Description
A delightful homemade strawberry cake layered with luscious strawberry-infused frosting, perfect for celebrations or a special dessert. The cake features fresh strawberry purée for a natural fruity flavor and a creamy frosting that balances sweetness with a hint of tartness from freeze-dried strawberries.
Ingredients
Scale
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- ½ cup sour cream
- ½ cup whole milk
- 1 teaspoon vanilla extract
- ½ teaspoon strawberry extract
- ¾ cup strawberry purée (fresh or frozen strawberries blended)
- pink or red food coloring (optional)
For the Strawberry Frosting:
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- ¼ cup freeze-dried strawberries, ground to a powder
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Prepare the Oven and Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure easy cake release.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar until the mixture becomes light and fluffy, which helps incorporate air for a tender cake texture.
- Add Wet Ingredients: Beat in the eggs one at a time to fully incorporate. Then add sour cream, whole milk, vanilla extract, strawberry extract, and strawberry purée. Mix until the batter is smooth and uniform. Add a drop of food coloring if a deeper pink hue is desired.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet batter, mixing just until combined to avoid overworking the gluten and ensure a tender crumb.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes to firm up, then carefully turn them out onto a wire rack and cool completely before frosting.
- Prepare the Frosting: Beat the softened butter until creamy. Gradually add powdered sugar, then mix in the finely ground freeze-dried strawberry powder, vanilla extract, and a pinch of salt. Add heavy cream or milk 1 tablespoon at a time until the frosting reaches a spreadable, fluffy consistency.
- Assemble and Frost: Once the cakes are completely cooled, frost the layers evenly. Decorate as desired to create a visually appealing strawberry cake ready to serve.
Notes
- Use fresh, ripe strawberries for the purée for the best natural flavor and vibrant color.
- Freeze-dried strawberries provide intense flavor and color in the frosting without adding extra moisture, helping maintain the frosting’s ideal texture.
- You can substitute the strawberry purée with high-quality strawberry jam if puree is unavailable, though it may slightly alter texture.
- If you prefer a dairy-free frosting, use coconut cream instead of butter and milk alternatives.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
