Strawberry Dream Layer Cake
Juicy strawberries are the main attraction in this made from-scratch Strawberry Layer Cake. Super moist and exploding with fresh strawberry flavor!
Strawberry cake has been one of my favorite flavors since I tasted it at a wedding a few years ago. I was shocked to find how many strawberry cake recipes call for jello and/or cake mix! The recipe I bring you today is all natural. No cake mix, no jello. Just fresh, juicy strawberries. If you’ve been looking for a completely-from-scratch strawberry cake, look no further! Packed with fresh strawberries and a dreamy cream cheese frosting.
This cake was a huge hit at our house. If you make only one layer cake this summer, please let it be this one. It reminds me of strawberry shortcake with a wonderful cream cheese frosting. My husband declared this cake his favorite cake I’ve made thus far!
Two layers of moist from-scratch strawberry cake sandwiched between strawberry cream cheese filling and frosting..A must-bake for strawberry fans!
It’s perfect for summer, baby showers, or whenever that strawberry craving hits!
Strawberry Dream Layer Cake
Two layers of moist from-scratch strawberry cake sandwiched between strawberry cream cheese filling and frosting. A must-bake for strawberry fans!
10 ounces frozen whole strawberries (2 cups)
3/4 cup whole milk, room temperature
6 large egg whites, room temperature
2 teaspoons vanilla extract
2 1/4 cups (9 ounces) cake flour
1 3/4 cups (12 1/4 ounces) granulated sugar
4 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter, cut into 12 pieces and softened
For the Frosting:
10 tablespoons unsalted butter, softened
2 1/4 cups (9 ounces) confectioners' sugar
12 ounces cream cheese, cut into 12 pieces and softened
1 cup fresh strawberries, sliced thin plus extra for top of cake
1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round baking pans line bottoms of pan with parchment, grease parchment and flour.
2. Transfer strawberries to a large bowl, cover, and microwave until strawberries are soft and have released their juice, about 5 minutes. Place in fine-mesh strainer set over small saucepan and press fruit dry (juice should measure at least 3/4 cup); reserve strawberry solids. Bring juice to boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to 1/4 cup, 6 to 8 minutes. Whisk milk into juice until combined.
3. Whisk strawberry milk, egg whites, and vanilla in bowl. Using stand mixer fitted with the paddle attachment, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand.
4. Pour into prepared pans and smooth tops with rubber spatula and bake until toothpick inserted in center comes out clean, about 20 to 25 minutes. Cool cakes in pans 10 minutes then turn out onto rack to cool cakes to room temperature, discarding parchment, about 2 hours. Once cool, use a long, serrated knife to level the cakes and cut off any dome or excess off your cake.
5. To make the Frosting: Using a stand mixer fitted with paddle attachment, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute. Add reserved strawberry solids and salt and mix until combined, about 30 seconds. Refrigerate until ready to use.
6. To assemble cakes, pat strawberries dry with paper towels. Spread 3/4 cup frosting over 1 cake round. Press 1 cup strawberries in even layer over frosting and cover with additional 3/4 cup frosting. Top with second cake round and spread remaining frosting evenly over top and sides of cake. Garnish with strawberries. Cover and refrigerate until ready to serve, up to 2 days. Bring to room temperature before serving.
Source: Cook's Country, Strawberry Dream Cake, June/July 2011
Disclaimer: I was asked by Driscoll’s to highlight a strawberry recipe that features their strawberries for National Strawberry Month. While I have been compensated for my time, my opinions are my own, and I have not been paid to post positive comments. Visit www.driscolls.com/ for more information about the company and recipes.
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