This cake is so special! With layers of homemade strawberry cake made with puréed fresh strawberries, a strawberry-cream cheese filling, it may be the most strawberry-y cake ever. There’s so much wonderful strawberry flavor going on here. I frosted the entire cake with the creamiest cream cheese frosting and decorated it with fresh roses and chamomile flowers to make it a little extra-fancy for the occasion. Of course, you can dress this cake up or down however you like. It’s a simple, yet elegant cake all on its own.
I wish I could share a slice with each and every one of you! The strawberry cake paired with the sweet strawberry layer and cream cheese whipped cream was delicious! I hope you enjoy it as much as we did!
Strawberry Cake Layers
3/4 cup unsalted butter, softened
1 and 3/4 cups granulated sugar
2 and 1/2 cups cake flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1/3 cup sour cream
5 large egg whites
2 teaspoons pure vanilla extract
1/2 cup whole milk
1/2 cup reduced strawberry puree
Strawberry Cream Cheese Frosting
one 8-ounce block full-fat cream cheese, softened
1 cup freeze-dried strawberries
3 cups confectioners’ sugar
1/2 cup unsalted butter, softened
1–2 Tablespoons milk
1 teaspoon pure vanilla extract
salt, to taste
Strawberry Cake Layers
Preheat the oven to 350°F (176°C). Line the bottoms of two 9-inch (23cm) cake pans with parchment paper and grease the sides.
In a large bowl, whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for about 2 minutes until smooth and creamed. Beat in the egg whites on high speed until combined.
Then add the sour cream and vanilla extract and mix until combined.
Add the dry ingredients and mix on low speed then slowly pour in the milk just until combined. Whisk in 1/2 cup of reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
Divide the batter evenly between the prepared cake pans. Bake for 27-30 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.
Remove the cakes from the oven and allow to cool for 2-3 minutes, then remove from pans to a cooling rack to finish cooling.
Make the frosting
Process the freeze-dried strawberries into a powdery crumb in the food processor. Set aside.
Add the cream cheese to a large mixer bowl and beat until smooth and creamy.
Beat in the butter until combined. Add the confectioners’ sugar, strawberry powder, 1 Tablespoon milk, and vanilla and beat on medium-high speed until combined and creamy.
Assemble and frost
Place the first layer of cake on a serving plate or a cardboard cake round. Spread about 1 cup of frosting evenly on top of the cake layer.
Top with the 2nd layer and spread the frosting all over the top and sides.
Pipe swirls of the remaining frosting around the top edge of the cake. Place strawberry halves on top of the cake around the inside of the swirls and decorated it with fresh roses and chamomile flowers.
Chill in the fridge for at least 1 hour before serving and store any leftovers in the fridge. Cake will keep for several days.