Strawberry Birthday Cake Recipe
Strawberry birthday cake is a classic dessert that is both delicious and visually appealing. The delicate sweetness of strawberries pairs perfectly with the light and fluffy texture of the cake, making it the perfect treat for all occasions.
Ingredients
Strawberry Puree
- 454 g 1 pound fresh strawberries, rinsed and hulled
Cake
- 285 g 2 1/2 cups cake flour, spooned and leveled
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 170 g 3/4 cup or 12 tablespoons unsalted butter, softened to room temperature
- 350 g 1 3/4 cups granulated sugar
- 5 large egg whites at room temperature
- 75 g 1/3 cup sour cream or plain yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- 120 ml 1/2 cup whole milk, at room temperature
- 1/2 cup reduced strawberry puree from the Strawberry Puree section
- Optional: 1-2 drops red or pink food coloring
Strawberry Cream Cheese Frosting
- 25 g 1 cup freeze-dried strawberries
- 226 g 8 ounces full-fat brick cream cheese, softened to room temperature
- 113 g 1/2 cup or 8 tablespoons unsalted butter, softened to room temperature
- 360 g 3 cups confectioners' sugar
- 1-2 tablespoons milk
- 1 teaspoon pure vanilla extract
- Salt to taste
Instructions
Step 1: Make the reduced strawberry puree
- Rinse and hull 1 pound of strawberries.
- Puree the strawberries in a blender or food processor.
- In a saucepan over medium-low heat, simmer the strawberry puree for 25-35 minutes, or until it has reduced by half.
- Allow the reduced strawberry puree to cool completely.
Step 2: Prepare the cake pans
- Preheat oven to 350°F (177°C).
- Grease two 9-inch round cake pans.
- Line the cake pans with parchment paper rounds.
- Grease the parchment paper.
Step 3: Make the cake batter
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, cream together the butter and sugar on high speed for 2 minutes.
- Beat in the egg whites on high speed for 2 minutes.
- Beat in the sour cream and vanilla extract.
- With the mixer on low speed, add the dry ingredients until just incorporated.
- With the mixer still running on low, slowly pour in the milk until just combined.
- Do not overmix.
- Whisk in 1/2 cup of room-temperature reduced strawberry puree.
- Stir in food coloring, if desired.
- Pour the batter evenly into the prepared cake pans.
Step 4: Bake the cakes
- Bake for 24-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool completely in the pans before frosting.
Step 5: Make the frosting
- In a blender or food processor, process the freeze-dried strawberries into a powder.
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until smooth and creamy.
- Beat in the butter until combined.
- Add the confectioners' sugar, strawberry powder, 1 tablespoon of milk, and vanilla extract.
- Beat on medium-high speed until combined and creamy.
- Add 1 more tablespoon of milk, if desired.
- Taste and add a pinch of salt, if needed.
Step 6: Assemble and frost the cake
- Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface.
- Place 1 cake layer on a cake stand or serving plate.
- Evenly cover the top with frosting.
- Top with the second cake layer and spread the remaining frosting all over the top and sides of the cake.
- Refrigerate for at least 45 minutes before slicing.