Easy Strawberry Cake Flavor (Printer-Friendly Version)

Moist and tender strawberry cake with authentic berry flavor and creamy pink frosting made from freeze-dried strawberries.

# Ingredients Needed:

→ Cake

01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 3/4 teaspoon salt
05 - 1 cup (2 sticks) unsalted butter, room temperature
06 - 1 cup granulated sugar
07 - 3 large eggs, room temperature
08 - 2/3 cup strawberry jam, room temperature
09 - 1/2 cup sour cream, room temperature
10 - 1 teaspoon vanilla extract
11 - Red food coloring or gel, optional

→ Frosting

12 - 1 cup freeze-dried strawberries
13 - 8 oz cream cheese, softened
14 - 1/2 cup (1 stick) unsalted butter, softened
15 - 3 cups powdered sugar
16 - 1/4 teaspoon salt
17 - Up to 3 tablespoons milk, as needed
18 - Fresh strawberries, sliced, for decoration

# Step-by-Step Directions:

01 - Preheat the oven to 350°F. Grease two 8-inch round cake pans, line the bottoms with parchment rounds, and lightly grease the parchment.
02 - Sift together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl.
03 - Using a stand mixer or hand mixer, beat the butter and granulated sugar at medium speed until pale and fluffy, about 3 to 4 minutes.
04 - Add eggs one at a time to the butter mixture, beating well after each addition. Scrape down the bowl as needed.
05 - Add half of the dry ingredients and mix just until combined. Stir in the strawberry jam, then add the remaining dry ingredients. Scrape the bowl, add sour cream, vanilla extract, and red food coloring if using; mix just until smooth and no flour streaks remain.
06 - Divide the batter evenly between the prepared pans and spread evenly. Bake 35 to 45 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then invert onto a rack to cool completely.
07 - Grind freeze-dried strawberries to a fine powder using a spice grinder or mini food processor. Ensure the equipment is dry before use.
08 - Beat cream cheese and butter on medium speed until pale and fluffy, approximately 2 minutes. Add powdered sugar, strawberry powder, and salt; mix on low to combine then increase speed to medium until creamy. Add milk gradually to adjust consistency for spreading.
09 - Trim domed tops from cakes if necessary. Place one cake layer on a serving plate, spread just under one-third of the frosting evenly to edges. Top with second cake layer and repeat frosting application. Use remaining frosting to cover sides. Decorate with sliced fresh strawberries.
10 - Cover leftover cake tightly and refrigerate for up to 5 days. If not serving immediately, cake can remain uncovered in the fridge for up to 2 hours before serving.

# Helpful Hints:

01 - Ensure all ingredients are at room temperature for best mixing and texture.
02 - Freeze-dried strawberries add intense strawberry flavor to the frosting without excess moisture.

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