Strawberry Cake
This Strawberry Cake is fantastic, and bursting with strawberry flavor, filled with Strawberry Jam and frosted with tangy Strawberry Cream Cheese Frosting.
Equipment
- Blender
- medium saucepan
- Electric Mixer
- Cake pans
- spatula
- piping bag
- measuring cups
- mixing bowls
- wire rack
Ingredients
Strawberry Puree
- 453 grams strawberries
Strawberry Cake Batter
- 3 cups all-purpose flour 382 grams
- 2.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter room temperature (113 grams)
- 1.5 cups granulated sugar 300 grams
- 0.5 cup vegetable oil 120 ml
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 0.5 cup sour cream 120 grams
- 0.5 cup strawberry puree
- 0.5 cup buttermilk 120 ml
Strawberry Jam
- 2 cups quartered strawberries 300 grams
- 0.5 cup granulated sugar 100 grams
- 2 tablespoon lemon juice
Strawberry Cream Cheese Frosting
- 1 cup unsalted butter 226 grams
- 0.5 cup cream cheese 113 grams
- 5 cups powdered sugar 625 grams
- 0.25 cup strawberry puree
To Decorate
- strawberries sliced in half
Instructions
Strawberry Puree
- Place the strawberries in a blender. Blend until the strawberries become a puree.
- Pour the pureed strawberries in a medium saucepan, place over medium heat.
- Bring to a simmer, and stir often.
- Cook the puree until it reduces to ¾ cup, stirring occasionally. It can take about 10 minutes.
- Once you have ¾ cups, pour in a bowl and cover with plastic wrap directly on the surface to prevent a crust. Let it cool down.
Strawberry Cake Batter
- Pre-heat the oven to 350ºF.
- Grease and line the bottom of 3 8-inch cake pans with parchment paper.
- In a small bowl, mix together the flour, baking powder, baking soda, and salt. Whisk to combine.
- Use an electric mixer to beat the butter at medium speed for 30 seconds.
- Add the granulated sugar, the oil, and beat together with the butter until light and fluffy.
- Add the eggs, one at a time, mixing until incorporated before adding the next egg.
- Add the vanilla and mix to combine.
- Pour the sour cream and ½ cup of the strawberry puree into the bowl and mix.
- Add half of the buttermilk, then half of the dry ingredient mixture and stir to combine.
- Finish by adding the remaining buttermilk and dry ingredients. Stir to combine and avoid over mixing.
- Divide the batter evenly between the 3 pans.
Baking
- Bake the Strawberry cake layers for about 35 minutes until a toothpick comes out clean.
- Remove the cakes from the oven and let them cool in the pan for 10 minutes, then flip them onto a wire rack until cooled completely.
Strawberry Jam
- Add the chopped strawberries, sugar, and lemon juice to a saucepan.
- Cook the strawberries, stirring occasionally, at medium-high heat until boiling.
- Reduce heat to medium-low and continue to cook until thick.
- Remove the jam to a bowl, cover with plastic wrap, and let cool. Refrigerate for a couple of hours before using.
Strawberry Cream Cheese Frosting
- Beat the butter for 30 seconds, then add the cream cheese and beat for another 30 seconds.
- Add half of the powdered sugar, mix on low until combined.
- Add the strawberry puree and mix.
- Add the remaining powdered sugar, mix, then beat on medium-high for one minute.
Assemble the Cake
- Place a cake layer on a cake plate and spread a thin layer of frosting on top.
- Pipe a ring of frosting around the edges and fill the center with jam. Top with another layer of cake.
- Repeat the process until all layers are assembled.
- Spread a thin amount of frosting over the entire cake, refrigerate for 20-30 minutes.
- Finish frosting the cake and decorate with halved strawberries on top.
Notes
It's ok to use store-bought jam. Ensure buttermilk, eggs, and sour cream are at room temperature and that butter is softened to 72ºF.
Nutrition
Serving: 1sliceCalories: 350kcal
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