Scratch Strawberry Layer Cake With Strawberry Cream Cheese Icing
A scratch strawberry layer cake made with pureed strawberries and strawberry extract.
Servings 12
Cost 5
Ingredients
- 2 sticks salted butter, room temperature (230 grams)
- 1 3/4 cup sugar (350 grams)
- 5 egg whites
- 2 teaspoon strawberry extract
- 1 teaspoon vanilla extract
- 2 cups pureed fresh strawberries measured after pureed
- 1/2 cup sour cream
- 3 cups cake flour (360 grams)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Mela’s Strawberry Frosting
- 1/2 cup unsalted butter softened
- 8 ounces cream cheese from the refrigerator
- 3-4 cups powdered sugar
- 3 large strawberries pureed
- 1 tablespoon strawberry jam
- Pinch of salt
Instructions
- Preheat oven to 350 degrees. Grease and flour two 9x2 inch round cake pans. Alternatively, you may use three.
- In a large mixing bowl, beat sugar and butter at medium speed with an electric mixer until fluffy. Add strawberry extract, vanilla extract, pureed strawberries, and sour cream. Beat until combined.
- Sift together flour, baking powder, soda, and salt. Gradually add to butter mixture, beating until combined.
- Beat egg whites until stiff peaks form. Gently fold into batter.
- Pour batter evenly into prepared pans. Bake for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean.
- Let cool in pans for 10 minutes then turn out onto wire racks. Cool completely.
- To make frosting, beat butter and cream cheese for about 2 minutes. Add powdered sugar 1 cup at a time. Add jam and slowly add pureed strawberries. Taste test it at this point and add a little strawberry extract if you feel like it.
- This icing is kind of soft, so I recommend putting the cake in the refrigerator as soon as you've finished frosting it. I stored mine in the refrigerator in a cake carrier. It tasted even better on Day 2.
