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Strawberry Cake with Cream Cheese Frosting

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A delightful strawberry cake with fluffy layers and tangy cream cheese frosting, perfect for summer celebrations.

Ingredients

Scale
  • 32 oz (908 g) fresh strawberries, hulled
  • 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
  • 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
  • 1/2 cup (120 ml) sweetened condensed milk
  • 1/2 cup (120 ml) heavy cream
  • 1/4 cup (60 ml) strawberry reduction

Instructions

  1. Puree the hulled strawberries in a food processor and cook in a pot over medium heat for 55-60 minutes until thickened. Let cool.
  2. Preheat the oven to 350°F (175°C) and prepare a 9×9 inch baking pan.
  3. In a bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
  4. Cream the softened butter and granulated sugar together until light and fluffy.
  5. Add egg whites and vanilla extract to the butter mixture; beat until pale and smooth.
  6. Mix in buttermilk and 1/2 cup of cooled strawberry reduction until just combined.
  7. Slowly incorporate the dry flour mixture on low speed until just mixed.
  8. Pour the batter into the prepared pan and bake for 43-46 minutes until a toothpick comes out clean.
  9. Let the cake cool in the pan for 30 minutes, then cool completely on a wire rack.
  10. For the frosting, beat softened butter until fluffy, add cold cream cheese and mix until fluffy.
  11. Gradually mix in powdered sugar, then add crushed freeze-dried strawberries and 1/4 cup strawberry reduction.
  12. In another bowl, whisk together 1/4 cup strawberry reduction and sweetened condensed milk until smooth, then whip heavy cream until firm peaks form.
  13. Fold the whipped cream into the strawberry mixture, then transfer to a piping bag.
  14. Once the cake is cool, poke holes in the surface and pipe the strawberry cream into the holes.
  15. Frost the top with cream cheese frosting and decorate with crushed freeze-dried strawberries and fresh strawberries. Serve and enjoy!

Notes

Make sure to use room temperature ingredients for a fluffier batter. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://lunarecipez.com/strawberry-cake-cream-cheese-frosting-recipe/

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