Homemade Strawberry Cake

Ingredients

• 1 lb fresh strawberries (hulled; used to make the reduced strawberry purée)
• 2.5 cup cake flour (spooned and leveled)
• 2 tsp baking powder
• 0.5 tsp baking soda
• 1 tsp salt
• 0.75 cup unsalted butter (softened to room temperature)
• 1.75 cup granulated sugar
• 5 large egg whites (at room temperature)
• 0.333 cup full-fat sour cream (Plain full-fat Greek yogurt may be substituted; at room temperature)
• 2 tsp pure vanilla extract (for the cake)
• 0.5 cup whole milk (at room temperature)
• 0.5 cup reduced strawberry purée (prepared from the fresh strawberries above and brought to room temperature)
• red or pink food coloring (optional, 1–2 drops)
• 1 cup freeze-dried strawberries (for the frosting)
• 8 oz full-fat brick cream cheese (softened to room temperature)
• 0.5 cup unsalted butter (softened to room temperature; for the frosting)
• 3 cup confectioners' sugar
• 1 tbsp whole milk (for the frosting)
• 1 tsp pure vanilla extract (for the frosting)
• salt (a pinch, to taste; for the frosting)

Steps

1. 1

   Hull the strawberries and blend them in a blender or food processor until smooth. You should have a little more than 1 cup, about 270 g, of purée.

2. 2

   Transfer the purée to a small saucepan over medium-low heat. Simmer, stirring occasionally, until reduced to 1/2 cup, about 135 g. This usually takes 25–35 minutes, though it may take longer depending on the pan and the ripeness of the berries.

3. 3

   Remove the reduced purée from the heat, pour it into a heat-safe bowl, and cool completely. Cover and refrigerate overnight if desired, then bring it back to room temperature before using.

4. 4

   Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans, line them with parchment rounds, and grease the parchment. The parchment helps the cakes release cleanly.

5. 5

   In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set the dry mixture aside.

6. 6

   In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on medium-high speed for about 3 minutes, until light and creamy.

7. 7

   Add the egg whites and beat on high speed for about 2 minutes, until combined. Scrape down the sides of the bowl as needed.

8. 8

   Add the sour cream and vanilla extract. Beat on medium-high speed for about 1 minute, until combined.

9. 9

   Add the dry ingredients. With the mixer running on low, slowly pour in the milk and beat only until just combined. Do not overmix.

10. 10

    Whisk in the room-temperature reduced strawberry purée and the food coloring, if using. Check the bottom of the bowl for lumps; the batter should be slightly thick.

11. 11

    Divide the batter evenly between the prepared cake pans.

12. 12

    Bake for 24–25 minutes, until a toothpick inserted in the center comes out clean.

13. 13

    Cool the cakes in their pans on a cooling rack for 1 hour. Run a knife around the edges, remove the cakes from the pans, peel off the parchment, and return the cakes to the rack to cool completely.

14. 14

    Process the freeze-dried strawberries in a blender or food processor until finely powdered. Sift the powder through a fine-mesh sieve if larger pieces remain. Set aside.

15. 15

    In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and softened butter on medium-high speed for about 2 minutes, until smooth. Scrape down the bowl as needed.

16. 16

    Add the confectioners' sugar, strawberry powder, milk, and vanilla extract. Beat on low speed for 30 seconds, then gradually increase to high and beat for 3 minutes, until completely combined and creamy.

17. 17

    Taste the frosting and beat in a pinch of salt if it is too sweet. Cover and refrigerate the frosting for 1 hour before using. The recipe makes about 3 cups, or 720 g, of frosting.

18. 18

    Level the completely cooled cakes by slicing a thin layer from the top of each with a large serrated knife. Discard the trimmings or crumble them over ice cream.

19. 19

    Place one cake layer on a cake stand, turntable, or serving plate. Spread 3/4–1 cup (180–240 g) of frosting evenly over the top.

20. 20

    Place the second cake layer upside down on top. Spread about 1 cup (240 g) of frosting over the top and sides in a very thin crumb coat. Smooth the sides with a bench scraper.

21. 21

    Refrigerate the cake for about 20 minutes, until the crumb coat is set.

22. 22

    Cover the top and sides with the remaining frosting. Refrigerate the finished cake for at least 20 minutes before slicing so the frosting sets and the layers hold their shape.

23. 23

    Cover leftover cake tightly and refrigerate for up to 5 days. If refrigerated for more than 4 hours, remove it 2 hours before serving so it can mostly return to room temperature.

Notes

The reduced strawberry purée may be refrigerated, covered, for up to 3 days or frozen for up to 3 months; thaw and bring to room temperature before using. Baked cake layers may be covered and stored at room temperature overnight. The frosting may be prepared, covered, and refrigerated overnight; let it soften at room temperature for about 10 minutes before assembling. Frosted or unfrosted cake layers can be frozen for 2–3 months; thaw overnight in the refrigerator and bring to room temperature before decorating or serving.

Nutrition per serving

• dessert
• cake
• layer cake
• baked
• strawberry
• fruit dessert
• cream cheese frosting
• make-ahead