Easy Strawberry Cake Recipe

Ingredients

• 1 pound fresh strawberries
• 1 teaspoon red food coloring (optional)
• 330g (2 3/4 cups) all-purpose flour
• 1 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 2 1/2 teaspoons baking powder
• 227g (2 sticks) unsalted butter, room temperature
• 400g (2 cups) granulated sugar
• 4 large egg whites, room temperature
• 2 teaspoons vanilla extract
• 1/2 cup whole milk
• 226g (8 oz) cream cheese
• 226g (8 oz) unsalted butter, room temperature

Method

1. Hull and halve the strawberries, then blend into a puree.
2. Simmer the strawberry puree over medium heat for about 25 minutes, stirring occasionally, until water evaporates and flavor concentrates.
3. Strain the reduction to remove excess water and let it cool to near room temperature.
4. Add a drop of red food coloring to the reduction if desired for a pink hue.
5. Preheat oven to 350°F (177°C). Butter and flour two 9-inch cake pans or three 6-inch pans.
6. Mix dry ingredients: flour, salt, baking soda, and baking powder.
7. Cream butter and sugar until light and fluffy, about 5 minutes.
8. Separate egg whites and add them one at a time to the creamed mixture, mixing well after each addition.
9. Add vanilla extract.
10. Alternately add dry ingredients, milk, and strawberry reduction to the creamed mixture in three batches, starting and ending with dry ingredients.
11. Divide batter evenly into prepared pans and smooth the tops.
12. Bake for about 30 minutes or until the centers are springy to the touch.
13. While cakes bake, beat together softened butter and cream cheese until smooth.
14. Add vanilla and a pinch of salt, then mix until combined.
15. Once cakes are cooled, spread strawberry frosting between layers and over the top.