Irresistible Strawberry Cake with Creamy Frosting Delight
This delightful Strawberry Cake features airy layers of strawberry sponge and creamy frosting, perfect for summer celebrations.
Equipment
- food processor
- - Mixing bowls
- - Oven
- Baking pans
- Whisk
- - Serrated knife
Ingredients
For the Cake
- 1 cup Freeze-Dried Strawberries Adds concentrated strawberry flavor; can be replaced with additional fresh strawberries.
- 1 cup Fresh Strawberries Washed and hulled, provides freshness and moisture.
- 1 tablespoon Cooking Spray Prevents cake from sticking to the pans.
- 2 cups All-Purpose Flour Gives structure to the cake.
- 1 tablespoon Cornstarch Softens the texture.
- 1 tablespoon Baking Powder Helps the cake rise.
- 1 teaspoon Kosher Salt Enhances flavor.
- 1.5 cups Granulated Sugar Sweetens the cake and contributes to its moisture.
- 0.5 cup Unsalted Butter Room temperature, adds richness.
- 0.5 cup Vegetable Oil Helps keep the cake moist.
- 6 large Egg Whites Provides structure and lightness.
- 1 cup Whole Milk Contributes moisture and texture.
For the Frosting
- 2 cups Confectioners' Sugar Sweetens and thickens the frosting.
- 8 oz Cream Cheese Room temperature, creates creamy frosting.
- 1 cup Heavy Cream Adds richness.
Instructions
Cake Preparation
- Prepare Strawberries: Blitz freeze-dried strawberries in a food processor until fine. Make a puree with hulled fresh strawberries and reduce it in a pan over medium heat until thickened.
- Preheat Oven: Preheat your oven to 350°F (175°C) and spray two 8-inch round baking pans with cooking spray, lining with parchment paper.
- Combine Dry Ingredients: In a large bowl, whisk together all-purpose flour, cornstarch, baking powder, and kosher salt.
- Cream Mixture: Beat unsalted butter and granulated sugar until fluffy. Gradually add vegetable oil and egg whites, mixing one at a time.
- Incorporate Dry and Wet Ingredients: Mix half of the dry ingredients into the creamed mixture, then add whole milk and cooled strawberry puree. Fold in remaining dry ingredients until smooth.
- Bake: Divide the batter between the pans and bake for about 25-30 minutes, until a toothpick comes out clean. Cool completely.
- Make Frosting: Sift confectioners' sugar with freeze-dried strawberries. Beat with room temperature cream cheese and heavy cream until smooth.
- Assemble Cake: Level the top of one cooled cake layer. Spread frosting, add the second layer, and frost the sides and top. Chill until serving.
Notes
Garnish with fresh mint or powdered sugar for an extra touch. Cool strawberry puree completely before adding to the batter.