Homemade Strawberry Cake

Homemade Strawberry Cake is a delightful treat that combines sweet, fresh strawberries with a soft, fluffy cake. This recipe stands out for its unique use of reduced strawberry puree, which infuses the cake with intense flavor. Perfect for birthdays, anniversaries, or any celebration, this cake will impress your guests and become a family favorite.

Why You’ll Love This Recipe

• Bursting with Flavor: The reduced strawberry puree adds a rich taste that elevates the cake beyond ordinary.
• Perfect for Any Occasion: Whether it’s a birthday or a picnic, this cake fits right in.
• Easy to Follow: The step-by-step instructions make this recipe accessible for bakers of all levels.
• Versatile Garnishing Options: Top it with fresh strawberries or whipped cream for added flair.
• Moist and Tender Texture: Thanks to the combination of egg whites and sour cream, every slice stays deliciously moist.

Tools and Preparation

Before diving into the baking process, gather your tools. Having everything ready will streamline your cooking experience.

Essential Tools and Equipment

• Stand mixer or handheld mixer
• 9-inch round cake pans
• Parchment paper
• Mixing bowls
• Whisk
• Spatula

Importance of Each Tool

• Stand mixer or handheld mixer: These tools save time and ensure your ingredients are mixed evenly for a light texture.
• Parchment paper: Prevents sticking and makes cake removal easy, ensuring a perfect shape every time.
• Mixing bowls: Different sizes allow you to prepare ingredients efficiently without clutter.

Ingredients

The one thing that sets this strawberry cake apart from others? Reduce fresh strawberry puree down and add to the best white cake batter.

• 1 pound (454g) fresh strawberries, rinsed and hulled
• 2 and 1/2 cups (285g) cake flour (spooned & leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 1 and 3/4 cups (350g) granulated sugar
• 5 large egg whites, at room temperature
• 1/3 cup (75g) sour cream or plain yogurt, at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup (120ml) whole milk, at room temperature
• 1/2 cup reduced strawberry puree (see step 1)
• optional: 1–2 drops red or pink food coloring
• 1 cup (about 25g) freeze-dried strawberries
• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 3 cups (360g) confectioners’ sugar
• 1–2 Tablespoons milk
• 1 teaspoon pure vanilla extract
• salt, to taste

How to Make Homemade Strawberry Cake

Step 1: Prepare the Strawberry Puree

Puree 1 pound of rinsed and hulled strawberries until you have just over one cup. Simmer this puree over medium-low heat while stirring occasionally until it reduces to about half a cup. This process takes about 25–35 minutes. Allow it to cool completely before using in the batter.

Step 2: Preheat the Oven

Preheat your oven to 350°F (177°C). Grease two 9-inch round cake pans, line them with parchment paper rounds, then grease the parchment paper again. This ensures easy release after baking.

Step 3: Mix Dry Ingredients

In a mixing bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside for later use.

Step 4: Cream Butter and Sugar

Using your stand mixer fitted with a paddle attachment, beat together the unsalted butter and granulated sugar on high speed until smooth—approximately two minutes. Scrape down any mixture stuck on the sides as needed. Add egg whites next on high speed until combined; then mix in sour cream and vanilla extract.

Step 5: Combine Wet and Dry Ingredients

With your mixer set on low speed, gradually add in the dry ingredients until just incorporated. Slowly pour in whole milk while still mixing on low. Do not overmix! Finally, whisk in the cooled reduced strawberry puree until smooth.

Step 6: Bake the Cakes

Pour the batter evenly into prepared pans. Bake for approximately 24–25 minutes or until done—check doneness by inserting a toothpick into the center; it should come out clean. Cool completely in pans on a wire rack.

Step 7: Make Strawberry Frosting

Process freeze-dried strawberries into powder using a blender or food processor. Set aside. In another bowl using your mixer, beat cream cheese until smooth before incorporating softened butter. Gradually add confectioners’ sugar along with strawberry powder, milk, and vanilla extract until creamy.

Step 8: Assemble Your Cake

Trim any domed tops off each baked layer for flatness. Start by placing one layer on your serving plate; spread frosting evenly across it before adding the second layer. Frost the top and sides of your cake thoroughly before refrigerating for at least forty-five minutes for stability when slicing.

Step 9: Store Leftovers

Cover any remaining cake tightly with plastic wrap and keep refrigerated for up to five days.

Enjoy baking this delicious Homemade Strawberry Cake! It’s sure to be a hit at every gathering!

How to Serve Homemade Strawberry Cake

Serving your Homemade Strawberry Cake is a delightful experience. This luscious cake not only looks beautiful but also tastes amazing, making it perfect for various occasions. Here are some serving suggestions to enhance your dessert experience.

For Celebrations

• Birthday Parties: A stunning centerpiece for any birthday party, especially during summer.
• Anniversary Dinners: Celebrate love with a slice of this sweet treat alongside bubbly drinks.

With Fresh Fruits

• Berry Medley: Serve slices with fresh strawberries, blueberries, or raspberries for added freshness and color.
• Fruit Compote: A warm berry compote drizzled over the cake adds a deliciously fruity touch.

Complementary Beverages

• Iced Tea: Refreshing iced tea pairs well with the sweetness of the cake, balancing flavors.
• Sparkling Water: A splash of lemon or lime in sparkling water cleanses the palate wonderfully.

Ice Cream Pairing

• Vanilla Ice Cream: The creamy texture of vanilla ice cream complements the strawberry flavors beautifully.
• Strawberry Sorbet: For an extra strawberry kick, try serving it with strawberry sorbet.

How to Perfect Homemade Strawberry Cake

Perfecting your homemade strawberry cake takes attention to detail and some helpful tips. Here are ways to ensure your cake turns out perfectly every time.

• Bold Flavoring: Use ripe, fresh strawberries for pureeing. The riper they are, the sweeter and more flavorful your cake will be.
• Bold Mixing Technique: Avoid overmixing the batter once you add dry ingredients. This prevents a dense cake.
• Bold Cooling Time: Allow the cakes to cool completely before frosting. This helps maintain structure and prevents melting.
• Bold Consistency Check: For frosting, adjust milk as needed until you achieve a smooth, spreadable consistency without being too runny.
• Bold Decoration Ideas: Top with additional fresh strawberries or edible flowers for an elegant presentation.

Best Side Dishes for Homemade Strawberry Cake

Pairing side dishes with your homemade strawberry cake can elevate your dessert experience. These options complement its flavors beautifully.

1. Whipped Cream: Light and fluffy, whipped cream adds a creamy texture that enhances each bite.
2. Chocolate Sauce: A drizzle of rich chocolate sauce gives a decadent contrast to the sweet strawberry flavor.
3. Lemon Curd: The tartness of lemon curd brightens up the sweetness of the cake, creating a balanced taste.
4. Pistachio Crumble: A crunchy pistachio crumble on the side adds texture and nutty flavor that pairs well with strawberries.
5. Coconut Flakes: Lightly toasted coconut flakes sprinkled on top provide a tropical twist that complements the cake’s flavors.
6. Cream Cheese Dip: A lightly sweetened cream cheese dip can serve as an additional spread that matches well with strawberries.

Common Mistakes to Avoid

Making a Homemade Strawberry Cake can be simple, but there are common pitfalls that can affect the outcome. Here’s how to avoid them.

• Neglecting the strawberries: Using overly ripe or mushy strawberries can lead to an undesirable texture in your cake. Always select fresh, firm strawberries for the best flavor and consistency.
• Overmixing the batter: Overmixing can result in a dense cake. Mix just until ingredients are combined, particularly after adding dry ingredients to maintain a light and airy texture.
• Ignoring cooling times: Cutting the cake before it has cooled completely can cause it to crumble or fall apart. Be patient and let your cake cool in the pans before transferring it to a wire rack.
• Skipping parchment paper: Not using parchment paper can lead to cakes sticking to the pans. Always line your pans with parchment for easy removal and a perfect shape.
• Incorrect measuring of flour: Scooping flour directly from the bag can lead to too much being used, resulting in a dry cake. Use the spoon-and-level method for accurate measurements.

Refrigerator Storage

• item Store leftover Homemade Strawberry Cake in an airtight container.
• item It will keep well for up to 5 days in the refrigerator.
• item For best results, place parchment paper between layers if stacking them.

Freezing Homemade Strawberry Cake

• item Wrap individual slices or the whole cake tightly in plastic wrap.
• item Place it in a freezer-safe container or bag.
• item The cake can be frozen for up to 3 months without losing flavor.

Reheating Homemade Strawberry Cake

• Oven: Preheat your oven to 350°F (177°C). Wrap slices in foil and heat for about 10-15 minutes until warmed through.
• Microwave: Place a slice on a microwave-safe plate. Heat for 10-15 seconds, checking frequently to avoid overheating.
• Stovetop: Heat on low in a skillet covered with a lid. This takes about 5 minutes, ensuring even warming without drying out the cake.

Frequently Asked Questions

How do I make the perfect strawberry puree?

To make strawberry puree, blend fresh strawberries until smooth. For this recipe, reduce it by simmering over medium-low heat until you have about 1/2 cup of concentrated puree.

Can I use frozen strawberries for this Homemade Strawberry Cake?

While fresh strawberries are recommended for the best flavor, you can use frozen ones if necessary. Thaw and drain them well before pureeing.

What can I substitute for sour cream?

You may replace sour cream with plain yogurt or buttermilk as they provide similar moisture and tanginess to your cake batter.

How do I customize my Homemade Strawberry Cake?

You can add other flavors like lemon zest or almond extract for variety. Additionally, consider mixing different berries into your frosting or batter for added depth.

How long does it take to make this cake?

The total time needed is roughly 6 hours, including preparation, baking, cooling, and frosting time.

Final Thoughts

This Homemade Strawberry Cake is not only delicious but also versatile enough for any occasion. With its unique strawberry puree infusion, it stands out among other cakes. Feel free to customize it with different flavors or toppings to suit your taste! Try making this delightful dessert today; you won’t be disappointed!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Homemade Strawberry Cake

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• Author: Jennifer
• Total Time: 55 minutes
• Yield: Serves approximately 12 slices 1x

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Description

Indulge in the delightful flavors of Homemade Strawberry Cake, a perfect balance of sweet, fresh strawberries and a light, fluffy cake. This recipe features a unique twist with reduced strawberry puree that intensifies the flavor, making it an ideal choice for birthdays, anniversaries, or any festive gathering. Each slice is moist and tender, thanks to the combination of egg whites and sour cream, ensuring your guests are always impressed. Whether garnished with fresh strawberries or paired with whipped cream, this cake is sure to become a family favorite.

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Ingredients

Scale 1x2x3x

• 1 pound fresh strawberries
• 2 and 1/2 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup unsalted butter, softened to room temperature
• 1 and 3/4 cups granulated sugar
• 5 large egg whites, at room temperature
• 1/3 cup sour cream or plain yogurt, at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup whole milk, at room temperature
• 1/2 cup reduced strawberry puree
• optional: 1–2 drops red or pink food coloring
• 1 cup freeze-dried strawberries
• 8 ounces full-fat brick cream cheese, softened to room temperature
• 1/2 cup unsalted butter, softened to room temperature
• 3 cups confectioners’ sugar
• 1–2 Tablespoons milk
• 1 teaspoon pure vanilla extract
• salt, to taste

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Instructions

1. Prepare strawberry puree by blending fresh strawberries and simmering until reduced.
2. Preheat the oven to 350°F (177°C) and prepare two 9-inch round cake pans.
3. Whisk together dry ingredients: cake flour, baking powder, baking soda, and salt.
4. Cream butter and sugar until smooth; mix in egg whites, sour cream, and vanilla.
5. Gradually add dry ingredients while mixing on low; incorporate milk and cooled strawberry puree.
6. Pour batter into prepared pans and bake for 24–25 minutes; cool completely.
7. Make frosting by blending cream cheese, butter, confectioners' sugar, strawberry powder, milk, and vanilla until creamy.
8. Assemble the cake by layering frosting between cooled cakes and refrigerating before serving.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 28g
• Sodium: 210mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 70mg