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Strawberry Cake with Strawberry Frosting

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This strawberry cake is made with fresh strawberry puree for a soft, tender crumb and natural strawberry flavor. The cake is finished with a creamy strawberry buttercream that makes it a beautiful dessert for birthdays, celebrations, or any time you want a homemade strawberry treat.

Ingredients

  • Strawberry Puree: 2 lbs strawberries (900 grams)
  • Strawberry Cake: 2 2/3 cups all-purpose flour (334 grams)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable or canola oil (30 ml)
  • 3/4 cup whole milk (180 ml)
  • 1/2–2/3 cup reduced strawberry puree (120 ml)
  • 1 teaspoon vanilla extract
  • 2–4 drops red food coloring, optional
  • 3/4 cup unsalted butter (168 grams), softened
  • 1 1/2 cups granulated sugar (300 grams)
  • 5 large egg whites
  • Strawberry Frosting: 1 1/2 cups unsalted butter (340 grams), softened but slightly firm
  • 5–6 cups powdered sugar (550–660 grams)
  • 4–5 tablespoons reduced strawberry puree (60–75 ml)
  • 1/4 teaspoon salt
  • A few drops red food coloring, optional
  • 1–2 tablespoons whipping cream (15–30 ml), as needed

Instructions

  1. Wash and hull the strawberries. Blend them until smooth, then transfer the puree to a saucepan and cook over medium-low heat until reduced and concentrated. Let it cool completely to room temperature before using.
  2. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  3. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In another bowl, combine the milk, reduced strawberry puree, vanilla, and optional red food coloring.
  5. Beat the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.
  6. Add the egg whites gradually, mixing well after each addition.
  7. Mix in the vegetable oil. Add the dry ingredients in batches, alternating with the strawberry milk mixture. Mix just until combined; do not overmix.
  8. Divide the batter evenly between the prepared cake pans and smooth the tops.
  9. Bake for about 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
  11. For the frosting, beat the softened butter until smooth and creamy. Gradually add the powdered sugar and salt, mixing until fluffy.
  12. Add the reduced strawberry puree and mix until evenly combined. Add whipping cream, 1 tablespoon at a time, if needed to reach a smooth spreading consistency. Add optional food coloring.
  13. Place one cake layer on a serving plate and spread a layer of strawberry frosting over the top. Add the second cake layer and frost the top and sides.
  14. Decorate with fresh strawberries or additional frosting if desired. Slice and serve.

Notes

  • Make sure the reduced strawberry puree is completely cool before adding it to the cake batter or frosting.
  • Do not use warm strawberry puree in the frosting because it can soften the butter.
  • For the best texture, use room-temperature butter, milk, and egg whites.
  • Do not overmix the batter after adding the flour.
  • The red food coloring is optional and can be adjusted depending on the desired color.
  • For easier frosting, chill the cooled cake layers for 20–30 minutes before assembling.
  • Store the finished cake covered in the refrigerator for up to 4 days. Let it sit at room temperature briefly before serving.

Find it online: https://ayoubrecipe.com/strawberry-cake-with-strawberry-frosting/