Name: Strawberry Cake
Prep time: 1 h
Cook time: 1 h
Yield: 1
Ingredients: 2 cups pureed strawberries -; 1 cup butter, softened -; 1-3/4 cups sugar -; 5 large egg whites, room temperature -; 1 teaspoon strawberry extract, optional -; 1/2 cup sour cream -; 3 cups cake flour -; 2-1/2 teaspoons baking powder -; 1/2 teaspoon baking soda -; 1/4 teaspoon salt -; Frosting: -; 1 package (8 ounces) cream cheese, softened -; 1/4 cup butter, softened -; 6 cups confectioners' sugar -; 1/2 teaspoon strawberry extract, optional -; 1 to 3 drops red food coloring, optional -; 1/2 cup seedless strawberry jam, divided -; Halved or sliced fresh strawberries, optional -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Strawberry Cake

1. 2 cups pureed strawberries -

2. 1 cup butter, softened -

3. 1-3/4 cups sugar -

4. 5 large egg whites, room temperature -

5. 1 teaspoon strawberry extract, optional -

6. 1/2 cup sour cream -

7. 3 cups cake flour -

8. 2-1/2 teaspoons baking powder -

9. 1/2 teaspoon baking soda -

10. 1/4 teaspoon salt -

11. Frosting: -

12. 1 package (8 ounces) cream cheese, softened -

13. 1/4 cup butter, softened -

14. 6 cups confectioners' sugar -

15. 1/2 teaspoon strawberry extract, optional -

16. 1 to 3 drops red food coloring, optional -

17. 1/2 cup seedless strawberry jam, divided -

18. Halved or sliced fresh strawberries, optional -

How to cook deliciously - Strawberry Cake

1. Stage

In a small saucepan, bring the strawberry puree to a boil over medium heat. Reduce the heat, and simmer, uncovered, for 20 to 25 minutes or until reduced to 3/4 cup, stirring occasionally. Transfer to a shallow heatproof container, and place in the refrigerator until chilled. Editor's Tip: Fresh strawberries can be blended to a puree using a large food processor or blender. A potato masher works, too!

2. Stage

Preheat the oven to 350°F. Grease two 9-inch round cake pans, and line the bottom of each with parchment. In a large bowl, cream the butter and sugar on high speed until light and fluffy, five to seven minutes. Editor's Tip: Not sure how to prep your cake pans? Here's our no-fail guide on how to grease and line cake pans. P.S. Greasing the pan and the paper ensures the cake releases easily from the pan and the paper when you pull it off.

3. Stage

Beat in the egg whites and, if desired, strawberry extract. Next, beat in the sour cream. Editor's Tip: If you can't find strawberry extract, feel free to use an equal amount of vanilla extract instead.

4. Stage

In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture. Editor's Tip: To avoid overmixing your cake batter (which can lead to a tough cake), keep the mixer on low speed, and stop mixing when the ingredients are just combined.

5. Stage

Stir in 1/2 cup of the reduced strawberry mixture until evenly combined. Divide the batter evenly between the prepared cake pans.

6. Stage

Bake the cakes for 30 to 33 minutes or until a toothpick inserted in the center of the cakes comes out clean. Allow to cool for 10 minutes before removing the cakes from their pans and transferring to wire racks. Remove the parchment, and allow to cool completely.

7. Stage

Beat the cream cheese and butter together in a large bowl until combined and fluffy. Beat in the confectioner's sugar, 1/4 cup reduced strawberry mixture and, if desired, strawberry extract and red food coloring. Beat until smooth. Editor's Tip: Like the cake, if you don't have strawberry extract on hand, feel free to use an equal amount of vanilla extract in the frosting. Red food coloring will enhance the pink hues, but it will be just as pretty without it.

8. Stage

Place the bottom cake layer on a cake stand or serving plate; top with strawberry jam and 1 cup frosting. Stack the remaining cake layer on top, then spread the remaining frosting over the top and sides of the cake. Garnish with fresh strawberries if desired. Editor's Tip: To keep your serving plate neat and tidy while frosting your cake, place strips of parchment just under the edges of the bottom cake layer. Then, when you're done frosting, slide the parchment out from under the cake. Voila! A clean serving plate.