Strawberry Cake Recipe with Strawberry Cream Cheese Frosting
Craving a slice of summer? Look no further! Our mouthwatering Strawberry Cake is here to brighten your day! This easy-to-make delight is not just any cake—it’s packed with juicy strawberries and topped with a dreamy strawberry cream cheese frosting that you’ll want to devour straight from the bowl! Trust us, this homemade gem is the ultimate treat you need to celebrate the sunny days ahead.
Servings 16 slices
Ingredients
Strawberry Cake
- 2 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup butter softened to room temp
- 1 3/4 cup granulated sugar I like fine sugar
- 5 large egg whites
- 1/3 cup sour cream or plain yogurt
- 2 teaspoons vanilla extract
- 1/2 cup milk
- 1/2 cup strawberry puree or strawberry jam To make puree: 1/2 lb strawberries, 1/4 cup white sugar, 1 teaspoon lemon zest
Strawberry Cream Cheese Frosting
- 1 cup freeze dried strawberries
- 8 oz cream cheese room temp
- 1/2 cup butter room temp
- 3 cups confectioners’ sugar (powdered sugar)
- 1-2 Tablespoons milk
- 1 teaspoon vanilla extract
- 1 dash salt
Additional Strawberries for Decorating
Instructions
Strawberry Cake
- I always like to start with the prep work.You can either make your own strawberry puree or you can just use 1/2 cup strawberry jam – your choice. If you choose to make your own, simply cook over low heat 1/2 pound of chopped strawberries until they break down. You can add 1/4 cup sugar and 1 teaspoon of lemon zest if you like. Allow it to simmer for about 15 minutes and then mash up the fruit to make a strawberry puree. Allow it to cool while you whip up the cake.Preheat the oven to 350°F. Then grease and lightly flour two 9-inch cake pans.
- In one bowl, whisk together cake flour, baking powder, baking soda, and salt.
- In another, beat butter and sugar on high speed for 2 minutes until smooth.
- Beat in the egg whites on high speed until combined, about 2 minutes. Add sour cream and vanilla, mixing well. Scrape down the sides and up the bottom of the bowl as needed. Gradually add dry ingredients on low speed, then slowly mix in milk until just combined.
- Fold in 1/2 cup of strawberry puree or strawberry jam, ensuring no lumps remain. The batter will be slightly thick. I don’t like artificial color in my cake, but some like strawberry cake to look pink. If you like, add food coloring now.
- Pour batter evenly into two prepared pans.Bake for 24-25 minutes until a toothpick comes out clean. Let the cakes cool completely in the pans on a wire rack before frosting and assembling!
Dreamy Strawberry Cream Cheese Frosting
- While the cake is baking, let’s whip up the best strawberry cream cheese frosting you have ever tasted. Blend freeze-dried strawberries into a powder (about 1/2 cup). In a large bowl, beat cream cheese until smooth, then mix in butter. Add confectioners’ sugar, strawberry powder, 1 Tbsp milk, and vanilla.
- Beat until creamy. If needed, add another Tbsp of milk and a pinch of salt to taste. This will yield about 3 cups of frosting.
- Trim the tops of the cakes for a flat surface. Place one layer on your cake stand, frost the top. Then add the second layer and frost the top and sides. Refrigerate for at least 45 minutes to help it hold shape when sliced. You can top with additional strawberries to make it extra pretty!