strawberrycheesebaked
Easy Strawberry Cake Recipe
This strawberry cake uses a concentrated fresh strawberry purée in both the soft pink cake layers and the cream cheese frosting.
From YouTube · Jun 28, 2022
This strawberry cake uses a concentrated fresh strawberry purée in both the soft pink cake layers and the cream cheese frosting.
25 min
Prep time
55 min
Cook time
2 hrs 55 min
Total time
One 2-layer 9-inch cake
Yield
Ingredients
20 ingredients- STRAWBERRY PURÉE
- 1 lb (450 g) fresh or frozen strawberries, thawed if frozen
- CAKE
- 2 3/4 cups (330 g) all-purpose flour
- 2 1/2 tsp baking powder
- 1 tsp salt
- 1/4 tsp baking soda
- 1 cup (227 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large egg whites, at room temperature
- 2 tsp vanilla extract
- 1/2 cup (120 ml) whole milk, at room temperature
- 1/2 cup (120 ml) cooled strawberry purée
- Pink food colouring, optional
- STRAWBERRY CREAM CHEESE FROSTING
- 8 oz (227 g) cream cheese, at room temperature
- 1 cup (227 g) unsalted butter, at room temperature
- 1 tsp vanilla extract
- Pinch of salt
- 6–7 cups (720–840 g) powdered sugar, sifted
- 1/4 cup cooled strawberry purée
Method
19 steps- Hull the strawberries and blend them until smooth.
- Pour the strawberry purée into a saucepan and simmer over medium heat, stirring frequently, until reduced by about half. This takes about 25 minutes with fresh strawberries and up to 45 minutes with frozen strawberries.
- You should have approximately 1 cup of reduced purée. Cool it completely before using.
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- Whisk together the flour, baking powder, salt and baking soda.
- Beat the softened butter and granulated sugar for about 5 minutes, until light and fluffy.
- Add the egg whites gradually, mixing well and scraping down the bowl as needed.
- Mix in the vanilla.
- With the mixer running on low, add the flour mixture in batches, alternating with the milk and 1/2 cup strawberry purée.
- Mix in a small amount of pink food colouring if desired.
- Divide the batter evenly between the prepared cake pans.
- Bake for approximately 30 minutes, until the centres spring back when lightly pressed.
- Cool the cakes in their pans for 20 minutes, then turn them onto a wire rack and cool completely.
- For the frosting, beat the cream cheese, butter, vanilla and salt until smooth and fluffy, about 5 minutes.
- Gradually add the powdered sugar, alternating with tablespoons of the remaining strawberry purée.
- Continue beating until the frosting is smooth and fluffy. Add a little extra purée or milk if it is too stiff.
- Spread approximately 1 cup of frosting over the first cake layer.
- Place the second layer on top and cover the top and sides with the remaining frosting.
- Decorate as desired and serve.
Recipe notes
Helpful tips
- Cool the strawberry purée completely before adding it to the batter or frosting.
- Use room-temperature butter, milk, cream cheese and egg whites for smoother mixing.
- Do not add more strawberry purée than stated or the cake batter may become too wet.
- Gel food colouring gives a stronger colour without adding excess liquid.
- Allow the cake layers to cool completely before frosting.
Equipment
- Two 9-inch round cake pans
- Stand mixer or electric hand mixer
- Mixing bowls
- Blender or food processor
- Small saucepan
- Wire cooling rack
Storage
Store the covered cake at room temperature for up to 5 days, or refrigerate it if your room is particularly warm.
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