Description
The most beautiful Strawberry Layer Cake made with three moist reverse-creamed cake layers of flour sugar baking powder baking soda salt room temperature butter eggs sour cream milk and a concentrated fresh strawberry reduction cooked from pureed strawberries to 3/4 cup baked at 350°F for 24 to 26 minutes filled with strawberry cream cheese frosting of freeze-dried strawberry powder room temperature cream cheese butter and powdered sugar and chopped fresh strawberries between layers frosted and decorated with fresh strawberries. A completely extraordinary summertime celebration layer cake recipe.
Ingredients
3 cups 400g Fresh Strawberries quartered for reduction
3/4 cup 173g Full-Fat Sour Cream
1/4 cup 60ml Whole Milk
4 large Eggs
1 tsp Pure Vanilla Extract
2 1/2 cups 325g All-Purpose Flour measured properly
1 1/2 cups 310g Granulated Sugar
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
3/4 cup 168g Unsalted Butter room temperature
7 to 9 drops Pink Gel Food Coloring optional
2 cups 46g Freeze-Dried Strawberries for frosting
16 oz 452g Full-Fat Cream Cheese room temperature
3/4 cup 172g Unsalted Butter room temperature for frosting
10 cups 1150g Powdered Sugar
1 tsp Pure Vanilla Extract for frosting
Pinch of Salt
3/4 cup Chopped Fresh Strawberries for layering
Instructions
1. Puree fresh strawberries until smooth. Cook in saucepan over medium heat stirring constantly until reduced from 1 1/2 cups to exactly 3/4 cup about 20 to 25 minutes. Cool completely.
2. Preheat oven to 350°F. Prepare three 8-inch pans with parchment and baking spray.
3. Combine cooled reduction, sour cream, milk, eggs, and vanilla. Separate 1 cup into second bowl leaving 1 1/2 cups in first.
4. Whisk flour, sugar, baking powder, baking soda, and salt in stand mixer bowl.
5. On lowest speed add room temperature butter 1 tbsp at a time until mixture resembles wet sand.
6. Add larger egg mixture portion. Stir lowest speed until incorporated. Scrape bowl. Beat medium-high 45 seconds until fluffy.
7. On low slowly add remaining egg mixture and pink food coloring. Medium-high 10 to 15 seconds until combined.
8. Divide evenly between three pans. Bake 24 to 26 minutes until toothpick shows just a few crumbs.
9. Cool in pans 2 to 3 minutes. Transfer to racks. Cool completely.
10. For frosting: grind freeze-dried strawberries to fine powder in food processor.
11. Beat room temperature cream cheese and butter until smooth.
12. Add half powdered sugar and vanilla. Mix until smooth.
13. Add remaining powdered sugar and strawberry powder. Mix smooth. Add salt to taste.
14. Trim domed tops from cooled layers with serrated knife.
15. Place first layer on plate. Spread 1 cup frosting. Press half chopped strawberries into frosting.
16. Repeat with second layer. Place third layer on top.
17. Frost outside completely. Pipe shell border top and bottom. Decorate with fresh strawberries.
- Prep Time: 2 hours 15 minutes
- Cook Time: 51 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 696
- Sugar: 95g
- Sodium: 291mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 117g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 102mg
Keywords: strawberry layer cake, homemade strawberry layer cake fresh strawberry reduction, easy strawberry cake with strawberry cream cheese frosting, fresh strawberry celebration cake