Description
This Strawberry Butter Cake is a moist and flavorful dessert featuring a tender butter-based cake infused with freeze-dried strawberries. It is topped with a creamy strawberry filling made of cream cheese, strawberry preserves, powdered sugar, and crushed freeze-dried strawberries. Perfect for gatherings or a special treat, this cake combines the softness of butter cake with the bright, fruity essence of strawberries.
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, crushed
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, crushed
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set aside for later use.
- Combine Wet Ingredients: In a large bowl, whisk together the sugar and melted butter until smooth. Add in the egg, egg yolk, and vanilla extract, mixing until everything is fully combined.
- Add Dry Ingredients: Slowly incorporate the dry flour mixture into the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender.
- Add Freeze-Dried Strawberries: Crush the freeze-dried strawberries using a food processor or by hand, then fold them gently into the batter to evenly distribute the strawberry flavor.
- Bake: Pour the batter into the prepared cake pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before adding the filling.
- Prepare the Filling: Beat the softened cream cheese in a mixing bowl until smooth and creamy. Gradually add the powdered sugar while continuing to beat until the mixture is fluffy and well combined.
- Add the Egg and Preserves: Incorporate the large egg and strawberry preserves into the cream cheese mixture, beating until fully blended.
- Incorporate Freeze-Dried Strawberries: Crush or grind the 1/2 cup freeze-dried strawberries, then fold them into the filling mixture to add texture and strawberry flavor.
- Assemble the Cake: Once the cake has completely cooled, spread the prepared strawberry cream cheese filling evenly over the top of the cake, creating a rich and fruity layer.
Notes
- Ensure the cake is completely cooled before spreading the filling to prevent it from melting.
- Use freeze-dried strawberries for the best concentrated flavor without adding moisture to the batter.
- Greasing and flouring the baking pan helps in easy cake removal and prevents sticking.
- The cake can be stored covered in the refrigerator for up to 3 days to maintain freshness.
- For an extra decorative touch, garnish the top with fresh strawberry slices or additional crushed freeze-dried strawberries.
