Description
A delightful homemade strawberry cake featuring fresh and freeze-dried strawberries with a creamy frosting, perfect for celebrations.
Ingredients
- 3 cups (400g) quartered strawberries
- 3/4 cup (173g) sour cream
- 1/4 cup (60ml) milk
- 4 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups (325g) all-purpose flour
- 1 1/2 cups (310g) sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 7–9 drops pink food color (optional)
- 2 cups (46g) freeze-dried strawberries
- 16 oz (452g) cream cheese, room temperature
- 3/4 cup (172g) unsalted butter, room temperature
- 10 cups (1150g) powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
- 3/4 cup chopped strawberries
Instructions
- Cream the unsalted butter and sugar together until light and fluffy.
- Add the eggs one at a time, blending well after each addition.
- Mix in the sour cream, milk, and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients into the wet mixture, combining until just blended.
- Gently fold in the quartered strawberries and pink food color if desired.
- Divide the batter evenly between prepared cake pans.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- While the cakes cool, prepare the frosting by beating cream cheese and unsalted butter until smooth, then gradually mix in the powdered sugar, vanilla extract, and a pinch of salt until fluffy.
- Once the cakes have cooled completely, frost between the layers and on top, then decorate with chopped and freeze-dried strawberries.
Notes
For the best flavor, use high-quality ingredients and try adding the optional pink food color for a vibrant appearance.
