Strawberry Layer Cake with Cream Cheese Frosting
A classic pink birthday cake with three layers of tender strawberry-infused cake and silky cream cheese frosting studded with dehydrated strawberries. Fresh strawberry puree creates delicate flavor and blush color throughout the crumb, while the tangy frosting balances sweetness. Perfect for celebrations, weddings, or any occasion calling for an impressive homemade cake. This version uses egg whites for a lighter crumb structure and offers both round cake and cupcake options.
Ingredients
- 3 cup granulated sugar
- 12 oz butter, unsalted, softened
- 1 ½ cup strawberries, pureed, fresh or frozen
- 4 ½ cup cake flour
- 5 ¼ teaspoon baking powder
- ¾ teaspoon salt
- 8 egg whites
- ⅝ cup milk
- 2 drop red food coloring(optional)
- 12 oz butter
- 16 oz cream cheese, softened
- 4 cup powdered sugar
- 1 oz dehydrated strawberries
- 2 tablespoon heavy cream
- 2 teaspoon vanilla extract
Instructions
- 1
Preheat oven to 350F.
- 2
Spray three 9-inch or 8-inch round pans with non-stick spray and line with parchment paper. For cupcakes, line a 36-cup pan with liners.
- 3
Puree strawberries in a blender until smooth, yielding 1.5 cups.
- 4
Cream sugar and softened butter with a stand mixer until light and fluffy.
- 5
Add strawberry puree and whisk until combined.
- 6
Whisk together cake flour, baking powder and salt in a separate bowl.
- 7
Add flour mixture to butter mixture and mix until fully incorporated.
- 8
Whisk together egg whites, milk and food coloring if using in a small bowl.
- 9
Add half the milk mixture to batter and mix for 30 seconds. Add remaining milk mixture and mix 30 seconds more.
- 10
Divide batter evenly among prepared pans.
- 11
Bake 30 to 35 minutes for cakes or 12 to 18 minutes for cupcakes until a toothpick inserted in center comes out clean.
- 12
Cool cakes in pans for 10 to 15 minutes, then invert onto cooling racks and remove parchment paper.
- 13
Allow cakes to cool completely for at least one hour before frosting.
- 14
Place dehydrated strawberries in a resealable bag, remove air and crush into crumbs, or use a food processor.
- 15
Mix cream cheese and butter with a stand mixer fitted with whisk attachment until light and fluffy, about 1 to 2 minutes.
- 16
Add crushed strawberries, powdered sugar and vanilla extract and whisk until combined.
- 17
Mix in 1 to 2 tablespoons heavy cream until desired consistency is reached. Refrigerate frosting until ready to use.
- 18
Spread 0.5 cup frosting between each cake layer.
- 19
Spread 0.5 cup frosting on top layer and use remaining frosting around sides, adding extra on top as desired.
- 20
Refrigerate cake for at least 2 hours before serving.
Tips
Use a toothpick to test doneness at the center of the cake during baking, as oven temperatures vary and baking times are estimates.
Bring frosting to room temperature before applying to cooled cake layers for easier spreading and better adhesion.
Crush dehydrated strawberries just before frosting to maximize texture and prevent them from softening.
Good to Know
Cover cake and refrigerate up to 5 days. Unfrosted cake layers freeze up to 3 months. Thaw at room temperature before frosting.
Bake cake layers 1 day ahead and refrigerate wrapped. Make frosting up to 2 days ahead and refrigerate in an airtight container.
Serve chilled or at room temperature. Cut with a hot, wet knife between slices for clean edges. Remove from refrigeration 15 minutes before serving for best flavor.
Common Mistakes
Do not overmix the flour into batter to avoid a dense, tough cake.
Do not frost cake layers while still warm to prevent frosting from melting.
Do not skip the final refrigeration to ensure cake structure sets and layers stay intact when cutting.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I make this cake ahead and freeze it?
Yes. Bake unfrosted cake layers, cool completely, wrap tightly in plastic wrap and freeze up to 3 months. Thaw at room temperature for 1 to 2 hours before frosting. Frosted cakes do not freeze well due to frosting texture changes.
What if I don't have frozen strawberries?
Fresh strawberries work equally well. Puree fresh strawberries to yield 1.5 cups. If using frozen, thaw and drain excess liquid before blending to avoid a wet batter that may not bake properly.
How long will a frosted cake keep refrigerated?
A frosted cake keeps refrigerated up to 5 days in an airtight container. The cream cheese frosting requires refrigeration. Bring to room temperature 15 minutes before serving for optimal texture and flavor.