This Fresh Strawberry Cake is layered simply with a strawberry cream cheese frosting that’s jaw-dropping delicious. Nothing artificial, all natural ingredients.
Prep Time: 8 hourshrs30 minutesmins
Cooling time: 2 hourshrs10 minutesmins
Total Time: 10 hourshrs40 minutesmins
Servings: 12servings
Ingredients
16ozvery, very ripe, red fresh strawberries (with not much white on them. If a lot of white needs to be cut off, you'll need more strawberries. The riper the better.)
Hull and slice fresh strawberries. Toss with 3 tsp sugar and cover. Let sit in fridge overnight, until they become macerated and juicy. Blend strawberries with short pulses, just until pureed. Do not over blend.
Preheat oven to 350F with rack on lower middle. Line bottom of two 8 or 9 inch round pans with parchment paper. Grease and flour the paper and sides of pans.
Beat butter and sugar in stand mixer with paddle attachment on medium high, until light and fluffy, about 5 minutes. Add milk, yolks, vanilla, and 3/4 cup of strawberry puree (save remaining puree for frosting, filling, or other use.) Blend just until combined.
In separate bowl, whisk together: sifted cake flour, baking powder, and salt. Fold in the butter mixture with rubber spatula, just until wet/dry ingredients are fully incorporated. Do not over mix.
In a clean bowl, using electric mixer, beat egg whites just until still peaks form. Gently fold egg whites into the cake batter with rubber spatula, softly folding until combined.
Divide batter evenly among the two pans. Give the pans a gentle shake to level out the tops.
Bake 20-25 minutes just until toothpick inserted in center has a few tender crumbs attached. Watch carefully so it does not over bake and become dry.
Let cakes rest at room temp for 10 minutes and turn out onto wire racks. Let cool completely before frosting.
For the Frosting:
In stand mixer using paddle attachment, beat butter on medium speed until it is light, pale yellow, and fluffy. Add cream cheese and beat until combined. Reduce speed to low and add confectioner's sugar and beat until combined. Add the strawberry puree and mix just until combined. Place frosting in fridge for at least an hour before use. Frosted dessert should be kept in fridge until ready to serve. This frosting is best suited for spreading rather than piping, as it is smooth and creamy soft.