Description
This Homemade Strawberry Cake is a delightful dessert that combines fresh strawberries with a fluffy, moist cake base. The cake is topped with a rich strawberry frosting made from real strawberries, offering an authentic fruity flavor. It’s the perfect balance of sweet and tart, ideal for birthdays, holidays, or just a sweet treat on any day. The simple, fresh ingredients make this recipe a hit every time, and the light texture will leave everyone wanting more!
Ingredients
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1 lb (454g) fresh strawberries (for the cake and frosting)
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2 ½ cups (285g) cake flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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¾ cup (170g) unsalted butter (softened)
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1 ¾ cups (350g) granulated sugar
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5 large egg whites
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1/3 cup (75g) sour cream (or plain yogurt)
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2 tsp pure vanilla extract
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½ cup (120ml) whole milk (room temperature)
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½ cup (120ml) reduced strawberry puree (see instructions below)
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Optional: 1 drop pink or red food coloring
For the frosting:
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1 cup (25g) freeze-dried strawberries (ground into powder)
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8 oz (226g) cream cheese (softened)
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½ cup (113g) unsalted butter (softened)
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3 cups (360g) powdered sugar
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1-2 tbsp milk (to adjust consistency)
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1 tsp pure vanilla extract
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Pinch of salt
Instructions
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Prepare the strawberry puree:
Puree 1 pound of fresh strawberries and then reduce them on the stove to concentrate the flavor. Allow the puree to cool completely. -
Preheat the oven:
Preheat the oven to 350°F (177°C). Grease and line two 9-inch round cake pans with parchment paper. -
Mix dry ingredients:
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. -
Cream butter and sugar:
In a separate large bowl, beat the butter and sugar together until light and fluffy. -
Add egg whites and wet ingredients:
Beat in the egg whites one at a time, followed by the sour cream and vanilla extract. -
Combine dry and wet ingredients:
Slowly add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined, then add the reduced strawberry puree and mix again. -
Bake the cake:
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick comes out clean. -
Make the frosting:
Beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar, strawberry powder, and milk until the frosting reaches your desired consistency. -
Assemble the cake:
Once the cakes are completely cooled, spread a layer of frosting on the first cake layer, then place the second layer on top and frost the entire cake. -
Serve and enjoy:
Allow the cake to chill for at least 30 minutes before serving for the best results.
Notes
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For a lighter texture, you can substitute sour cream with Greek yogurt.
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If you prefer a dairy-free version, try using a dairy-free butter and non-dairy milk for both the cake and frosting.
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For a deeper color, you can add a tiny drop of pink or red food coloring to the batter.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Strawberry cake, Homemade strawberry cake, Fresh strawberry cake, Easy strawberry cake recipe