Strawberry Cake Recipe

5 mins
Serves 8
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Directions

  1. 1Make the strawberry puree by blending 453 grams of strawberries until they become a puree.
  2. 2Make the strawberry puree by blending 453 grams of strawberries until they become a puree.
  3. 3Make the strawberry puree by blending 453 grams of strawberries until they become a puree.
  4. 4Pour the strawberry puree into a medium saucepan and place it over medium heat. Bring to a simmer, stirring often, until the puree is reduced to 3/4 of a cup.
  5. 5Pour the strawberry puree into a medium saucepan and place it over medium heat. Bring to a simmer, stirring often, until the puree is reduced to 3/4 of a cup.
  6. 6Pour the strawberry puree into a medium saucepan and place it over medium heat. Bring to a simmer, stirring often, until the puree is reduced to 3/4 of a cup.
  7. 7To make the strawberry jam, add 2 cups of quartered strawberries, 1/2 cup of granulated sugar, and 2 tbsp of lemon juice to a saucepan.
  8. 8To make the strawberry jam, add 2 cups of quartered strawberries, 1/2 cup of granulated sugar, and 2 tbsp of lemon juice to a saucepan.
  9. 9To make the strawberry jam, add 2 cups of quartered strawberries, 1/2 cup of granulated sugar, and 2 tbsp of lemon juice to a saucepan.
  10. 10Cook the strawberries over medium heat, stirring occasionally, until a thermometer reads between 200 and 210 Fahrenheit. If you don't have a thermometer, cook until it's dark, thick, and reduced.
  11. 11Cook the strawberries over medium heat, stirring occasionally, until a thermometer reads between 200 and 210 Fahrenheit. If you don't have a thermometer, cook until it's dark, thick, and reduced.
  12. 12Cook the strawberries over medium heat, stirring occasionally, until a thermometer reads between 200 and 210 Fahrenheit. If you don't have a thermometer, cook until it's dark, thick, and reduced.
  13. 13Pour the jam into a bowl and let it cool down. Refrigerate until it's time to use it.
  14. 14Pour the jam into a bowl and let it cool down. Refrigerate until it's time to use it.
  15. 15Pour the jam into a bowl and let it cool down. Refrigerate until it's time to use it.
  16. 16Make the strawberry cake batter using a mixer to beat 1/2 cup of room temperature unsalted butter at medium speed for 30 seconds.
  17. 17Make the strawberry cake batter using a mixer to beat 1/2 cup of room temperature unsalted butter at medium speed for 30 seconds.
  18. 18Make the strawberry cake batter using a mixer to beat 1/2 cup of room temperature unsalted butter at medium speed for 30 seconds.
  19. 19Add 1 1/2 cups of granulated sugar and 1/2 cup of vegetable oil. Beat for another 1 to 2 minutes.
  20. 20Add 1 1/2 cups of granulated sugar and 1/2 cup of vegetable oil. Beat for another 1 to 2 minutes.
  21. 21Add 1 1/2 cups of granulated sugar and 1/2 cup of vegetable oil. Beat for another 1 to 2 minutes.
  22. 22Add 3 eggs one at a time, mixing until completely incorporated before adding the next egg.
  23. 23Add 3 eggs one at a time, mixing until completely incorporated before adding the next egg.
  24. 24Add 3 eggs one at a time, mixing until completely incorporated before adding the next egg.
  25. 25Add 1/2 tsp of vanilla extract along with the final egg and mix to combine.
  26. 26Add 1/2 tsp of vanilla extract along with the final egg and mix to combine.
  27. 27Add 1/2 tsp of vanilla extract along with the final egg and mix to combine.
  28. 28Pour in 1/2 cup of sour cream and 1/2 cup of the cooled strawberry puree and mix.
  29. 29Pour in 1/2 cup of sour cream and 1/2 cup of the cooled strawberry puree and mix.
  30. 30Pour in 1/2 cup of sour cream and 1/2 cup of the cooled strawberry puree and mix.
  31. 31Add half of the dry ingredients (3 cups of all-purpose flour, 2 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt) and mix to combine.
  32. 32Add half of the dry ingredients (3 cups of all-purpose flour, 2 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt) and mix to combine.
  33. 33Add half of the dry ingredients (3 cups of all-purpose flour, 2 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt) and mix to combine.
  34. 34Add the remaining 1/4 cup of buttermilk and mix on low.
  35. 35Add the remaining 1/4 cup of buttermilk and mix on low.
  36. 36Add the remaining 1/4 cup of buttermilk and mix on low.
  37. 37Add the remaining dry ingredients and stir to combine.
  38. 38Add the remaining dry ingredients and stir to combine.
  39. 39Add the remaining dry ingredients and stir to combine.
  40. 40Divide the batter evenly between three 8-inch cake pans lined with parchment paper and greased. Bake in a preheated 350°F oven for about 35 minutes, or until a toothpick comes out clean when inserted into the cake.
  41. 41Divide the batter evenly between three 8-inch cake pans lined with parchment paper and greased. Bake in a preheated 350°F oven for about 35 minutes, or until a toothpick comes out clean when inserted into the cake.
  42. 42Divide the batter evenly between three 8-inch cake pans lined with parchment paper and greased. Bake in a preheated 350°F oven for about 35 minutes, or until a toothpick comes out clean when inserted into the cake.
  43. 43Remove the cakes from the oven and let them cool in the pan for 10 minutes, then remove them from the pan and let them cool completely before frosting.
  44. 44Remove the cakes from the oven and let them cool in the pan for 10 minutes, then remove them from the pan and let them cool completely before frosting.
  45. 45Remove the cakes from the oven and let them cool in the pan for 10 minutes, then remove them from the pan and let them cool completely before frosting.
  46. 46Make the strawberry cream cheese frosting by beating 1 cup of unsalted butter in a bowl with a mixer for 30 seconds.
  47. 47Make the strawberry cream cheese frosting by beating 1 cup of unsalted butter in a bowl with a mixer for 30 seconds.
  48. 48Make the strawberry cream cheese frosting by beating 1 cup of unsalted butter in a bowl with a mixer for 30 seconds.
  49. 49Add 1/2 cup of cream cheese and beat for another 30 seconds at medium speed.
  50. 50Add 1/2 cup of cream cheese and beat for another 30 seconds at medium speed.
  51. 51Add 1/2 cup of cream cheese and beat for another 30 seconds at medium speed.
  52. 52Add half of the powdered sugar (2.5 cups total) and mix on low to combine, then raise the speed to medium and beat for a few seconds.
  53. 53Add half of the powdered sugar (2.5 cups total) and mix on low to combine, then raise the speed to medium and beat for a few seconds.
  54. 54Add half of the powdered sugar (2.5 cups total) and mix on low to combine, then raise the speed to medium and beat for a few seconds.
  55. 55Add 1/4 cup of strawberry puree and mix.
  56. 56Add 1/4 cup of strawberry puree and mix.
  57. 57Add 1/4 cup of strawberry puree and mix.
  58. 58Add the remaining powdered sugar and mix on low, then raise the speed to medium-high and beat for 1 minute.
  59. 59Add the remaining powdered sugar and mix on low, then raise the speed to medium-high and beat for 1 minute.
  60. 60Add the remaining powdered sugar and mix on low, then raise the speed to medium-high and beat for 1 minute.
  61. 61To assemble the cake, place a cake layer on a plate and spread a thin layer of the strawberry cream cheese frosting on top.
  62. 62To assemble the cake, place a cake layer on a plate and spread a thin layer of the strawberry cream cheese frosting on top.
  63. 63To assemble the cake, place a cake layer on a plate and spread a thin layer of the strawberry cream cheese frosting on top.
  64. 64Place some of the frosting in a piping bag fitted with a large round tip and pipe a ring of frosting around the edges of the cake.
  65. 65Place some of the frosting in a piping bag fitted with a large round tip and pipe a ring of frosting around the edges of the cake.
  66. 66Place some of the frosting in a piping bag fitted with a large round tip and pipe a ring of frosting around the edges of the cake.
  67. 67Spread a layer of jam inside the ring of frosting.
  68. 68Spread a layer of jam inside the ring of frosting.
  69. 69Spread a layer of jam inside the ring of frosting.
  70. 70Top with another strawberry cake layer, repeat the process by spreading a layer of frosting on the cake, piping a ring of frosting around the edges, and filling the center with jam. Top with the final cake layer.
  71. 71Top with another strawberry cake layer, repeat the process by spreading a layer of frosting on the cake, piping a ring of frosting around the edges, and filling the center with jam. Top with the final cake layer.
  72. 72Top with another strawberry cake layer, repeat the process by spreading a layer of frosting on the cake, piping a ring of frosting around the edges, and filling the center with jam. Top with the final cake layer.
  73. 73Spread a thin amount of frosting on top of the cake and on the sides. Use an offset spatula or cake scraper to smooth out the frosting. This is called crumb coating and it seals the cake crumbs.
  74. 74Spread a thin amount of frosting on top of the cake and on the sides. Use an offset spatula or cake scraper to smooth out the frosting. This is called crumb coating and it seals the cake crumbs.
  75. 75Spread a thin amount of frosting on top of the cake and on the sides. Use an offset spatula or cake scraper to smooth out the frosting. This is called crumb coating and it seals the cake crumbs.
  76. 76Place the cake in the fridge and let it chill for 20 to 30 minutes. Make sure to keep the frosting covered meanwhile.
  77. 77Place the cake in the fridge and let it chill for 20 to 30 minutes. Make sure to keep the frosting covered meanwhile.
  78. 78Place the cake in the fridge and let it chill for 20 to 30 minutes. Make sure to keep the frosting covered meanwhile.
  79. 79Remove the cake from the fridge and spread the remaining frosting on top of the cake and on the sides. Use a cake scraper to smooth out the frosting.
  80. 80Remove the cake from the fridge and spread the remaining frosting on top of the cake and on the sides. Use a cake scraper to smooth out the frosting.
  81. 81Remove the cake from the fridge and spread the remaining frosting on top of the cake and on the sides. Use a cake scraper to smooth out the frosting.
  82. 82Decorate the cake with halved strawberries.
  83. 83Decorate the cake with halved strawberries.
  84. 84Decorate the cake with halved strawberries.

Ingredients

  • 453 grams strawberries
  • 453 grams strawberries
  • 453 grams strawberries
  • 2 cups strawberries
  • 2 cups strawberries
  • 2 cups strawberries
  • 0.5 cup sugar
  • 0.5 cup sugar
  • 0.5 cup sugar
  • 2 tbsp lemon juice
  • 2 tbsp lemon juice
  • 2 tbsp lemon juice
  • 3 cups all-purpose flour
  • 3 cups all-purpose flour
  • 3 cups all-purpose flour
  • 2.5 tsp baking powder
  • 2.5 tsp baking powder
  • 2.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.5 cup unsalted butter
  • 0.5 cup unsalted butter
  • 0.5 cup unsalted butter
  • 1.5 cups sugar
  • 1.5 cups sugar
  • 1.5 cups sugar
  • 0.5 cup vegetable oil
  • 0.5 cup vegetable oil
  • 0.5 cup vegetable oil
  • 3 eggs
  • 3 eggs
  • 3 eggs
  • 0.5 tsp vanilla extract
  • 0.5 tsp vanilla extract
  • 0.5 tsp vanilla extract
  • 0.5 cup sour cream
  • 0.5 cup sour cream
  • 0.5 cup sour cream
  • 0.5 cup strawberry puree
  • 0.5 cup strawberry puree
  • 0.5 cup strawberry puree
  • 0.5 cup buttermilk
  • 0.5 cup buttermilk
  • 0.5 cup buttermilk
  • 1 cup unsalted butter
  • 1 cup unsalted butter
  • 1 cup unsalted butter
  • 0.5 cup cream cheese
  • 0.5 cup cream cheese
  • 0.5 cup cream cheese
  • 5 cups powdered sugar
  • 5 cups powdered sugar
  • 5 cups powdered sugar
  • 0.25 cup strawberry puree
  • 0.25 cup strawberry puree
  • 0.25 cup strawberry puree

Equipment

blendersaucepanmixer8 inch cake pansparchment paperovenpiping baglarge round tipoffset spatulacake scraperturn table
Strawberry Cake Recipe | Clip Recipe