Homemade Strawberry Cake

This Homemade Strawberry Cake is full of sweet, fresh strawberry flavor! Moist strawberry cake layers are paired with a strawberry cream cheese frosting for the ultimate strawberry cake!

  Homemade Strawberry Cake


INGREDIENTS
STRAWBERRY CAKE
  • 3 cups (400g) of quartered strawberries
  • 3/4 cup (173g) sour cream
  • 1/4 cup (60ml) milk
  • 4 large eggs
  • 1 tsp vanilla extract
  • 2 1/2 cups (325g) all purpose flour
  • 1 1/2 cups (310g) sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (168g) unsalted butter, room temperature
  • 7–9 drops pink food color, optional

STRAWBERRY CREAM CHEESE FROSTING
  • 2 cups (46g) freeze dried strawberries*
  • 16 oz (452g) cream cheese, room temperature
  • 3/4 cup (172g) unsalted butter, room temperature
  • 10 cups (1150g) powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • 3/4 cup chopped strawberries

INSTRUCTIONS
  1. To make the strawberry reduction, add the strawberries to a food processor or blender and puree until smooth. You should have about 1 1/2 cups of puree.
  2. Add the puree to a medium sized saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced to 3/4 cup, about 20-25 minutes. To measure, pour the puree into a measuring cup. If it’s more than 3/4 cup, add it back to the pan and continue cooking.
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