Are you yearning for the delightful taste of a moist and sweet cake, infused with the irresistible essence of fresh strawberries? Your search ends here with the recipe for the Ultimate Strawberry Cake. Let me narrate my personal journey of discovering this delectable dessert that will leave you yearning for more.
On a summer day, I stumbled upon a charming bakery tucked away in a quiet corner of my neighborhood. Drawn in by the heavenly aroma, I stepped inside, and my senses were immediately immersed in a symphony of flavors. It was there that I encountered the extraordinary strawberry cake – a vision in vibrant pink, adorned with swirls of luscious whipped cream, making it impossible to resist.
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Taking a bite, I was instantly hooked. The soft, light sponge cake seamlessly blended with the burst of tangy sweetness from fresh strawberries, creating a slice of heaven on my taste buds.
Inspired by this unforgettable experience, I was determined to recreate this blissful treat in my own kitchen. Now, I’m excited to share with you the recipe for the Ultimate Strawberry Cake, allowing you to savor sheer bliss with every forkful.
This strawberry cake exceeded all expectations. After years of mediocre from-scratch strawberry cakes, my hopes were low. The moment of truth arrived as I bit into the first pastel-pink forkful…
Infusing real strawberry flavor into a cake can be challenging without resorting to artificial flavoring. My mission was to craft a strawberry layer cake using only real strawberries – inside the cake and in the frosting. Freeze-dried strawberries came to the rescue for the strawberry frosting, as explained below. However, achieving remarkable flavor and texture in a strawberry cake has always been a struggle.
WHAT YOU NEED FOR THIS RECIPE:
Leavening agents – This strawberry cake calls for both baking soda and baking powder; ensure they are fresh and replace if expired.
Butter – Opt for unsalted butter to prevent the cake and buttercream from tasting salty, considering salt is added to the cake.
Eggs – Utilize a substantial amount of egg whites to maintain the cake’s light and fluffy texture, reserving the egg yolks for another recipe.
Milk – Select full-fat milk to enhance the cake’s richness and creaminess.
Strawberry reduction – The key to a flavorful strawberry cake and frosting lies in reducing a strawberry puree. Incorporating strawberries directly or pureeing them adds too much liquid. A strawberry reduction ensures optimal flavor.
Cream cheese – Use full-fat cream cheese, not the spreadable type. Bring it to room temperature for proper mixing.
HOW TO MAKE ULTIMATE STRAWBERRY CAKE:
In a large bowl, whisk together flour, baking powder, salt, and baking soda.
Using a stand mixer with the paddle attachment, beat butter until creamy. Add sugar and beat until light and fluffy. Scrape down the bowl and add egg whites and vanilla. Beat until well combined and fluffy. Reduce speed to low.
Add the flour mixture to the mixer in batches. Alternate with milk and strawberry reduction, mixing until just combined. If desired, add a drop or two of pink food coloring.
Divide the batter among two buttered 9-inch round cake pans. Bake for 30 minutes or until the cake is springy to the touch. Allow cakes to cool in the pans for 20 minutes before transferring to a wire rack.
In a large mixing bowl or the bowl of a stand mixer, beat cream cheese, butter, vanilla, and salt until smooth and fluffy. Gradually add powdered sugar, alternating with a tablespoon of strawberry puree. Increase speed to medium and beat until fluffy. Assemble the strawberry cake by adding frosting between layers and on the exterior.
If cake layers have domed tops, use a serrated knife to level them. Cake strips can also help achieve even layers.
Use a scale for precise flour measurement. If no scale, fluff flour with a spoon and spoon it into cups before leveling with a knife to prevent overpacking.
Bring refrigerated ingredients to room temperature for optimal mixing.
Opt for gel food coloring for concentrated color in the frosting.
Avoid overmixing the batter to prevent a dense and dry cake.
FREQUENTLY ASKED QUESTIONS:
HOW TO MAKE A STRAWBERRY REDUCTION?
Wash and hull 1 pound of fresh strawberries or thaw frozen strawberries.
Puree in a blender and simmer in a saucepan until reduced by half. Let cool before using.
CAN I USE THIS BATTER FOR CUPCAKES?
While possible, it’s recommended to try the strawberry cupcake recipe for better results.
HOW TO STORE THIS CAKE?
Leave it at room temperature for up to 5 days if covered. Refrigeration is also an option.
CAN I FREEZE THIS CAKE?
Freeze fully frosted or unfrosted cake for up to 2 months.
Thaw overnight in the refrigerator and bring to room temperature before serving.
If you try this Cake made with strawberries Recipe, let me know! and don’t forget to SAVE it for later