Strawberry Cake From Scratch
There’s no need to pick up a pack of strawberry flavored gelatin for this recipe. This Strawberry Cake From Scratch is well…..made from scratch! Your going to love the four layers of strawberry cake filled with a mix of strawberry filling and cream cheese frosting, plus a layer of fresh sliced strawberries and it’s packed with REAL strawberry flavor!
Why Use The Reverse Creaming Method
The Reverse Creaming Method is perfect for when you want a tender but sturdy cake with an ultrafine crumb. Using this method we mix the dry ingredients with the softened butter and add the liquid ingredients after.
The butter coats the dry ingredients minimizing the gluten development, therefore creating a tender and fine crumbed cake.
This also results in a more flat surfaced cake because less air is incorporated, which results in less rise and a sturdier cake. Even using the Reverse Creaming Method, I still like to trim my cake tops just a little to be sure they are completely flat before assembling.
If you’ve been following The Cake Chica for awhile you may know I love to use this filling! It’s in my White Cake with Strawberry Filling and Champagne Cake with Strawberry Filling. This is because it’s so easy to make and firm enough that you don’t need to use a frosting dam when using it (save that frosting for decorating). And it’s easy to change the flavor just by substituting your favorite frozen fruit.
Fluffy Cream Cheese Frosting Tips:
- Make sure your butter and cream cheese are very soft! I leave my butter and cream cheese out overnight and it’s all ready to go for me the next morning.
- The cream cheese is added in last. Be sure all the other ingredients are well mixed before adding the cream cheese in for a super smooth frosting.
- Don’t over mix the frosting once the cream cheese has been added or it will turn soupy.
You’ll notice this strawberry cake doesn’t have any fresh strawberries baked in it. That’s because things can get a little tricky when adding fresh fruit to cake batter. The moisture content from the berries can mess up the crumb of the cake, so this recipe uses the juice from the strawberries to achieve its strawberry flavor.
But I just had to add some fresh strawberries in it somewhere, so I choose to slice up a few strawberries and add them on top of the cream cheese filling layer to get in that bit of freshness.
Plan It Out
I always like to plan things out so things don’t get overwhelming. Here is what my schedule looked like for this Strawberry Cake From Scratch recipe.
Day 1: Make the Strawberry Filling and store in the refrigerator. This filling can be made 2 days in advance.
Day 2: Bake the Strawberry Cake Layers. Once the cake layers have cooled, wrap in plastic wrap stored in an air tight cake container on the counter for up to 2 days.
Day 3: Make the Cream Cheese Frosting and assemble cake and decorate.
You May Also Like:
- Nonstick baking spray
- 2 8-inch round cake pans
- Stand mixer
- Food processor or blender
- Piping bag (optional)
- Coupler (optional)
- Wilton tip #12 (optional)
- Dragees (optional)
- 10 ounces frozen whole strawberries (2 cups)
- ¾ cup whole milk
- 6 large egg whites
- 2 teaspoons vanilla extract
- 2 ¼ cups (9 ounces) cake flour
- 1 ¾ cups (12 ¼ ounces) granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon table salt
- 12 tablespoons unsalted butter, cut into 12 pieces and at room temperature
- 1/8 to ¼ teaspoon pink gel food coloring, optional
- 12 ounces frozen strawberries, thawed
- ¼ (1.76 ounces) granulated sugar
- 3 tablespoons cornstarch, mixed with 3 tablespoons cold water
- Fresh lemon juice, to taste
- 3 tablespoons Chambord, optional
CREAM CHEESE FROSTING
- 1 cup unsalted butter, at room temperature
- 3 cups (13.2 ounces) powdered sugar, sifted
- 2 teaspoons vanilla extract
- ½ teaspoons fresh lemon juice
- Pinch of salt
- 16 ounces cream cheese, cut into cubes and softened
- Fresh strawberries
- Adjust an oven rack to the middle position and heat oven to 350 degrees. Spray 2 8-inch round cake pans with nonstick baking spray and set aside.
- Microwave strawberries in a microwavable bowl, covered, until strawberries have softened and are juicy, about 5 minutes. Place strawberries in a fine mesh strainer set over a small saucepan and press with a rubber spatula to extract as much juice from the strawberries as possible. Discard strawberry solids. Over medium-high heat, bring the strained strawberry juice to a boil, stirring occasionally until the juice turns into a syrup and measures about ¼ cup, about 6 to 8 minutes. Remove from the heat and stir in the milk. Transfer milk mixture to a clean bowl and whisk in the egg whites and vanilla extract until combined.
- In the bowl of a stand mixer with the paddle attachment attached, mix the flour, sugar, baking powder and salt on low speed until combined. Add butter one piece at a time and mix until pea-sized pieces remain, about 1 minute. Add half of the milk mixture and increase the speed to medium-high and beat until light and fluffy, about 1 minute. Reduce the mixer speed to low and add in the remaining milk mixture and beat until combined, about 30 seconds. Add pink gel food coloring if using to tint cake batter and mix by hand until food coloring is combined.
- Divide the batter between the prepared cake pans and smooth the tops out with a rubber spatula. Give the pans a few light taps on the counter to settle the batter andvbake until a toothpick inserted in the center comes out with a few moist crumbs attached, about 30 to 35 minutes, rotating pans halfway through baking.
- Let cakes cool in their pans for 10 minutes on wire racks, and then invert on to racks to cool completely, about 2 hours.
- Place thawed strawberries in a blender or food processor and puree until smooth. Over a bowl pour strawberry puree over a sieve to remove the solids. The puree will be thick. Use a spoon to stir and press the puree through the strainer.
- Place strawberry puree in a small saucepan over medium-low heat. Add sugar and cornstarch mixture and bring to a simmer, stirring constantly to keep lumps from forming. Once the puree thickens, remove from the heat. Cool for 5 minutes and then add fresh lemon juice and Chambord. Chill for about 2-3 hours in the refrigerator until ready to use.
CREAM CHEESE FROSTING
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 5 minutes. Add the powdered sugar, vanilla extract, lemon juice and salt. Reduce the speed to low and beat for 1 minute.
- Increase the speed to medium and beat until fluffy, about 4 minutes. Reduce the speed to medium-low and add the cream cheese and beat until smooth, about 1 minute. Do not over beat or the frosting will become soupy.
- If need be, trim the tops of each cake to create an even layer of cake. Then, slice each cake layer in half horizontally creating 4 thin layers of cake. Stir the
strawberry filling to loosen it up. Reserve the 2 bottom cake layers for the
bottom (first) and the top (last) of the assembled cake. Place one cake layer (bottom piece cut side up) on a serving platter and top with about 2/3 cup strawberry filling and spread evenly, leaving about 1/2-inch from the edge free of filling. Place second cake layer on top and spread with about 2/3 cup cream cheese frosting leaving about ½-inch from the edge free of frosting. Slice a few strawberries and place strawberry slices on paper towels to absorb as much liquid as possible, then, place strawberry slices evenly over the cream cheese frosting. Place a third cake layer on top and spread about 2/3 cup strawberry filling on top evenly, leaving ½-inch from the edge free of filling. Place the last cake layer on top (bottom layer cut side down) and top with remaining cream cheese frosting, spreading the frosting evenly over the top and sides of the cake, removing excess frosting as needed. Reserve excess frosting for additional decorating.
- Fit a piping bag with a coupler (no tip attached) and fill with remaining frosting. Pipe 8 dollops of frosting around the top edge of the cake. Pick the best looking strawberries to top the cake with. Keep half whole and half sliced in half if desired. Sprinkle with dragees or sprinkles .If you have extra frosting, attach a Wilton piping tip #12 and pipe dots around the bottom edge of cake.
Cake layers can be made up to 2 days in advance.
Filling can be made up to 2 days in advance.
Assembled cake can be stored in an airtight cake container in the refrigerator for up to 1 day. Bring to room temperature before serving.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 673Total Fat: 43gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 119mgSodium: 539mgCarbohydrates: 66gFiber: 2gSugar: 40gProtein: 8g
Did you make this recipe? I’d love to see it! Tag The Cake Chica on Instagram @thecakechica1 #thecakechica1