Imagine a cake that bursts with the flavor of fresh strawberries in every bite! This Double Strawberry Cake is perfect for strawberry lovers and is guaranteed to be a hit at any gathering or celebration. The cake layers are infused with pureed strawberries and topped with a luscious strawberry cream cheese frosting, making it a sweet and fruity delight that’s both moist and fluffy. Whether it’s for a birthday, a summer party, or just because you crave something special, this cake is sure to impress. Let’s dive into this delicious and easy recipe!
Ingredients
For the Strawberry Cake:
- Fresh strawberries (1 ½ cups, pureed)
- All-purpose flour (2 ½ cups)
- Baking powder (2 ½ tsp)
- Baking soda (½ tsp)
- Salt (¼ tsp)
- Unsalted butter (½ cup, softened)
- Granulated sugar (1 ½ cups)
- Eggs (3 large, room temperature)
- Vanilla extract (1 tsp)
- Buttermilk (¾ cup, room temperature)
- Red food coloring (optional, for a deeper strawberry color)
For the Strawberry Cream Cheese Frosting:
- Cream cheese (8 oz, softened)
- Unsalted butter (½ cup, softened)
- Fresh strawberries (¼ cup, pureed)
- Powdered sugar (4 cups, sifted)
- Vanilla extract (1 tsp)
- A pinch of salt
Instructions
Begin by preheating the oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them and lining the bottoms with parchment paper for easy removal.
Wash, hull, and puree fresh strawberries to make 1 ½ cups of strawberry puree. Set aside a quarter cup of the puree for the frosting later.
In a medium bowl, combine all-purpose flour, baking powder, baking soda, and salt. Whisk to ensure the dry ingredients are evenly distributed.
In a separate large bowl, beat softened butter and granulated sugar until the mixture becomes light and fluffy, approximately 3-4 minutes. Incorporate the eggs one at a time, beating well after each addition. Mix in vanilla extract and the prepared strawberry puree.
Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk. Start and end with the flour mixture, mixing just until combined after each addition. If desired, add a few drops of red food coloring for a more vibrant strawberry hue.
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once done, let the cakes cool in the pans for 10 minutes, then turn them onto a wire rack to cool completely.
For the frosting, beat softened cream cheese and butter together until creamy. Add the reserved strawberry puree and vanilla extract, mixing well. Gradually add the powdered sugar, one cup at a time, beating on low speed until combined. Increase the speed and beat until the frosting is fluffy. Add a pinch of salt to balance the sweetness.
To assemble the cake, place one layer on a serving plate and spread a generous amount of frosting over the top. Add the second layer and cover the entire cake with the remaining frosting, smoothing it with an offset spatula. Garnish with fresh strawberries or strawberry slices for an extra touch.
Serving and Storage Tips
For the best flavor, serve the cake slightly chilled or at room temperature. This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Store any leftovers in an airtight container in the refrigerator for up to three days.
If you plan to make the cake in advance, bake the cake layers and store them wrapped in plastic wrap in the fridge for up to two days. Frost the cake just before serving for the freshest taste. For longer storage, freeze the unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to two months.
Helpful Notes
When pureeing strawberries, use fresh and ripe strawberries for the best flavor and color. If fresh strawberries are unavailable, frozen strawberries can be used; just thaw them completely and drain any excess liquid before pureeing.
For a lighter frosting, substitute half of the cream cheese with mascarpone or Greek yogurt.
If you find the frosting too sweet, reduce the powdered sugar by half a cup and add more if needed to achieve the desired consistency.
For a strawberry syrup filling, cook down some strawberry puree with a little sugar until it thickens, then cool completely before spreading between the cake layers.
Tips from Well-Known Chefs
Nigella Lawson recommends adding a dash of lemon juice to the strawberry puree to enhance its natural flavor.
Mary Berry suggests brushing the cake layers with a simple sugar syrup made from equal parts sugar and water to keep the cake moist.
Martha Stewart advises sifting powdered sugar before adding it to the frosting to prevent lumps and achieve a smooth consistency.
Frequently Asked Questions
Can I use a different fruit puree for this recipe?
Yes, this recipe can be adapted with raspberry, blueberry, or mango puree for a different flavor profile.
How can I make this recipe gluten-free?
Substitute all-purpose flour with a gluten-free flour blend and ensure other ingredients, like baking powder, are also gluten-free.
Can I use low-fat cream cheese in the frosting?
Yes, low-fat cream cheese can be used, but the texture may be slightly less rich and creamy.
What if I don’t have buttermilk?
Make a buttermilk substitute by mixing ¾ cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
Can I omit the food coloring?
Yes, the food coloring is optional and does not affect the flavor. The cake will still have a lovely pink hue from the strawberry puree.
How can I prevent my cake from sticking to the pans?
Make sure to grease the pans thoroughly and line the bottoms with parchment paper. This ensures easy release once baked.
Is there a way to make the cake layers ahead of time?
Yes, bake the layers in advance, let them cool completely, then wrap tightly in plastic wrap and store at room temperature for up to two days or freeze for up to two months.
What should I do if the frosting is too runny?
If the frosting is too runny, chill it in the refrigerator for 10-15 minutes, then beat it again until it thickens. Adding more powdered sugar can also help thicken it.
Can I add fresh strawberries between the layers?
Absolutely! Adding sliced strawberries between the cake layers adds extra flavor and texture.
How do I prevent the cake from drying out?
Do not overbake the cake layers, and consider brushing them with a light syrup before frosting to keep them moist.
Enjoy your Double Strawberry Cake, a treat that’s bursting with fresh, fruity flavors!
