Strawberry Cake Recipe

This irresistible strawberry cake, brimming with fresh strawberries and enveloped in a luxurious buttercream, is incredibly easy to make and absolutely delicious!

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Course: Dessert

Cuisine: American

Keyword: Strawberry Cake Recipe

Prep Time: 30

Cook Time: 30

Cooling Time: 40

Servings: servings

Ingredients

For the Cake:

2 ¾ cups all-purpose flour 330g
2 ½ 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 120ml
½ cup fresh strawberry puree reduced (see Notes) (120ml)
Pink food coloring optional

For the 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 reduced (see Notes)

Instructions

For the Cake:

Preheat your oven to 350°F. Grease two 9-inch round cake pans with butter or baking spray, then line the bottoms with parchment paper. For even baking, consider wrapping the cake pans with soaked fabric baking strips.
In a large bowl, combine the flour, baking powder, salt, and baking soda, and whisk thoroughly to blend. In another large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until it becomes creamy. Add the sugar and continue beating until the mixture is light and fluffy, about 5 minutes.
Scrape down the sides of the bowl, then add the egg whites and vanilla extract. Beat on medium speed until the mixture is well combined and very fluffy, about 1 minute. Lower the mixer speed and add the flour mixture alternately with the milk and the strawberry reduction, mixing just until combined. Be sure to scrape down the bowl as needed. If you like, add a drop or two of pink food coloring to enhance the cake's color. Divide the batter evenly between the prepared cake pans.
Bake for about 30 minutes, or until the cakes spring back when touched and begin to pull away from the sides of the pans. Allow the cakes to cool in the pans for 20 minutes before removing them to cool completely on a wire rack. Discard the parchment paper.

For the Strawberry Frosting:

In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the cream cheese, butter, vanilla extract, and salt on medium speed until smooth and fluffy, about 5 minutes.
With the mixer on low, gradually add the powdered sugar, alternating with tablespoons of strawberry puree. Stop and scrape down the bowl a few times during the mixing process. Once all the sugar is added, increase the mixer speed to medium and beat until the frosting is light and fluffy. If the frosting is too stiff and not silky, add a tablespoon or two of strawberry puree or milk.

For the Assembly:

Place one cake layer on a cake stand. Spread about 1 cup of frosting evenly over the top of the cake layer. Place the second cake layer on top. Use the remaining frosting to cover the top and sides of the cake, smoothing it out and decorating as desired. Store the cake covered at room temperature, where it will keep for up to 5 days.

Notes

To make a strawberry reduction, wash and hull 1 pound of fresh strawberries (or thaw if using frozen). Puree the strawberries in a blender, then pour into a small saucepan. Simmer over medium heat, stirring frequently, until reduced by half—about 25 minutes for fresh strawberries and up to 45 minutes for frozen. You should have 1 cup of reduction. Let it cool completely before using.
If your cakes have domed tops, use a serrated knife to level them. Alternatively, use cake strips to ensure even baking. Cake strips keep the pan's edges cooler, helping the cake rise evenly without doming. You can also make DIY cake strips at home.
Use a scale to measure your flour for accuracy. If you don’t have one, fluff the flour with a spoon, spoon it into your measuring cup, and level it with a knife to avoid overpacking.
Ensure all refrigerated ingredients (eggs, milk, and cream cheese) are at room temperature before using to mix smoothly into the batter without overmixing. Gel food coloring is recommended for its concentrated color without adding extra liquid.
Alternate adding the flour mixture and wet ingredients to the batter to prevent it from separating. Be careful not to overmix once the flour is incorporated to avoid a dense, dry cake.