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Strawberry birthday cake - Image 3

Ultimate Strawberry Birthday Cake

A stunning, moist, and flavorful strawberry birthday cake made from scratch with fresh strawberry puree. Features tender pink layers and a luscious strawberry cream cheese frosting.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour spooned and leveled
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter room temperature
  • 1 3/4 cups granulated sugar
  • 3 large eggs room temperature
  • 1 tbsp pure vanilla extract
  • 1/2 cup sour cream full-fat, room temperature
  • 1 cup fresh strawberry puree from about 1 1/2 cups whole strawberries, see instructions
  • 1/2 cup whole milk room temperature
  • 1-2 drops pink gel food coloring optional, for enhanced color
  • 8 oz cream cheese full-fat, very cold
  • 1 cup unsalted butter room temperature
  • 1/4 cup strawberry puree reserved from cake ingredients
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 4-5 cups powdered sugar sifted
  • fresh strawberries for garnish

Equipment

  • Two 9-inch round cake pans
  • Parchment paper
  • Stand mixer or hand mixer
  • Medium mixing bowls
  • Wire cooling rack
  • Offset spatula for frosting
  • Blender or food processor for puree

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line the bottoms of two 9-inch round cake pans with parchment paper. To make the strawberry puree, hull and blend 1 1/2 cups of fresh strawberries until completely smooth. You'll need 1 cup for the cake batter and will reserve 1/4 cup for the frosting.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter and granulated sugar on medium-high speed for 4-5 minutes until very light and fluffy. Scrape down the bowl.
  3. With the mixer on low, add the eggs one at a time, fully incorporating each before adding the next. Beat in the vanilla extract. Add the sour cream and mix until combined. The mixture may look slightly curdled, which is normal.
  4. Add the dry ingredients in three additions, alternating with the milk and the 1 cup of strawberry puree, beginning and ending with the dry ingredients. Mix on low speed just until the last streaks of flour disappear. Fold in optional food coloring if using. Divide the batter evenly between the prepared pans.
  5. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean and the cakes spring back when lightly pressed. Let the cakes cool in the pans for 15 minutes, then turn them out onto a wire rack to cool completely before frosting.
  6. For the frosting, beat the cold cream cheese and room temperature butter together on medium speed until completely smooth and creamy, about 3 minutes. Beat in the reserved 1/4 cup strawberry puree, vanilla, and salt. With the mixer on low, gradually add the sifted powdered sugar until the desired sweetness and consistency is reached. Frost and fill the cooled cake layers, then garnish with fresh strawberries.

Notes

Chef's Tips:
• For the most stable frosting, ensure your cream cheese is very cold and your butter is truly at room temperature (65-70°F).
• Do not over-mix the batter once the flour is added to avoid a tough, dense cake.
• For clean slices, chill the frosted cake for 20 minutes before cutting with a warm knife.
Food Safety:
• Cream cheese frosting must be refrigerated if the cake will be out for more than 2 hours.
• Store leftover cake in an airtight container in the refrigerator.