A strawberry lovers dream! Strawberry cake layers, homemade strawberry filling and Strawberry cream cheese frosting!
This strawberry cake is bursting of flavor and natural color due to the freeze dried strawberries in the frosting! I personally love the shades of pink. No food coloring needed!
Ultimate Strawberry Cake
Ingredients for 4 8-inch layers 4 1/2 cups (540 g) flour
1/2 cup (60 g) cornstarch 4 tsp baking powder 1 tsp baking soda 1 tsp salt 10 large egg whites, at room temperature 1 1/4 cup (225 g) sugar 1 1/2 cups (170 g) butter, softened 4 tsp vanilla extract 2/3 cups (160 g) sour cream, at room temperature
1 cup (250 ml) milk
1 cup (225 g) strawberry filling
1 - 2 drops red food coloring (optional)
For the strawberry filling
4 lb (1.8 kg) strawberries, fresh or frozen
1/3 cup (66 g) sugar
For the strawberry cream cheese frosting 24 oz cream cheese, softened
1 1/2 cups (170 g) butter, softened
1 1/2 cups (190 g) powdered sugar
3 cup (30 g) freeze dried strawberries
1 tsp vanilla extract
1 tbsp milk
Start with making the strawberry filling. Cook strawberries in a big pot on the stove until soft. Press through a strainer to extract the seeds. Measure one cup, this is for the cake batter. Fill the rest of the strawberry puree back in the pot and add sugar to taste. Heat it until the sugar dissolves. Fill it in a bowl and let it cool.
For the cake layers whip butter and sugar until fluffy for about 3 minutes in a big mixing bowl or a stand mixer. Scrape down the sides. Add eggwhites, sour cream, strawberry filling and vanilla. Beat it for about 2 minutes, until everything is combined. Sift in flour, cornstarch, baking soda, baking powder and salt. Mix on low until just combined. Add milk and continue mixing until combined.
Divide the batter in the 4 prepared baking pans. If you do not have 4 pans you can either bake the layers in 2 higher pans and cut them after cooling one time horizontally to get 4 layers or you can bake the cake layers in turns. Keep the cake batter in the fridge while baking the first cake layers. After baking let the cake layers cool for at least 5 minutes, then remove the cake pan. Clean it and prepare it for the next cake layer.
First step of making the frosting, is to prepare the freeze dried strawberry powder. You can either pulse the strawberries in a food processor or use a rolling pin to pulverize the strawberries. Sift them to make sure no bigger pieces are left over.
In a big mixing bowl add softened cream cheese and butter and whip it on medium speed until fluffy. Add powdered sugar, freeze dried strawberry powder, milk and vanilla. Keep mixing until everything is well combined and the frosting starts to get pink from the strawberry powder. If the frosting is to stiff add more milk.
To Decorate the cake cover the first cake layer with a thin layer of frosting, then pipe a border with the strawberry frosting around the edges. Fill it with 1/3 of the strawberry filling and cover it with the second cake layer. Repeat these steps 2 more times. Cover the whole cake in a thin layer of frosting and scrape it smooth. Place the cake in the fridge for about 40 minutes or in the freezer for 10 minutes. Add the second layer of frosting and smooth it. Refrigerate until ready to serve.
If you want to decorate cakes with real flowers read these tips: - Use organic, un-poisonous flowers. - Wrap the stems in floral tape. - Add flowers shortly before serving the cake to minimize the risk of flower juice soaking into the cake. - Use bubble tea straws to separate cake from flowers.