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Fresh Strawberry Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 5 reviews
  • Author: Lora
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Fresh Strawberry Cake features a moist and tender crumb infused with real strawberry pureé and freeze-dried strawberry powder, layered with a luscious strawberry cream cheese frosting and a homemade strawberry jam swirl. Perfect for berry lovers, this cake combines the vibrant freshness of strawberries with a classic buttery cake base, making it an ideal dessert for celebrations or casual gatherings.

Ingredients

Dry Ingredients

  • 2 cups All-purpose flour
  • 3/4 cup Cake flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1 oz Freeze-dried strawberries (ground to a fine crumb)

Cake Wet Ingredients

  • 1/2 cup Unsalted butter (room temperature)
  • 2 TBSP Oil (canola or vegetable)
  • 1 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 3 Large eggs (room temperature)
  • 1 cup Lightly pureed strawberries (about half of a container of strawberries)
  • 3/4 cup Buttermilk (room temperature)

Strawberries

  • 2 cups Strawberries (fresh or frozen)
  • 1/2 cup White granulated sugar (for the jam)

Frosting Ingredients

  • 6 oz Cream cheese (room temperature)
  • 3/4 cup Unsalted butter (room temperature)
  • 3 cups Powdered sugar (sifted)
  • 1/4 cup Freeze dried strawberries (1 oz ground to a fine crumb)
  • 1 tsp Pure vanilla extract

Decoration

  • Fresh strawberries (for topping the cake)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (177°C). Prepare a 9x9 inch baking pan by spraying it with baking spray, lining the bottom with parchment paper, and spraying again to prevent sticking.
  2. Mix Dry Ingredients: In a mixing bowl, combine all-purpose flour, cake flour, baking powder, baking soda, salt, and ground freeze-dried strawberries. Set aside.
  3. Puree Strawberries: Using a food processor, wash and lightly puree fresh strawberries until they have a chunky salsa-like texture.
  4. Cream Butter and Sugar: In a mixer, beat the room temperature butter, oil, and granulated sugar on high speed for 2 minutes until fluffy.
  5. Add Eggs and Vanilla: Add eggs one at a time, then the vanilla extract and the lightly pureed strawberries. Mix on medium speed until evenly combined.
  6. Add Dry Ingredients and Buttermilk: On low speed, gently mix in the dry ingredients, followed by buttermilk and the ground freeze-dried strawberries. Mix just until combined to avoid overmixing.
  7. Pour Batter and Bake: Scrape the batter into the prepared cake pan using a rubber spatula. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool Cake: Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack. Allow it to cool completely before decorating.
  9. Prepare Strawberry Jam: In a medium saucepan over medium heat, combine strawberries and sugar. Once softened, lightly mash and continue cooking until thickened, about 20 minutes. Pour jam into a glass measuring cup and cool completely. If jam volume is more than 1 cup, cook down further until it thickens to about 1 cup.
  10. Make Frosting: Sift powdered sugar and mix in ground freeze-dried strawberries in a bowl. Beat butter on high speed for 2 minutes, scrape bowl, add cream cheese and continue beating for 1 minute until smooth and creamy.
  11. Add Powdered Sugar Gradually: Add half of the powdered sugar and strawberry mixture and mix on low speed until just combined. Add the rest and mix thoroughly.
  12. Add Vanilla and Beat: Stir in vanilla extract and beat on high speed until the frosting is light, smooth, and creamy without lumps.
  13. Decorate Cake: Level the cake by cutting a thin layer off the top with a serrated knife. Spread the frosting evenly over the top. Add small dollops of strawberry jam on top of the frosting and swirl gently with a spoon. Garnish with fresh strawberries as desired.

Notes

  • Room temperature ingredients (eggs, butter, buttermilk, cream cheese) blend more evenly and create a better texture.
  • You can substitute buttermilk with milk plus 1 tablespoon lemon juice or vinegar if unavailable.
  • Use fresh or frozen strawberries for the puree and jam; thaw frozen strawberries before using.
  • The freeze-dried strawberries add concentrated flavor and color without extra moisture.
  • Ensure the cake cools completely before frosting to prevent melting the frosting.
  • Store leftover cake refrigerated and bring to room temperature before serving for best flavor.

Find it online: https://meallora.com/fresh-strawberry-cake-recipe/