Description
This delightful Strawberry Cake features a moist, tender crumb infused with fresh strawberry puree and a hint of vanilla. Topped with a luscious cream cheese frosting enriched with strawberry puree and garnished with fresh parsley, this cake is perfect for celebrations or any special occasion.
Ingredients
Scale
Cake
- 2 ¾ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large egg whites
- 2 teaspoons vanilla extract
- ½ cup whole milk
- ½ cup fresh strawberry puree (reduced)
- pink food coloring (optional)
Frosting
- 8 ounces cream cheese (room temperature)
- 1 cup unsalted butter (room temperature)
- 1 teaspoon vanilla extract
- pinch of salt
- 6 to 7 cups powdered sugar (sifted)
- ¼ cup fresh strawberry puree (reduced)
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda until evenly combined.
- Cream Butter and Sugar: Using an electric mixer, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes.
- Add Egg Whites and Vanilla: Incorporate the egg whites one at a time into the butter mixture, ensuring each is well mixed before adding the next. Then add the vanilla extract and mix well.
- Combine Milk and Strawberry Puree: In a separate bowl, blend the whole milk with the reduced fresh strawberry puree.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture while mixing on low speed. Continue until the batter is fully combined and smooth.
- Add Food Coloring: If desired, add pink food coloring to achieve your preferred cake color and mix gently to blend.
- Divide Batter: Evenly distribute the cake batter between the two prepared pans, smoothing the tops.
- Bake: Bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Cool Cakes: Allow the cakes to cool in their pans for approximately 10 minutes before transferring them to wire racks to cool completely.
- Prepare Frosting: Beat the room temperature cream cheese and unsalted butter together until smooth and creamy. Add the vanilla extract and pinch of salt, then gradually beat in the sifted powdered sugar until the frosting reaches a spreadable consistency. Fold in the fresh strawberry puree for flavor and color.
- Assemble and Frost: Once the cakes have fully cooled, layer and frost the cake with the strawberry cream cheese frosting. Garnish the top with finely chopped fresh parsley for a fresh, decorative touch.
Notes
- Use fresh, ripe strawberries for the best flavor in your puree.
- Allow cakes to cool completely before frosting to prevent melting.
- Pink food coloring is optional; the strawberry puree imparts natural color.
- Fresh parsley garnish adds a unique, fresh flavor contrast but can be omitted.
- Store the cake refrigerated due to the cream cheese frosting, ideally covered to maintain moisture.
