Looking for a delicious strawberry layer cake? You going to love this amazing made from scratch strawberry cake recipe that is easy to make and is packed with delicious flavor.
Ingredients
10ouncesfrozen whole strawberries, 2 cups
3/4cupwhole milk, room temperature
6large egg whites, room temperature
2teaspoonsvanilla extract
2 1/4cups9 ounces cake flour
1 3/4cups12 1/4 ounces granulated sugar
4teaspoonsbaking powder
1teaspoonsalt
12tablespoonsunsalted butter, cut into 12 pieces and softened
For the Frosting:
10tablespoonsunsalted butter, softened
2 1/4cups9 ounces confectioners' sugar
12ouncescream cheese, cut into 12 pieces and softened
pinchsalt
1cupfresh strawberries, sliced thin plus extra for top of cake
10ouncesfrozen whole strawberries, 2 cups
3/4cupwhole milk, room temperature
6large egg whites, room temperature
2teaspoonsvanilla extract
2 1/4cups9 ounces cake flour
1 3/4cups12 1/4 ounces granulated sugar
4teaspoonsbaking powder
1teaspoonsalt
12tablespoonsunsalted butter, cut into 12 pieces and softened
10tablespoonsunsalted butter, softened
2 1/4cups9 ounces confectioners' sugar
12ouncescream cheese, cut into 12 pieces and softened
pinchsalt
1cupfresh strawberries, sliced thin plus extra for top of cake
Instructions
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.
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.
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.
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.
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.
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.