The Best Strawberry Cake with Strawberry Cream Cheese Frosting
The Best Strawberry Cake with Strawberry Cream Cheese Frosting
Ingredients
For the Strawberry Puree
- 2 pounds strawberries, fresh
For the Strawberry Cake
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, cubed, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup strawberry puree, from recipe above
For the Strawberry Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup strawberry puree, from recipe above
- 1/4 cup freeze-dried strawberries, crushed into powder
For Assembly and Garnish
- 1/2 cup strawberry jam, optional
- 1 cup fresh strawberries, sliced, for garnish
Instructions
- 1
Wash the 2 pounds of fresh strawberries. Remove the green tops. Add the washed strawberries to a medium saucepan.
⏱️ 5 min
- 2
Cook the strawberries on low heat for approximately 30 minutes, stirring occasionally, until they break down and form a very thick puree. Mash any remaining large pieces with a fork or potato masher. Remove from heat and let cool completely. This will yield about 1 1/2 to 2 cups of puree. Set aside 1/2 cup for the cake batter and 1/4 cup for the frosting, reserving any extra for other uses or an extra boost of flavor in the frosting if desired.
⏱️ 30 min
- 3
Preheat your oven to 350°F. Grease and flour two 8-inch round cake pans or line with parchment paper.
⏱️ 5 min•🌡️ 350
- 4
In a large bowl, whisk together the all-purpose flour, 1 1/2 cups granulated sugar, baking powder, baking soda, and salt. Set aside.
⏱️ 5 min
- 5
In a separate large bowl, using an electric mixer, cream the softened unsalted butter until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 6
Add the large eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
⏱️ 2 min
- 7
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and 1/2 cup of strawberry puree, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
⏱️ 5 min
- 8
Divide the pink cake batter evenly between the prepared cake pans. Smooth the tops with a spatula.
⏱️ 2 min
- 9
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. This passive cooling time is crucial before frosting.
⏱️ 30 min•🌡️ 350
- 10
While the cakes cool, prepare the strawberry cream cheese frosting. In a large bowl, beat the softened cream cheese and softened unsalted butter with an electric mixer until smooth and creamy, about 2-3 minutes.
⏱️ 3 min
- 11
Gradually add the powdered sugar, 1 cup at a time, beating until fully incorporated and smooth. Add the 1/4 cup strawberry puree and the powdered freeze-dried strawberries. Beat until the frosting is light, fluffy, and well combined.
⏱️ 5 min
- 12
Once the cake layers are completely cool (this may take 1-2 hours), place the first cake layer on a serving plate or cake stand. Spread about 1 cup of strawberry cream cheese frosting evenly over the top.
⏱️ 5 min
- 13
If desired, spread an optional layer of strawberry jam over the frosting on the first layer.
⏱️ 2 min
- 14
Carefully place the second cake layer on top. Frost the top and sides of the entire cake with the remaining strawberry cream cheese frosting, using an offset spatula or knife to smooth it out.
⏱️ 10 min
- 15
Garnish the top of the cake with fresh sliced strawberries. Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
The Best Strawberry Cake with Strawberry Cream Cheese Frosting
For the Strawberry Puree
- 2 pounds strawberries, fresh
For the Strawberry Cake
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, cubed, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup strawberry puree, from recipe above
For the Strawberry Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup strawberry puree, from recipe above
- 1/4 cup freeze-dried strawberries, crushed into powder
For Assembly and Garnish
- 1/2 cup strawberry jam, optional
- 1 cup fresh strawberries, sliced, for garnish
Instructions
- 1
Wash the 2 pounds of fresh strawberries. Remove the green tops. Add the washed strawberries to a medium saucepan.
⏱️ 5 min - 2
Cook the strawberries on low heat for approximately 30 minutes, stirring occasionally, until they break down and form a very thick puree. Mash any remaining large pieces with a fork or potato masher. Remove from heat and let cool completely. This will yield about 1 1/2 to 2 cups of puree. Set aside 1/2 cup for the cake batter and 1/4 cup for the frosting, reserving any extra for other uses or an extra boost of flavor in the frosting if desired.
⏱️ 30 min - 3
Preheat your oven to 350°F. Grease and flour two 8-inch round cake pans or line with parchment paper.
⏱️ 5 min•🌡️ 350 - 4
In a large bowl, whisk together the all-purpose flour, 1 1/2 cups granulated sugar, baking powder, baking soda, and salt. Set aside.
⏱️ 5 min - 5
In a separate large bowl, using an electric mixer, cream the softened unsalted butter until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 6
Add the large eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
⏱️ 2 min - 7
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and 1/2 cup of strawberry puree, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
⏱️ 5 min - 8
Divide the pink cake batter evenly between the prepared cake pans. Smooth the tops with a spatula.
⏱️ 2 min - 9
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. This passive cooling time is crucial before frosting.
⏱️ 30 min•🌡️ 350 - 10
While the cakes cool, prepare the strawberry cream cheese frosting. In a large bowl, beat the softened cream cheese and softened unsalted butter with an electric mixer until smooth and creamy, about 2-3 minutes.
⏱️ 3 min - 11
Gradually add the powdered sugar, 1 cup at a time, beating until fully incorporated and smooth. Add the 1/4 cup strawberry puree and the powdered freeze-dried strawberries. Beat until the frosting is light, fluffy, and well combined.
⏱️ 5 min - 12
Once the cake layers are completely cool (this may take 1-2 hours), place the first cake layer on a serving plate or cake stand. Spread about 1 cup of strawberry cream cheese frosting evenly over the top.
⏱️ 5 min - 13
If desired, spread an optional layer of strawberry jam over the frosting on the first layer.
⏱️ 2 min - 14
Carefully place the second cake layer on top. Frost the top and sides of the entire cake with the remaining strawberry cream cheese frosting, using an offset spatula or knife to smooth it out.
⏱️ 10 min - 15
Garnish the top of the cake with fresh sliced strawberries. Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
⏱️ 5 min