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Rosy Strawberry Cake With Silky Fresh Cream Frosting Swirls

A tender, real-strawberry layer cake with whipped cream cheese frosting that is as beautiful as it is flavorful.
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Prep Time 30 minutes
Cook Time 32 minutes
Cooling & Frosting 1 hour
Total Time 2 hours 2 minutes
Servings: 12 slices/people
Calories: 420
Ingredients Equipment Method

Ingredients
  

Ingredients:
2 cups all-purpose flour
1 and 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup unsalted butter, softened
1 and 1/4 cups granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 cup whole milk
1 cup fresh strawberry puree, reduced
2 tbsp freeze-dried strawberry powder (optional)
Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar, sifted
1/3 cup reduced strawberry puree
1 tsp vanilla extract
Fresh strawberries to decorate

Equipment

  • 2 8-inch round cake pans
  • 1 stand mixer or hand mixer
  • 2 Mixing bowls
  • 1 Small saucepan for reducing puree
  • 1 offset spatula for frosting

Method
 

Preheat oven to 350F. Grease and line two 8-inch pans.
    Reduce strawberry puree in a saucepan until thick. Cool completely.
      Cream butter and sugar until fluffy, 3 to 4 minutes.
        Add eggs one at a time, then vanilla.
          Alternate flour mixture and milk. Fold in strawberry puree and powder.
            Bake 28 to 32 minutes until a toothpick comes out clean. Cool fully.
              Beat cream cheese and butter. Add powdered sugar, reduced puree, and vanilla.
                Layer, frost, and decorate with fresh strawberries.