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Strawberry Cake with Strawberry Cream Cheese Frosting and Fresh Strawberry Decoration Recipe

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This luscious strawberry cake is a delightful dessert bursting with fresh strawberry flavor. Moist cake layers infused with homemade strawberry reduction are filled with creamy strawberry cream and topped with a rich strawberry cream cheese frosting. Perfect for celebrating strawberry season, this cake uses fresh strawberries in every component to create an irresistibly sweet and flavorful treat.

Ingredients

For the Strawberry Reduction

  • 32 oz (908 g) fresh strawberries, hulled

For the Strawberry Cake

  • 2 1/2 cups (280 g) cake flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 10 tbsp (140 g) unsalted butter
  • 1 1/2 cups (300 g) granulated white sugar
  • 6 large egg whites, at room temperature
  • 2 tsp vanilla extract
  • 3/4 cup (180 ml) buttermilk, at room temperature
  • 1/2 cup (120 ml) strawberry reduction from above

For the Strawberry Cream Cheese Frosting

  • 3/4 cup (168 g) unsalted butter, softened
  • 6 oz (170 g) cream cheese, cold
  • 2 1/4 cups (292 g) powdered sugar
  • 1 cup (25 g) freeze dried strawberries
  • 1/4 cup (60 ml) strawberry reduction from above

For the Strawberry Cream

  • 1/4 cup (60 ml) strawberry reduction from above
  • 1/2 cup (120 ml) sweetened condensed milk
  • 1/2 cup (120 ml) heavy cream

Instructions

  1. Make the Strawberry Reduction: Add the fresh hulled strawberries to a food processor and pulse until fully pureed. Transfer the puree to a large pot and cook over medium heat for 55-60 minutes until it thickens and reduces to 1 cup (240 ml). Let the reduction cool to room temperature. This can be made ahead.
  2. Prepare the Cake Batter: Preheat oven to 350°F (175°C). Spray a 9×9 inch pan with non-stick spray and line with parchment paper. In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. In a large bowl, cream softened butter and granulated sugar with an electric mixer for 2 minutes until fluffy. Add egg whites and vanilla extract; mix on medium speed until pale and smooth, about 1 minute. Mix in buttermilk and strawberry reduction on medium speed until combined. Gradually add dry ingredients and mix on low speed until just combined, scraping bowl sides as needed.
  3. Bake the Cake: Pour batter into the prepared pan. Bake for 43-46 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs. Let cake cool in pan on a wire rack for 30 minutes. Carefully lift cake out using parchment paper and cool completely on wire rack.
  4. Make the Strawberry Cream Cheese Frosting: In a large bowl, beat the softened butter on high speed until pale and fluffy (about 5 minutes). Add cold cream cheese and mix on high speed until fluffy, about 1 minute. Gradually sift in powdered sugar and mix on low then medium-low speed until combined. Crush freeze-dried strawberries into a fine powder using a rolling pin or food processor, then add that and strawberry reduction. Beat on medium-low then high speed until very fluffy.
  5. Prepare the Strawberry Cream: In a medium bowl, whisk together strawberry reduction and sweetened condensed milk. In a separate bowl, whip heavy cream on high speed until firm peaks form. Gently fold whipped cream into the strawberry mixture. Transfer to a piping bag for assembling.
  6. Assemble the Cake: Place cooled cake on a serving plate. Use a wooden stick or spoon handle to poke holes into the top of the cake. Pipe the strawberry cream into the holes evenly. Frost the top generously with strawberry cream cheese frosting. Garnish with crushed freeze-dried strawberries and fresh strawberries if desired. Serve and enjoy!

Notes

  • The strawberry reduction can be prepared several days in advance and refrigerated.
  • Use room temperature egg whites and buttermilk for best batter incorporation.
  • Freeze-dried strawberries can be found online or specialty stores and add an intense strawberry flavor to the frosting.
  • For cleaner slices, chill the cake before cutting.
  • This cake freezes well; wrap tightly and thaw in refrigerator before serving.

Find it online: https://cookedbysarah.com/strawberry-cake-with-strawberry-cream-cheese-frosting-and-fresh-strawberry-decoration-recipe/