Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Layer Cake with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 2 reviews

  • Author: Chef
  • Total Time: 2 hours 55 minutes
  • Yield: 12 servings

Description

This luscious strawberry cake features layers of moist, tender cake infused with fresh strawberry puree and complemented by a creamy strawberry cream cheese frosting. Perfect for spring celebrations or special occasions, this recipe transforms fresh or thawed frozen strawberries into a reduced puree that flavors both the cake and the frosting, delivering a delightful balance of sweet and tangy flavors.

Ingredients

Strawberry Puree

  • 1 pound fresh or frozen strawberries (thawed) (450g)

Cake

  • 2¾ cups all-purpose flour (330g)
  • 2½ teaspoons baking powder
  • 1 teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup unsalted butter, softened (227g)
  • 2 cups granulated sugar (400g)
  • 4 large egg whites, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup whole milk, room temperature (120ml)
  • ½ cup fresh strawberry puree (120ml)
  • Pink food coloring (optional)

Strawberry Frosting

  • 8 ounces cream cheese, room temperature (227g)
  • 1 cup unsalted butter, room temperature (227g)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 6 to 7 cups powdered sugar, sifted (720g-840g)
  • ¼ cup fresh strawberry puree

Instructions

  1. Prepare the Strawberry Puree: Hull the strawberries and place them in a blender. Puree on high for about 30 seconds until smooth. Transfer the mixture to a small saucepan and bring to a simmer over medium heat, stirring frequently. Cook until reduced by about half—approximately 25 minutes for fresh strawberries or up to 45 minutes for frozen. You should end up with about 1 cup of reduced puree. Allow it to cool completely before using.
  2. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Butter two 9-inch round cake pans or spray them with baking spray. Line the bottoms with parchment paper. Optionally, wrap the pans with soaked fabric baking strips to ensure even baking.
  3. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda. Set aside.
  4. Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment or a large mixing bowl and hand mixer, beat the softened butter on medium speed until creamy. Gradually add the granulated sugar and beat for about 5 minutes until the mixture is light and fluffy.
  5. Add Egg Whites and Vanilla: Scrape down the sides of the bowl. Add the egg whites and vanilla extract, then beat on medium speed for about 1 minute until well combined and fluffy.
  6. Combine Batter: Reduce mixer speed to low. Alternately add the flour mixture, milk, and strawberry reduction to the batter, mixing just until combined after each addition. Scrape down the bowl as needed. If desired, add a drop or two of pink food coloring to enhance the cake’s color. Divide the batter evenly between the prepared cake pans.
  7. Bake the Cakes: Bake in the preheated oven for about 30 minutes, or until the cakes are springy to the touch and start to pull away from the sides of the pans. Let the cakes cool in the pans for 20 minutes.
  8. Cool Completely: Remove cakes from pans and discard the parchment paper. Transfer the cakes to a wire rack and allow them to cool completely before frosting.
  9. Make the Strawberry Frosting: In a clean bowl, beat the room temperature cream cheese, butter, vanilla extract, and a pinch of salt together until smooth and fluffy, about 5 minutes. On low speed, gradually add the sifted powdered sugar alternating with tablespoons of the fresh strawberry puree. Scrape down the bowl periodically during mixing. After all powdered sugar is incorporated, increase the mixer speed to medium and beat until fluffy. If the frosting is too stiff, add an extra tablespoon or two of strawberry puree or milk to reach the desired silky consistency.
  10. Assemble the Cake: Place one cake layer on a cake stand or serving plate. Spread about 1 cup of frosting evenly over the top. Place the second cake layer on top and cover the entire cake with the remaining frosting. Decorate as desired.
  11. Storage: Store the cake covered at room temperature. It will keep well for up to 5 days.

Notes

  • Using room temperature ingredients (eggs, milk, cream cheese, butter) helps achieve a smoother batter and frosting.
  • Soaked fabric baking strips can help the cakes bake more evenly by preventing cracking.
  • If fresh strawberries are out of season, frozen thawed strawberries work well, though cooking time for puree reduction may be longer.
  • Adjust the powdered sugar quantity in the frosting according to your preferred sweetness and consistency.
  • For a more intense strawberry flavor, consider adding a teaspoon of strawberry extract in the frosting.
  • The cake can be refrigerated if desired; bring to room temperature before serving for best texture.
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saracooking.com/strawberry-layer-cake-with-cream-cheese-frosting-recipe/