Strawberry Dream Cake

If you could take all the flavor of homemade strawberry ice cream and turn it into a cake, the end result would be this cake. It is a cake that tastes just as the name implies. Pink and dreamy.

Fresh and frozen strawberries are used for maximum strawberry flavor. The frozen ones are pressed of their juice. The juice is then added to the batter and the pulp is added to the frosting. The fresh strawberries are sliced and sandwiched between the cake layers. Then it is all frosted with a strawberry-cream cheese frosting that might have been the genesis for the phrase “to die for”

Before strawberry season gets away from you, please make this cake.  ♪♬ Drea-ea-ea-ea-eam, dream, dream, dream…Oh, drea-ea-ea-ea-eam, dream, dream, dream ♪♬.

Strawberry Dream Cake

By Nicole Prep: 20 minsCook: 30 minsCool Time: 2 hrsTotal: 2 hrs 50 mins Servings: 10 You will be dreaming about this perfectly pink cake that tastes just like homemade strawberry ice cream!

Equipment

• 9-inch round cake pans
• Fine-mesh strainer
• Stand mixer

Ingredients 

For the cake

• 10 ounces (2 cups) frozen whole strawberries
• ¾ cup whole milk, room temperature
• 6 extra-large egg whites, room temperature
• 2 teaspoons vanilla extract
• 2 ¼ cup 9 ounces cake flour
• 1 ¾ cups (12 ½ ounces) granulated sugar
• 4 teaspoons baking powder
• 1 teaspoon kosher salt
• 12 tablespoons (6 ounces) unsalted butter, cut into 12 pieces and softened

For the Frosting

• 10 tablespoons (5 ounces) unsalted butter, softened
• 2 ¼ cups (9 ounces) confectioners' sugar
• 12 ounces cream cheese, cold and cut into pieces
• 2 teaspoons vanilla extract
• Pinch of kosher salt
• 8 ounces fresh strawberries, hulled and sliced thin (about 1 ½ cups)

Instructions 

For the Cake

1. Preheat the oven to 350ºF. Line the bottoms of two 9-inch round cake pans with parchment paper and lightly spray with non-stick baking spray. Transfer frozen strawberries to a microwave-safe bowl and microwave until the strawberries are soft and have released their juice, about 5 minutes. Place the strawberries in a fine-mesh strainer set over a small bowl. Firmly press fruit dry (juice should measure ¾ cup); reserving strawberry solids. Transfer juice to a small saucepan and bring to a boil over medium-high heat; cook stirring occasionally until syrupy and reduced to ¼ cup, 6-8 minutes. Remove from the heat and stir in milk to combine.
2. Whisk strawberry milk, egg whites, and vanilla in a bowl. Using a stand mixer fitted with the paddle attachment, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture and beat just until incorporated, about 30 seconds. Give the batter a final stir by hand.
3. Divide the batter evenly into the prepared pans and bake until the cakes are lightly golden, about 20-25 minutes. Cool cakes in the pan on a wire rack for 10 minutes. Remove the cakes from the pans, discarding parchment, and cool completely, about 2 hours. (Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.)

For the Frosting

1. Using a stand mixer fitted with the paddle attachment, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream cheese one piece at a time and beat until incorporated, about 1 minute. Add reserved strawberry solids, vanilla extract, and salt and mix until combined, about 30 seconds. Use immediately or refrigerate until ready to use for up to 2 days.
2. Pat the strawberry slices dry with paper towels. Place one cooled cake round on a serving plate. Spread ¾ cup frosting over the top of the cake. Press 1 cup of the strawberries in an even layer over the frosting and cover with an additional ¾ cup frosting. Place the second cake round on top and spread remaining frosting over the top and sides of cake. Garnish the cake with the remaining strawberry slices. (Cake can be refrigerated for up to 2 days. Bring to room temperature before serving.) Enjoy!

Notes

  Cake can be refrigerated for up to 2 days. Bring to room temperature before serving.

Nutrition

Calories: 723kcal, Carbohydrates: 90g, Protein: 9g, Fat: 38g, Saturated Fat: 23g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 103mg, Sodium: 551mg, Potassium: 219mg, Fiber: 2g, Sugar: 66g, Vitamin A: 1263IU, Vitamin C: 30mg, Calcium: 172mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.