Strawberry Cake
This strawberry cake recipe is bursting with so much incredible, summery strawberry flavor! Nothing artificial added. You won't believe it!
Servings: 8 people
Calories: 492kcal
Ingredients
For the Strawberry Cake:
- 1 1/2 cups cake flour
- 3/4 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 2.4 ounces freeze-dried strawberries
- 3/4 cup unsalted butter, softened
- 2 eggs (large)
- 2/3 cup sour cream (plain Greek yogurt or buttermilk can be substituted)
- 1/2 cup milk (whatever kind you have on hand)
- 1 tablespoon lemon zest (zest from about 1/2 a lemon)
- 2 teaspoons vanilla extract
For the Strawberry Frosting:
- 1 batch plain frosting*
- 1.2 ounces freeze-dried strawberries
Instructions
To Make the Strawberry Cake:
- Preheat the oven to 325 degrees F, mist three 6-inch cake pans** with non-stick spray, and line them with circles cut from parchment paper.
- Pulse the freeze-dried strawberries to a fine powder in a food processor, mini-chopper, or blender.
- Place the cake flour, all-purpose flour, sugar, baking powder, baking soda, salt, and strawberry powder in the bowl of an electric mixer, and stir on low speed to combine.
- Add the butter, mixing on medium-low speed until the mixture resembles damp sand (about 1 minute.
- Add the eggs, one at a time, scraping the bottom and sides of the bowl to be sure all of the ingredients are fully incorporated.
- Add the sour cream, milk, lemon zest, and vanilla.
- Mix on medium speed for 2 to 3 minutes, to aerate the batter and build the cake's structure.
- Divide the batter equally between the prepared pans, and bake for 30 to 40 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with a few moist crumbs.
- Cool completely before filling and frosting.
To Make the Strawberry Frosting:
- Pulse the freeze-dried strawberries to a fine powder in a food processor, mini-chopper, or blender.
- Fold the powder into the frosting until well-blended.
Video
Notes
*Use whatever kind of frosting recipe you like. I prefer Swiss meringue buttercream, but American buttercream (1/2 batch of this recipe) or cream cheese frosting would work well too.
**This recipe can also be made in as an 8-inch diameter double-layer cake, a 9x13 sheet cake, or as 24 cupcakes. Adjust bake time as needed.
Nutrition
Calories: 492kcal | Carbohydrates: 64g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 362mg | Potassium: 326mg | Fiber: 2g | Sugar: 35g | Vitamin A: 736IU | Vitamin C: 156mg | Calcium: 80mg | Iron: 4mg