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Strawberry cake recipe - Image 3

Ultimate Fresh Strawberry Cake

This incredibly moist strawberry cake uses fresh strawberry puree in both the batter and frosting for maximum flavor. It's a tender, easy-to-make layer cake perfect for any celebration.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour spooned and leveled
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp fine sea salt
  • 1 cup unsalted butter room temperature
  • 1 3/4 cups granulated sugar
  • 4 large eggs room temperature
  • 1 tbsp pure vanilla extract
  • 1/2 cup sour cream full-fat, room temperature
  • 1 1/2 cups fresh strawberry puree from about 1 lb fresh strawberries, divided
  • 1/2 cup whole milk room temperature
  • 1 drop pink gel food coloring optional
  • 16 oz cream cheese full-fat, cold
  • 1 cup unsalted butter room temperature
  • 5-6 cups powdered sugar sifted
  • 1/4 cup reserved strawberry puree
  • 1 tsp pure vanilla extract
  • 1/4 tsp fine sea salt

Equipment

  • Stand mixer or hand mixer
  • Three 8-inch round cake pans
  • Parchment paper
  • Fine mesh sieve
  • Wire cooling racks
  • Offset spatula
  • Food processor or blender

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on medium-high speed for 4-5 minutes until very light and fluffy. Scrape down the bowl. Add eggs one at a time, mixing well after each. Mix in vanilla.
  3. With the mixer on low, add the dry ingredients in three additions, alternating with the sour cream, 1 cup of strawberry puree, and milk. Begin and end with the dry ingredients. Mix just until combined. If using, stir in one drop of pink gel food coloring for a vibrant hue.
  4. Divide the batter evenly between the prepared pans (about 550g per pan). Smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the cakes spring back when lightly touched. Cool in pans for 15 minutes, then turn out onto a wire rack to cool completely.
  5. For the frosting, beat the cold cream cheese and room-temperature butter in a clean mixer bowl on medium speed until completely smooth, about 3 minutes. With the mixer on low, gradually add the sifted powdered sugar, reserved 1/4 cup strawberry puree, vanilla, and salt. Increase speed to high and beat for 2 minutes until fluffy.
  6. Level the cooled cake layers if needed. Place one layer on a cake stand. Spread with about 1 cup of frosting. Repeat with second layer. Place final layer top-side down. Apply a thin crumb coat of frosting over the entire cake and chill for 20 minutes. Frost the cake with remaining frosting. Garnish with fresh strawberry slices.

Notes

Chef's Tips:
• For the puree, hull and blend fresh strawberries until smooth. No need to cook them down.
• Room temperature ingredients are non-negotiable for proper emulsion and a tender crumb.
• Serve cake slices at room temperature for the best texture and flavor.
Food Safety:
• Cream cheese frosting must be refrigerated if cake will be out for more than 2 hours.
• Store leftover cake in an airtight container in the refrigerator.