Homemade Strawberry Cake (with cream cheese frosting)
Made with freeze-dried strawberries in both the cake and cream cheese frosting for a balanced strawberry flavor, this cake is adapted from Kara's Couture Cakes! This cake is perfect for stacking into a tall layer cake with its sturdy yet cotton-soft crumb.
Servings: 12 people
Ingredients
Strawberry cake
- 1.2 oz freeze-dried strawberries or freeze-dried strawberry powder 34g
- 3 1/2 cups all-purpose flour 420g
- 3 cups granulated sugar 600g
- 2.5 tsp baking powder
- 3/4 tsp kosher salt
- 1.5 cups whole milk, at room temperature 340g
- 7 large egg whites, at room temperature 245g
- 2 tbsp vegetable oil 30g
- 1 1/2 tbsp vanilla extract or vanilla bean paste
- 1 tbsp white vinegar
- 1 cup unsalted butter, softened to room temperature 227g
- 3-5 drops pink food coloring I used Americolor Gel Food Color Electric Pink
Strawberry cream cheese frosting
- 1 stick unsalted butter, room temperature or cool 113g
- 8 oz full-fat cream cheese, cool or straight from the fridge 227g
- 1.2 oz freeze-dried strawberries or freeze-dried strawberry powder 34g
- 1/2 tsp kosher salt
- 4 cups powdered sugar 454g
- 2-3 tbsp heavy cream or milk
Strawberry simple syrup (optional)
- 1/4 cup water
- 1/2 cup granulated sugar
- 1/2 cup fresh strawberry puree strained to remove seeds
Instructions
For the strawberry cake
- Preheat oven to 350°F. Grease 3 8-inch round pans and line with parchment paper (see note for other pan options).
- If using whole freeze-dried strawberries, process them in a food processor or spice grinder until powdered. If I'm making the frosting the same day, I'll process the strawberries for the cake and frosting at the same time and keep the frosting portion reserved in a sealed container or Ziploc to prevent clumping until it's time to use it.
- In the bowl of a stand mixer fitted with a paddle attachment (or large bowl), add 1.2 oz freeze-dried strawberry powder, flour, sugar, baking powder and salt. Mix on medium speed for a minute to combine evenly.
- In a separate bowl, whisk together the wet ingredients: milk, egg whites, oil, vanilla extract and vinegar.
- Turn the mixer on low and gradually add the softened butter to the dry ingredients, a tablespoon or so at a time. Continue to beat on low until there are no big chunks of butter remaining and mixture is crumbly.
- On low speed, slowly stream in 1/3 of the milk mixture and mix until a paste forms. Scrape down the bowl.
- On low speed, gradually add 1/2 of the remaining milk mixture and beat on medium-low speed for 3 minutes.
- Add the remaining milk mixture on low along with 3-5 drops of food coloring (if using), then beat on medium-low speed for 4 minutes. Batter should look extremely fluffy and silky at this stage.
- Divide cake batter equally between your prepared pans (around 630g per cake pan if dividing into 3). Bake for 40-45 minutes or until the top springs back lightly under your finger (it may feel ever so slightly tacky and softer than a normal cake). A cake tester should come out mostly clean--a few moist crumbs are fine.
For the strawberry cream cheese frosting
- In the bowl of a stand mixer, beat the softened butter until smooth. Add the cold cream cheese and beat together until smooth.
- Add the reserved 1.2oz freeze-dried strawberry powder and salt and beat until smooth. Add the powdered sugar, a cup at a time, and beat on low until combined. Increase speed to medium and beat for a full minute, or until billowy and fluffy. Add cream or milk, a tablespoon at a time, until desired consistency is reached.
Strawberry simple syrup (optional)
- Bring the water and sugar to a boil and let cook until sugar is dissolved.
- Let cool for 5-10 minutes before mixing with the strawberry puree. Refrigerate until cold before using.
To assemble
- If you have time to chill the cake layers before assembling, that's always helpful to frost the cake cleanly. (Wrap in plastic wrap and stick in the freezer for up to a week.) Level the layers as needed, brush with simple syrup (if using) frost and garnish with slices of fresh strawberry. If you have time before serving, I would store the cake in the fridge to chill as this frosting is very soft.
Video
Notes
Kara's original recipe uses 2 8-inch pans and tortes the layers to make 4 total layers. I prefer baking 3 separate layers since I have 3 cake pans and the total bake time is a little shorter.
I suspect this cake would work well baked in 6-inch pans if you halve the batter and bake either 2 or 3 pans (depending on how thick you want the layers).
Freeze-dried strawberry powder can easily be found online.