The Best Strawberry Cake Ever
A delightful homemade cake featuring fresh strawberries, perfect for any occasion, with a moist texture and rich flavor.
Ingredients
For the Cake
- 1 pound fresh strawberries, rinsed and hulled provides natural sweetness and moisture
- 2.5 cups cake flour ensures a light, tender texture
- 2 teaspoons baking powder provides rise
- 0.5 teaspoon baking soda enhances the cake’s fluffiness
- 1 teaspoon salt balances sweetness
- 0.75 cup unsalted butter, softened adds richness and moisture
- 1.75 cups granulated sugar sweetens the cake
- 5 large egg whites, at room temperature contributes to structure and stability
- 0.33 cup full-fat sour cream or plain Greek yogurt, at room temperature adds moisture and tang
- 2 teaspoons pure vanilla extract enhances overall flavor
- 0.5 cup whole milk, at room temperature adds moisture
- 0.5 cup reduced strawberry puree intensifies strawberry flavor
- 1 cup freeze-dried strawberries adds texture and concentrated flavor
For the Frosting
- 8 ounces full-fat brick cream cheese, softened for a rich frosting
- 0.5 cup unsalted butter, softened adds creaminess to frosting
- 3 cups confectioners’ sugar sweetens frosting
- 1 Tablespoon whole milk adjusts frosting consistency
- 1 teaspoon pure vanilla extract flavor enhancer for frosting
- 1 pinch salt balances sweetness in frosting
Instructions
Preparation
- Rinse and hull the fresh strawberries. Slice them in half to release their juices, and set them aside in a bowl.
- Combine the strawberries in a saucepan over medium heat and cook until they break down and reduce in volume to about 1/2 cup to create a concentrated strawberry puree.
- Sift together the cake flour, baking powder, baking soda, and salt in a mixing bowl.
Batter Mixing
- In a separate bowl, cream the unsalted butter and granulated sugar until light and fluffy, about 4-5 minutes.
- Gradually add the egg whites to the butter and sugar mixture, mixing until well incorporated.
- Mix in the full-fat sour cream, pure vanilla extract, and whole milk until smooth.
- Gradually add the dry mixture into the wet ingredients, alternating with the reduced strawberry puree. Mix gently until just combined.
- Fold in the freeze-dried strawberries carefully.
Baking
- Preheat your oven and grease and flour two 9-inch round baking pans.
- Divide the batter equally between the prepared pans and smooth the tops.
- Bake until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
Frosting & Assembly
- Prepare the cream cheese frosting by mixing softened cream cheese and unsalted butter until creamy.
- Add confectioners’ sugar, whole milk, vanilla extract, and salt to the cream cheese mixture and mix until smooth.
- Once the cakes are completely cool, frost the layers, adding frosting between layers and on the top and sides.
- Garnish with additional freeze-dried strawberries if desired.
Notes
Make sure all ingredients are at room temperature for better mixing. Avoid overmixing the batter to keep the cake light and fluffy. Allow cakes to cool completely before frosting.