Strawberry Cake. This made from scratch strawberry cake recipe has big natural strawberry flavor, and a natural color. All topped with a smooth strawberries and cream frosting. This strawberry cake is tender, full of flavor and the prettiest natural pink color. All topped with more swirls of pink, creamy strawberries and cream frosting. This cake is a perfect way to enjoy all of the fresh summer berries available, just like this Strawberry Spinach Salad, Honey Lime Poppyseed Salad, and this Strawberry Cobbler.
Strawberry Cake
Hey everyone! It’s Serene from House of Yumm. Today I have this beautiful, delicious strawberry cake. Strawberry cake is one of those recipes that can be slightly tricky. Recipes that use only real ingredients and no gelatin mixes are difficult to find. But my youngest daughter is turning 6 this month and her one request has been to have a strawberry cake. So I figured it was time to take on the challenge of a strawberry cake recipe. A few tricks help to deliver a pretty pink, strawberry flavored cake, using only real strawberries.
How to make a Homemade Strawberry Cake from Scratch:
Process the freeze dried strawberries. Add this to a large size mixing bowl. Add in the other dry ingredients and stir together. This will be a pale pink color thanks to using the freeze dried strawberries. This is one of the main reasons this cake is a gorgeous color and full of strawberry flavor! TIP: process these before the strawberries, that way your processor is nice and dry when you use it, any water that is left in the processor will make this powder stick and you end up with a mess! Prepare the strawberry puree by hulling the strawberries, cutting off the leaves. About one pound of strawberries will give ¾ cup of puree needed for the cake. Go ahead and do about 1 and ¼ of a pound because we will need some puree for the frosting also. Add the strawberries to a food processor or blender. Pulse until smooth and no large chunks remain. In a medium size mixing bowl combine the strawberry puree with the other wet ingredents. Add the wet ingredients to the dry ingredients and stir together. It will be a gorgeous pink color! You can always add a little extra red food coloring if you would prefer, but the natural color on its own is still very pretty. Pour into a cake pan and bake!
How to make the Strawberry and Cream Frosting:
This frosting is made with a combination of strawberry puree that has been reduced, butter, cream cheese, powdered sugar and vanilla. Make sure that the cream cheese and butter are both room temperature. This helps them to mix up smooth and creamy.
To make the strawberry puree reduction, we will take our leftover strawberry puree it should be about ¼ of a cup, pour it into a small saucepan, heat over medium heat until it starts to boil, reduce the heat to a simmer, and let this cook until the amount of the puree has reduced down to about 2 tablespoons in amount. This gives us a punch of strawberry flavor with the least amount of liquid possible. Perfect for making frosting! To put the frosting together, mix the cream cheese and butter until smooth. Add in the vanilla extract and the reduced strawberry puree. Mix to combine. Add in the powdered sugar. Mix to combine. IF the frosting is a little too runny, add more powdered sugar to get the right consistency.
This recipe uses Cake Flour. What if I don’t have that in my pantry?
I love the use of cake flour, it has a lower protein content, which means less gluten production, which means we get a soft, tender crumb to our cake. If you don’t have cake flour on hand you can use all purpose flour. Just keep in mind there will be a slight difference in the crumb of the cake baked versus the image of this particular cake. You can also make a homemade version of cake flour by taking out 2 tablespoons of every cup of all purpose flour used and replacing it with cornstarch. Sift that together and you will have a similar result to using cake flour. More recipes you may enjoy:
Homemade Strawberry Sauce Tres Leches Cake Strawberry Lemon Pound Cake
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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