Strawberry Cake

Strawberry Puree

500g fresh strawberries

Cake

2-1/2 cups (295g) cake flour 

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

3/4 cup (170g) softened butter

1-3/4 cups (350g) granulated sugar

5 large egg whites, at room temperature

1/3 cup (80g) full-fat sour cream or Greek yogurt, at room temperature.

2 teaspoons pure vanilla extract

1/2 cup (120g/ml) whole milk, at room temperature

1/2 cup reduced strawberry puree (from step 1)

optional: 1–2 drops red or pink food coloring

Strawberry Cream Cheese Frosting

1 cup (about 25g) freeze-dried strawberries

226g full-fat cream cheese, softened to room temperature

1/2 cup (113g) softened butter

3 cups (360g) confectioners’ sugar

1 Tablespoon whole milk

1 teaspoon pure vanilla extract

pinch of fine salt, to taste

Instructions

1. Make the reduced strawberry puree first, and let cool: Hull the fresh strawberries and place them in a blender or food processor. Blend until smooth. Transfer the puree to a small saucepan over medium-low heat. Simmer, stirring occasionally, until it’s reduced to 1/2 cup. This usually takes around 25–35 minutes. Cool completely before using.

2. Preheat the oven to 177°C. Grease two round cake pans, line with parchment paper rounds, then grease the parchment paper. 

3. Make the cake: In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt together. Set aside.In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until light and creamy, about 3 minutes. Add the egg whites and beat on high speed until combined, about 2 minutes. Scrape down the sides of the bowl as needed. Add the sour cream, strawberry puree and food coloring (if using) and vanilla extract and beat on medium-high speed until combined, about 1 minute. Add the dry ingredients and then, with the mixer running on low speed, slowly pour in the milk and beat until just combined. Do not overmix. Pour the batter evenly into the prepared cake pans. 

4. Bake for 24–25 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cakes in the pans set on a cooling rack for 1 hour. Run a knife around the edges to loosen the sides, remove the cakes from the pan, peel off the parchment, and place on the rack to finish cooling. The cakes must be completely cool before frosting and assembling.

5. Make the frosting: In a blender or food processor, process the freeze-dried strawberries into a fine powder. If any larger bits remain, sift the powder through a fine-mesh sieve. Set aside.

6. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter on medium-high speed until smooth, about 2 minutes. Scrape down the sides of the bowl as needed. Add the confectioners’ sugar, strawberry powder, milk, and vanilla. Beat on low speed for 30 seconds, then gradually increase to high speed and beat for 3 minutes until completely combined and creamy. Taste, then beat in a pinch of salt if the frosting is too sweet. Cover and refrigerate it for 1 hour before using. Yields about 3 cups (720g) of frosting.

7. Assemble and frost.

8. Cover leftover cake tightly and store in the refrigerator for up to 5 days. If the cake has been in the refrigerator for more than 4 hours, take it out 2 hours before serving so it can mostly come to room temperature.