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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://spiceupwithsophie.com/strawberry-layer-cake-with-strawberry-cream-cheese-frosting-and-fresh-strawberry-decorations-recipe/