Moist and Flavorful Strawberry Cake Recipe

This moist and flavorful strawberry cake by Sugar Spun Run is one of the best recipes I have ever baked at home. It has all that you want in your cake. Every bite is just heavenly! Read on or watch the video below for full instructions.

Ingredients

For the cake

• 1 1/2 lbs of strawberries (remove stems and quarter)
• 2/3 cup of whole milk
• 1/2 cup of vegetable or canola oil
• 4 tablespoons of unsalted butter (softened)
• 1 3/4 cup of granulated sugar
• 2 teaspoons of vanilla extract
• 3 cups of cake flour
• 1 tablespoon of baking powder
• 1 teaspoon of salt
• 6 large egg whites (room temperature)
• pink food coloring (optional)

For the filling

• 1/3 cup of granulated sugar
• 1 tablespoon of cornstarch
• 1/8 teaspoon of salt
• 2 teaspoons of lemon juice

Frosting

• 2 cups of heavy cream
• 1 1/2 cups of powdered sugar
• 1 1/2 teaspoons of vanilla extract
• 1/8 teaspoon of salt
• 8 oz cream cheese (softened)

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Instructions

Step 1:

Preheat your oven to 350F and grease two 8″ round cake pans with baking spray and line the bottoms with parchment paper. Set them aside.

Step 2:

Place the strawberries in a blender and puree until smooth. Place a fine mesh sieve over a measuring cup and run the pureed strawberries until you have about 1 to 1 1/4 cups of the juice. Set the berry pulp and remaining juice for later.

Step 3:

Cook the strawberry juice in a small saucepan over medium heat until reduced to 1/3 cup for about 10 minutes.

Step 4:

Once reduced, add 2/3 cup of milk to the strawberry and whisk together. Now is the perfect time to add food coloring, if using. Set aside.

Step 5:

In a large bowl or in a stand mixer, add oil, butter, sugar, and vanilla extract. Beat until well combined.  Get a different bowl and whisk together flour, baking powder, and salt.

Step 6:

Set the mixer on low speed and gradually alternate adding the flour mixture and strawberry-milk mixture. Stir until just combined after each addition.

Step 7:

In a separate dry bowl, add egg whites and beat on high speed until stiff peaks form. Gently fold egg whites into the cake batter until combined using a spatula.

Step 8:

Divide cake batter evenly into prepared pans and bake at 350F for about 28 minutes or until a toothpick comes out clean. Once done baking, allow the cakes to cool in pans for 10 minutes then run a knife around the edges to loosen cakes. Invert onto a cooling rack to cool completely.

Step 9:

Prepare the filling. In a small saucepan, add the remaining strawberry pulp, 1/3 cup of sugar, cornstarch, lemon juice, and salt. Whisk to combine. Place it over medium heat and let it come to a boil. Once boiling, whisk constantly until thickened. Remove from heat, transfer to a heat-proof bowl, and place in the fridge to cool.

Step 10:

Make the frosting. Combine cream cheese, 1/2 cup of powdered sugar, vanilla extract, and salt in a large bowl and beat until creamy and smooth.

Step 11:

In a separate bowl, combine the remaining powdered sugar and heavy cream and beat until stiff peaks form.

Step 12:

Set the mixer on low speed. Mix cream cheese, and whipped cream until completely combined.

Step 13:

Place one layer of cake on a serving tray. Pipe a dam around the edge of the cake and fill the center with jam. Top it with a second layer and cover the cake with frosting. Place in the refrigerator until ready to serve.

Moist and Flavorful Strawberry Cake Recipe