Strawberry Cake with Strawberry Reduction, Cream Cheese Frosting, and Fresh Strawberry Decoration Recipe

Introduction

This strawberry cake is a delightful treat bursting with fresh berry flavor. Featuring a moist cake layered with strawberry cream and topped with creamy strawberry frosting, it’s perfect for any celebration or a sweet everyday indulgence.

Ingredients

• For the Strawberry Reduction: 32 oz (908 g) fresh strawberries, hulled
• For the Strawberry Cake:
• 2 1/2 cups (280 g) cake flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 10 tbsp (140 g) unsalted butter
• 1 1/2 cups (300 g) granulated white sugar
• 6 large egg whites, at room temperature
• 2 tsp vanilla extract
• 3/4 cup (180 ml) buttermilk, at room temperature
• 1/2 cup (120 ml) strawberry reduction from above
• For the Strawberry Cream Cheese Frosting:
• 3/4 cup (168 g) unsalted butter, softened
• 6 oz (170 g) cream cheese, cold
• 2 1/4 cups (292 g) powdered sugar
• 1 cup (25 g) freeze-dried strawberries
• 1/4 cup (60 ml) strawberry reduction from above
• For the Strawberry Cream:
• 1/4 cup (60 ml) strawberry reduction from above
• 1/2 cup (120 ml) sweetened condensed milk
• 1/2 cup (120 ml) heavy cream

Instructions

1. Step 1: Prepare the strawberry reduction by pulsing the hulled strawberries in a food processor until pureed. Cook the puree in a large pot over medium heat for 55-60 minutes until thickened and reduced to 1 cup (240 ml). Let it cool to room temperature. This can be made a few days in advance.
2. Step 2: Preheat the oven to 350°F. Spray a 9×9 inch pan with non-stick spray and line it with parchment paper.
3. Step 3: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
4. Step 4: Cream the softened butter and sugar in a large bowl with an electric mixer for 2 minutes until fluffy.
5. Step 5: Add egg whites and vanilla extract; mix on medium speed until pale and smooth, about 1 minute.
6. Step 6: Stir in buttermilk and 1/2 cup strawberry reduction until combined.
7. Step 7: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Scrape the bowl as needed.
8. Step 8: Pour the batter into the prepared pan and bake 43-46 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
9. Step 9: Cool the cake in the pan on a wire rack for 30 minutes, then lift using the parchment paper and cool completely on the rack.
10. Step 10: For the frosting, beat softened butter on high speed for about 5 minutes until pale and fluffy. Add cream cheese and beat until fluffy, about 1 minute.
11. Step 11: Sift powdered sugar in gradually, mixing on low then medium speed until combined.
12. Step 12: Grind freeze-dried strawberries into a fine powder using a rolling pin or food processor; add to the frosting along with 1/4 cup strawberry reduction. Beat on medium-low to high speed until very fluffy.
13. Step 13: Make the strawberry cream by whisking strawberry reduction and sweetened condensed milk together. Whip heavy cream on high speed until firm peaks form, then fold into the strawberry mixture. Transfer to a piping bag.
14. Step 14: When the cake is cool, place on a serving plate and poke holes in the top with a wooden stick. Pipe the strawberry cream into the holes.
15. Step 15: Frost the cake with the strawberry cream cheese frosting. Sprinkle with crushed freeze-dried strawberries and decorate with fresh strawberries as desired. Serve and enjoy!

Tips & Variations

• Make the strawberry reduction ahead to save time on baking day.
• Use fresh, ripe strawberries for the best flavor in the reduction.
• Freeze-dried strawberries add natural color and flavor to the frosting without extra moisture.
• For a lighter cake, carefully fold egg whites whipped to soft peaks into the batter instead of mixing in all at once.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep it fresh. Let it sit at room temperature for 20-30 minutes before serving for best texture. Leftover cake can be wrapped tightly and frozen for up to 2 months; thaw in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the reduction?

Yes, frozen strawberries can be used, but fresh berries will provide a more vibrant flavor. If using frozen, thaw and drain excess liquid before pureeing.

What can I substitute for buttermilk?

To make a buttermilk substitute, add 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk. Let it sit for 5 minutes before using in the recipe.

Strawberry Cake with Strawberry Reduction, Cream Cheese Frosting, and Fresh Strawberry Decoration Recipe

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5 from 75 reviews

This luscious Strawberry Cake recipe features a moist, tender cake infused with homemade strawberry reduction, layered with a rich strawberry cream cheese frosting and filled with a light strawberry cream. Perfectly balanced with a sweet and tangy strawberry flavor, this cake is a delightful treat for any occasion.

• Author: rami
• Prep Time: 25 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 30 minutes
• Yield: 9 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Strawberry Reduction

• 32 oz (908 g) fresh strawberries, hulled

Strawberry Cake

• 2 1/2 cups (280 g) cake flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 10 tbsp (140 g) unsalted butter, softened
• 1 1/2 cups (300 g) granulated white sugar
• 6 large egg whites, at room temperature
• 2 tsp vanilla extract
• 3/4 cup (180 ml) buttermilk, at room temperature
• 1/2 cup (120 ml) strawberry reduction from above

Strawberry Cream Cheese Frosting

• 3/4 cup (168 g) unsalted butter, softened
• 6 oz (170 g) cream cheese, cold
• 2 1/4 cups (292 g) powdered sugar
• 1 cup (25 g) freeze dried strawberries
• 1/4 cup (60 ml) strawberry reduction from above

Strawberry Cream

• 1/4 cup (60 ml) strawberry reduction from above
• 1/2 cup (120 ml) sweetened condensed milk
• 1/2 cup (120 ml) heavy cream

Instructions

1. Make the Strawberry Reduction: Add the hulled fresh strawberries to a food processor and pulse until completely pureed. Pour the puree into a large pot and cook over medium heat for 55-60 minutes, stirring occasionally, until thickened and reduced down to 1 cup (240 ml). Allow the reduction to cool to room temperature. This step can be done days ahead and refrigerated.
2. Prepare the Cake Batter: Preheat the oven to 350°F (175°C). Spray a 9×9 inch baking pan with non-stick spray and line it with parchment paper. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt; set aside.
3. Cream Butter and Sugar: In a large bowl, using an electric mixer or stand mixer with paddle attachment, cream the softened butter and granulated sugar together for about 2 minutes until light and fluffy.
4. Add Egg Whites and Vanilla: Mix in the egg whites and vanilla extract on medium speed until the mixture turns pale and smooth, approximately 1 minute.
5. Incorporate Liquids: Add the buttermilk and 1/2 cup strawberry reduction to the wet ingredients and mix on medium speed until fully combined.
6. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Scrape the bowl sides as needed to ensure an even batter.
7. Bake the Cake: Pour the batter into the prepared pan. Bake for 43-46 minutes or until a toothpick inserted in the center comes out clean with only a few moist crumbs. Remove from oven and cool in the pan on a wire rack for 30 minutes.
8. Cool Completely: Carefully lift the cake out using the parchment paper and place it directly on the wire rack to cool completely.
9. Make the Strawberry Cream Cheese Frosting: In a large mixing bowl, beat the softened butter on high speed for about 5 minutes until pale and fluffy. Add the cold cream cheese and mix on high until fluffy, roughly 1 minute.
10. Add Powdered Sugar: Gradually sift in the powdered sugar, mixing on low then medium-low speed until fully incorporated.
11. Prepare Strawberry Powder: Place freeze-dried strawberries in a sealed bag and crush using a rolling pin or pulse in a food processor until a fine powder forms.
12. Finish Frosting: Add the freeze-dried strawberry powder and 1/4 cup strawberry reduction to the frosting. Beat on medium-low then high speed until very fluffy.
13. Make Strawberry Cream Filling: In a medium bowl, whisk together 1/4 cup strawberry reduction and sweetened condensed milk. In a separate bowl, whip the heavy cream on high speed until firm peaks form. Fold the whipped cream gently into the strawberry mixture. Transfer to a piping bag.
14. Assemble the Cake: Place the cooled cake on a serving plate. Use a wooden stick or handle of a wooden spoon to poke holes across the top of the cake. Pipe the strawberry cream into these holes for a moist filling.
15. Frost and Decorate: Apply a thick layer of the strawberry cream cheese frosting evenly over the top of the cake. Sprinkle with crushed freeze-dried strawberries and garnish with fresh strawberries if desired. Serve and enjoy!

Notes

• The strawberry reduction can be prepared several days in advance and stored refrigerated.
• Use room temperature egg whites and buttermilk to ensure the batter mixes smoothly and achieves best texture.
• For a more intense strawberry flavor, you can add a small amount of strawberry extract to the frosting.
• Freeze-dried strawberries can be found in specialty stores or online and add a vibrant color and flavor to the frosting.
• Ensure cake is completely cooled before frosting to prevent melting.
• You can substitute buttermilk with milk plus a tablespoon of vinegar if unavailable.

Keywords: Strawberry cake, strawberry reduction, cream cheese frosting, strawberry cream, homemade strawberry cake, dessert, baking, berry cake