Strawberry Cake Recipe

The Ultimate Guide to Making a Mouth-Watering Strawberry Cake

When it comes to desserts that bring a sense of freshness and indulgence, few can compete with a beautifully crafted strawberry cake. This delightful dessert is perfect for any occasion, from casual family gatherings to more formal celebrations. With its moist, tender crumb and luscious strawberry-infused buttercream, this cake is bound to become a favorite in your baking repertoire. In this article, we’ll walk you through the process of making a strawberry cake from scratch, sharing tips and tricks to ensure your cake is as delicious as it is stunning.

The Charm of a Strawberry Cake

Strawberries have a unique way of adding both flavor and visual appeal to desserts. Their bright color and juicy sweetness make them a popular choice for cakes, especially in the warmer months when they are in season. A strawberry cake not only tastes divine but also captures the essence of summer, making it an ideal treat for picnics, barbecues, or simply enjoying a slice with a cup of tea on a lazy afternoon.

This particular strawberry cake recipe stands out because it incorporates fresh strawberry puree directly into the batter and frosting. The result is a cake that is bursting with natural strawberry flavor, complemented by a rich, creamy buttercream that melts in your mouth. Plus, the vibrant pink hue of the cake layers, enhanced with a touch of food coloring, adds a festive touch that is sure to impress.

Gathering Your Ingredients

Before you start, it’s essential to gather all your ingredients and equipment. Having everything prepared will make the baking process smoother and more enjoyable.

For the cake, you’ll need:

• 2 ¾ cups all-purpose flour (330g)
• 2 ½ teaspoons baking powder
• 1 teaspoon salt
• ¼ teaspoon baking soda
• 1 cup unsalted butter, softened (227g)
• 2 cups granulated sugar (400g)
• 4 large egg whites, room temperature
• 2 teaspoons vanilla extract
• ½ cup whole milk (120ml)
• ½ cup fresh strawberry puree, reduced (120ml)
• Pink food coloring (optional)

For the strawberry frosting:

• 8 ounces cream cheese, room temperature (227g)
• 1 cup unsalted butter, room temperature (227g)
• 1 teaspoon vanilla extract
• Pinch of salt
• 6 to 7 cups powdered sugar, sifted (720g-840g)
• ¼ cup fresh strawberry puree, reduced (60ml)

You’ll also need 9-inch cake pans, a stand mixer or electric mixer, and mixing bowls.

Preparing the Strawberry Reduction

One of the key elements that elevate this cake is the strawberry reduction. This concentrated puree packs a punch of strawberry flavor without adding too much liquid to the batter or frosting. Here’s how you make it:

1. Start by washing and hulling 1 pound of fresh strawberries. If you’re using frozen strawberries, make sure to thaw them first.
2. Place the strawberries in a blender and puree until smooth.
3. Pour the puree into a small saucepan and bring it to a simmer over medium heat, stirring frequently.
4. Continue to cook until the puree has reduced by about half. This can take 25 minutes for fresh strawberries or up to 45 minutes for frozen ones.
5. Let the reduction cool completely before using it in your cake batter and frosting.

The strawberry reduction not only intensifies the flavor but also gives the cake and frosting a natural pink tint, making it even more visually appealing.

Baking the Cake Layers

Once your strawberry reduction is ready, it’s time to move on to the cake batter. Follow these steps to create perfectly moist and tender cake layers:

1. Preheat your oven to 350°F (175°C). Prepare your cake pans by buttering them or spraying with baking spray. Line the bottoms with parchment paper to ensure easy removal later.
2. In a large bowl, whisk together the flour, baking powder, salt, and baking soda. This dry mixture will provide the structure for your cake.
3. In a separate large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until creamy. Add the sugar and continue beating until light and fluffy, about 5 minutes.
4. Incorporate the egg whites and vanilla extract into the butter-sugar mixture. Beat on medium speed for about 1 minute until well combined and very fluffy.
5. Alternate adding the dry ingredients with the milk and strawberry reduction. Begin and end with the dry ingredients, mixing just until combined after each addition. If you’d like a more vibrant pink color, add a drop or two of pink food coloring at this stage.
6. Divide the batter evenly between your prepared cake pans. Smooth the tops with a spatula.
7. Bake the cakes for 30 minutes or until they are springy to the touch and start to pull away from the sides of the pans.
8. Let the cakes cool in the pans for 20 minutes before transferring them to a wire rack to cool completely. Be sure to remove the parchment paper once they’re cool.

Crafting the Strawberry Frosting

The frosting is where this cake truly shines. The combination of cream cheese and butter creates a rich, creamy base, while the strawberry reduction adds a fruity twist. Here’s how to make it:

1. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, vanilla extract, and salt on medium speed until smooth and fluffy, about 5 minutes.
2. Gradually add the powdered sugar, alternating with a tablespoon of the strawberry reduction. Keep the mixer on low speed to avoid a sugar cloud. Stop and scrape down the sides of the bowl occasionally to ensure everything is well incorporated.
3. Once all the powdered sugar is added, increase the mixer speed to medium and beat until the frosting is light and fluffy. If the frosting feels too stiff, you can add a tablespoon or two of milk or additional strawberry puree to achieve a silky texture.

Assembling the Strawberry Cake

Now that your cake layers and frosting are ready, it’s time to assemble the cake. Follow these steps for a picture-perfect presentation:

1. Start by placing one cake layer on a cake stand or serving platter. Spread about 1 cup of frosting evenly over the top of the cake.
2. Place the second cake layer on top, ensuring it is centered. Use the remaining frosting to cover the top and sides of the cake. A spatula or cake scraper will help you achieve a smooth finish.
3. Decorate as desired. You can keep it simple with a rustic finish, or get creative with piping, fresh strawberries, or edible flowers.

For best results, store the cake covered at room temperature. It will stay fresh for up to 5 days, although it’s unlikely it will last that long once people get a taste!

Tips for Success

• Measure your ingredients accurately. Baking is a science, and precise measurements are key to a successful cake. Use a kitchen scale for the flour and sugar for the best results.
• Don’t overmix the batter. Overmixing can lead to a dense, dry cake. Once the flour is incorporated, stop mixing.
• Room temperature ingredients. Ensure your butter, egg whites, milk, and cream cheese are at room temperature before you begin. This helps them incorporate more smoothly into the batter and frosting.
• Even cake layers. If your cakes dome in the middle, you can trim the tops with a serrated knife for an even finish. Alternatively, use cake strips to prevent doming during baking.
• Experiment with decorations. While the cake is beautiful on its own, adding a few decorative touches can elevate it even further. Consider piping rosettes around the edges, adding a drip of white chocolate ganache, or garnishing with whole strawberries.

Conclusion

This strawberry cake is not just a treat for the taste buds but also a feast for the eyes. The combination of fresh strawberries, tender cake layers, and creamy frosting creates a dessert that is both indulgent and refreshing. Whether you’re baking for a special occasion or simply want to surprise your family with a homemade treat, this strawberry cake is sure to impress. With the tips and steps provided, you’ll have all the tools you need to bake a cake that’s as delightful to eat as it is to look at. Happy baking!