Strawberry Birthday Cake Recipe
To make a Strawberry Birthday Cake, start with a light vanilla cake base. Mix in fresh strawberries and bake until golden. Prepare a strawberry-flavored buttercream by blending butter, powdered sugar, and strawberry puree. Frost the cooled cake with this buttercream, and decorate with sliced strawberries and sprinkles. Chill before serving to allow flavors to meld. Enjoy a sweet, fruity celebration treat!
Equipment
- 2 mixing bowls
- 1 electric mixer (or hand mixer)
- 1 Spatula
- 2 8-inch round cake pans
- 1 whisk
- 1 Measuring cup and spoons
- 1 Cooling rack
- 1 knife or offset spatula (for frosting)
- Parchment paper (optional, for lining the pans)
Ingredients
For the Cake:
- 1 ½ cups of cake flour
- 1 cup of granulated sugar
- ½ cup unsalted butter softened
- 2 large egg whites
- 1 ½ teaspoons of baking powder
- ½ teaspoon of baking soda
- ¼ teaspoon of salt
- 1/3 cup 75g sour cream or plain yogurt, at room temperature
- ½ cup 120ml whole milk, at room temperature
- 1 cup fresh strawberries pureed
- 1 teaspoon vanilla extract
For the Strawberry Cream Cheese Frosting:
- ½ cup unsalted butter softened
- 2 cups confectioners’ sugar
- ¼ cup fresh strawberries pureed
- 1 –2 tablespoons milk adjust as needed for consistency
- 8 ounces full-fat cream cheese brick-style, softened to room temperature
- Salt to taste
- 1 teaspoon vanilla extract
- 1 –2 drops of red or pink food coloring optional
Instructions
For the Cake:
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper, or grease and flour them. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat together the softened butter and granulated sugar with an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes. Add the egg whites, one at a time, to the butter and sugar mixture, beating well after each addition.
- In a separate bowl, whisk together the sour cream (or yogurt), milk, pureed strawberries, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk-strawberry mixture. Begin and end with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for about 10 minutes, then remove them from the pans and place them on a cooling rack to cool completely.
For the Strawberry Cream Cheese Frosting:
- In a large bowl, beat together the softened butter and cream cheese with an electric mixer until smooth and creamy. Gradually add the confectioners’ sugar, ½ cup at a time, until fully combined and smooth.
- Add the pureed strawberries, salt, vanilla extract, and a few drops of food coloring if desired. Mix until smooth and creamy. If the frosting is too thick, add 1-2 tablespoons of milk to reach the desired consistency.
Assembling the Cake:
- Once the cakes are completely cooled, place one layer on a serving platter. Spread a layer of frosting over the top. Place the second layer of cake on top, and cover the entire cake with a generous amount of strawberry frosting.
- Slice and serve. You can garnish with additional fresh strawberries if desired.
Notes
1. Freshness Matters: Always use fresh, ripe strawberries for the best flavor. You can also substitute with frozen strawberries if fresh ones are not available, but make sure to thaw and drain them well.
2. Frosting Consistency: If the frosting is too runny, add more powdered sugar to thicken it up. On the other hand, if it’s too thick, add a teaspoon of milk at a time until it reaches the desired consistency.
3. Make Ahead: You can bake the cake layers a day ahead and store them in an airtight container at room temperature. Frost the cake just before serving to ensure the freshest taste.