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Strawberry cake - Image 3

Ultimate Strawberry Cake

This from-scratch strawberry cake is incredibly moist and packed with real strawberry flavor, thanks to a reduction of fresh berries. Topped with a tangy cream cheese frosting, it's a stunning and delicious dessert 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: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups fresh strawberries hulled and quartered
  • 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
  • 3 large eggs room temperature
  • 1 tbsp pure vanilla extract
  • 1/2 cup buttermilk room temperature
  • 1/2 cup sour cream full-fat, room temperature
  • 2-3 drops pink gel food coloring optional

Equipment

  • Two 9-inch round cake pans
  • Stand mixer or hand mixer
  • Fine mesh sieve
  • Small saucepan
  • Wire cooling racks
  • Offset spatula

Method
 

  1. Make the strawberry reduction. In a small saucepan, combine the quartered strawberries with 2 tablespoons of water. Cook over medium heat for 15-20 minutes, mashing occasionally, until the berries have broken down and the liquid has reduced to about 1/2 cup of thick, jammy puree. Strain through a fine-mesh sieve into a bowl, pressing with a spatula to extract all the liquid. Discard the solids. Let the reduction cool completely. This step is non-negotiable for intense flavor.
  2. Preheat and prepare. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature butter and sugar on medium-high speed for 4-5 minutes until very light, fluffy, and pale in color. Scrape down the bowl. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract and the cooled strawberry reduction until fully incorporated.
  4. Combine wet and dry. With the mixer on low, add the dry ingredients in three additions, alternating with the buttermilk and sour cream in two additions, beginning and ending with the dry ingredients. Mix only until just combined after each addition. If using, add the gel food coloring and fold in gently. Divide the batter evenly between the prepared pans.
  5. Bake and cool. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the cakes spring back when lightly pressed. Let the cakes cool in the pans on a wire rack for 15 minutes, then carefully invert them onto the rack to cool completely before frosting, at least 2 hours.

Notes

Chef's Tips:
• For the fluffiest frosting, ensure your cream cheese and butter are truly at room temperature (65-70°F).
• A common mistake is adding the strawberry puree without reducing it first, which makes the cake gummy.
• Serve each slice with a fresh strawberry on top for a beautiful presentation.
Food Safety:
• Ensure all dairy ingredients (butter, eggs, buttermilk, sour cream, cream cheese) are properly refrigerated until use.
• Frosted cake should not sit at room temperature for more than 2 hours.