This homemade Strawberry Cake is made with fresh and freeze dried strawberry for the extreme fresh strawberry flavor without any artificial flavor nor food coloring. It is also made in two 6” cake pans for a smaller size layer cake without a lot of left over.
Prep Time30 mins
Cook Time27 mins
Total Time57 mins
Servings: 7 slices
- 2 large egg (room temperature)
- 3/4 cup granulated sugar (135 g)
- 1/4 cup freeze dried strawberry powder (14 g, 1/2 oz)
- 1 1/4 cup all-purpose flour (160 g)
- 1/4 teaspoon kosher salt (1 g)
- 1 teaspoon baking powder (4 g)
- 1/4 teaspoon baking soda (1 g)
- 1/2 cup pureed strawberry (113 g, 4 oz)
- 1/3 cup buttermilk (74 g, room temperature)
- 1/4 cup vegetable oil (50 g)
- 1/4 cup unsalted butter (56 g, melted)
- 1/2 teaspoon pure vanilla extract (3 g)
Prepare the strawberry powder
Add 1 oz of freeze dried strawberry to a food processor and process until a powder forms. Keep a kitchen towel draped over the food processor to prevent the powder puff up.
This should yield 1/2 cup. Use 1/4 cup for the cake batter and the remaining 1/4 cup for the strawberry cream cheese frosting.
Make the cake batter
Preheat oven to 350°F and butter two 6” cake pans, set aside.
In the same food processor used previously for the freeze dried strawberry, add the fresh strawberry and puree. Add strawberry puree in a small mixing bowl along with buttermilk, vegetable oil, melted butter, and vanilla extract. Beat together with a whisk until smooth and set aside.
Add egg and sugar to the stand mixer bowl and beat until light in color.
Add 1/4 cup of strawberry powder to a small mixing bowl along with flour, salt, baking powder and baking soda. Mix with a whisk to distribute evenly and add to the egg mixture. Mix until combined and creamy.
Add the liquid mixture set aside earlier to the stand mixer bowl and mix until combined. Use a spatula to scrape the side of the bowl and bottom to make sure the batter is well mixed.
Divide batter evenly into the prepared 6” cake pan, about 345 g of batter per pan.
Bake in the middle oven rack for 25 - 27 minutes until a toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool to the touch. Use a butter knife to loosen the side and flip the cakes out of the pans. Allow the cakes to cool right side up on a wire rack.
Make the frosting
In the stand mixer bowl, add softened butter and cream cheese along with the pure vanilla extract, mix with the whisk attachment at medium low speed and gradually increase speed to medium high and beat until thoroughly combined.
Stop the mixer to add powder sugar and the remaining 1/4 cup of strawberry powder, mix at low speed to incorporate the powder mixture into the cream mixture, then gradually increase speed to medium high and beat until thoroughly combined and fluffy.
Assemble the cake
When the cakes are completely cool, place 1 layer on a cake stand or plate. Put a few pieces of parchment paper underneath the cake to cover the cake stand or plate. This is to keep the frosting from smearing everywhere.
Add 1/2 cup of frosting on top of the first layer and even it out with an offset spatula. Add the second layer of cake on top.
Frost the side and top to your liking. If there is any left over frosting, add piping decoration on top. Carefully pull out the pieces of parchment paper underneath the cake.
Refrigerate until ready to serve.
- I buy freeze dried strawberry from Target. One package is typically 1 oz and enough to make both the cake batter and frosting for this cake.
- This small cake will serve 7 good size slices or up to 8 smaller slices. It will keep in the refrigerator for up to 5 days.
Serving: 223g | Calories: 735kcal