Dessertscookingclassy4.7
Fresh Strawberry Cake
The only Fresh Strawberry Cake recipe you'll ever need! A fluffy vanilla cake is loaded with fresh sweet strawberries and a rich cream cheese whipped cream.
👥 12 Servings⏱️ Prep & Cook: 4h 10m⏳ Prep: 45 min🔥 Cook: 25 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
- knife
📝 Preparation Steps
1
Preheat oven to 350 degrees. Butter 3 9-inch round cake pans then line bottom with a round of parchment, butter parchment and lightly dust pan with flour, shake out excess. Set pans aside.
2
Make the cake: Sift cake flour into a medium mixing bowl. Add baking powder and salt and whisk ⏱️ 20 seconds, set aside.
(370g) cake flour (spoon and level flour)3 cupsbaking powder1 Tbsp(8 oz) unsalted butter, softened1 cup(125g) powdered sugar, divided1 cup
3
In the bowl of an electric stand mixer fitted with the paddle attachment (if you don't have a paddle that constantly scrapes bowl while mixing then stop mixer occasionally throughout entire mixing process and scrape down sides and bottom of bowl to ensure even mixing), whip together butter and sugar until pale and fluffy.
4
Mix in eggs and egg yolks one a time adding in vanilla with last egg yolk. Add 1/3 of the flour mixture at a time (to the butter/egg mixture) alternating with 1/2 of the milk and mixing on low speed just until combined after each addition. Scrape down sides and bottom of bowl and gently fold batter several times.
(370g) cake flour (spoon and level flour)3 cups(8 oz) unsalted butter, softened1 cuplarge eggs3(125g) powdered sugar, divided1 cuplarge egg yolks2
5
Divide batter among prepared baking pans. Bake in preheated oven ⏱️ 25 - 30 minutes until toothpick inserted into center of cake comes out clean.
6
Cool in pan about ⏱️ 5 minutes, run knife around edges of cake to ensure they are loosened then invert onto wire racks to cool completely (I recommend transferring them to gallon size resealable bags after about ⏱️ 25 minutes of cooling so they don't dry and let them finish cooling in the bag).
7
Once cool frost with Strawberry Cream Cheese Whipped Cream. Store cake in an airtight container in refrigerator.
(370g) cake flour (spoon and level flour)3 cups(8 oz) unsalted butter, softened1 cup(125g) powdered sugar, divided1 cupcream cheese (, left at room temperature until partially softened (about 20 - 30 minutes))8 oz
8
For the topping: In the bowl of an electric stand mixer fitted with the whisk attachment, whip heavy cream until soft peaks form (occasionally scrape down sides and bottom of bowl to ensure even mixing).
(370g) cake flour (spoon and level flour)3 cups(8 oz) unsalted butter, softened1 cupheavy cream3 cups(125g) powdered sugar, divided1 cup
9
Add 1/3 cup powdered sugar and whip until stiff peaks form (make sure they are stiff or your topping will be runny, it should get to the point where it doesn't have a wet sheen). Scrape cream out into a separate bowl.
(370g) cake flour (spoon and level flour)3 cups(8 oz) unsalted butter, softened1 cupcup (390g) granulated sugar1 3/4cups milk (anything but skim)1 1/4(125g) powdered sugar, divided1 cup
10
Add cream cheese to bowl of stand mixer, fit with paddle attachment and whip cream cheese until smooth and fluffy.
(370g) cake flour (spoon and level flour)3 cups(8 oz) unsalted butter, softened1 cup(125g) powdered sugar, divided1 cupcream cheese (, left at room temperature until partially softened (about 20 - 30 minutes))8 oz
11
Mix in remaining 2/3 cup powdered sugar and vanilla (I've made this cake twice and the second time I added a few drops of liquid red food coloring at this point for a better pink, that pictured was without).
(370g) cake flour (spoon and level flour)3 cups(8 oz) unsalted butter, softened1 cupcup (390g) granulated sugar1 3/4cups milk (anything but skim)1 1/4(125g) powdered sugar, divided1 cup
12
Add strawberries and mix until uniform in color. Remove bowl from stand mixer, add whipped cream and fold into mixture. Frost over cooled cake.
Nutrition Facts
calories
729 kcal
fat Content
46 g
serving Size
1 serving
fiber Content
1 g
sugar Content
43 g
sodium Content
213 mg
protein Content
9 g
cholesterol Content
218 mg
carbohydrate Content
70 g
saturated Fat Content
28 g
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