Ingredients
Method
- Prepare the strawberry puree by blending the fresh strawberries into a puree. Simmer in a saucepan over medium-low heat until it reduces to half, about 25–35 minutes. Cool completely.
- Preheat your oven to 350°F (177°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
- Using a mixer, cream together softened butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add egg whites and mix on high until fully incorporated, about 2 minutes.
- Add sour cream and vanilla extract to the butter mixture and beat on medium-high speed until smooth, about 1 minute.
- Gradually add the dry ingredients, then slowly pour in the milk while mixing on low speed. Do not overmix.
- Stir in the cooled strawberry puree and food coloring (if using) until no lumps remain. The batter should be thick. Pour evenly into the prepared cake pans.
- Bake for 24–25 minutes or until a toothpick inserted comes out clean. Cool cakes in pans for 1 hour, then remove from pans and cool completely.
- To make the frosting, process freeze-dried strawberries into powder. Set aside.
- Beat softened cream cheese and butter on medium-high speed until smooth, about 2 minutes. Add powdered strawberries, confectioners’ sugar, milk, and vanilla extract. Beat on low speed for 30 seconds, then on high speed for 3 minutes until smooth.
- Refrigerate the frosting for 1 hour before using.
- Level the cake layers using a serrated knife. Place the first layer on a cake stand and spread with frosting. Top with the second cake layer and apply a thin crumb coat of frosting. Chill to set, then cover with the remaining frosting.
- Refrigerate the frosted cake for 20 minutes before slicing to help it set.
Nutrition
Notes
This homemade strawberry cake is a true crowd-pleaser with its rich flavor and stunning color. Perfect for special occasions or a sweet treat to share with friends and family.