Go Back
strawberry cake
Print

Strawberry Cake

Prep Time 2 hours
Cook Time 45 minutes
Cooling 45 minutes
Total Time 3 hours 30 minutes
Servings 12

Ingredients

Strawberry Puree:

  • 1 pound of fresh hulled and sliced strawberries, 16 oz
  • 2 tablespoons water 30 ml
  • 2 tablespoons sugar 25 g
  • ⅛ teaspoon Diamond Kosher salt 1 ml
  • Zest of 1 lemon
  • Total Yield = 1 ½ cup

Strawberry Cake:

  • 3 ¾ cups cake flour 445 g
  • 2 ½ cups granulated sugar 500 g
  • 1 ½ teaspoon baking soda 7 ml
  • 1 tablespoon Diamond Kosher salt 15 ml, (1/2 tablespoon if Morton)
  • 20 g freeze dried strawberries ground into a powder in a food processor
  • 2 tablespoons vanilla bean paste or 2 teaspoons vanilla extract, 30 ml
  • ½ teaspoon almond extract 3 ml
  • 1 ½ cup buttermilk 360 ml
  • 3 eggs
  • 2 cups neutral oil 480 ml
  • 3/4 cup strawberry puree 180 ml
  • Zest 1 lemon
  • 4-8 drops pink food dye optional

Strawberry icing

  • 1 stick cream cheese 8 oz
  • 1 ½ sticks butter 170 g
  • 4 cups powdered sugar 480 g
  • 2 teaspoons vanilla extract 10 ml
  • ½ teaspoon almond extract 3 ml
  • ½ teaspoon salt 3 ml
  • 1/4 cup strawberry puree 60 ml
  • 20 g freeze dried strawberries ground into a powder in a food processor

Filling:

  • ½ cup strawberry puree 120 ml

Instructions

Strawberry puree:

  • Add the sliced strawberries into a blender with the water, sugar, salt and blend until smooth
  • In a medium saucepan, heat the strawberries over medium heat until the mixture is about half the volume (it should come out to 1 1/2 cup). This will take around 20-30 minutes. After cooking, mix in the zest of 1 lemon.
  • Set aside the mixture until it is entirely cooled throughout before using
    strawberry puree

Cake:

  • Preheat the over to 350 degrees F
  • Grease and line 3 8-inch cake pans
  • Combine the cake flour, sugar, baking soda, salt, and freeze dried strawberries into a large mixing bowl. Stir together with a whisk until evenly combined
    strawberry cake dry ingredients
  • Add the the vanilla, almond extract, buttermilk, eggs and oil and stir until combined
  • Add in the strawberry puree, zest of lemon, and food dye if using. Stir until the mixture is just evenly combined
    strawberry cake batter
  • Evenly distribute the batter into the 3 prepared cake pans
  • Bake for about 40 minutes or until a toothpick comes out clean
  • Set aside to cool

Strawberry Cream Cheese Icing:

  • In the base of a kitchen aid or large bowl with a hand mixer, add softened butter and cream cheese
  • On medium high speed, beat the cream cheese and butter until fluffy (around 2 minutes)
  • Add salt, almond extract, vanilla and strawberry puree. Whip until combined
  • On low speed, add the freeze dried strawberries and powdered sugar ½ cup at a time
  • Once all the sugar has been added, turn up the mixture and whip on medium high until light and fluffy (around 2 minutes)
    strawberry cake icing

Assembly:

  • Trim off the tops of the cakes to create even layers
    strawberry cake layers
  • Set the first layer on a plate or cake stand and spread an even layer of strawberry icing across the cake. With a piping bag with a ¼ inch round opening or a ziploc bag with a ¼ inch cut off the end create a boarder around the cake with the strawberry icing
  • Place ¼ cup of the remaining strawberry puree on top of the cake and spread in an even layer.
    strawberry cake with puree between the layers
  • Add the second cake layer on top and repeat the icing, puree steps 1 more time topping at the end with the third cake layer
  • Spread the remaining icing over the outside of the cake in an even layer
    strawberry cake