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Strawberry Cake with Cream Cheese Frosting
This cake is layer after delicious layer of fresh strawberries, a lightly sweet cream cheese frosting, and moist European sponge cake. It's fantastic and very simple to make.
Ingredients
Cake Layers:
- 6 large eggs, room temp
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 tsp baking powder
Cream Cheese Frosting Ingredients:
- 1 cup heavy whipping cream
- 16 oz cream cheese, softened at room temp
- 3/4 cup granulated sugar
Strawberry Filling and Decor:
- 1 1/2 lbs fresh strawberries, 1 lb to blend and 1/2 lb for decor
- 1/3 cup chocolate chips, optional, to melt and decorate the top
Instructions
How to Make Cake Layers:
- Prep: Preheat Oven to 350˚F and line bottoms of two, 9-inch cake pans with parchment paper (do not grease the sides).
- Beat Eggs and Sugar: In a stand mixer, Beat 6 large eggs with the whisk attachment for 1 min on high speed. With the mixer on, gradually add 1 cup sugar and continue beating on high speed 8 min until thick and fluffy.
- Add Dry Ingredients: Whisk together flour and baking powder. Sift flour in thirds into the batter, folding gently with a spatula between each addition. Fold just until no streaks of flour remain, scraping the bottom of the bowl to ensure you don't have pockets of flour hiding at the bottom; do not over-mix or you may deflate the batter.
- Bake: Divide batter equally between two prepared cake pans and bake at 350˚F for 23-28 minutes (my oven took 25 min), or until top is golden brown and springs back when poked slightly. Remove from pan by sliding a knife around the edges. Let cool to room temp then peel back the parchment paper. and slice cake layers equally in half with a bread knife.
Strawberry Filling:
- Cut strawberries into quarters if large and place them in the bowl of a food processor; pulse until consistency of chunky applesauce; set aside.
Frosting:
- Beat cold heavy whipping cream on high speed with whisk attachment for 1-2 min until stiff and spreadable then remove to a separate dish.
- In the same mixing bowl (no need to wash it), beat together cream cheese and 3/4 cup sugar about 2 min until smooth and lump-free, scraping down a bowl a couple times. Using a spatula, fold in whipped cream.
Assemble the Strawberry Cake:
- Place the first layer, cut-side-up, on your serving dish and spread with 1/3 of the strawberry puree.
- Spread about 1/2 cup frosting on the second cake layer and place it over the first layer so the strawberries and cream are hugging. Repeat with the next layers.
- Frost the top and sides with remaining frosting. Decorate the top with melted chocolate. I cut the little strawberries in half and placed them on each of the chocolate "vines." Then I put strawberries halves around the base of the cake. If you can't find small strawberries; raspberries would work well for the decor also as they are tiny and look cute cut in half.
Notes
Storing the Cake: Once the cake is assembled, cover and refrigerate for 2-3 days until ready to serve. Do not freeze.
Baking in a 9x13 cake pan? Double the recipe for the cake layers if baking in a rectangular pan. Keep the frosting the same and increase the fresh strawberries to 2 lbs (you'll need 1 1/2 lbs to blend for the filling and 1/2 lb sliced strawberries to decorate the top).
Nutrition Facts
Strawberry Cake with Cream Cheese Frosting
Amount per Serving
Calories
425
% Daily Value*
Fat
24
g
37
%
Saturated Fat
14
g
88
%
Trans Fat
0.02
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
143
mg
48
%
Sodium
160
mg
7
%
Potassium
214
mg
6
%
Carbohydrates
48
g
16
%
Fiber
2
g
8
%
Sugar
37
g
41
%
Protein
7
g
14
%
Vitamin A
936
IU
19
%
Vitamin C
33
mg
40
%
Calcium
86
mg
9
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.