Southern style strawberry cake

Welcome to a delightful journey into the heart of Southern baking with our Southern Style Strawberry Cake. This cake isn’t just a treat; it’s a celebration of fresh strawberries, mixed with the finest ingredients to create a perfect harmony of flavor and texture. If you’re someone who loves the idea of a cake that’s packed with the essence of real strawberries, then you’re in for a sweet surprise.

Why You’ll Love This Recipe

This strawberry cake stands out because it uses reduced fresh strawberry puree, infusing every bite with the real essence of strawberries. Unlike other strawberry cakes that rely on artificial flavorings, this recipe captures the natural sweetness and aroma of strawberries. The combination of a light and fluffy cake with a creamy strawberry frosting is sure to make your taste buds dance with joy.

Kitchen Equipment You’ll Need

• 9-inch cake pans
• Handheld or stand mixer with whisk and paddle attachments
• Blender or food processor
• Rubber spatula
• Wire rack
• Large serrated knife

Ingredients

Cake

• 2 and 1/2 cups (285g) cake flour, spooned & leveled
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
• 1 and 3/4 cups (350g) granulated sugar
• 5 large egg whites, at room temperature
• 1/3 cup (75g) sour cream or plain yogurt, at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup (120ml) whole milk, at room temperature*
• 1/2 cup reduced strawberry puree*
• Optional: 1-2 drops red or pink food coloring

Strawberry Cream Cheese Frosting

• 1 cup (about 25g) freeze-dried strawberries*
• One 8-ounce block full-fat cream cheese, softened to room temperature
• 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
• 3 cups (360g) confectioners’ sugar
• 1–2 Tablespoons milk
• 1 teaspoon pure vanilla extract
• Salt, to taste

Instructions

1. Make the reduced strawberry puree and allow it to cool completely. You can make it a few days ahead of time and store it covered in the refrigerator or freeze it for up to 3 months. Thaw before using in the recipe.
2. Preheat the oven to 350°F (177°C). Grease and lightly flour two 9-inch cake pans.
3. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
4. Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Add egg whites, sour cream, and vanilla extract, beating until combined. Gradually add dry ingredients, then slowly pour in the milk until just combined. Stir in the strawberry puree and food coloring, if desired.
5. Pour the batter evenly into the cake pans. Bake for 24-25 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool completely in the pans on a wire rack.
6. For the frosting, process the freeze-dried strawberries into a powder. Beat the cream cheese until smooth, then add butter, confectioners’ sugar, strawberry powder, milk, and vanilla. Mix until creamy, adding salt to taste.
7. To assemble, slice a thin layer from the tops of the cakes to create flat surfaces. Frost one layer, top with the other, and cover the top and sides with remaining frosting. Refrigerate for at least 45 minutes before slicing.
8. Store leftover cake tightly covered in the refrigerator for up to 5 days.

Tips for Success

• Ensure all ingredients are at room temperature for the best consistency.
• Avoid overmixing the batter to keep the cake light and fluffy.
• Refrigerate the cake as instructed to maintain its shape when slicing.

Additional Tips and Variations

If you want to add a bit of tanginess, consider adding a lemon zest to the batter. For a more intense strawberry flavor, use additional strawberry puree, but be mindful of the batter’s consistency. You can also try a layer of strawberry jam between the cake layers for extra flavor.

Nutritional Highlights (Per Serving)

Each serving of this delectable cake offers a delightful blend of textures and flavors, with the freshness of strawberries and the creaminess of the frosting. While specific nutritional values may vary, you can expect a balanced dessert option that’s both satisfying and indulgent.

Frequently Asked Questions (FAQ)

Can I use frozen strawberries instead of fresh strawberries for the puree?
Yes, you can use frozen strawberries. Just make sure to thaw them completely and drain any excess liquid before making the puree.

How do I store the leftover cake?
Store it tightly covered in the refrigerator for up to 5 days to keep it fresh.

Can I make this cake ahead of time?
Absolutely! You can bake the cake layers and prepare the puree a day in advance. Just assemble and frost the cake on the day you plan to serve it.

Conclusion

This Southern Style Strawberry Cake is a testament to the beauty of using fresh ingredients to create something truly special. I invite you to try this recipe and indulge in the rich, fruity flavors it has to offer. Don’t forget to share your baking adventures and how this cake added a sweet touch to your day!