AuthorSaraSkittle
DifficultyIntermediate

Definitely one of my favorite cake recipes that I have made. I based this recipe from Sallys Baking Addiction's "Homemade Strawberry Cake" recipe. She called for 1 and 3/4 cup sugar and I put in about 1 and 1/3 so if you like it a little sweeter add more but I like a little less sweet and more refreshing of a cake especially with something summery like this. I've also though of making some extra of the strawberry reduction and adding a bit of sugar to some of it and putting a little layer of that on the cake before you frost each layer. that would also be really good I bet. For jills birthday I just happened to have some Lemon Thyme for garnish around the sides but I actually loved that little herby addition. For the Coloring of the cake I used an unsweetened unflavored beet juice powder I already had that I used in smoothies that I got on amazon. you could also use regular beet juice but I wouldn't put too much extra liquid. Food coloring is also an option but I prefer the thought of natural coloring. Garnish with fresh strawberries and enjoy!

Yields1 Serving
Prep Time1 hr 30 minsCook Time48 minsTotal Time2 hrs 18 mins
Reduced Strawberry Puree for batter and frosting
 48 oz organic fresh strawberries (three 16 oz containers)
Cake Batter for two layers. If you want four, you will need double of all of these ingredients
 2 cups cake flour
 2 tsp baking powder
 ½ tsp baking soda
 ½ tsp salt
 1 cup granulated sugar
  cup sour cream
 2 tbsp vanilla
 5 egg whites at room temperature
 ½ cup whole milk room temperature
 ¾ cup salted butter room temperature
 ¾ cup reduced strawberry puree
 unsweetened unflavored beet juice or powdered beet juice for coloroptional
Strawberry Frosting
 1 cup heavy creamwhipped
 1 cup salted butter
 8 oz Philadelphia cream cheese
 3 cups powdered sugar
 2 tbsp vanilla
 ¾ cup powdered Freeze dried strawberries about four packages of freeze dried strawberries
 2 tbsp reduced strawberry puree
Reducing the strawberries
1

I always get four 16 oz packages of strawberries to have extra for decoration. First take three packages of strawberries and pluck off the stems and put them in a blender until smooth. Then put them into a pot on medium low and just simmer and keep scraping the bottom and the sides of the pan or it will scorch. Keep Cooking the puree down until its no longer liquidy and it resembles a thick paste. usually takes about an hour so its nice to do this the day before or you could also do it way ahead of time and freeze the paste.

Cake batter
2

I always make a four layer cake when I make this but I make the batter in two separate batches, otherwise its more difficult to evenly split the batter into four layers and you might end up with uneven layers. so you'll need double of all the ingredients for the batter section.

3

Preheat oven to 350. Mix the cake flour, salt, baking powder and baking soda together in a bowl and set aside.

4

using a mixer beat the butter and sugar together on high until smooth. beat in the egg whites for about 3 minutes, then beat in the sour cream and vanilla. Put the mixer on low and add the flour mixture and combine. Slowly mix in the milk until combined. Stir in the strawberry puree and the beet powder or juice.

5

pour batter evenly into buttered and lightly floured 9 inch springform cake pans and bake for 24 - 25 minutes.

6

while the two layers are baking repeat all these steps for a second time so the batter for the remaining two layers is done and waiting by the time the first two layers are baked.

Frosting
7

Whip the heavy cream first. Separately mix the butter and cream cheese and vanilla until smooth. add a few tablespoons of the remaining strawberry puree from the cake batter.

8

take the four packages of freeze dried strawberries and put them in a blender and blend until its a fine powder. you could also buy freeze dried strawberry powder on amazon so you could skip this step if you wanted to.

9

fold the whipped cream into the butter cream cheese mixture until evenly combined then add the powdered strawberries and powdered sugar. I usually just add powdered sugar to taste so it may be slightly more or slightly less than three cups depending on how sweet you want the frosting. I usually like to keep the sweetness to minimum but you do need to sweeten this one quite a bit to offset the tang of the freeze dried strawberries for it to feel balanced.

10

You don't need any coloring for the frosting, the strawberry powder gives this it that strong hot pink strawberry color naturally.

11

final step...... devour 🙂

CategoryCuisine

Ingredients

Reduced Strawberry Puree for batter and frosting
 48 oz organic fresh strawberries (three 16 oz containers)
Cake Batter for two layers. If you want four, you will need double of all of these ingredients
 2 cups cake flour
 2 tsp baking powder
 ½ tsp baking soda
 ½ tsp salt
 1 cup granulated sugar
  cup sour cream
 2 tbsp vanilla
 5 egg whites at room temperature
 ½ cup whole milk room temperature
 ¾ cup salted butter room temperature
 ¾ cup reduced strawberry puree
 unsweetened unflavored beet juice or powdered beet juice for coloroptional
Strawberry Frosting
 1 cup heavy creamwhipped
 1 cup salted butter
 8 oz Philadelphia cream cheese
 3 cups powdered sugar
 2 tbsp vanilla
 ¾ cup powdered Freeze dried strawberries about four packages of freeze dried strawberries
 2 tbsp reduced strawberry puree

Directions

Reducing the strawberries
1

I always get four 16 oz packages of strawberries to have extra for decoration. First take three packages of strawberries and pluck off the stems and put them in a blender until smooth. Then put them into a pot on medium low and just simmer and keep scraping the bottom and the sides of the pan or it will scorch. Keep Cooking the puree down until its no longer liquidy and it resembles a thick paste. usually takes about an hour so its nice to do this the day before or you could also do it way ahead of time and freeze the paste.

Cake batter
2

I always make a four layer cake when I make this but I make the batter in two separate batches, otherwise its more difficult to evenly split the batter into four layers and you might end up with uneven layers. so you'll need double of all the ingredients for the batter section.

3

Preheat oven to 350. Mix the cake flour, salt, baking powder and baking soda together in a bowl and set aside.

4

using a mixer beat the butter and sugar together on high until smooth. beat in the egg whites for about 3 minutes, then beat in the sour cream and vanilla. Put the mixer on low and add the flour mixture and combine. Slowly mix in the milk until combined. Stir in the strawberry puree and the beet powder or juice.

5

pour batter evenly into buttered and lightly floured 9 inch springform cake pans and bake for 24 - 25 minutes.

6

while the two layers are baking repeat all these steps for a second time so the batter for the remaining two layers is done and waiting by the time the first two layers are baked.

Frosting
7

Whip the heavy cream first. Separately mix the butter and cream cheese and vanilla until smooth. add a few tablespoons of the remaining strawberry puree from the cake batter.

8

take the four packages of freeze dried strawberries and put them in a blender and blend until its a fine powder. you could also buy freeze dried strawberry powder on amazon so you could skip this step if you wanted to.

9

fold the whipped cream into the butter cream cheese mixture until evenly combined then add the powdered strawberries and powdered sugar. I usually just add powdered sugar to taste so it may be slightly more or slightly less than three cups depending on how sweet you want the frosting. I usually like to keep the sweetness to minimum but you do need to sweeten this one quite a bit to offset the tang of the freeze dried strawberries for it to feel balanced.

10

You don't need any coloring for the frosting, the strawberry powder gives this it that strong hot pink strawberry color naturally.

11

final step...... devour 🙂

Strawberry Cake with Strawberry Frosting