Description
A delicious and moist strawberry cake layered with cream cheese frosting and strawberry jam.
Ingredients
Scale
- 1 pound strawberries (hulled and sliced)
- 3 cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks, 226 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 2 teaspoons vanilla extract
- 5 large (160 g, 2/3 cup) egg whites (room temperature)
- ¾ cup (180 g) sour cream (room temperature)
- ¾ cup (170 g) milk (room temperature)
- few drops of red food coloring (optional)
- 16 ounces cream cheese (softened to room temperature)
- 1 cup (2 sticks, 226 g) unsalted butter (softened to room temperature)
- 6 cups (678 g) confectioners sugar
- 4 teaspoons vanilla extract
- 2 ounces (2 packages) freeze-dried strawberries (pulsed into a powder)
- ½ cup strawberry jam (optional for layering)
Instructions
- Prep oven and pans. Position rack in the center oven. Preheat the oven to 350°F/177°C. Prepare three 8-inch (20 cm) round pans (or two 9-inch round pans) with non-stick spray, then line with parchment circle, and spray again.
- Make strawberry puree. Puree 1 pound of strawberries either in a blender or food processor. Then in a saucepan, heat strawberry puree over low heat until reduced to about ½ cup. This can be done up to 2 days ahead of time. Refrigerate puree until ready to use (but make sure it’s at room temperature again before adding to cake batter).
- Combine dry ingredients. Sift together cake flour, baking powder, and baking soda. Add salt and whisk together. Set aside.
- Cream butter and sugar. In a stand mixer bowl with paddle attachment, cream butter and sugar together on medium speed until light and fluffy, about 5 minutes. Scrape down the bowl halfway through mixing.
- Add extract and egg whites. With mixer on low speed, add in the vanilla. With the mixer running, slowly add in the egg whites mixing to combine. Scrape down the bowl as needed.
- Alternate the dry ingredients and sour cream/milk. In a small bowl, stir together the milk and sour cream. Alternate adding the dry ingredients and milk/sour cream, beginning and ending with the dry ingredients. Mix on medium speed between additions until incorporated.
- Add puree and food coloring. Add the strawberry puree and mix on low speed to combine. Add a few drops of food coloring and blend to combine.
- Bake cakes. Divide batter equally into the prepared pans. Bake for 22-26 minutes until cake is firm and springs back when gently touched. Cool cakes in the pan completely on a wire cooling rack before turning out of the pan.
- Mix cream cheese and butter. In a mixing bowl with an electric mixer, combine the cream cheese and butter. Mix on medium speed until light and fluffy.
- Add powdered sugar and vanilla. Add powdered sugar ½ cup at a time, with mixer off, then mix on low speed until combined. Add vanilla extract, and beat to combine.
- Add freeze-dried strawberries. Add the freeze-dried strawberry powder to the frosting and beat on low speed to combine. Once combined, increase speed to medium speed and beat until light and fluffy for about 5 to 6 minutes. Store in the fridge in an airtight container if not using right away, for up to 4 days. Re-whip before using so it’s a spreadable consistency.
- Frost cake. Place one cake layer onto serving platter or cake stand. Use a spatula and frost the top of the layer. If desired, add a layer of strawberry jam on top (optional). To keep the jam from oozing out, pipe a border around the edge of the cake and then spread the jam on. Top with another cake layer and frost the top and sides of the cake.
Notes
- Make sure all your ingredients are at room temperature for the best results.
- Store any leftover cake in an airtight container to keep it fresh.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg