Dessertschewoutloud5.0
Fresh Strawberry Cake with Cream Cheese Frosting
This Fresh Strawberry Cake is layered simply with a strawberry cream cheese frosting that’s jaw-dropping delicious. Nothing artificial, all natural ingredients.
👥 12 Servings⏱️ Prep & Cook: 10h 40m⏳ Prep: 8h 30m👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- whisk
- bowl
- spatula
📝 Preparation Steps
1
For the Cake
2
Macerate Berries
3
Hull and slice fresh strawberries. Toss with 3 tsp sugar and cover. Let sit in fridge overnight, until they become macerated and juicy. Blend strawberries with short pulses, just until pureed. Do not over blend.
fresh strawberries (very ripe)16 ozOptional: thinly sliced fresh strawberries for garnishsugar3 teaspoons¾ cup white sugar1confectioner's sugar (or 1.5 lbs)24 oz
4
Preheat oven to 350F with rack on lower middle. Line bottom of two 8 or 9 inch round pans with parchment paper. Grease and flour the paper and sides of pans.
5
Beat butter and sugar in stand mixer with paddle attachment on medium high, until light and fluffy, about ⏱️ 5 minutes.
sugar3 teaspoons¾ cup white sugar1confectioner's sugar (or 1.5 lbs)24 oz
6
Blend
7
Add milk, yolks, vanilla, and 3/4 cup of strawberry puree - save remaining puree for frosting, filling, or other use. Blend just until combined.
strawberry puree (use leftover puree from cake)6 tablespoons
8
Whisk
9
In separate bowl, whisk together: sifted cake flour, baking powder, and salt. Fold in the butter mixture with rubber spatula, just until wet/dry ingredients are fully incorporated. Do not over mix.
baking powder4 teaspoonsunsalted butter (room temp - lightly indents when tapped, not melty at all)12 tablespoonssalt1 teaspoon
10
Beat
11
In a clean bowl, using electric mixer, beat egg whites just until still peaks form. Gently fold egg whites into the cake batter with rubber spatula, softly folding until combined.
12
Divide batter evenly among the two pans. Give the pans a gentle shake to level out the tops.
13
Bake ⏱️ 20-25 minutes just until toothpick inserted in center has a few tender crumbs attached. Watch carefully so it does not over bake and become dry.
14
Cool
15
Let cakes rest at room temp for ⏱️ 10 minutes and turn out onto wire racks. Let cool completely before frosting.
16
For the Frosting
17
Make Frosting
18
In stand mixer using paddle attachment, beat butter on medium speed until it is light, pale yellow, and fluffy. Add cream cheese and beat until combined. Reduce speed to low and add confectioner's sugar and beat until combined.
cream cheese (slightly cold)12 ozsugar3 teaspoonsconfectioner's sugar (or 1.5 lbs)24 oz
19
Frost and Store
20
Add the strawberry puree and mix just until combined. Place frosting in fridge for at least an hour before use.
strawberry puree (use leftover puree from cake)6 tablespoons
21
Frost cake as desired; add thinly sliced fresh strawberries for garnish if desired. Frosted dessert should be kept in fridge until ready to serve.
fresh strawberries (very ripe)16 ozOptional: thinly sliced fresh strawberries for garnish
Nutrition Facts
calories
670 kcal
fat Content
35 g
serving Size
1 serving
fiber Content
1 g
sugar Content
89 g
sodium Content
544 mg
protein Content
7 g
trans Fat Content
1 g
cholesterol Content
151 mg
carbohydrate Content
110 g
saturated Fat Content
21 g
unsaturated Fat Content
11 g
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