Bakery-Style Strawberry Cake at Home

By Natasha's Kitchen · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F. Line the bottoms of two 9-inch cake pans with parchment paper, leaving the sides ungreased.
2. In a stand mixer with the whisk attachment, beat the 6 eggs on high for 1 minute. With the mixer running, gradually add 1 cup sugar and beat on high for 8 minutes until thick and fluffy.
3. Whisk the flour and baking powder together. Sift the flour into the batter in three additions, folding gently with a spatula after each. Fold just until no streaks of flour remain, scraping the bowl bottom; do not overmix.
4. Divide the batter evenly between the two pans. Bake at 350°F for 23 to 28 minutes, until golden on top and the top springs back when lightly pressed.
5. Loosen the edges with a knife and remove from the pans. Cool to room temperature, peel off the parchment, and slice each layer in half horizontally with a bread knife.
6. Quarter large strawberries and pulse them in a food processor to a chunky applesauce consistency. Set aside.
7. Whip the cold heavy cream on high with the whisk attachment for 1 to 2 minutes until stiff and spreadable. Transfer to a separate dish.
8. In the same bowl, beat the cream cheese and 3/4 cup sugar for about 2 minutes until smooth and lump-free, scraping the bowl a few times. Fold in the whipped cream with a spatula.
9. Place the first layer cut-side up on the serving dish and spread with one-third of the strawberry puree. Spread about 1/2 cup frosting on the next layer and stack it on top. Repeat with the remaining layers.
10. Frost the top and sides with the remaining frosting. Decorate with melted chocolate, halved small strawberries and strawberry halves around the base.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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