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Homemade Strawberry Layer Cake with Strawberry Cream Cheese Frosting Recipe

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3.9 from 8 reviews

This homemade strawberry cake is a delightful layered treat featuring a moist strawberry-infused cake made with fresh strawberries and a reduced strawberry puree, paired with a creamy strawberry cream cheese frosting made with freeze-dried strawberry powder. Perfectly balanced between sweet and tangy, it’s an eye-catching and flavorful dessert ideal for special occasions or any time you want to enjoy a beautiful strawberry dessert.

  • Total Time: 6 hours (includes cooling and chilling times)
  • Yield: 10 servings

Ingredients

Strawberry Puree

  • 1 pound (454g) fresh strawberries

Cake

  • 2 and 1/2 cups (295g) cake flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 1 and 3/4 cups (350g) granulated sugar
  • 5 large egg whites, at room temperature
  • 1/3 cup (80g) full-fat sour cream or plain Greek yogurt, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120g/ml) whole milk, at room temperature
  • 1/2 cup reduced strawberry puree (from step 1)
  • Optional: 1–2 drops red or pink food coloring

Frosting

  • 1 cup (about 25g) freeze-dried strawberries
  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar
  • 1 Tablespoon whole milk
  • 1 teaspoon pure vanilla extract
  • Pinch of salt, to taste

Instructions

  1. Make reduced strawberry puree: Hull and blend the fresh strawberries until smooth, then simmer the puree over medium-low heat until reduced from a little over 1 cup to 1/2 cup, about 25-35 minutes. Cool completely, then refrigerate overnight and bring to room temperature before use.
  2. Prepare cake pans: Preheat oven to 350°F (177°C). Grease two 9-inch round cake pans, line with parchment paper rounds, and grease the parchment paper for easy removal.
  3. Mix dry ingredients: Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl and set aside.
  4. Cream butter and sugar: In a large bowl, beat butter and granulated sugar on medium-high speed for about 3 minutes until light and creamy.
  5. Add egg whites and sour cream: Beat in egg whites on high speed until combined, then add sour cream and vanilla extract and beat on medium-high until incorporated.
  6. Combine ingredients into batter: With mixer on low, add dry ingredients alternately with whole milk, then gently whisk in the reduced strawberry puree and optional food coloring until smooth and slightly thickened.
  7. Bake the cakes: Pour batter evenly into prepared pans and bake 24-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans on a rack for 1 hour before loosening edges and transferring to rack to cool completely.
  8. Make strawberry frosting: Process freeze-dried strawberries into a fine powder and sift to remove lumps. Beat cream cheese and butter until smooth, then add confectioners’ sugar, strawberry powder, milk, vanilla, and salt. Beat until creamy and refrigerate frosting for 1 hour before using.
  9. Assemble cake: Level tops of cakes with a serrated knife. Place one layer on serving plate and spread 3/4–1 cup frosting evenly on top. Add second layer upside down and apply a thin crumb coat of about 1 cup frosting over top and sides. Chill cake for 20 minutes to set crumb coat.
  10. Finish frosting: Cover the cake with remaining frosting, smoothing sides and top. Refrigerate at least 20 minutes to set before slicing.
  11. Storage: Keep leftover cake refrigerated up to 5 days. Before serving, bring cake to room temperature by removing from fridge about 2 hours ahead.

Notes

  • Reducing the strawberry puree can be done a day in advance to allow it to cool thoroughly and develop flavor.
  • Using parchment paper rounds ensures easy cake removal and preserves the cake’s shape.
  • Freeze-dried strawberry powder intensifies the strawberry flavor in the frosting without adding extra moisture.
  • Allowing the cake to come to room temperature before serving improves texture and flavor.
  • Crumb coating ensures a smooth frosting finish and minimizes loose crumbs on the final layer.
  • Author: Olivia
  • Prep Time: 40 minutes (including puree reduction and prep)
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/homemade-strawberry-layer-cake-with-strawberry-cream-cheese-frosting-recipe/