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Strawberry Layer Cake with Cream Cheese Frosting Recipe

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3.8 from 11 reviews

This luscious strawberry cake features tender layers infused with fresh strawberry puree, paired with a creamy strawberry cream cheese frosting. Perfect for celebrations or a sweet treat, the cake combines the bright flavor of strawberries with a moist texture, decorated elegantly with pink-tinted frosting.

  • Total Time: 2 hours 55 minutes
  • Yield: 12 servings

Ingredients

Strawberry Puree

  • 1 pound fresh or frozen strawberries (thawed) (450g)

Cake

  • 2¾ cups all-purpose flour (330g)
  • 2½ teaspoons baking powder
  • 1 teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup unsalted butter (softened) (227g)
  • 2 cups granulated sugar (400g)
  • 4 large egg whites (room temperature)
  • 2 teaspoons vanilla extract
  • ½ cup whole milk (room temperature) (120ml)
  • ½ cup fresh strawberry puree (120ml)
  • Pink food coloring (optional)

Strawberry Frosting

  • 8 ounces cream cheese (room temperature) (227g)
  • 1 cup unsalted butter (room temperature) (227g)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 6 to 7 cups powdered sugar (sifted) (720g-840g)
  • ¼ cup fresh strawberry puree

Instructions

  1. Prepare Strawberry Puree: Hull the strawberries and puree them in a blender until smooth, about 30 seconds. Transfer the puree to a small saucepan and bring to a simmer over medium heat, stirring frequently. Reduce the mixture by half, which takes approximately 25 minutes for fresh strawberries or up to 45 minutes for frozen. Allow the puree to cool completely before use.
  2. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Butter two 9-inch round cake pans and line the bottoms with parchment paper. For even baking, optionally wrap the pans with soaked fabric baking strips.
  3. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, salt, and baking soda until thoroughly combined.
  4. Cream Butter and Sugar: In a large mixing bowl or stand mixer with paddle attachment, beat the softened butter at medium speed just until creamy. Gradually add granulated sugar and continue beating until the mixture is light and fluffy, about 5 minutes. Scrape down the bowl as needed.
  5. Add Egg Whites and Vanilla: Add the egg whites and vanilla extract to the butter mixture. Beat on medium speed for about 1 minute until well combined and fluffy.
  6. Combine Wet and Dry Ingredients: Reduce mixer speed to low. Alternate adding the flour mixture with the milk and strawberry reduction, beginning and ending with the flour mixture. Mix until just combined, scraping down the bowl as necessary. Optionally add a few drops of pink food coloring for a rosy hue.
  7. Divide Batter and Bake: Divide the batter evenly between the prepared pans. Bake for about 30 minutes or until the cakes are springy to the touch and start to pull away from the sides of the pans. Let the cakes cool in the pans for 20 minutes, then remove and cool completely on a wire rack. Remove and discard the parchment paper.
  8. Prepare Strawberry Frosting: In a clean large mixing bowl or stand mixer, beat the cream cheese, softened butter, vanilla extract, and salt together until smooth and fluffy, about 5 minutes. With mixer on low, gradually add the powdered sugar alternating with spoonfuls of strawberry puree. Stop occasionally to scrape down the sides. Once fully combined, increase speed to medium and beat until the frosting is light and fluffy. If the frosting is too stiff, add a tablespoon or two more puree or milk to achieve a silky texture.
  9. Assemble the Cake: Place one cake layer on a cake stand and spread about 1 cup of frosting evenly over the top. Set the second cake layer on top and cover the entire cake with the remaining frosting. Decorate as desired.
  10. Storage: Store the assembled cake covered at room temperature. It stays fresh for up to 5 days.

Notes

  • Use fresh strawberries when possible for the best flavor, but frozen thawed strawberries work well too.
  • Room temperature ingredients like butter, egg whites, and milk help create a smooth batter and even bake.
  • Cover the cake well if storing longer than one day to prevent drying out.
  • Pink food coloring is optional and can be used to enhance the strawberry color in the cake batter.
  • Soaked fabric baking strips help the cake bake evenly and prevent doming.
  • If frosting is too stiff, adjust texture with strawberry puree or milk to maintain spreadability.
  • For an extra strawberry burst, you can add small chopped strawberries in between layers.
  • Author: Olivia
  • Prep Time: 40 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/strawberry-layer-cake-with-cream-cheese-frosting-recipe-2/