Description
A fluffy, from-scratch Strawberry Cake made with real strawberry reduction and a tangy strawberry cream cheese frosting. Bright berry flavor, soft crumb, and perfect for birthdays and spring/summer parties.
Ingredients
Cake
- 2 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 5 large egg whites, at room temperature
- 1/3 cup sour cream, at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup whole milk, at room temperature
- 1/2 cup cooled strawberry reduction
- Optional: 1–2 drops pink or red gel food coloring
Strawberry Cream Cheese Frosting
- 1 cup freeze-dried strawberries
- 8 ounces brick-style cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tablespoon whole milk (plus more if needed)
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Garnish
– Fresh strawberries, sliced
Instructions
- **Make the strawberry reduction:** Puree the strawberries until smooth. Pour into a small saucepan and simmer over medium-low heat, stirring occasionally, until thick and reduced to about **1/2 cup** (usually 25–35 minutes). Cool completely (make ahead if you want).
- **Prep:** Heat oven to **350°F**. Grease two 9-inch round cake pans, line with parchment, then grease again.
- **Mix dry ingredients:** Whisk cake flour, baking powder, baking soda, and salt in a bowl.
- **Cream:** Beat butter and sugar until light and fluffy, about 3 minutes. Add egg whites and beat until combined. Mix in sour cream and vanilla.
- **Finish batter:** Add dry ingredients and mix on low. Slowly pour in milk and mix just until combined. Stir in cooled strawberry reduction (and food coloring if using).
- **Bake:** Divide batter between pans. Bake **24–26 minutes** or until a toothpick comes out clean. Cool in pans about 1 hour, then remove and cool completely on a rack.
- **Make frosting:** Grind freeze-dried strawberries into a fine powder. Beat cream cheese and butter until smooth. Add powdered sugar, strawberry powder, milk, vanilla, and salt. Beat until fluffy; add a tiny splash of milk if needed.
- **Assemble:** Frost one layer, add the second layer, then frost the top and sides. Chill 20–30 minutes for clean slices.
Notes
– **DIY cake flour (if needed):** For every 1 cup cake flour, use 1 cup all-purpose flour minus 2 tablespoons, then add 2 tablespoons cornstarch. Whisk well.
– **Make-ahead:** Make the strawberry reduction up to 2 days ahead; refrigerate covered and bring to room temperature before using.
– **Freeze-dried strawberries:** Must be freeze-dried (crisp), not chewy dried strawberries.
– **Tools:** 9-inch cake pans, parchment rounds, mixer, blender/food processor, fine-mesh sieve optional.
- Prep Time: 45 minutes (plus cooling)
- Cook Time: 25 minutes (plus reduction time)
- Category: Dessert
- Method: Baking
- Cuisine: American