Introduction

This strawberry cake is extra moist and bursting with fresh strawberry flavor. It features a rich strawberry cream filling and is topped with luscious strawberry cream cheese frosting. Perfect for celebrating strawberry season with a homemade treat!

A single square piece of light pink strawberry cake with visible berry bits in the sponge sits in the center of a white scalloped plate. The cake has two main layers: a fluffy, moist light pink base sponge and a thick, creamy, and slightly textured bright pink strawberry frosting on top. The frosting is decorated with two fresh, shiny red strawberries and a small white daisy flower with a yellow-green center. Behind this piece, a larger rectangular cake with the same two-layer look is visible on a white marbled surface. Around the plate, fresh strawberries and small white daisies are scattered. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

32 oz (908 g) fresh strawberries, hulled (for strawberry reduction)
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)
3/4 cup (168 g) unsalted butter, softened (for frosting)
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 (for frosting)
1/4 cup (60 ml) strawberry reduction (for cream)
1/2 cup (120 ml) sweetened condensed milk
1/2 cup (120 ml) heavy cream

Instructions

Step 1: Add fresh strawberries to a food processor and pulse until fully pureed. Transfer the puree to a large pot and cook over medium heat for 55-60 minutes until thick and reduced to 1 cup (240 ml). Let cool to room temperature.
Step 2: Preheat oven to 350°F (175°C). Grease a 9×9 inch pan and line with parchment paper. In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a large bowl, cream softened butter and granulated sugar with an electric mixer for 2 minutes until fluffy.
Step 4: Add egg whites and vanilla extract to the butter mixture and beat on medium speed until pale and smooth, about 1 minute.
Step 5: Mix in buttermilk and 1/2 cup strawberry reduction until combined.
Step 6: Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined. Scrape the sides as needed.
Step 7: Pour batter into the prepared pan and bake for 43-46 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
Step 8: Let the cake cool in the pan on a wire rack for 30 minutes. Carefully lift the cake using parchment paper and continue cooling completely on the rack.
Step 9: To make the frosting, beat butter in a large bowl on high speed until pale and fluffy, about 5 minutes. Add cream cheese and beat until combined and fluffy.
Step 10: Sift in powdered sugar gradually, mixing on low then medium speed until blended. Pulverize freeze-dried strawberries into a fine powder and add it with 1/4 cup strawberry reduction. Beat on medium-low then high speed until very fluffy.
Step 11: For the strawberry cream, whisk strawberry reduction with sweetened condensed milk in a bowl. In a separate bowl, beat heavy cream on high speed until firm peaks form. Gently fold whipped cream into the strawberry mixture, then transfer to a piping bag.
Step 12: Transfer completely cooled cake to a serving plate. Poke holes all over the cake surface with a wooden stick. Pipe strawberry cream filling into the holes.
Step 13: Spread a thick layer of strawberry cream cheese frosting evenly over the cake. Sprinkle with crushed freeze-dried strawberries and optionally decorate with fresh strawberries before serving.

Tips & Variations

For best results, spoon and level your flour instead of scooping to avoid using too much flour, or weigh the flour for accuracy.
Ensure all wet ingredients are at room temperature to achieve the best texture and avoid gummy batter.
If frosting softens while assembling, chill in the fridge for 10-20 minutes then rewhip to restore fluffiness.
This cake can be made into layers using 2 8-inch or 3 6-inch pans; chill frosting well before frosting layers.
You can skip the strawberry cream filling and frost only with the strawberry cream cheese frosting for a simpler version.
Freeze-dried strawberries add intense flavor to the frosting; grind them finely for best texture.

Storage

Store leftover cake in an airtight container in the refrigerator for up to three days. Reheat slices briefly at room temperature to soften the frosting if desired. This cake is best enjoyed fresh but keeps well chilled.

How to Serve

A square piece of light pink strawberry cake with a fluffy texture sits on a white scalloped plate, topped with a thick layer of creamy pink strawberry frosting. On top of the frosting, there are two small, bright red strawberries with green stems and a small white daisy flower with a yellow-green center placed between them. In the background, there is a larger piece of the same strawberry cake with the same frosting layer. Fresh strawberries and white daisies are scattered around the white marbled surface under the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I store this cake?

Keep the cake in an airtight container in the fridge for up to three days. This helps maintain freshness and texture.

Do I have to use the strawberry cream filling?

No, the cream filling is optional. You can simply frost the cake with the strawberry cream cheese frosting and it will still be delicious.