Description
This Strawberry Cake with Cream Cheese Frosting is a luscious, moist dessert made with fresh strawberry puree incorporated into the batter and frosting. The cake features a tender crumb enhanced with buttermilk and a rich strawberry reduction, while the cream cheese frosting is lightened with whipped cream and accented by crushed freeze-dried strawberries for an intense berry flavor. Perfect for spring or summer celebrations, this cake offers a delightful balance of sweetness and fresh fruitiness.
Ingredients
Scale
Strawberry Reduction
- 32 oz (908 g) fresh strawberries, hulled
Cake
- 2 1/2 cups (280 g) cake flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 10 tbsp (140 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated white sugar
- 6 large egg whites, at room temperature
- 2 tsp vanilla extract
- 3/4 cup (180 ml) buttermilk, at room temperature
- 1/2 cup (120 ml) strawberry reduction from above
Cream Cheese Frosting
- 3/4 cup (168 g) unsalted butter, softened
- 6 oz (170 g) cream cheese, cold
- 2 1/4 cups (292 g) powdered sugar
- 1 cup (25 g) freeze dried strawberries
- 1/4 cup (60 ml) strawberry reduction from above
Strawberry Cream Filling
- 1/4 cup (60 ml) strawberry reduction from above
- 1/2 cup (120 ml) sweetened condensed milk
- 1/2 cup (120 ml) heavy cream
Instructions
- Make Strawberry Reduction: Add hulled fresh strawberries to a food processor and pulse until pureed. Pour into a large pot and cook over medium heat for 55-60 minutes, stirring occasionally, until it thickens and reduces to about 1 cup (240 ml). Remove from heat and let cool to room temperature. Refrigerate if making ahead.
- Preheat Oven and Prepare Pan: Heat oven to 350°F (175°C). Spray a 9×9 inch baking pan with non-stick spray and line with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk cake flour, baking powder, baking soda, and salt together. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together for about 2 minutes until light and fluffy.
- Add Egg Whites and Vanilla: Beat in egg whites and vanilla extract on medium speed until pale and smooth, about 1 minute.
- Incorporate Buttermilk and Strawberry Reduction: Mix in buttermilk and 1/2 cup of the cooled strawberry reduction. Beat until just combined on medium speed.
- Combine Dry and Wet Ingredients: Slowly add the flour mixture to the wet ingredients on low speed, mixing until just combined. Scrape the bowl sides as needed to ensure an even batter.
- Bake the Cake: Pour batter into prepared pan and smooth top. Bake for 43-46 minutes or until a toothpick comes out clean or with a few moist crumbs.
- Cool the Cake: Let cool in the pan on a wire rack for 30 minutes. Lift cake from pan using parchment paper and cool completely on wire rack.
- Prepare Frosting Base: Beat softened butter on high speed for about 5 minutes until pale and fluffy. Add cold cream cheese and continue beating on high speed for 1 minute until fluffy.
- Add Powdered Sugar: Gradually sift powdered sugar into bowl and mix on low to medium-low speed until fully incorporated.
- Enhance Frosting with Strawberry Flavor: Crush freeze-dried strawberries to a fine powder using a rolling pin or food processor. Add powder and 1/4 cup strawberry reduction to frosting, mixing on medium-low then high speed until very fluffy.
- Make Strawberry Cream Filling: Whisk together 1/4 cup strawberry reduction and sweetened condensed milk until smooth.
- Whip Heavy Cream: In a separate bowl, whip heavy cream on high speed until firm peaks form.
- Combine Cream Filling: Gently fold whipped cream into strawberry-condensed milk mixture until smooth and homogenous. Transfer to piping bag and set aside.
- Prepare Cake for Filling: Once cooled completely, transfer cake to serving plate. Poke even holes over the surface with a wooden stick or spoon handle.
- Fill Cake Holes: Pipe strawberry cream filling into holes on the cake surface.
- Frost the Cake: Spread a thick, generous layer of strawberry cream cheese frosting over the top of the cake.
- Decorate and Serve: Sprinkle crushed freeze-dried strawberries over the frosting. Optionally decorate with fresh strawberries. Serve and enjoy!
Notes
- The strawberry reduction can be made in advance and refrigerated for up to 3 days.
- Using room temperature egg whites helps achieve a lighter batter.
- Freeze-dried strawberries add concentrated strawberry flavor without extra moisture.
- Ensure the cake is completely cool before frosting to prevent melting.
- This cake can be stored covered in the refrigerator for up to 3 days.
