Easy Strawberry Cake Flavor (Printer-Friendly)
Moist cake with real strawberry jam and freeze-dried berries delivers vibrant, natural berry taste.
# What You'll Need:
→ Cake
01 -
2 1/2 cups all-purpose flour (320g)
02 -
2 1/2 teaspoons baking powder
03 -
1/2 teaspoon baking soda
04 -
3/4 teaspoon salt
05 -
1 cup unsalted butter, softened (2 sticks)
06 -
1 cup granulated sugar (200g)
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 (22g)
13 -
8 ounces cream cheese, softened
14 -
1/2 cup unsalted butter, softened (1 stick)
15 -
3 cups powdered sugar (340g)
16 -
1/4 teaspoon salt
17 -
Up to 3 tablespoons milk, as needed
18 -
Fresh strawberries, sliced, for garnish
# Steps to Follow:
01 -
Preheat the oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper, lightly greasing the paper.
02 -
In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt until well combined.
03 -
Using a stand mixer or hand mixer on medium speed, beat the softened butter and granulated sugar until pale and fluffy, about 3 to 4 minutes.
04 -
Add eggs one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl to ensure even mixing.
05 -
Add half of the dry ingredients to the batter and mix until just combined. Add strawberry jam and mix until incorporated. Add the remaining dry ingredients and mix just until combined.
06 -
Scrape down the bowl, then add sour cream, vanilla extract, and red food coloring if using. Mix until no streaks of flour remain, avoiding overmixing.
07 -
Evenly divide batter between prepared pans and smooth the tops. Bake for 35 to 45 minutes or until a toothpick inserted in the center comes out clean. Remove pans to a cooling rack and cool for 10 minutes.
08 -
Invert pans onto a cooling rack, remove pans, and gently peel off parchment. Allow cakes to cool completely before frosting.
09 -
Grind freeze-dried strawberries into a fine powder using a spice grinder, food processor, or by pounding in a sealed bag with a rolling pin. Ensure the equipment is dry before use.
10 -
Beat cream cheese and softened butter on medium speed until pale and fluffy, about 2 minutes.
11 -
On low speed, blend in powdered sugar, strawberry powder, and salt. Increase speed to medium and beat until creamy. Add milk a teaspoon at a time if the frosting is too thick, mixing until spreadable consistency is achieved.
12 -
If cakes are domed, level them by trimming the tops with a serrated knife to ensure flat layers.
13 -
Place one cake layer on a serving plate. Spread just under one-third of the frosting evenly to the edges. Place the second layer on top and repeat with another third of the frosting. Use remaining frosting to cover the sides.
14 -
Garnish the cake with sliced fresh strawberries. Serve or refrigerate as needed.
# Extra Suggestions:
01 -
Cakes can be made ahead, cooled completely, wrapped tightly, and refrigerated for up to three days or frozen for up to one month. Bring refrigerated cake to room temperature 30 to 60 minutes before serving.
02 -
Freeze-dried strawberries add authentic berry flavor to frosting without adding moisture.