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Homemade Strawberry Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 291 reviews
  • Author: Emma
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours 10 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

A luscious homemade strawberry cake featuring layers of moist strawberry-infused cake paired with creamy strawberry cream cheese frosting. Made with fresh strawberries reduced into a flavorful puree, this cake combines the natural sweetness of strawberries with rich cream cheese frosting enhanced with freeze-dried strawberry powder. Perfect for special occasions or any strawberry lover’s celebration.

Ingredients

Units Scale

For the Cake

  • 3 cups (400g) quartered strawberries*
  • 3/4 cup (173g) sour cream
  • 1/4 cup (60ml) milk
  • 4 large eggs
  • 1 tsp vanilla extract
  • 2 1/2 cups (325g) all purpose flour (measured properly)
  • 1 1/2 cups (310g) sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (168g) unsalted butter, room temperature
  • 7–9 drops pink food color, optional

For the Strawberry Reduction

  • 3 cups (400g) quartered strawberries*

For the Frosting

  • 2 cups (46g) freeze dried strawberries*
  • 16 oz (452g) cream cheese, room temperature
  • 3/4 cup (172g) unsalted butter, room temperature
  • 10 cups (1150g) powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • 3/4 cup chopped fresh strawberries

Instructions

  1. Prepare the Strawberry Reduction: Add the quartered strawberries to a food processor or blender and puree until smooth, yielding about 1 1/2 cups of puree. Transfer the puree to a medium saucepan and cook over medium heat, stirring constantly to prevent burning, until reduced and thickened to 3/4 cup. This should take about 20-25 minutes. Let cool to at least room temperature and set aside. The reduction can be made ahead and refrigerated.
  2. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (176°C). Prepare three 8-inch cake pans by lining the bottoms with parchment paper and spraying the sides with baking spray.
  3. Mix Wet Ingredients: In a large bowl, combine the strawberry reduction, sour cream, milk, eggs, and vanilla extract. Then, separate about 1 cup of this mixture into a separate bowl or measuring cup, leaving about 1 1/2 cups in the original bowl. Set both aside.
  4. Combine Dry Ingredients: In a large mixer bowl, stir together the flour, sugar, baking powder, baking soda, and salt.
  5. Add Butter to Dry Ingredients: With the mixer on lowest speed, add butter a tablespoon at a time. Allow each to incorporate completely before adding the next. The mixture will appear crumbly and resemble wet sand when done.
  6. Incorporate the Larger Portion of Wet Mixture: Add about 1 1/2 cups of reserved wet mixture to the dry ingredients and butter mixture. Stir on lowest speed until just incorporated, then scrape sides of the bowl.
  7. Beat Batter till Light and Fluffy: Increase mixer speed to medium-high and beat the batter for about 45 seconds to one minute until light and fluffy. Scrape down the sides.
  8. Add Remaining Wet Mixture: Turn the speed down to low and slowly add the remaining 1 cup of wet mixture in a slow stream until fully incorporated. Scrape sides again.
  9. Final Mix: Increase speed to medium-high and mix for another 10-15 seconds to ensure everything is well combined.
  10. Bake the Cakes: Divide batter evenly among the prepared pans and bake for 24-26 minutes, or until a toothpick inserted in the center comes out with a few crumbs. Let cakes cool in pans for 2-3 minutes, then transfer to a cooling rack to cool completely.
  11. Make the Frosting: Process freeze-dried strawberries in a food processor until finely powdered, yielding slightly more than half a cup. In a large bowl, beat cream cheese and butter together until smooth. Gradually add half of the powdered sugar and vanilla extract, mixing until smooth. Add the remaining powdered sugar and strawberry powder along with a pinch of salt, mixing until creamy and well combined. Set aside.
  12. Level and Assemble the Cake: Using a serrated knife, level the cake layers by removing domed tops, creating flat surfaces. Place the first cake layer on a serving plate or cake board. Spread about 1 cup of frosting evenly over the top and sprinkle with half of the chopped fresh strawberries, pressing them slightly into the frosting.
  13. Layer the Cake: Place the second cake layer on top, add another cup of frosting, and top with the remaining chopped strawberries. Finish by adding the last cake layer.
  14. Final Frosting: Spread the remaining frosting evenly over all sides and the top of the cake. Use a piping bag fitted with a large closed star tip (Ateco 847) to pipe a shell border around the top, and a Wilton tip 22 for the bottom border.
  15. Decorate and Chill: Garnish the top of the cake with a few fresh strawberries. Refrigerate the cake until ready to serve. For best quality, keep the cake well-covered and consume within 3-4 days.

Notes

  • The strawberry reduction can be prepared ahead and stored in the refrigerator.
  • Removing the domes from cake layers ensures a more stable, even cake.
  • Freeze-dried strawberry powder in the frosting intensifies the strawberry flavor without adding moisture.
  • Cake is best enjoyed within 3-4 days when stored properly in the refrigerator.
  • You can omit the pink food coloring if desired; the cake naturally has a lovely pink hue from the strawberries.
  • Use room temperature ingredients for better mixing and texture.

Find it online: https://yumrecipesfood.com/homemade-strawberry-cake-recipe/