This Homemade Strawberry Cake is full of strawberry flavor! Moist strawberry cake layers are paired with a strawberry cream cheese frosting for the ultimate strawberry cake!
INGREDIENTS
STRAWBERRY CAKE
- 3 cups (400g) of 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
- 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
STRAWBERRY CREAM CHEESE 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 strawberries
INSTRUCTIONS
- To make the strawberry reduction, add the strawberries to a food processor or blender and puree until smooth. You should have about 1 1/2 cups of puree.
- Add the puree to a medium sized saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced to 3/4 cup, about 20-25 minutes. To measure, pour the puree into a measuring cup. If it’s more than 3/4 cup, add it back to the pan and continue cooking.
- When the puree has thickened and reduced, pour into a large measuring cup and allow to cool to at least room temperature. This strawberry mixture can be made ahead, if you like, and stored in the fridge.
- Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with parchment paper in the bottom and baking spray on the sides.
- Combine the strawberry reduction, sour cream, milk, eggs and vanilla extract in a large bowl, then separate about 1 cup of the mixture into another bowl or measuring cup. About 1 1/2 cups should remain in the other bowl. Set both aside.
- In a large mixer bowl, combine the flour, sugar, baking powder, baking soda and salt.
- With the mixer on the lowest speed, add the butter about a tablespoon at a time, allowing it to incorporate before adding the next tablespoon. As you add more butter, the mixture will start to clump together a bit a should end up resembling wet sand.
- Add the larger of the reserved egg mixture (about 1 1/2 cups) to the dry ingredients/butter mixture. Stir on the lowest speed until it’s incorporated, then scrape down the sides of the bowl.
- Increase the speed to medium high and beat until light and fluffy, about one minute. Scrape down the sides of the bowl.
- Turn the speed down to low and slowly add the remaining egg mixture in a slow stream until incorporated.
- Scrape the sides of the bowl, then turn speed back up to medium high and mix until well combined, about 12 seconds.
- Divide the batter evenly between the three cake pans and bake 24-26 minutes or until a toothpick inserted comes out with a few crumbs.
- Remove cakes from the oven and allow to cool for 2-3 minutes, then remove to cooling rack to cool completely.
- To make the frosting, add the freeze dried strawberries to a food processor and grind into a powder. It should give you a little more than half a cup of strawberry powder.
- In a large mixer bowl, beat the cream cheese and butter together until smooth.
- Slowly add half of the powdered sugar and the vanilla extract and mix until smooth.
- Slowly add remaining powdered sugar and strawberry powder and mix until smooth. Add some salt, to taste. Set aside.
- To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. Refer to my tutorial, if needed. Place the first cake on a serving plate or a cardboard cake round.
- Add about 1 cup of frosting to the top of the cake layer and spread evenly. Add about half of the chopped strawberries and press into the frosting.
- Add the second layer of cake, another cup of frosting and the remaining chopped strawberries.
- Top the cake with the remaining layer and frost the cake with the remaining frosting. Refer to my tutorial for frosting a smooth cake, if needed.
- Pipe the shell border around the top and bottom of the cake. I used a large closed star tip for the top – Ateco 847. For the border around the bottom of the cake, I used Wilton tip 22.
- Add a few strawberries on top for decoration and refrigerate until ready to serve. Cake is best when stored well covered and eaten within 3-4 days.
NOTES
- NOTE: I used a full pound of strawberries for the puree for the cake layers and additional strawberries for between the cake layers.
