Easy Strawberry Cake Recipe

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

1. Hull the strawberries and blend them until smooth.
2. 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.
3. You should have approximately 1 cup of reduced purée. Cool it completely before using.
4. Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
5. Whisk together the flour, baking powder, salt and baking soda.
6. Beat the softened butter and granulated sugar for about 5 minutes, until light and fluffy.
7. Add the egg whites gradually, mixing well and scraping down the bowl as needed.
8. Mix in the vanilla.
9. With the mixer running on low, add the flour mixture in batches, alternating with the milk and 1/2 cup strawberry purée.
10. Mix in a small amount of pink food colouring if desired.
11. Divide the batter evenly between the prepared cake pans.
12. Bake for approximately 30 minutes, until the centres spring back when lightly pressed.
13. Cool the cakes in their pans for 20 minutes, then turn them onto a wire rack and cool completely.
14. For the frosting, beat the cream cheese, butter, vanilla and salt until smooth and fluffy, about 5 minutes.
15. Gradually add the powdered sugar, alternating with tablespoons of the remaining strawberry purée.
16. Continue beating until the frosting is smooth and fluffy. Add a little extra purée or milk if it is too stiff.
17. Spread approximately 1 cup of frosting over the first cake layer.
18. Place the second layer on top and cover the top and sides with the remaining frosting.
19. Decorate as desired and serve.