Cool in the pan for 30 minutes, then cool completely on a rack.
- Beat the butter in a bowl on high speed until fluffy, about 5 minutes. Add the cold cream cheese and beat until fluffy.
- Sift in powdered sugar gradually, mixing until fully combined.
- Crush freeze-dried strawberries into a fine powder. Add to frosting and beat until fluffy.
- Whisk together strawberry reduction and sweetened condensed milk. Whip heavy cream until firm peaks form. Fold into the strawberry mixture.
- Once the cake is cooled, poke holes in the top with a stick. Pipe the strawberry cream into the holes.
- Spread a thick layer of frosting over the top. Optionally, garnish with crushed strawberries and fresh strawberries.
Notes
- This cake is perfect for special occasions.
- You can prepare the strawberry reduction in advance.
- Store leftovers in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg