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Strawberry Cake

Soft, berry-forward layers made with real strawberry reduction and a silky strawberry cream cheese frosting. A cheerful centerpiece for spring or any celebration.
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Prep Time: 35 minutes
Cook Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 12

Ingredients
 

Main Ingredients

  • 0.75 cup strawberry puree, cooked down and cooled Reduce puree to 3/4 cup; cool fully before using.
  • 2.5 cup all-purpose flour Spoon and level for accuracy.
  • 1.75 cup granulated sugar
  • 0.5 cup freeze-dried strawberries, finely ground Pulse to a powder; sift out seeds if desired.
  • 2.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine salt
  • 0.75 cup unsalted butter, softened Room temperature for easy creaming.
  • 8 fl oz liquid egg whites From a carton or about eight large whites.
  • 2 tsp vanilla extract
  • 0.75 cup buttermilk, room temperature
  • 2 tbsp vegetable oil Adds extra moisture.
  • 8 oz cream cheese, softened Block style works best.
  • 0.5 cup unsalted butter, softened (for frosting)
  • 3.5 cup powdered sugar Sift for a smoother frosting.
  • 1 tsp vanilla extract (for frosting)
  • 3 tbsp seedless strawberry jam Adjust to taste for color and flavor.
  • 0.25 tsp fine salt (for frosting)
  • 8 oz fresh strawberries, sliced, for garnish

Instructions

Preparation Steps

  • Blend strawberries, then simmer until thick and reduced to 3/4 cup. Cool completely.
  • Heat oven to 350°F. Grease and line two 8-inch round pans with parchment.
  • Whisk flour, baking powder, baking soda, salt, and strawberry powder in a bowl.
  • Beat softened butter and granulated sugar until pale and fluffy, 3–4 minutes.
  • Slowly stream in liquid egg whites. Beat until smooth and slightly thickened.
  • Stir vanilla into buttermilk and the cooled strawberry reduction. Whisk in the oil.
  • Add dry mix to the bowl in three additions, alternating with strawberry buttermilk. Mix just to combine.
  • Divide batter between pans. Smooth tops and tap pans to release bubbles.
  • Bake 28–32 minutes, until a toothpick comes out clean from the center.
  • Cool cakes 10 minutes in pans. Turn out and cool completely on racks.
  • Beat cream cheese and butter until creamy. Gradually mix in powdered sugar on low.
  • Blend in vanilla, salt, and strawberry jam. Whip until fluffy and spreadable.
  • Level cake layers if needed. Frost the middle, then the top and sides.
  • Chill 20 minutes to set the frosting. Garnish with sliced strawberries and serve.

Notes

Variation: For a sturdier frosting, swap the jam for 2–3 tbsp freeze-dried strawberry powder. For cupcakes, bake 18–20 minutes.
Storage: Keep covered and refrigerated up to 3 days; bring to room temperature before serving.
This recipe is an original creation inspired by classic Strawberry Cake flavors. All ingredient ratios and instructions are independently developed.