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–+ servings
Strawberry Cake

Strawberry Cake

This really is bursting with fresh strawberry taste! This might be the quickest and simplest cake recipe you'll ever prepare. The yogurt keeps the crumb moist and delicate, and it's wonderful for Valentine's Day.
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Prep Time 50 minutes
Cook Time 35 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 8 Yields
Calories 492 kcal

Ingredients
  

FOR THE STRAWBERRY CAKE:

  • 1 1/2 cups cake flour
  • 3/4 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp kosher salt
  • 2.4 ounces freeze-dried strawberries
  • 3/4 cup unsalted butter softened
  • 2 eggs large
  • 2/3 cup sour cream plain Greek yogurt or buttermilk can be substituted
  • 1/2 cup milk whatever kind you have on hand
  • 1 tsp lemon zest zest from about 1/2 a lemon
  • 2 tsp vanilla extract

FOR THE STRAWBERRY FROSTING:

  • 1 batch plain frosting*
  • 1.2 ounces freeze-dried strawberries

Instructions
 

TO MAKE THE STRAWBERRY CAKE:

  • Preheat the oven to 325 degrees F, sprinkle three 6-inch cake pans** with non-stick spray, and line them with circles cut from parchment paper.
  • Pulse the freeze-dried strawberries to a fine powder in a food processor, mini-chopper, or blender.
  • Place the cake flour, all-purpose flour, sugar, baking powder, baking soda, salt, and strawberry powder in the bowl of an electric mixer, and stir on low speed to combine.
  • Add the butter, mixing on medium-low speed until the mixture resembles damp sand (about 1 minute.
  • Add the eggs, one at a time, scraping the bottom and sides of the bowl to be sure all of the ingredients are fully incorporated.
  • Add the sour cream, milk, lemon zest, and vanilla.
  • Mix on medium speed for 2 to 3 minutes, to aerate the batter and build the cake's structure.
  • Divide the batter equally between the prepared pans, and bake for 30 to 40 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with a few moist crumbs.
  • Cool completely before filling and frosting.

TO MAKE THE STRAWBERRY FROSTING:

  • Pulse the freeze-dried strawberries to a fine powder in a food processor, mini-chopper, or blender.
  • Fold the powder into the frosting until well-blended.

Notes

Notes
You may use whatever frosting recipe you choose. I love Swiss meringue buttercream, but you could also use cream cheese frosting or American buttercream (1/2 batch of this recipe).

Nutrition

Calories: 492kcalCarbohydrates: 64gProtein: 6gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 98mgSodium: 415mgPotassium: 276mgFiber: 2gSugar: 35gVitamin A: 736IUVitamin C: 156mgCalcium: 88mgIron: 4mg
Keyword strawberry cake
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