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Strawberry Layer Cake with Cream Cheese Frosting Recipe

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4.3 from 2 reviews

This delightful Strawberry Cake recipe features fluffy, moist layers infused with fresh strawberry puree, topped with a creamy strawberry cream cheese frosting. Perfect for birthdays, celebrations, or anytime you crave a fruity, sweet treat, this cake combines classic baking techniques with vibrant natural flavors for an unforgettable dessert experience.

  • 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 the Strawberry Puree: Hull the strawberries and place them in a blender canister. Puree on high for about 30 seconds until smooth. Pour the puree into a small saucepan and bring to a simmer over medium heat, stirring frequently. Cook until reduced by about half—approximately 25 minutes for fresh strawberries or up to 45 minutes for frozen—until you have about 1 cup of reduction. Let it cool completely before using.
  2. Preheat and Prepare Cake Pans: Preheat your oven to 350°F (175°C). Butter two 9-inch round cake pans or spray them with baking spray, then line the bottoms with parchment paper. You may optionally wrap the pans with soaked baking strips for even baking.
  3. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda, setting this mixture aside.
  4. Cream Butter and Sugar: In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed just until creamy. Add the granulated sugar and beat until the mixture is light and fluffy, about 5 minutes.
  5. Add Egg Whites and Vanilla: Scrape down the sides of the bowl, then add the egg whites and vanilla extract. Beat on medium speed for about 1 minute or until the mixture is well combined and very fluffy.
  6. Combine Ingredients: Reduce the mixer speed to low. Alternately add the dry flour mixture, whole milk, and strawberry reduction into the butter mixture, mixing just until combined. Stop to scrape down the bowl as needed. If desired, add a few drops of pink food coloring to enhance the cake’s color.
  7. Divide and Bake: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 30 minutes or until the cake springs back when lightly touched and starts to pull away from the sides of the pans.
  8. Cool Cakes: Let the cakes cool in the pans for 20 minutes. Then remove them from the pans, discard the parchment paper, and transfer the cakes to a wire rack to cool completely.
  9. Prepare Strawberry Frosting: In a mixing bowl or stand mixer fitted with the paddle attachment, beat together the cream cheese, softened butter, vanilla extract, and a pinch of salt until smooth and fluffy, about 5 minutes.
  10. Add Powdered Sugar and Puree: With the mixer on low speed, gradually add the sifted powdered sugar, alternating with tablespoons of the fresh strawberry puree. Stop and scrape down the bowl several times during mixing. Once all sugar is incorporated, increase the speed to medium and beat until the frosting is fluffy. If the frosting is too stiff, add an extra tablespoon or two of puree or milk to achieve a silky texture.
  11. Assemble the Cake: Place one cake layer on your cake stand or serving plate. Spread about 1 cup of the strawberry frosting evenly over the top. Carefully place the second cake layer on top.
  12. Frost the Cake: Use the remaining frosting to cover the top and sides of the entire cake. Decorate as desired with additional strawberries or decorations.
  13. Store: Store the finished cake covered at room temperature. It will stay fresh for up to 5 days.

Notes

  • Using room temperature ingredients helps the batter come together more smoothly and creates a better texture.
  • Reducing the strawberry puree intensifies the flavor and prevents excess moisture in the cake batter.
  • Optional pink food coloring enhances the vibrant strawberry color but isn’t necessary if you prefer natural coloring.
  • Soaked baking strips help ensure even baking and prevent domed cake layers.
  • Adjust the amount of strawberry puree in the frosting to achieve the desired sweetness and consistency.
  • This cake is best served within 5 days and stored covered to maintain freshness.
  • Author: Olivia
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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