Easy Strawberry Cake Flavor (Printer-Friendly)
Moist cake featuring strawberry jam and freeze-dried berries for rich berry flavor and natural pink color.
# What You’ll Need:
→ Cake
01 -
2 1/2 cups all-purpose flour (320 g)
02 -
2 1/2 teaspoons baking powder
03 -
1/2 teaspoon baking soda
04 -
3/4 teaspoon salt
05 -
1 cup unsalted butter, room temperature (2 sticks)
06 -
1 cup granulated sugar (200 g)
07 -
3 large eggs, room temperature
08 -
2/3 cup strawberry jam, room temperature
09 -
1/2 cup sour cream, room temperature
10 -
1 teaspoon vanilla extract
11 -
Red food coloring or gel, optional
→ Frosting
12 -
1 cup freeze-dried strawberries (22 g)
13 -
8 ounces cream cheese, softened (1 brick)
14 -
1/2 cup unsalted butter, softened (1 stick)
15 -
3 cups powdered sugar (340 g)
16 -
1/4 teaspoon salt
17 -
Up to 3 tablespoons milk, as needed
18 -
Fresh strawberries, sliced, for decoration
# Steps to Follow:
01 -
Preheat the oven to 350°F. Grease two 8-inch round cake pans. Line the bottoms with parchment paper rounds and lightly grease the paper.
02 -
Sift flour, baking powder, baking soda, and salt in a medium bowl and set aside.
03 -
Beat butter and granulated sugar at medium speed until pale and fluffy, about 3 to 4 minutes.
04 -
Add eggs one at a time, beating well after each addition. Scrape down bowl sides and bottom.
05 -
Mix in half of the dry ingredients until just combined. Add strawberry jam and mix until combined. Add remaining dry ingredients and mix until no streaks of flour remain.
06 -
Add sour cream, vanilla extract, and red food coloring if using. Mix until just combined.
07 -
Divide batter evenly between pans. Spread gently into an even layer. Bake 35 to 45 minutes until a toothpick inserted in center comes out clean. Cool in pans on rack for 10 minutes, then invert cakes onto rack, remove parchment, and cool completely.
08 -
Grind freeze-dried strawberries in a spice grinder or mini food processor until fine powder forms. Ensure equipment is dry before grinding.
09 -
Beat cream cheese and butter on medium speed until pale and fluffy, about 2 minutes. Add powdered sugar, strawberry powder, and salt. Beat on low speed to combine, then medium speed until creamy. Add milk, a teaspoon at a time, if frosting is too thick, beating after each addition to desired consistency.
10 -
If cakes are domed, trim tops with serrated knife to flatten. Place one layer on serving plate, spread just under one-third of frosting evenly to edges. Top with second layer, frost with another one-third of frosting, then frost sides with remaining frosting. Garnish with sliced fresh strawberries.
11 -
Store leftover cake tightly covered in refrigerator for up to 5 days. If not serving immediately, cake can be refrigerated uncovered for up to 2 hours before serving.
# Helpful Hints:
01 -
Make sure the grinder or food processor used for freeze-dried strawberries is completely dry to avoid clumping.
02 -
For a natural pink color, omit food coloring and rely on strawberry jam and freeze-dried strawberries.
03 -
Allow cakes to cool completely before frosting to prevent frosting from melting.