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Strawberry Cake with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 61 reviews
  • Author: Paula
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This delightful Strawberry Cake recipe features a moist cake infused with a homemade strawberry reduction, layered with luscious strawberry cream and a creamy strawberry cream cheese frosting. Perfect for special occasions or a sweet treat, the cake combines fresh strawberries at every step from the reduction to the frosting and cream filling, resulting in an irresistibly fruity and tender dessert.

Ingredients

Scale

For the Strawberry Reduction:

  • 32 oz (908 g) fresh strawberries, hulled

For the 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

For the 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

For the 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

  1. Make the Strawberry Reduction: Add the fresh strawberries to a food processor and pulse until they are fully pureed. Transfer the puree to a large pot and cook over medium heat, stirring occasionally, for 55-60 minutes until thickened and reduced to 1 cup (240 ml). Let cool to room temperature. This can be prepared a few days in advance.
  2. Prepare the Cake Batter: Preheat the oven to 350°F (177°C). Spray a 9×9 inch baking pan with non-stick spray and line with parchment paper. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt; set aside.
  3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar for about 2 minutes until light and fluffy.
  4. Add Egg Whites and Vanilla: Mix in the egg whites and vanilla extract on medium speed until pale and smooth, approximately 1 minute.
  5. Incorporate Wet Ingredients: Add the buttermilk and 1/2 cup strawberry reduction, mixing on medium speed just until combined.
  6. Combine Dry and Wet Ingredients: Slowly add the flour mixture to the wet ingredients, mixing on low speed until just combined. Scrape the bowl sides as needed to ensure even mixing.
  7. Bake the Cake: Pour the batter into the prepared pan and bake for 43-46 minutes until a toothpick inserted in the center emerges clean or with a few moist crumbs. Allow the cake to cool in the pan on a wire rack for 30 minutes. Then use the parchment paper to lift the cake out of the pan and cool completely on the rack.
  8. Make the Strawberry Cream Cheese Frosting: Beat the butter in a large bowl on high speed until pale and fluffy, about 5 minutes. Add the cold cream cheese and continue beating on high speed for about 1 minute until fluffy.
  9. Add Powdered Sugar: Sift powdered sugar into the bowl gradually, mixing on low then medium-low speed until fully combined.
  10. Incorporate Freeze-Dried Strawberries: Crush the freeze-dried strawberries into a fine powder using a rolling pin over a sealed bag or a food processor. Add the ground strawberries and 1/4 cup strawberry reduction to the frosting and beat on medium-low then high speed until very fluffy.
  11. Prepare the Strawberry Cream Filling: In a medium bowl, whisk together the strawberry reduction and sweetened condensed milk. In a separate bowl, whip the heavy cream on high speed until firm peaks form. Gently fold the whipped cream into the strawberry mixture and transfer to a piping bag.
  12. Assemble the Cake: Once the cake is completely cooled, place it on a serving plate. Use a wooden stick or spoon handle to poke holes all over the top of the cake.
  13. Fill with Strawberry Cream: Pipe the strawberry cream mixture into the holes so it seeps into the cake.
  14. Frost the Cake: Spread a thick layer of strawberry cream cheese frosting over the top of the cake. Optional: Sprinkle with extra crushed freeze-dried strawberries and garnish with fresh strawberries before serving.

Notes

  • The strawberry reduction can be made several days in advance and refrigerated.
  • Use room temperature ingredients for best mixing results.
  • Carefully crush freeze-dried strawberries prior to adding to the frosting to ensure smooth texture.
  • If you don’t have buttermilk, you can substitute with milk plus 1 tbsp lemon juice or vinegar.
  • Make sure to cool the cake completely before frosting to prevent melting.
  • Store leftovers covered in the refrigerator for up to 3 days for best freshness.

Nutrition

  • Serving Size: 1 slice (1/16 of cake)
  • Calories: 320
  • Sugar: 28 g
  • Sodium: 190 mg
  • Fat: 15 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 40 mg

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