Description
This Strawberry Butter Cake is a delightful and moist dessert featuring a tender butter-based cake studded with freeze-dried strawberries and topped with a luscious strawberry cream cheese filling. Perfect for summer gatherings or special occasions, this cake combines rich buttery flavors with the bright, tangy taste of strawberries to create an irresistible treat.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 1/4 cups sugar
- 14 tablespoons salted butter, melted
- 1 large egg
- 1 egg yolk
- 1 1/2 teaspoons vanilla extract
- 2 oz freeze-dried strawberries
Filling
- 8 oz cream cheese, softened
- 2 1/2 cups powdered sugar
- 1 large egg
- 2 tablespoons strawberry preserves
- 1/2 cup freeze-dried strawberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to ensure the cake doesn’t stick during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set aside this mixture for later.
- Combine Wet Ingredients: In a large bowl, whisk together the sugar and melted butter until smooth. Add the egg, egg yolk, and vanilla extract, mixing until well combined.
- Add Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined. Take care not to overmix to keep the cake tender.
- Add Freeze-Dried Strawberries: Crush or grind the freeze-dried strawberries into smaller pieces using a food processor or your hands. Fold them into the batter gently for even strawberry flavor distribution.
- Bake: Pour the prepared batter into the greased and floured cake pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before proceeding.
- Prepare the Filling: In a mixing bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar while continuing to beat until the mixture is fluffy and well combined.
- Add the Egg and Preserves: Beat in the large egg and strawberry preserves to the cream cheese mixture until fully incorporated, creating a rich and flavorful filling.
- Incorporate Freeze-Dried Strawberries: Crush or grind the 1/2 cup of freeze-dried strawberries and fold them into the cream cheese filling for added texture and strawberry bursts.
- Assemble the Cake: Once the cake has cooled, spread the strawberry cream cheese filling evenly over the top of the cake. Serve immediately or refrigerate until ready to enjoy.
Notes
- Ensure the cake is completely cool before applying the filling to prevent it from melting or sliding off.
- If freeze-dried strawberries are not available, finely chopped fresh strawberries can be used but may add moisture to the batter.
- For best results, use room temperature ingredients to ensure smooth batter and filling consistency.
- The cake can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
