Description
A vibrant American strawberry layer cake with juicy custard, tangy cream cheese frosting, and delicate layers. This bakery-quality recipe uses reduced strawberry puree for intense flavor, ensuring a moist crumb and stable structure. Ideal for birthdays and special occasions.
Ingredients
2 1/2 cups cake flour
3/4 cup unsalted butter, softened
3 cups confectioners’ sugar
1 cup cream cheese, softened
2 1/2 cups fresh strawberries
1 cup sour cream
2 large egg whites
1 2/3 cups milk
1 tsp vanilla extract
1 1/4 tsp baking powder
Instructions
Blind bake pans for 8 minutes. Use blade-thirds method to blend strawberries. Scrape sides after processing.
Whisk cake flour, baking powder, and salt in a medium bowl. Set aside.
In a stand mixer, cream butter and confectioners’ sugar until light yellow (2 minutes). Gradually add egg whites at room temperature.
Blend sour cream and vanilla extract until smooth. Alternate adding dry ingredients and milk to the batter, beginning and ending with dry ingredients.
Divide batter into greased 9-inch pans. Bake until a toothpick inserted in the center comes out clean (25 minutes). Let cool, then chill 30 minutes to set before leveling.
Blend freeze-dried strawberries into a powder. Beat cream cheese and butter before adding remaining confectioners’ sugar for frosting.
Apply a crumb coat, refrigerate for 20 minutes. Smooth the final frosting layer, then refrigerate at least 30 minutes before serving.
Notes
Weigh strawberries for flavor consistency; variations in water content affect puree yield. Chill pans after baking to prevent collapse during leveling. Use only one small drop of food coloring (if preferred). Frosting benefits from full-fat cream cheese for richness.
- Prep Time: 70
- Cook Time: 25
- Category: Desserts
- Method: Baking
- Cuisine: American