Description
This delightful Strawberry Layer Cake features tender, fluffy cake layers infused with roasted strawberry puree and topped with a rich, creamy strawberry cream cheese frosting. Finished with adorable piped strawberry decorations, this cake is perfect for celebrations and strawberry lovers alike.
Ingredients
Roasted Strawberry Puree
- 1 ½ cups sliced strawberries (from about 8 strawberries)
- 4 teaspoons granulated sugar
- Pinch of kosher salt
Cake Layers
- 2 ¾ cups (357g) all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup unsalted butter (at room temperature)
- 2 ½ cups (520g) granulated sugar
- 2 teaspoons pure vanilla extract
- ⅔ cup milk
- 6 large egg whites
- ½ cup reserved strawberry puree
Strawberry Cream Cheese Frosting
- 10 ounces cream cheese (at room temperature)
- 10 tablespoons unsalted butter (at room temperature)
- 4 cups powdered sugar
- 1 teaspoon pure vanilla extract
- Pinch kosher salt
- 2 tablespoons heavy cream (optional)
- ½ cup freeze-dried strawberries
- Red food coloring gel (optional, 3 drops)
- Green food coloring (for strawberry tops)
Instructions
- Make the Roasted Strawberry Puree: Preheat the oven to 350°F. In a small baking dish, combine sliced strawberries, granulated sugar, and a pinch of kosher salt. Roast in the oven for 15 minutes. Remove and transfer to a food processor; blend until smooth. Measure out ½ cup and set aside for the cake batter.
- Prepare Cake Layers: Keep oven at 350°F. Grease and line three 8-inch round baking pans. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Make Cake Batter: In a stand-up mixer fitted with the paddle attachment, beat butter, sugar, and vanilla extract until light and fluffy (2–3 minutes). In a separate measuring cup, whisk together milk, egg whites, and reserved strawberry puree.
- Combine Ingredients: On low speed, alternate adding dry ingredients and strawberry/milk mixture to the butter/sugar mixture until batter is smooth.
- Bake Cake Layers: Pour the batter evenly into prepared pans, smoothing edges. Bake for 22–25 minutes until a skewer inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then invert onto racks and cool completely (about 1 hour).
- Prepare Strawberry Powder: Using a food processor or spice grinder, pulse freeze-dried strawberries until powdered. Measure 2 tablespoons.
- Make Frosting: In a stand mixer bowl with paddle attachment, beat cream cheese until smooth. Add butter and beat 15 seconds until combined. Add powdered sugar, salt, vanilla extract, and heavy cream; beat for 2 minutes until fluffy.
- Add Strawberry Flavor: Stir in 2 tablespoons of strawberry powder into the frosting and beat until combined. Add red food coloring for enhanced pink tone if desired.
- Prepare Frosting for Decoration: Separate about ⅓ cup of frosting into one bowl and a few tablespoons into another. Add red food coloring to the larger portion for strawberry bodies and green food coloring to the smaller portion for strawberry tops. Transfer each to piping bags with appropriate tips (#3 round for bodies and #1 round for tops).
- Assemble Cake: Place one cooled cake layer on a board. Spread ⅓ cup frosting evenly on top. Repeat layering with remaining cake layers. Apply a thin crumb coat to cake, chill in refrigerator for 20 minutes, then apply final layer of frosting smoothly over all surfaces.
- Decorate with Piped Strawberries: Pipe heart shapes with red frosting on top of the cake. Then pipe two small dots using green frosting at the top of each heart to mimic strawberry leaves. Add as many as desired for decoration.
- Optional Final Touches: If not piping strawberries, decorate with sprinkles or leave cake plain.
Notes
- Ensure butter and cream cheese are at room temperature for smooth frosting.
- Freeze-dried strawberries provide concentrated flavor for the frosting.
- Roasted strawberry puree adds depth of flavor and moisture to the cake layers.
- Use clean, dry mixing equipment to ensure egg whites whip properly.
- Red food coloring is optional and can be adjusted for color preference.
- Extra roasted strawberry puree can be used in beverages like cocktails or milk.
- Allow cake layers to cool completely before frosting to avoid melting.
