Homemade Strawberry Cake For Easter Day 2024

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Ingredient

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The one thing that makes this strawberry cake different? Add the best white cake batter to the fresh strawberry puree that has been slowed down.

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– Strawberry Puree – 1 pound (454g) fresh strawberries, rinsed and hulled – Cake – 2 and 1/2 cups (285g) cake flour (spooned & leveled) – 2 teaspoons baking powder – 1/2 teaspoon baking soda – 1 teaspoon salt – 3/4 cup (12 Tbsp; 170g) unsalted butter – 1 and 3/4 cups (350g) granulated sugar – 5 large egg whites, at room temperature – 1/3 cup (75g) sour cream or plain yogurt – 2 teaspoons pure vanilla extract – 1/2 cup (120ml) whole milk – 1/2 cup reduced strawberry puree (see step 1) – optional: 1–2 drops red or pink food coloring – Strawberry Cream Cheese Frosting – 1 cup (about 25g) freeze-dried strawberrie – 8 ounces (226g) full-fat brick cream cheese – 1/2 cup (8 Tbsp; 113g) unsalted butter – 3 cups (360g) confectioners’ sugar – 1–2 Tablespoons milk – 1 teaspoon pure vanilla extract – Salt, to taste

Ingredient

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Start with decreased strawberry puree and cool: Blend 1 pound washed, hulled strawberries. You need little more than 1 cup. Simmer the puree over medium-low heat, stirring regularly, until you have 1/2 cup or more for the cake. 

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Step 1

Instructions

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If your pan or strawberries are juicy, this may cook more than 25–35 minutes. Cool fully before adding to cake batter. To allow for cooling, I make the reduced puree the day before. 

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Step 2

Preheat oven to 350°F (177°C). Grease two 9-inch round cake pans, line with parchment paper, and grease the parchment. The cakes release easily from the pans with parchment paper. See this parchment paper rounds for cakes video and post for help. 

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Step 3

Bake the cake: Mix cake flour, baking powder, soda, and salt. Set aside. Beat butter and sugar on high speed for 2 minutes in a handheld or stand mixer with a paddle attachment until smooth and creamy.  

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Step 4

As needed, use a silicone spatula to scrape the bowl sides and bottom. Add egg whites and beat on high for 2 minutes. Then whisk in sour cream and vanilla. If necessary, scrape the bowl sides and bottom.  

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Step 5

Just integrate the dry ingredients with the mixer on low. While the mixer is on low, carefully add milk until mixed. Do not overmix. Add 1/2 cup of room-temperature reduced strawberry puree, stirring to avoid lumps. 

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Step 6

A little thick batter. Add food colouring as required. I use one tiny dab of pink gel food colouring. Pour batter evenly into cake pans. Bake cakes for 24–25 minutes till done. To check cake doneness, stick a toothpick into the centre. 

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Step 7

Frost and assemble cakes after they're completely cool. Make frosting: Process freeze-dried strawberries into powdery crumbs in a blender or food processor. Crumbs should be about 1/2 cup. Set aside.  

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Step 8

In a large bowl, beat cream cheese on high speed for 1 minute with a handheld or stand mixer with a paddle or whisk attachment until smooth and creamy. Add butter and beat.  

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Step 9

Mix confectioners' sugar, strawberry powder, 1 tablespoon milk, and vanilla on medium-high speed until smooth. Add 1 tablespoon milk if needed. Add a pinch of salt after tasting. Makes 3 cups frosting. 

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Step 10

Gather and freeze: Flatten the cakes by slicing a thin layer off their tops with a large serrated knife. Discard or crumble ice cream. Place a cake layer on a stand, plate, or turntable. Frost top evenly.  

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Step 11

Layer 2 with remaining icing on top and borders. Slice after 45 minutes of chilling. It stops the cake from collapsing when cut without refrigeration. Keep cake covered in fridge for 5 days.

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Step 12

Also see

Easter Cracker Candy Recipe 

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