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Strawberry Cake
4.9 (1177 reviews)
This melt in your mouth strawberry cake filled with fresh strawberries and covered in a luscious buttercream is beyond easy to make and so delicious!
Total Time80
Servings8
1235
Caloriesper servingNutrition Information
1235
Calories
57 g
Fat
177 g
Carbs
9 g
Protein
2 g
Fiber
141 g
Sugar
Ingredients
For the Cake:
- 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 (see Notes) (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 (see Notes)
Instructions
- 1For the Cake:
- 2Preheat the oven to 350F. Butter 2 (9-inch) round cake pans, or spray with baking spray. Line the bottoms with parchment paper. (You can wrap the cake pans with soaked fabric baking strips if desired.)
- 3In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
- 4In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter on medium speed just until creamy. Add the sugar and beat until light and fluffy, about 5 minutes.
- 5Scrape down the bowl and add the egg whites and vanilla. Beat until on medium speed for about 1 minute or until well combined and very fluffy. Reduce the speed to low. Add the flour mixture alternating with the milk and the strawberry reduction, mixing just until combined. Stop and scrape down the bowl as needed. If desired, mix in a drop or two of pink food coloring. Divide the batter among the two cake pans.
- 6Bake for 30 minutes or until the cake is springy to the touch and starts to pull away from the sides of the pans. Let the cakes cool in the pans for 20 minutes. Remove and let cool completely on a wire rack. Discard the parchment paper.
- 7For the Strawberry Frosting:
- 8In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, vanilla, and salt until smooth and fluffy, about 5 minutes.
- 9With the mixer on low, gradually add in the powdered sugar alternating with a tablespoon of the strawberry puree. Stop and scrape down the bowl a few times during mixing. Once all of the sugar is added, increase the speed to medium and beat until fluffy. If the frosting feels too stiff and not silky, add a tablespoon or two of puree or milk.
- 10For the Assembly:
- 11Place a cake layer on a cake stand. Spread about 1 cup of frosting on top of the cake. Top with the second layer. Spread the remaining frosting all over the outside of the cake and decorate as desired. The cake should be stored covered and will keep at room temperature for up to 5 days.