Oh my, this cake is so refreshing and delicious! Celebrate Summer’s arrival with fresh strawberry cake topped with strawberry cream cheese frosting. Pureed fresh berries and strawberry extract combine for a lively flavor that is not in the least artificial. Quick, easy, delicious and made from just a few simple ingredients, this strawberry cake recipe is a keeper! Made with our NEW versatile Pure Strawberry Extract. Yum!
– 1 cup butter
– 1 3/4 cup sugar
– 5 egg whites
– 2 teaspoon strawberry extract
– 2 cups pureed fresh strawberries
– 1/2 cup sour cream
– 3 cups cake flour
– 1 tablespoon baking powder
– 1 teaspoon baking soda
– 1/4 teaspoon salt
Strawberry Cream Cheese Frosting:
– 1/4 cup butter-softened
– 1 8oz package cream cheese-softened
– 1/4 cup pureed fresh strawberries
– 1/2 teaspoon strawberry extract
– 6 1/2 cups confectioners’ sugar
1. Preheat oven to 350 degrees. Grease and flour three 9″ cake pans.
2. In a large mixing bowl,beat sugar and butter at medium speed with an electric mixer until fluffy. Add strawberry extract,pureed strawberries,and sour cream. Beat until combined.
3. In a medium mixing bowl,sift together flour,baking powder, soda,and salt. Gradually add to butter mixture,beating until combined.
4. Beat egg whites until stiff peaks form. Gently fold into batter.
5. Pour batter evenly into prepared pans. Bake for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean.
6. Let cool in pans for 10 minutes then turn out onto wire racks. Cool completely.
In a large bowl,beat butter and cream cheese with an electric mixer at medium speed until smooth. Add pureed strawberries and strawberry extract beating until combined. Gradually beat in confectioners’ sugar until smooth. Frost cake. Garnish with fresh sliced strawberries if desired.
Recipe courtesy of www.olivenation.com.
this looks phenomenal! cannot wait to give it a go.
This recipe sounds delicious!! I’m making it for my daughter’s 26th birthday. Her birthday is Tuesday, November 5, 2013. I’m going to start cooking today. I will make the cake tomorrow. Thanks for the recipe!!!
you forgot to separate out the ingredients for frosting or you forgot the frosting ingdredients either way it isnot clear. It sounds great and looks great but is poorly written so I am unable to make it. Hope you can repair the type I would love to try.
Hi there – Thank you for pointing that out to us! In the rush of the holiday weekend it seems that part of the recipe was left out somehow, so I am glad that you caught that. It is now fixed.
Hello! I’m using my husband’s account, and I’m a newbie baker! With the 2 cups of pureed strawberries, do you measure them before or after pureeing?
Hi there – You would measure them after pureeing. Let us know if you have any other questions. Happy baking!
I was wondering about the amount of puree as well, does two cups of puree make this a dense cake or is it the consistency of regular cake.? I made another recipe with puree once and it was really dense
Hi Ginger – Well unfortunately we haven’t actually made this cake yet, it is a recipe from our Strawberry Extract vendor, but based on all of our customer feedback and the amount of moisture going into the recipe, it should be a very moist and soft cake.
I wanted you to know I made this cake today and it was delicious, thanks for a great recipe . It was the best homemade strawberry cake I have tried .
Ginger – I’m so glad you liked it! Thank you for letting us know how it turned out 🙂
I’m baking for a women’s sailing event and I thought the ladies might enjoy this recipe in cupcakes at the celebration afterward (and of course pink for the girls!). If I made the cupcakes, how long should I bake them?
Hi Tracey –
I would start at maybe 15 minutes and then check every minute after and bake accordingly.
Looks delicious. Keep up the good work,
Can you use all purpose flour?
Hi Brandi –
I would recommend using cake flour. Cakes made with cake flour have a finer texture than those made with all-purpose flour.
If you must use regular flour, put 2tablespoons of corn starch into 1 cup measuring cup and then fill it the rest of the way with flour.
Do you think this would be good if I subbed even amounts of raspberries and raspberry extract for the strawberries/strawberry extract? And do you think it would hold up in a tiered wedding cake? It looks beautiful.
Hi Kristina –
Yes you can most definitely substitute raspberries for strawberries. And as far as it holding up as a tiered wedding cake, our expert baker suggested that the cake recipe itself would hold up just fine, but the cream cheese frosting might not. Cream cheese frosting is really heavy and it tends to melt in a warm environment, so she recommends using a buttercream frosting instead. Hope this helps. Let us know if you have any further questions 🙂
I made this cake last night (I’m at high altitude- 7000 ft.). I made a couple of high altitude adjustments, and I’m just wondering if the layers are supposed to be thinner than a regular cake, or if the three pans made for thinner layers.
Hi Helen – We actually got this recipe from one of our vendors so I have not yet personally made it, but I think that the layers are just made thinner in this recipe. If you would like them to be thicker you could try to double the recipe.
How far in advance can you make this without refrigerating?
You can probably make it 2 days in advance before you would need to refrigerate it. Just be sure to keep it in a cool dry place, otherwise the cream cheese frosting will start to melt.