Homemade fresh Strawberry Cake with Strawberry Reduction, it’s so moist and summery! Frosted with a rich and delicious cream cheese frosting. Recipe by Charmer Kitchen.
Strawberry Cake with Fresh Strawberries
Yield: 8 Slices
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- Stand mixer, blender
Ingredients
Strawberry Reduction
- 1 lb fresh strawberries hulled and sliced
- 1 tbsp lemon juice
- ½ cup sugar
- For the cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 tsp salt
- 2 stick unsalted butter room temperature
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- ½ cup plain yogurt or sour cream
- ½ cup strawberry reduction
- 2-3 drops Red food coloring optional
For the cream cheese frosting:
- 1/4 cup strawberry reduction
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- 2 x 8 ounces cream cheese room temperature
Toppings:
- Fresh Strawberries
Instructions
- Place strawberries in a food processor or a blender and process until they are pureed. Heat on medium-high and add in sugar and lemon juice. Stir occasionally to prevent burning. Once bubbling, reduce heat to medium-low and slowly reduce until mixture has reduced by about a quarter. This will take about 25-30 minutes. Let it cool.
- Preheat the oven to 350°F. Butter up two, 8-inch round cake pans and line the bottoms with parchment paper. Butter the parchment paper.⠀
- Sift the flour, baking soda, baking powder and salt into a medium bowl and whisk them together, then set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, about 10 minutes. Scrape down the sides with a spatula as necessary. Add the eggs, one at a time, making sure each one is fully incorporated before adding the next. Add vanilla extract and mix. With the mixer on low speed, add the flour mixture in three batches, alternating with the yogurt and strawberry reduction. Finally add food coloring if you desire and mix. Divide batter evenly among the prepared pans and smooth the tops. Bake for 25 to 30 minutes. Allow to cool in the pans for a few minutes, then take out and let them cool.
- Keep the cream cheese and the heavy cream cold. In a large bowl with an electric mixer, whip the cream cheese. Then, slowly drizzle cold, heavy whipping cream down the side of the bowl until you get stiff peaks. Add powdered sugar and strawberry reduction, mix again. Do not over beat. If you over beat, the mixture will become soupy.
- With a large serrated knife, cut to remove the domes from the top of the cakes so that they’re flat. Place the first cake on a serving plate, add about 1 cup of frosting to the top of the cake layer and spread evenly.
- Add the second layer of cake, another cup of frosting and spread, you can give some pattern with the back of a spoon. Add a few strawberries on top for decoration and refrigerate until ready to serve.
