Fresh Strawberry Cake
Total Time
1 hour 30 minutes
Prep Time
1 hour
Cook Time
30 minutes
Rating
4.8 out of 5 stars
(20)
Ingredients
8″ cake
- 2 cups (260g) all purpose flour *see notes
- 2/3 cup (85g) cake flour *see notes
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup (55g) unsalted butter, room temp
- 1/2 cup (100g) vegetable oil
- 1 1/2 cups (300g) granulated sugar
- 4 large eggs, room temp
- 1 cup (225g) lightly blended strawberries *see notes
- 2 tsp vanilla extract
- 1/2 cup (115g) sour cream (can sub unflavored Greek yogurt or regular yogurt)
- 8oz full fat cream cheese, room temp
- 1/2 cup unsalted butter, room temp
- 6 cups (720g) powdered sugar
- 1/2 cup (40g) ground freeze dried strawberries
- 1/4 cup (90g) strawberry jam
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Preparation
Chef’s notes
FLOUR – Make sure to spoon the flour into the measuring cup and level it off with a flat edge. Don’t shake it down into the cup or pack it in, and definitely don’t scoop straight from the bag or container. This will lead to too much flour in the batter, leaving you with a dry cake.
BLENDED STRAWBERRIES – Clean, cut, and halve the strawberries and place into a food processor. Pulse about 3 times. It should be the consistency of restaurant salsa – half blended and half with small strawberry bits. See picture in post for reference.
GLUTEN FREE – Although I have not tested it, replace all flours with a good gluten free baking flour with xanthan gum.