Introduction & Inspiration: A Strawberry Dream Cake
This Strawberry Cake is a celebration of fresh strawberry flavor! I love how it features strawberries in multiple ways. In the cake itself, in a vibrant strawberry puree, and again.
The inspiration for this recipe came from my love for fresh strawberries. And a desire to create a cake that truly showcased their sweet, juicy flavor. I wanted a cake that would be perfect.
I’ve adapted and refined this recipe over time. Incorporating techniques that ensure a moist, flavorful cake and a creamy, perfectly balanced frosting. It is a family favourite.
This cake is perfect for birthdays, summer gatherings, or any occasion that calls for a beautiful and delicious dessert. It’s a guaranteed crowd-pleaser. And a celebration of all things strawberry.
Nostalgic Appeal (with a Fresh, Fruity Focus)
Layer cakes, with their impressive height and their layers of moist cake and creamy frosting, evoke a sense of celebration and special occasions. They remind me of birthday parties, holiday gatherings, and the joy of a homemade cake.
This Strawberry Cake takes that classic format. And adds a fresh, fruity focus with the incorporation of strawberries in multiple layers. It’s a way to enjoy.
There’s something inherently satisfying about the combination of a moist, tender cake, a creamy frosting, and the sweet, juicy flavor of fresh strawberries. It’s a flavor and texture.
It’s the kind of cake that’s perfect for making memories. It’s a centerpiece dessert that’s sure to impress. And it’s a celebration of fresh, seasonal ingredients.
Homemade Focus (and the Importance of Real Strawberries)
I’m a strong advocate for homemade baked goods, and this Strawberry Cake is a perfect example of why. Making your own cake allows you to control the ingredients. And to infuse every layer.
Store-bought versions of strawberry cake often rely on artificial strawberry flavoring or extracts. Which can lack the fresh, vibrant flavor of real strawberries. When you bake.
This recipe uses a clever technique to maximize the strawberry flavor: creating a concentrated strawberry puree by cooking down fresh strawberries. This puree is used in both the cake batter.
It’s a recipe that I encourage everyone to try. It’s a great way to experience the true flavor of fresh strawberries in a cake. And to enjoy a delicious dessert.
Flavor Goal
The flavor goal of this Strawberry Cake is to achieve an intense, fresh strawberry flavor throughout. With a moist, tender cake, a creamy, tangy cream cheese frosting, and a layer of sweet strawberry jam.
The cake itself, made with butter, sugar, eggs, vanilla extract, sour cream, flour, baking powder, baking soda, salt, and a concentrated strawberry puree. Is infused with strawberry flavor from the puree.
The cream cheese frosting, made with cream cheese, butter, confectioners’ sugar, vanilla extract, and a portion of the strawberry puree. Adds a tangy, creamy, and subtly sweet layer.
The layer of strawberry jam between the cake layers provides an extra burst of strawberry flavor and a slightly different texture. The overall effect is a cake that’s bursting with fresh strawberry goodness.
Ingredient Insights
Let’s take a closer look at the ingredients that make this Strawberry Cake so special. For the Cake:
Fresh strawberries, pureed and reduced, are the key to the intense strawberry flavor in this cake. Cooking down the strawberries concentrates their flavor.
Unsalted butter, softened, provides richness and flavor. Granulated sugar adds sweetness.
Large eggs add richness, structure, and help to bind the ingredients together. Vanilla extract enhances the flavors.
Sour cream adds moisture and a subtle tanginess that complements the strawberries. All-purpose flour, baking powder, baking soda, and salt form the dry ingredients.
For the Frosting:
Cream cheese, softened, forms the base of the frosting. Unsalted butter, softened, adds richness and creaminess.
Confectioners’ sugar provides sweetness and structure to the frosting. Vanilla extract enhances the flavor.
A portion of the reduced strawberry puree is added to the frosting for flavor and color.
Seedless strawberry jam is used as a filling between the cake layers, adding an extra layer of strawberry flavor.
Fresh strawberries, halved or sliced (optional), are used for garnish.
Essential Equipment
You’ll need a few basic baking tools:
Two 9-inch round baking pans.
Parchment paper (optional, but recommended for lining the cake pans).
Large and medium bowls: for mixing.
An electric mixer (stand mixer or hand mixer).
A small saucepan: for reducing the strawberry puree.
A rubber spatula.
An offset spatula (or a knife) for frosting the cake.
That’s it! This recipe is relatively straightforward. The key is to have two 9-inch round cake pans.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
- 1 cup 2% milk
- 1 cup sour cream
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 teaspoon grated orange zest
- 2 cups heavy whipping cream, whipped
- 8 cups cubed angel food cake
- 4 cups sliced fresh strawberries
- Additional sweetened whipped cream, optional
Cake:
- 2 cups pureed strawberries
- 1 cup butter, softened
- 1-3/4 cups sugar
- 5 large egg whites, room temperature
- 1 teaspoon strawberry extract, optional
- 1/2 cup sour cream
- 3 cups cake flour
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
FROSTING:
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup butter, softened
- 6 cups confectioners’ sugar
- 1/2 teaspoon strawberry extract, optional
- 1 to 3 drops red food coloring, optional
- 1/2 cup seedless strawberry jam, divided
- Halved or sliced fresh strawberries, optional
These are the quantities as listed.
Remember to use fresh, high-quality ingredients whenever possible. Especially the strawberries, butter, and cream cheese.
Step-by-Step Instructions
Ready to bake a stunning and delicious Strawberry Cake? Here’s a detailed, step-by-step guide:
1. Make the Strawberry Puree: In a small saucepan, bring the 2 cups of pureed strawberries to a boil over medium heat.
Reduce the heat to low.
Simmer, uncovered, for 20-25 minutes, or until the puree is reduced to ¾ cup. Stir occasionally to prevent sticking or burning.
Transfer the reduced strawberry puree to a shallow container.
Refrigerate until chilled. This concentrated puree will be used in both the cake and the frosting.
2. Prepare the Pans and Oven:
Preheat the oven to 350°F (175°C).
Line the bottoms of two greased 9-inch round baking pans with parchment paper. Grease and flour the pans, or use baking spray with flour.
3. Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, 5-7 minutes. This incorporates air into the mixture, resulting in a lighter cake.
4. Add Egg Whites and Extract:
Gradually beat in the room-temperature egg whites.
Add the strawberry extract (if using) and mix until well combined.
5. Mix in Sour Cream: Mix in the sour cream until just combined.
6. Combine Dry Ingredients: In a separate bowl, combine the cake flour, baking powder, baking soda, and salt.
7. Alternate Adding Dry Ingredients and Strawberry Puree:
Gradually add the dry ingredients to the creamed mixture, alternating with ½ cup of the reduced strawberry puree. Begin and end with the dry ingredients.
Mix until just combined after each addition. Be careful not to overmix the batter.
8. Bake the Cake Layers: Transfer the batter to the prepared pans, dividing it evenly.
Bake in the preheated oven until a toothpick inserted in the center of each cake layer comes out clean, 30-33 minutes.
9. Cool the Cake Layers:
Cool the cakes in the pans for 10 minutes before removing them from the pans to wire racks.
Remove the parchment paper.
Cool the cake layers completely.
10. Make the Frosting:
While the cakes are cooling, make the frosting.
In a large bowl, beat the softened cream cheese and softened butter together until fluffy.
Beat in the confectioners’ sugar, ¼ cup of the reduced strawberry puree, and, if desired, the strawberry extract and red food coloring.
Beat until the frosting is smooth and creamy.
11. Assemble the Cake: Place the bottom cake layer on a serving plate.
Top with the strawberry jam (spreading it evenly) and then 1 cup of the frosting.
Top with the remaining cake layer.
Spread the remaining frosting over the top and sides of the cake.
12. Garnish and Serve:
Garnish the cake with halved or sliced fresh strawberries, if desired.
Serve and enjoy your beautiful and delicious Strawberry Cake!
Troubleshooting
Here are some common issues:
Problem: The cake is dry.
Solution: Make sure you’re not overbaking the cake layers. Also, be sure to measure the flour correctly (spoon and level method, or use a kitchen scale). And use the correct amount of liquid ingredients.
Problem: The cake is dense.
Solution: Make sure you’re not overmixing the batter. Overmixing can develop the gluten in the flour. Also, make sure your baking powder and baking soda are fresh.
Problem: The frosting is too soft.
Solution: Chill the frosting in the refrigerator for a bit to firm it up. You can also add a bit more powdered sugar, a little at a time, until it reaches your desired consistency.
Problem: The strawberry puree is too runny.
Solution: Make sure you’re cooking the strawberry puree long enough to reduce it to the correct amount (¾ cup).
Problem: Cake layers are uneven. Solution: Use a scale to divide batter.
Tips and Variations
Tips and variation ideas:
Tip: For an even more intense strawberry flavor, use freeze-dried strawberries in addition to the fresh strawberry puree. Grind the freeze-dried strawberries.
Tip: If you don’t have cake flour, you can make a substitute by measuring out 3 cups of all-purpose flour, removing 6 tablespoons, and then adding 6 tablespoons of cornstarch. Whisk together.
Tip: To make sure your cake layers are even, use a kitchen scale to weigh the batter before dividing it between the pans.
Variation: Use a different type of berry, such as raspberries or blueberries, instead of strawberries.
Variation: Add a layer of fresh sliced strawberries between the cake layers.
Variation: Decorate the cake with chocolate shavings, sprinkles, or edible flowers.
Variation: Make cupcakes instead of a layer cake.
Variation: Add lemon zest.
Serving and Pairing Suggestions
Suggestions for serving and pairing with this cake:
Serving Suggestions:
Serve the cake at room temperature or slightly chilled.
Serve it as a dessert for a birthday party, a holiday gathering, a potluck, or any special occasion.
It’s also perfect for a weekend brunch or afternoon tea.
Pairing Suggestions:
This cake pairs well with a variety of beverages and accompaniments.
A cup of coffee or tea.
A glass of milk.
A glass of sparkling wine or a crisp white wine.
A scoop of vanilla ice cream or a dollop of whipped cream.
It’s also delicious on its own!
It is a beautiful and impressive cake.
Nutritional Information
Here’s an approximate nutritional breakdown per slice (assuming 12 slices):
- Calories: Approximately 586
- Fat: 21g (13g saturated fat)
- Cholesterol: 58mg
- Sodium: 331mg
- Carbohydrate: 97g (74g sugars, 1g fiber)
- Protein: 5g
These values are from the recipe’s provided nutrition facts. This Strawberry Cake is a relatively rich and decadent dessert.
It does provide some vitamins and antioxidants from the strawberries. It’s best enjoyed in moderation.
You can reduce the sugar content slightly.
Print
Strawberry Cake
Description
This Strawberry Cake is a celebration of fresh strawberry flavor! I love how it features strawberries in multiple ways. In the cake itself, in a vibrant strawberry puree, and again
Ingredients
- 1 cup 2% milk
- 1 cup sour cream
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 teaspoon grated orange zest
- 2 cups heavy whipping cream, whipped
- 8 cups cubed angel food cake
- 4 cups sliced fresh strawberries
- Additional sweetened whipped cream, optional
Cake:
- 2 cups pureed strawberries
- 1 cup butter, softened
- 1–3/4 cups sugar
- 5 large egg whites, room temperature
- 1 teaspoon strawberry extract, optional
- 1/2 cup sour cream
- 3 cups cake flour
- 2–1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
FROSTING:
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup butter, softened
- 6 cups confectioners’ sugar
- 1/2 teaspoon strawberry extract, optional
- 1 to 3 drops red food coloring, optional
- 1/2 cup seedless strawberry jam, divided
- Halved or sliced fresh strawberries, optional
Instructions
1. Make the Strawberry Puree: In a small saucepan, bring the 2 cups of pureed strawberries to a boil over medium heat.
Reduce the heat to low.
Simmer, uncovered, for 20-25 minutes, or until the puree is reduced to ¾ cup. Stir occasionally to prevent sticking or burning.
Transfer the reduced strawberry puree to a shallow container.
Refrigerate until chilled. This concentrated puree will be used in both the cake and the frosting.
2. Prepare the Pans and Oven:
Preheat the oven to 350°F (175°C).
Line the bottoms of two greased 9-inch round baking pans with parchment paper. Grease and flour the pans, or use baking spray with flour.
3. Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, 5-7 minutes. This incorporates air into the mixture, resulting in a lighter cake.
4. Add Egg Whites and Extract:
Gradually beat in the room-temperature egg whites.
Add the strawberry extract (if using) and mix until well combined.
5. Mix in Sour Cream: Mix in the sour cream until just combined.
6. Combine Dry Ingredients: In a separate bowl, combine the cake flour, baking powder, baking soda, and salt.
7. Alternate Adding Dry Ingredients and Strawberry Puree:
Gradually add the dry ingredients to the creamed mixture, alternating with ½ cup of the reduced strawberry puree. Begin and end with the dry ingredients.
Mix until just combined after each addition. Be careful not to overmix the batter.
8. Bake the Cake Layers: Transfer the batter to the prepared pans, dividing it evenly.
Bake in the preheated oven until a toothpick inserted in the center of each cake layer comes out clean, 30-33 minutes.
9. Cool the Cake Layers:
Cool the cakes in the pans for 10 minutes before removing them from the pans to wire racks.
Remove the parchment paper.
Cool the cake layers completely.
10. Make the Frosting:
While the cakes are cooling, make the frosting.
In a large bowl, beat the softened cream cheese and softened butter together until fluffy.
Beat in the confectioners’ sugar, ¼ cup of the reduced strawberry puree, and, if desired, the strawberry extract and red food coloring.
Beat until the frosting is smooth and creamy.
11. Assemble the Cake: Place the bottom cake layer on a serving plate.
Top with the strawberry jam (spreading it evenly) and then 1 cup of the frosting.
Top with the remaining cake layer.
Spread the remaining frosting over the top and sides of the cake.
12. Garnish and Serve:
Garnish the cake with halved or sliced fresh strawberries, if desired.
Serve and enjoy your beautiful and delicious Strawberry Cake!
Recipe Summary and Q&A
Let’s recap this delicious Strawberry Cake baking journey!
Summary: This Strawberry Cake features layers of moist, strawberry-infused cake, a creamy cream cheese frosting with even more strawberry flavor, and a layer of strawberry jam. It’s a beautiful and delicious dessert that’s perfect for any strawberry lover.
Q&A:
Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake layers ahead of time and store them, tightly wrapped, at room temperature for up to 2 days or in the freezer for up to 2 months. You can also make the frosting ahead of time.
Q: Can I freeze the assembled cake?
A: While you can freeze the cake layers, I don’t recommend freezing the fully assembled and frosted cake, as the texture of the frosting may change upon thawing.
Q: I don’t have cake flour. Can I use all-purpose flour?
A: You can, but the cake will be slightly less tender.
Q: I am allergic to strawberries, what can I substitute? A: You can use raspberries.
Q: Can I use store-bought frosting? A: While homemade is best, you can.