Description
Luxurious strawberry cake delivers pure dessert magic from first bite to last. Fresh California strawberries and silky frosting create a sweet symphony you cannot resist.
Ingredients
Scale
Main Ingredients:
- 16 ounces (453 grams) strawberries, reduced
- 3 large eggs
- 2 ½ cups (350 grams) all-purpose flour
- 1 ½ cups (285 grams) granulated sugar
- 16 ounces (452 grams) full-fat cream cheese or mascarpone cheese, cold
Liquid and Fat Ingredients:
- ½ cup (118 milliliters) vegetable oil
- 3 tablespoons (42 grams) unsalted butter, melted
- ½ cup (120 grams) sour cream
- 2 teaspoons (10 milliliters) pure vanilla extract
- ½ cup (118 milliliters) milk
- 2 ¼ cups (531 milliliters) heavy whipping cream, cold
Dry and Seasoning Ingredients:
- 1 teaspoon (5 grams) salt
- 2 teaspoons (7.5 grams) baking powder
- ½ teaspoon baking soda
- 1-ounce bag (34 grams) freeze-dried strawberries
- ½ cup (65 grams) powdered sugar
- Pink food coloring (optional)
Instructions
- Create a vibrant strawberry reduction by blending ripe strawberries into a smooth puree, then gently simmer in a saucepan until thickened and concentrated, reducing the volume to capture intense strawberry essence.
- Prepare baking pans by lining with parchment and lightly greasing, ensuring easy cake release and perfect shape.
- Whisk together liquid ingredients including vegetable oil, melted butter, eggs, sour cream, and vanilla extract until thoroughly integrated and silky smooth.
- Incorporate granulated sugar into the wet mixture, then fold in the cooled strawberry reduction, creating a soft pink batter with deep fruity undertones.
- In a separate bowl, sift together flour, salt, baking powder, and baking soda to eliminate potential lumps and ensure even distribution of leavening agents.
- Gently fold dry ingredients into the wet mixture, alternating with milk, stirring minimally to maintain a tender cake texture and prevent gluten development.
- Distribute batter evenly across three prepared cake pans, using a spatula to level the surfaces and eliminate air pockets.
- Bake in a preheated oven until golden and a testing skewer emerges clean, allowing cakes to cool completely before further processing.
- Transform freeze-dried strawberries into a fine powder using a food processor, creating an intense fruit flavor concentrate.
- Chill mixing bowl before whipping cream cheese until completely smooth, gradually introducing heavy cream to create a light, airy base.
- Integrate strawberry powder, powdered sugar, and vanilla into the cream mixture, whipping until stiff peaks form and frosting holds its shape.
- Level cake layers using a specialized cake leveler to create perfectly even surfaces for stacking.
- Anchor first cake layer with a frosting dollop, then pipe and spread a generous layer of strawberry cream between each tier.
- Apply a thin crumb coat to seal in loose cake particles, creating a smooth foundation for final frosting.
- Cover entire cake with remaining frosting, using an offset spatula to achieve a clean, professional finish.
- Garnish with fresh strawberries, strategically placed to enhance visual appeal and hint at the cake’s delightful flavor profile.
Notes
- Strawberry reduction transforms plain cake into a vibrant, intensely flavored dessert with concentrated fruit essence.
- Freezing mixing bowl ensures cream cheese and whipped cream maintain perfect texture without melting during preparation.
- Precise layering technique guarantees professional-looking cake with even frosting distribution and stunning visual appeal.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 435
- Sugar: 34g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg