Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature butter on medium speed until creamy, about 1 minute. Gradually add the sugar and beat on medium-high for 3-4 minutes until very light and fluffy. Scrape down the bowl. Add eggs one at a time, beating well after each addition. Beat in the vanilla.
- With the mixer on low, add the dry ingredients in three parts, alternating with the sour cream and strawberry puree, beginning and ending with the dry ingredients. Mix just until combined after each addition. If using, stir in the gel food coloring until evenly distributed. Do not overmix.
- Divide the batter evenly between the prepared pans. Smooth the tops. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when lightly pressed. Let cakes cool in pans for 15 minutes, then turn out onto a wire rack to cool completely.
- While cakes cool, prepare the frosting. In a stand mixer, beat the cream cheese and butter until completely smooth. Gradually add the sifted powdered sugar on low speed. Add the strawberry reduction, vanilla, and salt, then beat on medium-high for 2-3 minutes until fluffy. Frost the cooled cake layers, then garnish with fresh strawberry slices.
Notes
Chef's Tips:
• For the best texture, all refrigerated ingredients (eggs, sour cream, butter) must be truly at room temperature.
• Do not substitute frozen strawberries for the fresh puree in the cake batter—they release too much water.
• Serve cake slices at cool room temperature for the best flavor and texture.
Food Safety:
• Ensure cream cheese frosting is refrigerated if cake will be out for more than 2 hours
• Store leftover cake in an airtight container in the refrigerator