STRAWBERRY CAKE
Ingredients
2 and 1/2 cups (250g) sifted cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room
temperature
1 and 3/4 cups (350g) granulated sugar
5 large egg whites, at room temperature
1/3 cup (75g) sour cream or plain yogurt, at room temperature
2 teaspoons pure vanilla extract
1/2 cup (120ml) whole milk, at room temperature*
1/2 cup reduced strawberry puree (see note)*
optional: 1-2 drops red or pink food coloring
Strawberry Cream Cheese Frosting
1 cup (10-12g) freeze-dried strawberries*
one 8-ounce block full-fat cream cheese, softened to room
temperature
1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
3 cups (360g) confectioners’ sugar
1–2 Tablespoons milk
1 teaspoon pure vanilla extract
salt, to taste
Instructions
1. Make the reduced strawberry puree and allow it to cool completely. See
note. You can make it a few days ahead of time and store it covered in the
refrigerator or cover and freeze it for up to 3 months. Thaw before using in the
recipe.
2. Preheat the oven to 350°F (177°C). Grease and lightly flour two 9-inch
cake pans.
3. Whisk the cake flour, baking powder, baking soda, and salt together. Set
aside.
4. Using a handheld or stand mixer fitted with a whisk attachment, beat the
butter and sugar together on high speed until smooth and creamed, about 2
minutes. Scrape down the sides and up the bottom of the bowl with a rubber
spatula as needed. Beat in the egg whites on high speed until combined,
about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape
down the sides and up the bottom of the bowl as needed. 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 *just* until combined. Do not overmix.
Whisk in 1/2 cup of reduced strawberry puree, making sure there are no
lumps at the bottom of the bowl. The batter will be slightly thick. Stir in food
coloring, if desired. (I use 1 small drop.)
5. Pour batter evenly into cake pans. Bake for around 24-25 minutes or until
the cakes are baked through. To test for doneness, insert a toothpick into the
center of the cake. If it comes out clean, it is done. Allow cakes to cool
completely in the pans set on a wire rack. The cakes must be completely cool
before frosting and assembling.
6. Make the frosting: Using a blender or food processor, process the freeze-
dried strawberries into a powdery crumb. You should have around 1/2 cup
crumbs. Set aside. In a large bowl using a hand-held or stand mixer fitted with
a paddle or whisk attachment, beat the cream cheese for 1 minute on high
speed until completely smooth and creamy. Beat in the butter until combined.
Add the confectioners’ sugar, strawberry powder, 1 Tablespoon milk, and
vanilla and beat on medium-high speed until combined and creamy. Add 1
more Tablespoon of milk to slightly thin out, if desired. Taste, then add a pinch
of salt if needed. Yields about 3 cups of frosting.
7. Assemble and frost: First, using a large serrated knife, slice a thin layer
off the tops of the cakes to create a flat surface. Discard (or crumble over ice
cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover
the top with frosting. Top with 2nd layer and spread the remaining frosting all
over the top and sides. Refrigerate for at least 45 minutes before slicing. This
helps the cake keep its shape when cutting– it could slightly fall apart without
time in the fridge.
8. Cover leftover cake tightly and store in the refrigerator for 5 days.
