Strawberry Cake!

By Sally's Baking Recipes · 150 min

Ingredients

Instructions

1. Hull the strawberries, blend until smooth (you should have a little over 1 cup, about 270g), then simmer in a small saucepan over medium-low heat, stirring now and then, until reduced to 1/2 cup (about 135g). This takes roughly 25–35 minutes.
2. Take the puree off the heat, pour into a heat-safe bowl and cool completely. Refrigerate overnight, then bring it back to room temperature before using.
3. Preheat the oven to 350°F (177°C). Grease two 9-inch round pans, line the bases with parchment rounds and grease the parchment.
4. Whisk the cake flour, baking powder, baking soda and salt in a medium bowl and set aside.
5. Beat the butter and sugar on medium-high until light and creamy, about 3 minutes. Add the egg whites and beat on high until combined, about 2 minutes, scraping the bowl as needed.
6. Beat in the sour cream (or Greek yogurt) and vanilla on medium-high for about 1 minute.
7. On low speed, add the dry ingredients alternately with the milk, mixing only until just combined; do not overmix.
8. Whisk in the room-temperature reduced puree and food coloring (if using), checking for lumps on the bottom of the bowl. The batter should be slightly thick. Divide evenly between the pans.
9. Bake for 24–25 minutes, until a toothpick in the center comes out clean. Cool in the pans on a rack for 1 hour, then loosen the edges, turn out, peel off the parchment and finish cooling on the rack. The cakes must be completely cool before frosting.
10. Turn the freeze-dried strawberries into a fine powder in a blender or food processor, sifting through a fine-mesh sieve if needed.
11. Beat the cream cheese and butter on medium-high until smooth, about 2 minutes. Add the confectioners' sugar, strawberry powder, milk and vanilla; beat on low for 30 seconds, then on high for 3 minutes until creamy. Add a pinch of salt only if too sweet. Refrigerate for 1 hour before using.
12. Level the cooled cakes by slicing a thin layer off the tops. Set one layer on the serving plate, spread 3/4–1 cup (180–240g) of frosting over it, then place the second layer upside down. Apply a thin crumb coat of about 1 cup (240g) of frosting over the top and sides, smooth the sides with a bench scraper, and chill until set, about 20 minutes. Frost the top and sides with the rest, then chill at
13. Store leftover cake covered in the refrigerator for up to 5 days. If it has been chilled for more than 4 hours, take it out 2 hours before serving.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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EggMilkCream cheeseSour creamStrawberry