Description
This strawberry cake is a moist and flavorful dessert made with a homemade strawberry reduction, fresh strawberries, and a tender cake crumb from cake flour and buttermilk. It features a luscious strawberry cream filling and a silky strawberry cream cheese frosting, making it perfect for celebrating strawberry season with a fresh, natural taste free from artificial flavorings.
Ingredients
Scale
For the Strawberry Reduction
- 32 oz (908 g) fresh strawberries, hulled
For the Strawberry Cake
- 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
For the Strawberry Cream Cheese Frosting
- 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 from above
For the Strawberry Cream
- 1/4 cup (60 ml) strawberry reduction from above
- 1/2 cup (120 ml) sweetened condensed milk
- 1/2 cup (120 ml) heavy cream
Instructions
- Make the Strawberry Reduction: Add the fresh strawberries to a food processor and pulse until fully pureed. Transfer to a large pot and cook over medium heat for 55-60 minutes, stirring occasionally, until thick and reduced to about 1 cup (240 ml). Allow to cool to room temperature. You can prepare this ahead of time.
- Prepare Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream softened butter and granulated sugar together for 2 minutes using an electric mixer or stand mixer with paddle attachment until light and fluffy.
- Add Egg Whites and Vanilla: Mix in the room temperature egg whites and vanilla extract on medium speed until the mixture becomes pale and smooth, about 1 minute.
- Add Buttermilk and Strawberry Reduction: Pour in the buttermilk and 1/2 cup (120 ml) of the cooled strawberry reduction and mix on medium speed until combined.
- Combine Dry and Wet Ingredients: Add the flour mixture to the wet ingredients gradually and mix on low speed just until combined. Scrape down the bowl sides with a rubber spatula as needed.
- Bake the Cake: Pour the batter into a greased and parchment-lined 9×9 inch baking pan. Bake at 350°F (175°C) for 43-46 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs.
- Cool the Cake: Let the cake cool in the pan on a wire rack for 30 minutes. Carefully lift the cake out using the parchment paper and continue cooling completely on the wire rack.
- Make the Strawberry Cream Cheese Frosting: Beat softened butter on high speed with an electric mixer until pale and fluffy, about 5 minutes. Add cold cream cheese and beat until fluffy, about 1 minute. Gradually sift in powdered sugar and mix on low to medium-low speed until incorporated. Grind freeze-dried strawberries into a fine powder and add with 1/4 cup (60 ml) strawberry reduction. Beat on medium-low then high speed until very fluffy.
- Prepare the Strawberry Cream Filling: Whisk together 1/4 cup (60 ml) strawberry reduction and sweetened condensed milk in a bowl. Beat heavy cream on high speed until firm peaks form. Gently fold whipped cream into strawberry mixture until combined. Transfer to a piping bag.
- Assemble the Cake: Once the cake is fully cooled, transfer to a serving plate. Poke holes evenly across the cake using a wooden spoon handle or similar tool. Pipe the strawberry cream filling into the holes.
- Frost and Decorate: Spread a thick layer of strawberry cream cheese frosting over the top of the cake. Sprinkle with crushed freeze-dried strawberries and garnish with fresh strawberries if desired. Serve immediately or refrigerate until ready to serve.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days to maintain freshness.
- If you prefer, omit the strawberry cream filling and simply frost the cake with strawberry cream cheese frosting.
- To make a layered cake, use 2 8-inch pans or 3 6-inch pans and adjust baking time accordingly; chill frosting before assembling layers as it is soft.
- This recipe can be made as 24 cupcakes or halved for a dozen cupcakes.
- Measure flour by spooning into the cup and leveling or weigh it (120-125 g per cup) for best results.
- Ensure all wet ingredients are at room temperature for proper batter texture and crumb.
- If frosting gets too soft during assembly, chill it briefly and rewhip to restore fluffiness.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cake, strawberry, strawberry cake, fresh strawberries, cream cheese frosting
