Deliciously Sweet Strawberry Cake with Strawberry Frosting
There’s something incredibly delightful about a cake bursting with fresh strawberry flavor. This Strawberry Cake with Strawberry Frosting is a perfect treat for any occasion, combining moist, tender cake layers with a luscious, creamy frosting. Whether you’re celebrating a special event or just indulging in a sweet craving, this cake will certainly impress. Here’s how to make it:
Ingredients
For the Cake:
- 16 ounces strawberries, reduced
- ½ cup (118ml) vegetable oil
- 3 tablespoons (42g) unsalted butter, melted
- 3 large eggs
- ½ cup (120g) sour cream
- 2 teaspoons (10ml) pure vanilla extract
- 1 ½ cups (285g) granulated sugar
- 2 ½ cups (350g) all-purpose flour
- 1 teaspoon (5g) salt
- 2 teaspoons (7.5g) baking powder
- ½ teaspoon baking soda
- ½ cup (118ml) milk
- Pink food coloring* (optional)
For the Frosting:
- 1-ounce bag (34g) freeze-dried strawberries
- 16 ounces (452g) full-fat cream cheese or mascarpone cheese, cold
- 2 ¼ cups (531ml) heavy whipping cream, cold
- 2 teaspoons (10ml) pure vanilla extract
- ½ cup (65g) powdered sugar
Directions
For the Cake:
- Prepare the Strawberry Reduction:
- Rinse and puree the strawberries in a food processor or blender until smooth. You should have about 2 cups of puree.
- In a medium saucepan, cook the puree over medium-low heat, stirring frequently. Allow it to come to a slow boil and cook until thickened and reduced to ¾ cup, about 20-30 minutes. Let it cool to room temperature.
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Line the bottoms of three 8-inch round baking pans with parchment paper and grease the sides.
- Mix Wet Ingredients:
- In a large bowl, combine the vegetable oil, melted butter, eggs, sour cream, and vanilla extract. Beat until well combined.
- Add Sugar and Strawberry Puree:
- Mix in the granulated sugar until incorporated. Then add the strawberry puree and, if using, a few drops of pink food coloring. Mix until well combined.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, salt, baking powder, and baking soda.
- Incorporate Dry Ingredients and Milk:
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined, then stir with a spatula to ensure everything is mixed.
- Bake the Cake:
- Divide the batter evenly among the prepared pans (about 1 ⅔ cups per pan). Bake at 350°F (175°C) for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
For the Frosting:
- Prepare Strawberry Powder:
- Pulse the freeze-dried strawberries in a food processor until finely ground.
- Beat Cream Cheese:
- Place your mixing bowl in the freezer or refrigerator for 5-10 minutes. Cut the cream cheese into 1-inch cubes and beat on medium-high speed until smooth and free of lumps. Gradually add 1 cup of heavy cream and continue beating until the mixture is liquid.
- Add Remaining Cream and Strawberry Powder:
- Add the remaining heavy cream and beat until soft peaks form. Mix in the strawberry powder, powdered sugar, and vanilla extract, then beat until stiff peaks form.
To Assemble and Decorate:
- Level the Cakes:
- Use a cake leveler to trim the domes off the top of each cake layer.
- Layer and Frost:
- Place a dollop of frosting on your cake board and set the first cake layer on top. Pipe about 2 cups of frosting onto the layer, starting from the outside edge and working inward. Spread evenly with an offset spatula. Repeat with the second layer and then place the final layer on top.
- Crumb Coat:
- Use a piping bag to fill in any gaps and create a rough crumb coat. Smooth with an offset spatula. Ensure not to mix crumb-coated frosting back into your icing.
- Final Decoration:
- Reserve 1 ¼ cups of frosting for decoration. Use the remaining frosting to cover the sides of the cake. Pipe around the edges and smooth with an offset spatula. Garnish with fresh strawberries.
Prep Time: 40 minutes
Cooking Time: 20 minutes
Total Time: 1 hour
Calories: Approximately 350 per serving
Servings: 12
Enjoy this luscious Strawberry Cake with its vibrant, fruity flavor and creamy frosting—a true crowd-pleaser!
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Strawberry Cake with Strawberry Frosting
- Total Time: 1 hour
- Yield: 12 1x
Ingredients
For the Cake:
16 ounces strawberries, reduced
½ cup (118ml) vegetable oil
3 tablespoons (42g) unsalted butter, melted
3 large eggs
½ cup (120g) sour cream
2 teaspoons (10ml) pure vanilla extract
1 ½ cups (285g) granulated sugar
2 ½ cups (350g) all-purpose flour
1 teaspoon (5g) salt
2 teaspoons (7.5g) baking powder
½ teaspoon baking soda
½ cup (118ml) milk
Pink food coloring* (optional)
For the Frosting:
1-ounce bag (34g) freeze-dried strawberries
16 ounces (452g) full-fat cream cheese or mascarpone cheese, cold
2 1/4 cups (531ml) heavy whipping cream, cold
2 teaspoons (10ml) pure vanilla
1/2 cup (65g) powdered sugar
Instructions
For the Cake:
To make the strawberry reduction, rinse the berries and pulse in a food processor or blender until pureed. You should have about 2 cups of puree.
In a medium-sized saucepan, cook the puree over medium-low heat. Stir frequently and allow the mixture to come to a slow rolling boil. Continue cooking until it has thickened and reduced to 3/4 cup. This should take about 20-30 minutes. Remove from heat and transfer to a bowl to cool to room temperature.
Preheat the oven to 350°F. Prepare three 8-inch round baking pans by lining the bottom with parchment paper and greasing the sides.
In a large mixing bowl, combine the wet ingredients: oil, butter, eggs, sour cream, and vanilla. Beat until very well combined.
Next, beat in the sugar until well mixed. Then add the strawberry puree and a couple of drops of pink food coloring, beating until well combined.
In a separate bowl, combine the remaining dry ingredients. Alternate adding the dry ingredients with the milk, half at a time, and beat just until combined. Then stir the batter with a spatula to ensure it’s well mixed.
Divide the batter evenly between the prepared pans, about 1 2/3 cup of batter per pan. Bake at 350°F for 18-20 minutes. Cool completely.
For the Frosting:
Pulse the freeze-dried strawberries in a food processor and grind into a fine powder.
Place your mixing bowl in the freezer or refrigerator for 5-10 minutes before starting.
Cut the cream cheese into 1-inch cubes and beat on medium-high speed for 2-3 minutes until the cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally. Slowly add in one cup of heavy whipping cream and continue beating until the cream cheese resembles a liquid mixture.
Continue to add the remaining heavy whipping cream and beat on medium-high speed until soft peaks form.
Finally, add the powdered strawberries, powdered sugar, and vanilla extract and beat until stiff peaks form.
To Assemble and Decorate:
Use a cake leveler to cut the domes off the top of the cake. Place a dollop of frosting on your cake board and place the bottom layer of cake on top of that.
Place about 2 cups of frosting in a large piping bag fitted with a large open round tip, or simply cut off the end of the piping bag. Pipe a layer of frosting on top of the leveled cake, starting at the outside edge and working your way into the middle. Spread evenly with an offset spatula. Place another layer on top and repeat the frosting with the second layer, then place the final layer on top.
Use your piping bag to fill in any gaps between the layers and to create a rough crumb coat. Using an offset spatula, wipe away the excess frosting, leaving just enough to coat the outside of the cake. Do not mix your crumb coating frosting back into your icing if it has cake debris in it.
Separate out 1 ¼ cups of frosting to decorate with. Use the remaining frosting to decorate the sides. Fill a large piping bag, cut off the edge of the bag, and pipe around the outside edge of the cake, working from the bottom up. Gently smooth with an offset spatula. Decorate and garnish with fresh strawberries.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 350 Kcal