Description
This Strawberry Cake with Cream Cheese Frosting is a delightful dessert featuring a moist, tender cake infused with fresh strawberry reduction and topped with a luscious strawberry cream cheese frosting. The combination of fruity sweetness and creamy frosting makes it perfect for celebrations or a special treat any time of year.
Ingredients
Scale
Strawberry Reduction
- 32 oz (908 g) fresh strawberries, hulled
Cake
- 2 1/2 cups (280 g) cake flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 10 tbsp (140 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated white sugar
- 6 large egg whites, at room temperature
- 2 tsp vanilla extract
- 3/4 cup (180 ml) buttermilk, at room temperature
- 1/2 cup (120 ml) strawberry reduction (from above)
Cream Cheese Frosting
- 3/4 cup (168 g) unsalted butter, softened
- 6 oz (170 g) cream cheese, cold
- 2 1/4 cups (292 g) powdered sugar
- 1 cup (25 g) freeze dried strawberries
- 1/4 cup (60 ml) strawberry reduction (from above)
Strawberry Cream Filling
- 1/4 cup (60 ml) strawberry reduction (from above)
- 1/2 cup (120 ml) sweetened condensed milk
- 1/2 cup (120 ml) heavy cream
Instructions
- Make Strawberry Reduction: Add the hulled fresh strawberries to a food processor and pulse until fully pureed. Transfer the puree to a large pot and cook over medium heat for 55-60 minutes, stirring occasionally, until it thickens and reduces to about 1 cup (240 ml). Remove from heat and allow to cool to room temperature. This can be made a few days ahead and refrigerated.
- Preheat Oven and Prepare Pan: Heat oven to 350°F (175°C). Spray a 9×9 inch baking pan with non-stick spray and line it with parchment paper for easy removal.
- Combine Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together for about 2 minutes until light and fluffy.
- Add Egg Whites and Vanilla: Incorporate the egg whites and vanilla extract into the butter mixture. Beat on medium speed until the mixture turns pale and smooth, approximately 1 minute.
- Add Buttermilk and Strawberry Reduction: Mix in the buttermilk and 1/2 cup of the cooled strawberry reduction. Beat until just combined on medium speed.
- Combine Dry and Wet Ingredients: Slowly add the dry flour mixture to the wet ingredients on low speed, mixing until just combined. Scrape down the sides of the bowl as needed to ensure an even batter.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 43-46 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the Cake: Let the cake cool in the pan on a wire rack for 30 minutes. Gently lift the cake from the pan using the parchment paper and continue cooling completely on the wire rack.
- Prepare Cream Cheese Frosting – Beat Butter: In a large bowl, beat softened butter on high speed with a mixer for about 5 minutes until pale and fluffy.
- Add Cream Cheese: Add cold cream cheese and continue beating on high speed for 1 minute until fluffy.
- Add Powdered Sugar: Sift powdered sugar into the bowl gradually and mix on low to medium-low speed until fully incorporated.
- Add Freeze-Dried Strawberries and Strawberry Reduction: Place freeze-dried strawberries in a Ziploc bag and crush to a fine powder using a rolling pin or food processor. Add this powder and 1/4 cup strawberry reduction to the frosting, mixing on medium-low then high speed until very fluffy.
- Prepare Strawberry Cream Filling – Mix Strawberry Reduction and Condensed Milk: In a medium bowl, whisk together 1/4 cup strawberry reduction and sweetened condensed milk until smooth.
- Whip Heavy Cream: In the same or separate bowl, whip heavy cream on high speed with an electric mixer until firm peaks form.
- Fold Whipped Cream into Strawberry Mixture: Gently fold the whipped cream into the strawberry mixture until homogeneous. Transfer this cream to a piping bag and set aside until assembly.
- Prepare Cake for Filling: Once the cake is completely cooled, transfer it to a serving plate. Poke holes evenly across the surface using a wooden stick or spoon handle.
- Fill Cake Holes: Pipe the strawberry cream into the holes made in the cake.
- Frost the Cake: Spread a generous, thick layer of strawberry cream cheese frosting over the top of the cake.
- Garnish and Serve: Sprinkle crushed freeze-dried strawberries over the frosting and decorate with fresh strawberries if desired. Serve and enjoy!
Notes
- The strawberry reduction can be made several days in advance and stored in the refrigerator.
- Ensure egg whites are at room temperature to help create a light and fluffy cake texture.
- Crushing freeze-dried strawberries finely ensures smooth incorporation into the frosting.
- Use parchment paper in the baking pan to easily remove the cake without damaging it.
- Make sure the cake is fully cooled before frosting to prevent the frosting from melting.
- The holes poked in the cake allow the strawberry cream filling to infuse moisture and flavor throughout.
