Homemade Strawberry Cake
Serves 10–12
| prepPreheat oven to 350°F / 177°C | ||||||||||
| prepGrease two 9-inch round cake pans, line with parchment paper rounds, then grease the parchment | ||||||||||
| 454 g fresh strawberries | Blend & reduce fresh strawberries to 1/2 cup, cool | Whisk in reduced strawberry puree & food coloring | Pour batter into prepared pans | Bake 350°F / 177°C, 24–25 min | Cool in pans 1 hr, then on rack until completely cool | Level cakes, layer & crumb coat with frosting; chill 20 min | Frost top & sides; chill 20 min before serving | |||
| 25 g freeze-dried strawberries | Process freeze-dried strawberries into fine powder | Add conf. sugar, strawberry powder, milk, vanilla & salt; beat 3 min | Chill frosting 1 hr | |||||||
| 226 g full-fat brick cream cheese, softened | Beat cream cheese & butter until smooth, 2 min | |||||||||
| 113 g unsalted butter, softened | ||||||||||
| 360 g confectioners' sugar | ||||||||||
| 1 Tbsp whole milk | ||||||||||
| 1 tsp pure vanilla extract | ||||||||||
| pinch of salt, to taste | ||||||||||
| 295 g cake flour (spooned & leveled) | Whisk cake flour, baking powder, baking soda & salt | Add dry ingredients, pour in milk, mix until combined | ||||||||
| 2 tsp baking powder | ||||||||||
| 1/2 tsp baking soda | ||||||||||
| 1 tsp salt | ||||||||||
| 170 g unsalted butter, softened | Beat cake butter & sugar until light & creamy, 3 min | Beat in egg whites, 2 min | Beat in sour cream & vanilla, 1 min | |||||||
| 350 g granulated sugar | ||||||||||
| 5 large egg whites, room temperature | ||||||||||
| 80 g full-fat sour cream or plain Greek yogurt, room temperature | ||||||||||
| 2 tsp pure vanilla extract | ||||||||||
| 120 ml whole milk, room temperature | ||||||||||
| 1–2 drops red or pink food coloring (optional) | ||||||||||
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