Introduction

This Strawberry Cake is a delightful treat bursting with fresh strawberry flavor. It features a moist cake infused with strawberry reduction, topped with a creamy strawberry cream cheese frosting and filled with luscious strawberry cream. Perfect for any occasion that calls for a fresh, fruity dessert.

Strawberry Layer Cake with Strawberry Cream Cheese Frosting and Fresh Strawberry Decorations Recipe - Recipe Image

Ingredients

For the Strawberry Reduction: 32 oz (908 g) fresh strawberries, hulled
For the Strawberry 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
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
For the Strawberry 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
For the Strawberry Cream: 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

Step 1: For the strawberry reduction, place the fresh strawberries in a food processor and pulse until fully pureed. Transfer the puree to a large pot and cook over medium heat for 55–60 minutes until it thickens and reduces to 1 cup (240 ml). Let it cool to room temperature. This can be made a few days ahead.
Step 2: Preheat the oven to 350°F (175°C). Spray a 9×9 inch pan with non-stick spray and line it with parchment paper.
Step 3: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
Step 4: In a large bowl, cream the softened butter and granulated sugar together for 2 minutes using an electric mixer or stand mixer.
Step 5: Add the egg whites and vanilla extract to the butter mixture. Mix on medium speed until pale and smooth, about 1 minute.
Step 6: Mix in the buttermilk and 1/2 cup of the strawberry reduction until combined.
Step 7: Add the dry ingredients to the wet mixture and mix on low speed until just combined. Scrape the bowl as needed.
Step 8: Pour the batter into the prepared pan and bake for 43–46 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs.
Step 9: Let the cake cool in the pan on a wire rack for 30 minutes. Carefully lift it out using the parchment paper and cool completely on the rack.
Step 10: For the frosting, beat softened butter on high until pale and fluffy, about 5 minutes. Add cream cheese and beat until fluffy, about 1 minute.
Step 11: Gradually sift in powdered sugar, mixing on low then medium-low until combined.
Step 12: Grind the freeze-dried strawberries into a fine powder using a rolling pin or food processor. Add the powder and 1/4 cup strawberry reduction to the frosting. Mix on medium-low then high until very fluffy.
Step 13: For the strawberry cream, whisk together strawberry reduction and sweetened condensed milk in a medium bowl.
Step 14: Beat heavy cream on high speed until firm peaks form, then gently fold it into the strawberry mixture. Transfer to a piping bag until ready to use.
Step 15: To assemble, place the cooled cake on a serving plate and poke holes on top with a wooden stick or spoon handle. Pipe the strawberry cream into the holes evenly.
Step 16: Frost the top of the cake with a thick layer of strawberry cream cheese frosting. Sprinkle with crushed freeze-dried strawberries and, if desired, garnish with fresh strawberries before serving.

Tips & Variations

Use fresh, ripe strawberries for the best flavor in the reduction.
If you don’t have buttermilk, you can substitute with regular milk mixed with 1 tbsp lemon juice or vinegar per cup.
Freeze-dried strawberries add intense flavor and beautiful color in the frosting without adding moisture.
Experiment by adding a splash of lemon juice to the strawberry cream for a subtle tartness.

Storage

Store the assembled cake in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving for the best texture. The cake layers can also be wrapped and frozen separately for up to 1 month; thaw completely before assembling and frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the reduction?

Yes, you can use frozen strawberries. Just thaw and drain any excess water before pureeing. The reduction time may vary slightly depending on moisture content.

What can I use instead of cream cheese in the frosting?

If you prefer a non-dairy option, use a vegan cream cheese or substitute with whipped coconut cream, but note the flavor and texture may differ.

Strawberry Layer Cake with Strawberry Cream Cheese Frosting and Fresh Strawberry Decorations Recipe

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★★★★★

4.9 from 102 reviews

This luscious Strawberry Cake features layers of moist, delicate cake infused with homemade strawberry reduction, topped with a rich and fluffy strawberry cream cheese frosting and filled with a smooth strawberry cream. Perfectly balanced between sweet and tangy flavors, this cake uses fresh strawberries for a natural fruit intensity, making it a delightful dessert for any occasion.

Author: Sophie
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Yield: 9 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Strawberry Reduction

32 oz (908 g) fresh strawberries, hulled

Strawberry 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)

Strawberry 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

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 fresh hulled strawberries into 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 reduces down to about 1 cup (240 ml) and thickens. Allow it to cool to room temperature before using. You can prepare this reduction a few days ahead and store it covered in the refrigerator.
Prepare Strawberry Cake Batter: Preheat the oven to 350°F (177°C). Grease a 9×9 inch pan with non-stick spray and line it with parchment paper. In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt; set aside. In a large bowl, cream softened butter and granulated sugar together using an electric mixer for 2 minutes until pale and fluffy. Add egg whites and vanilla extract, mixing on medium speed until pale and smooth, about 1 minute. Mix in buttermilk and cooled strawberry reduction on medium speed until combined. Gradually add dry ingredients to wet ingredients on low speed and mix until just combined, scraping sides as needed.
Bake the Cake: Pour batter into the prepared pan and bake for 43-46 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs. Remove from oven and let cool in pan on a wire rack for 30 minutes. Carefully lift cake out using parchment paper and continue cooling completely on a wire rack.
Prepare Strawberry Cream Cheese Frosting: In a large mixing bowl, beat softened butter on high speed for about 5 minutes until pale and fluffy. Add cold cream cheese and continue beating on high speed for 1 minute until fluffy. Gradually sift in powdered sugar while mixing on low to medium speed until fully incorporated. Finely grind freeze-dried strawberries by placing them inside a ziplock bag and crushing with a rolling pin or pulsing in a food processor. Add the powdered freeze-dried strawberries and 1/4 cup strawberry reduction to the frosting. Beat on medium-low then high speed until very fluffy.
Make Strawberry Cream Filling: In a medium bowl, whisk together strawberry reduction and sweetened condensed milk until smooth. In another bowl, beat heavy cream on high speed with an electric mixer until firm peaks form. Gently fold whipped cream into the strawberry mixture. Transfer this strawberry cream into a piping bag and set aside.
Assemble the Cake: Once the cake is completely cooled, place it on a serving plate. Use a wooden skewer, stick, or the handle of a wooden spoon to poke holes all over the cake’s surface. Pipe the prepared strawberry cream into these holes, filling them generously. Spread a thick and even layer of the strawberry cream cheese frosting over the top of the cake. Optionally, sprinkle with crushed freeze-dried strawberries and decorate with fresh strawberries before serving.

Notes

The strawberry reduction can be made a few days in advance and refrigerated to save time.
Ensure the egg whites and buttermilk are at room temperature for better batter consistency.
Use cake flour for a tender crumb; do not substitute with all-purpose flour.
Freeze-dried strawberries add concentrated flavor and color to the frosting; avoid skipping for best taste.
Be sure to cool the cake completely before frosting to prevent the frosting from melting.
This cake can be stored covered in the refrigerator for up to 3 days.
For best texture, allow the assembled cake to rest for a few hours so flavors meld.

Keywords: strawberry cake, strawberry reduction, cream cheese frosting, strawberry cream, fresh strawberries, dessert, baking, summer cake