- 2 and 1/2 cups (250g) sifted cake flour (spoon & 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 (see note)*
- optional: 1-2 drops red or pink food coloring
Strawberry Cream Cheese Frosting
- 1 cup (10-12g) 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
- Make the reduced strawberry puree and allow it to cool completely. See note.
- Preheat the oven to 350°F (177°C). Grease and lightly flour two 9-inch cake pans.
- Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- 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. Scrape down the sides and up the bottom of the bowl
with a rubber spatula as needed. Beat in the egg whites on high speed
until combined, about 2 minutes. Then beat in the sour cream and vanilla
extract. Scrape down the sides and up the bottom of the bowl as needed.
With the mixer on low speed, add the dry ingredients until just
incorporated. With the mixer still running on low, slowly pour in the
milk *just* until combined. Do not overmix. Whisk in 1/2 cup of reduced
strawberry puree, making sure there are no lumps at the bottom of the
bowl. The batter will be slightly thick. Stir in food coloring, if
desired. (I use 1 small drop.)
- Pour batter evenly into cake pans. Bake for around 24-25 minutes or
until the cakes are baked through. To test for doneness, insert a
toothpick into the center of the cake. If it comes out clean, it is
done. Allow cakes to cool completely in the pans set on a wire rack. The
cakes must be completely cool before frosting and assembling.
- Make the frosting: Using a blender or food
processor, process the freeze-dried strawberries into a powdery crumb.
You should have around 1/2 cup. Set aside. In a large bowl using a
hand-held or stand mixer fitted with a paddle or whisk attachment, beat
the cream cheese for 1 minute on high speed until completely smooth and
creamy. Beat in the butter until combined. Add the confectioners’ sugar,
strawberry powder, 1 Tablespoon milk, and vanilla and beat on
medium-high speed until combined and creamy. Add 1 more Tablespoon of
milk to slightly thin out, if desired. Taste, then add a pinch of salt
- Assemble and frost: First, using a large serrated
knife, slice a thin layer off the tops of the cakes to create a flat
surface. Discard (or crumble over ice cream!). Place 1 cake layer on
your cake stand or serving plate. Evenly cover the top with frosting.
Top with 2nd layer and spread the remaining frosting all over the top
and sides. Refrigerate for at least 45 minutes before slicing. This
helps the cake keep its shape when cutting– it could slightly fall apart
without time in the fridge.
- Cover leftover cake tightly and store in the refrigerator for 5 days.