Description
This luscious Strawberry Cake features a moist, tender crumb infused with a homemade strawberry reduction that adds intense fresh berry flavor. Topped with a creamy strawberry cream cheese frosting and filled with a light strawberry whipped cream, this dessert is a celebration of strawberries in every bite—perfect for spring and summer gatherings or a special occasion treat.
Ingredients
Scale
Strawberry Reduction
- 32 oz (908 g) fresh strawberries, hulled
Strawberry Cake
- 2 1/2 cups (280 g) cake flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 10 tbsp (140 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated white sugar
- 6 large egg whites, at room temperature
- 2 tsp vanilla extract
- 3/4 cup (180 ml) buttermilk, at room temperature
- 1/2 cup (120 ml) strawberry reduction from above
Strawberry Cream Cheese Frosting
- 3/4 cup (168 g) unsalted butter, softened
- 6 oz (170 g) cream cheese, cold
- 2 1/4 cups (292 g) powdered sugar
- 1 cup (25 g) freeze dried strawberries
- 1/4 cup (60 ml) strawberry reduction from above
Strawberry Cream
- 1/2 cup (120 ml) sweetened condensed milk
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (60 ml) strawberry reduction from above
Instructions
- Prepare the Strawberry Reduction: Add the hulled fresh strawberries to a food processor and pulse until fully pureed. Transfer the puree to a large pot and cook over medium heat for 55-60 minutes, stirring occasionally, until it thickens and reduces to about 1 cup (240 ml). Remove from heat and allow to cool to room temperature. This can be made a few days ahead and refrigerated.
- Preheat the Oven and Prepare the Pan: Heat oven to 350°F (175°C). Spray a 9×9 inch baking pan with non-stick spray and line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together for about 2 minutes until light and fluffy.
- Add Egg Whites and Vanilla: Incorporate the egg whites and vanilla extract into the butter mixture. Beat on medium speed until the mixture turns pale and smooth, approximately 1 minute.
- Combine Wet Ingredients: Mix in the buttermilk and 1/2 cup of the cooled strawberry reduction. Beat until just combined on medium speed.
- Add Dry Ingredients: Slowly add the dry flour mixture to the wet ingredients on low speed, mixing until just combined. Scrape down the sides of the bowl as needed to ensure an even batter.
- Pour Batter and Bake: Pour the batter into the prepared pan and smooth the top. Bake for 43-46 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool Cake: Let the cake cool in the pan on a wire rack for 30 minutes. Gently lift the cake from the pan using the parchment paper and continue cooling completely on the wire rack.
- Prepare Strawberry Cream Cheese Frosting: In a large bowl, beat softened butter on high speed with a mixer (or whisk attachment on stand mixer) for about 5 minutes until pale and fluffy. Add cold cream cheese and continue beating on high speed for 1 minute until fluffy.
- Add Powdered Sugar: Sift powdered sugar into the bowl gradually and mix on low to medium-low speed until fully incorporated.
- Incorporate Freeze-Dried Strawberries: Place freeze-dried strawberries in a Ziploc bag and crush to a fine powder using a rolling pin or food processor. Add this powder and 1/4 cup strawberry reduction to the frosting, mixing on medium-low then high speed until very fluffy.
- Make Strawberry Cream: In a medium bowl, whisk together 1/4 cup strawberry reduction and sweetened condensed milk until smooth.
- Whip Heavy Cream: In the same or separate bowl, whip heavy cream on high speed with an electric mixer until firm peaks form.
- Combine Cream Mixture: Gently fold the whipped cream into the strawberry mixture until homogenous. Transfer this cream to a piping bag and set aside until assembly.
- Assemble the Cake: Once the cake is completely cooled, transfer it to a serving plate. Poke holes evenly across the surface using a wooden stick or spoon handle.
- Fill with Strawberry Cream: Pipe the strawberry cream into the holes made in the cake.
- Frost the Cake: Spread a generous, thick layer of strawberry cream cheese frosting over the top of the cake.
- Garnish and Serve: Sprinkle crushed freeze-dried strawberries over the frosting and decorate with fresh strawberries if desired. Serve and enjoy!
Notes
- The strawberry reduction can be made ahead and stored in the refrigerator for up to 3 days to save preparation time on baking day.
- Room temperature egg whites and buttermilk ensure better incorporation and a lighter cake texture.
- Make sure to use cake flour for a tender crumb; all-purpose flour can be substituted but the cake may be denser.
- Freeze-dried strawberries add intense color and flavor to the frosting without adding moisture.
- If you don’t have buttermilk, you can make a substitute by adding 1 1/2 tsp lemon juice or white vinegar to 3/4 cup milk and letting it sit for 5 minutes.
- The cake keeps well covered at room temperature for 2 days or refrigerated for up to 4 days.
- For best results, use fresh, ripe strawberries for the reduction and garnish.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 360
- Sugar: 32g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
