Description
A delicious strawberry cake perfect for any occasion!
Ingredients
Scale
- 2 cups whole strawberries (fresh or frozen and thawed, divided)
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 0 teaspoons kosher salt
- 0 cups whole milk (at room temperature)
- 1 tablespoon pure vanilla extract
- 1 cup unsalted butter (at room temperature, 2 sticks)
- 2 cups granulated sugar
- 4 large egg whites (at room temperature)
- 2 large whole eggs (at room temperature)
- 0 cups unsalted butter (at room temperature)
- 6 ounces reduced-fat cream cheese (at room temperature)
- 4 cups powdered sugar (plus additional as needed)
- 2 tablespoons strawberry puree (reserved from cake recipe)
- 1 pinch kosher salt
- 0 teaspoons pure vanilla extract
Instructions
- Preheat the oven to 350°F. Line the bottom of 2 9-inch round cake pans with parchment paper, then lightly coat with nonstick spray.
- Place the strawberries in a food processor or blender and pulse until pureed. Reserve 2 tablespoons of the puree for the frosting and set aside. Measure out ⅔ cup for the cake.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a small bowl, whisk together the milk, vanilla, and ⅔ cup of strawberry puree. Set aside.
- In the bowl of a stand mixer, cream the butter on medium-high speed until light and fluffy. Slowly add the granulated sugar and continue to beat until well combined. Add the egg whites, then the whole eggs, mixing gently.
- With the mixer on low, slowly add half the flour mixture. Add the strawberry mixture, and then the rest of the flour mixture, mixing just until combined.
- Divide the batter between the prepared pans and bake for 30 to 35 minutes, until a toothpick comes out clean.
- Let the cake layers cool completely in the pans on a wire rack.
- For the frosting, beat the butter and cream cheese until smooth. Gradually add powdered sugar, then add strawberry puree, salt, and vanilla.
- Layer and frost the cake, garnishing with fresh berries.
Notes
- This cake can be stored in the refrigerator for up to 5 days.
- Feel free to use fresh strawberries whenever possible for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg