Sally's Fresh Strawberry Cake

Ingredients

• 1 lb Fresh strawberries (pureed and reduced to 1/2 cup)
• 5 Egg whites (room temperature)
• 0.5 cup Sour cream (full fat, room temperature)
• 2.5 cup All-purpose flour (spooned and leveled)
• 1.75 cup Granulated sugar
• 0.75 cup Unsalted butter (softened to room temperature)
• 2.5 tsp Baking powder
• 0.5 tsp Salt
• 0.25 cup Whole milk (room temperature)
• 1 tsp Vanilla extract
• 8 oz Cream cheese (softened to room temperature)
• 0.5 cup Unsalted butter (for frosting, softened)
• 4 cup Confectioners' sugar
• 1 oz Freeze-dried strawberries (ground into a fine powder)
• Fresh strawberries (for garnish)

Steps

1. 1

   Preheat your oven to 350°F (177°C). Grease and flour two 9-inch cake pans.

2. 2

   Puree fresh strawberries in a blender. Pour the puree into a small saucepan over medium heat and simmer, stirring occasionally, until it reduces to about 1/2 cup. This intensifies the flavor and removes excess moisture. Let it cool completely.

3. 3

   In a large bowl or stand mixer, cream together the softened butter and granulated sugar until light and fluffy.

4. 4

   Add the egg whites one at a time, beating well after each addition to keep the crumb light and fluffy.

5. 5

   Whisk in the sour cream, vanilla extract, and the cooled strawberry reduction.

6. 6

   In a separate bowl, sift together the flour, baking powder, and salt.

7. 7

   Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.

8. 8

   Divide the batter evenly between the two prepared 9-inch cake pans.

9. 9

   Bake for approximately 28-32 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans before frosting.

10. 10

    To make the frosting, beat the softened cream cheese and butter together until smooth.

11. 11

    Add the finely ground freeze-dried strawberry powder and mix until the color is vibrant and uniform.

12. 12

    Slowly add the confectioners' sugar one cup at a time until the frosting reaches a spreadable consistency.

13. 13

    Place one cake layer on a serving plate. Spread a layer of frosting over the top, then place the second cake layer on top. Frost the top and sides of the cake.

14. 14

    Garnish with a handful of fresh strawberries before serving.

Notes

The secret to this cake is reducing the fresh strawberry puree on the stove; this prevents the cake from becoming soggy while providing intense natural flavor. Ensure all refrigerated ingredients (eggs, sour cream, milk) are at room temperature for the best emulsion.

Nutrition per serving

• dessert
• cake
• strawberry
• baking
• fruit
• spring
• summer
• celebration