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Homemade Strawberry Cake Recipe – Moist & Delicious Treat

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Hello, fellow baking enthusiasts! Today, I’m excited to bring you a delightful recipe that will make any dessert table shine—Homemade Strawberry Cake. Whether you’re looking for a show-stopping dessert for a special occasion or simply want to treat yourself to something sweet, this strawberry cake is sure to impress. Made with fresh strawberries and a creamy strawberry cream cheese frosting, this cake is bursting with vibrant flavor. Let’s dive into the details and make this delicious homemade strawberry cake from scratch!

Ingredients

Scale
  • Strawberry Puree:1pound (454g) fresh strawberries, rinsed and hulled
  • 1pound (454g) fresh strawberries, rinsed and hulled
  • Cake:2and 1/2 cups (285g) cake flour (spooned & leveled)2 teaspoonsbaking powder1/2 teaspoonbaking soda1 teaspoonsalt3/4 cup(170g) unsalted butter, softened to room temperature1and 3/4 cups (350g) granulated sugar5large egg whites, at room temperature1/3 cup(75g) sour cream or plain yogurt, at room temperature2 teaspoonspure vanilla extract1/2 cup(120ml) whole milk, at room temperature1/2 cupreduced strawberry pureeOptional: 1–2 drops red or pink food coloring
  • 2and 1/2 cups (285g) cake flour (spooned & leveled)
  • 2 teaspoonsbaking powder
  • 1/2 teaspoonbaking soda
  • 1 teaspoonsalt
  • 3/4 cup(170g) unsalted butter, softened to room temperature
  • 1and 3/4 cups (350g) granulated sugar
  • 5large egg whites, at room temperature
  • 1/3 cup(75g) sour cream or plain yogurt, at room temperature
  • 2 teaspoonspure vanilla extract
  • 1/2 cup(120ml) whole milk, at room temperature
  • 1/2 cupreduced strawberry puree
  • Optional: 1–2 drops red or pink food coloring
  • Strawberry Cream Cheese Frosting:1 cup(25g) freeze-dried strawberries8 ounces(226g) full-fat cream cheese, softened1/2 cup(113g) unsalted butter, softened3 cups(360g) confectioners’ sugar1–2tablespoons milk1 teaspoonpure vanilla extractSalt, to taste
  • 1 cup(25g) freeze-dried strawberries
  • 8 ounces(226g) full-fat cream cheese, softened
  • 1/2 cup(113g) unsalted butter, softened
  • 3 cups(360g) confectioners’ sugar
  • 1–2tablespoons milk
  • 1 teaspoonpure vanilla extract
  • Salt, to taste

Instructions

  1. Prepare the Strawberry Puree:Puree the rinsed and hulled strawberries in a blender until smooth.Transfer the puree to a saucepan and simmer over medium-low heat, stirring occasionally. Continue cooking until the puree reduces to about 1/2 cup, which may take 25–35 minutes.Once reduced, allow the puree to cool completely before using in the cake. For convenience, you can make the puree the day before and store it in the refrigerator.
  2. Puree the rinsed and hulled strawberries in a blender until smooth.
  3. Transfer the puree to a saucepan and simmer over medium-low heat, stirring occasionally. Continue cooking until the puree reduces to about 1/2 cup, which may take 25–35 minutes.
  4. Once reduced, allow the puree to cool completely before using in the cake. For convenience, you can make the puree the day before and store it in the refrigerator.
  5. Preheat the Oven:Preheat your oven to 350°F (177°C). Grease and line two 9-inch round cake pans with parchment paper.
  6. Preheat your oven to 350°F (177°C). Grease and line two 9-inch round cake pans with parchment paper.
  7. Make the Cake Batter:In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.Using a stand mixer, beat the butter and sugar together on high speed until light and fluffy, about 2 minutes.Add the egg whites and continue beating for 2 minutes. Then, mix in the sour cream and vanilla extract.Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Be careful not to overmix.Gently fold in the strawberry puree and optional food coloring.
  8. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
  9. Using a stand mixer, beat the butter and sugar together on high speed until light and fluffy, about 2 minutes.
  10. Add the egg whites and continue beating for 2 minutes. Then, mix in the sour cream and vanilla extract.
  11. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Be careful not to overmix.
  12. Gently fold in the strawberry puree and optional food coloring.
  13. Bake the Cake:Divide the batter evenly between the two prepared cake pans.Bake for 24–25 minutes or until a toothpick inserted into the center of the cakes comes out clean.Let the cakes cool completely before frosting.
  14. Divide the batter evenly between the two prepared cake pans.
  15. Bake for 24–25 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  16. Let the cakes cool completely before frosting.
  17. Prepare the Frosting:Using a blender or food processor, grind the freeze-dried strawberries into a fine powder.Beat the cream cheese and butter together until smooth. Add the confectioners’ sugar, strawberry powder, vanilla extract, and milk. Mix until the frosting is creamy and fluffy.
  18. Using a blender or food processor, grind the freeze-dried strawberries into a fine powder.
  19. Beat the cream cheese and butter together until smooth. Add the confectioners’ sugar, strawberry powder, vanilla extract, and milk. Mix until the frosting is creamy and fluffy.
  20. Assemble the Cake:Level the tops of the cakes with a serrated knife.Place one layer on a serving plate and cover with frosting. Add the second layer and frost the top and sides of the cake.Chill the cake for at least 45 minutes before serving to set the frosting.
  21. Level the tops of the cakes with a serrated knife.
  22. Place one layer on a serving plate and cover with frosting. Add the second layer and frost the top and sides of the cake.
  23. Chill the cake for at least 45 minutes before serving to set the frosting.

Notes

Use Fresh Strawberries:For the best flavor, use ripe, fresh strawberries. Frozen strawberries can be used, but they may take longer to reduce.
Make Ahead:You can make the strawberry puree and bake the cake layers the day before. Store the puree in the fridge and the cake layers at room temperature.
Don’t Overmix:When adding the dry ingredients to the batter, be careful not to overmix to ensure a tender crumb.

Find it online: https://www.delicetreats.com/homemade-strawberry-cake-recipe-moist-delicious-pe/