A tender strawberry layer cake made with fresh strawberry purée blended into the batter and cream cheese frosting for authentic fruit flavor throughout. The egg white base creates a light, fluffy crumb perfect for showcasing the vibrant strawberry taste.
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First, make the strawberry purée. Hull the strawberries, place them in a blender, and blend until smooth.
Pour the purée into a saucepan over medium-low heat. Let it simmer and reduce by half to concentrate the flavor. Set aside to cool completely.
In a large bowl, whisk together the cake flour, baking powder, baking soda, and salt.
In the bowl of a stand mixer, cream together 1 cup of softened unsalted butter and the granulated sugar until light and fluffy.
Add the egg whites and 1 tbsp of vanilla. Mix until combined, scraping down the sides of the bowl as needed.
In a separate measuring cup, combine 1/2 cup of the cooled strawberry purée with the whole milk and stir.
Alternately add the dry ingredients and the strawberry milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined.
If desired, add a few drops of pink food coloring to enhance the color and mix briefly.
Preheat your oven to 350°F. Grease and flour two round cake pans, and line the bottoms with parchment paper.
Divide the cake batter evenly between the prepared pans and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for a few minutes before inverting them onto a wire rack to cool completely.
To make the frosting, beat the softened cream cheese and 8 oz of softened unsalted butter in a stand mixer until smooth.
Add the remaining strawberry purée and 1 tsp of vanilla, and mix until combined.
Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until the frosting is smooth and fluffy.
Once the cakes are completely cool, assemble the cake by placing one layer on a cake stand, spreading a generous amount of frosting on top, adding the second layer, and frosting the top and sides.
Refrigerate frosted cake in an airtight container up to 3 days. Bring to room temperature 30 minutes before serving for best flavor and texture.
stand mixer · 9-inch round cake pans (at least 2) · food processor or blender
Yes. Bake and cool the layers completely, wrap in plastic wrap, and refrigerate up to 2 days. Frost the cake the day you plan to serve it for best texture.
Purée 1 lb fresh strawberries until smooth, then measure out the amount your recipe specifies. Strain through a fine mesh if you prefer a seedless frosting.
Yes, thaw and drain frozen strawberries thoroughly to remove excess moisture before puréeing, as excess liquid can affect cake texture.
Egg whites create a lighter, more delicate crumb and allow the strawberry flavor to stand out without the richness of yolks.
Insert a toothpick into the center—it should come out with a few moist crumbs, not wet batter. The cake should also spring back when lightly touched.
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