Description
Home bakers will adore this classic strawberry cake with strawberry frosting, delivering sweet summer memories. Luscious layers of tender cake combine with silky strawberry-infused frosting, creating a delightful dessert you can savor with friends and family.
Ingredients
Scale
- 16 oz (453 g) strawberries, reduced
- 3 large eggs
- 2 ½ cups (350 g) all-purpose flour
- 1 ½ cups (285 g) granulated sugar
- 16 oz (452 g) full-fat cream cheese or mascarpone cheese, cold
- 2 ¼ cups (531 ml) heavy whipping cream, cold
- ½ cup (118 ml) vegetable oil
- 3 tbsps (42 g) unsalted butter, melted
- ½ cup (120 g) sour cream
- 2 tsps (10 ml) pure vanilla extract
- ½ cup (118 ml) milk
- 1 tsp (5 g) salt
- 2 tsps (7.5 g) baking powder
- ½ tsp baking soda
- 1 oz bag (34 g) freeze-dried strawberries
- ½ cup (65 g) powdered sugar
- Pink food coloring (optional)
Instructions
- Strawberry Reduction: Pulverize ripe strawberries into a velvety puree, then simmer in a saucepan until thickened and concentrated, creating an intense fruity essence.
- Preparation: Line three cake pans with parchment paper and lightly grease to facilitate effortless cake release and maintain pristine shape.
- Wet Ingredients Fusion: Whisk vegetable oil, melted butter, eggs, sour cream, and vanilla extract until seamlessly blended and luxuriously smooth.
- Flavor Integration: Fold granulated sugar and cooled strawberry reduction into the wet mixture, developing a soft pink batter with profound fruity nuances.
- Dry Ingredient Refinement: Sift flour, salt, baking powder, and baking soda in a separate bowl to eliminate potential lumps and ensure uniform leavening agent distribution.
- Batter Composition: Delicately incorporate dry ingredients into wet mixture, alternating with milk, minimizing stirring to preserve the cake’s tender texture.
- Baking Process: Evenly distribute batter across prepared pans, leveling surfaces to eliminate air pockets, then bake in a preheated oven until golden and a testing skewer emerges immaculately clean.
- Strawberry Powder Preparation: Transform freeze-dried strawberries into a fine powder using a food processor, concentrating intense fruit flavor.
- Frosting Creation: Chill mixing bowl, whip cream cheese until silky, gradually introducing heavy cream to create a light, airy foundation.
- Frosting Finalization: Blend strawberry powder, powdered sugar, and vanilla into the cream mixture, whipping until stiff peaks form and frosting maintains structural integrity.
- Cake Assembly: Level cake layers, anchor first layer with frosting, then pipe and spread strawberry cream between tiers, applying a delicate crumb coat to seal loose particles.
- Decorative Finish: Enrobe entire cake with remaining frosting using an offset spatula, achieving a pristine, professional appearance, and garnish with strategically placed fresh strawberries to accentuate the cake’s visual and flavor profile.
Notes
- Strawberry Intensity Tip: Reduce strawberry puree slowly to concentrate flavors and enhance natural sweetness without burning.
- Pan Preparation Hack: Use parchment paper and light grease to guarantee seamless cake removal and maintain perfect shape.
- Mixing Method Magic: Fold dry ingredients gently into wet mixture to prevent tough cake texture and preserve delicate crumb structure.
- Frosting Perfection Technique: Chill mixing bowl before whipping cream cheese to ensure smooth, stable frosting with optimal consistency.
- Prep Time: 30 minutes
- Cook Time: 38-48 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 550
- Sugar: 45 g
- Sodium: 300 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg