Strawberry Cake
Recipe by Nicole Thom-Arens
Serves 10 to 12
Strawberry cake a is one of my favorite desserts, but it can be tricky to incorporate that strawberry flavor into a cake mix. Using pureed frozen strawberries and dried strawberries allows the strawberry flavor to shine throughout this cake while the strawberry glaze adds an extra kick of berry flavor for a bright finish.
Ingredients:10 ounces frozen strawberries, thawed in the fridge overnight1 cup granulated sugar1/2 cup unsalted butter, room temperature4 ounces cream cheese, room temperature1 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)1 1/2 teaspoons vanilla bean paste2 large eggs, room temperature1/4 cup Greek yogurt1 1/2 teaspoons baking soda1 1/2 cups all-purpose flour1/2 cup dried strawberries
Glaze:1/4 cup unsalted butter, room temperature 2 ounces cream cheese, room temperature3 tablespoons strawberry puree1 1/2 cups powdered sugarPinch of salt
Instructions:1. Preheat the oven to 350 degrees.2. Line a round springform pan with parchment paper and grease the bottom and sides of the pan. 3. Add the thawed strawberries to a bowl and blend with an immersion blender or blend in a stand blender. Set aside. 4. Measure out 1/2 cup of dried strawberries and cut into small pieces—about the size of a raisin. Set aside. 5. To make the cake batter, add the butter, cream cheese, granulated sugar, and salt to a large mixing bowl. Using a hand mixer, cream together the cheese and butter with the sugar. Mix until light and the sugar is fully incorporated. 6. Add the vanilla bean paste and mix to combine. 7. Add the eggs one at a time, mixing well between eggs. Take the time to scrape down the sides and bottom of the bowl.8. Mix in the Greek yogurt and 1/4 cup of the pureed strawberries.9. Add the baking powder and mix well.10. Add the flour and the dried strawberries and mix until just combined. Scrape down the sides and bottom of the bowl to ensure all the ingredients are well mixed. 11. Transfer the batter to the prepared pan. Smooth the batter to the edges. Bake at 350 degrees for 25 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean. 12. Once the cake is baked, remove it from the oven and allow to cool for 10 minutes in the pan set over a cooling rack. After 10 minutes, loosen the sides of the cake from the pan with a knife and remove the springform. Turn the cake out onto the cooling rack and cool completely. 13. To make the glaze, beat the butter and cream cheese together in the bowl of a stand mixer using a paddle attachment. 14. Add 3 tablespoons of the strawberry puree and mix together. 15. Slowly mix in 1 1/2 cups powdered sugar and a pinch of salt. 16. Once the cake is fully cooled, transfer it to a serving plate or cake stand and pour the glaze over the cake—it will run down the sides.17. Freeze leftovers or store in the fridge for up to 2 days.
Ingredients:10 ounces frozen strawberries, thawed in the fridge overnight1 cup granulated sugar1/2 cup unsalted butter, room temperature4 ounces cream cheese, room temperature1 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)1 1/2 teaspoons vanilla bean paste2 large eggs, room temperature1/4 cup Greek yogurt1 1/2 teaspoons baking soda1 1/2 cups all-purpose flour1/2 cup dried strawberries
Glaze:1/4 cup unsalted butter, room temperature 2 ounces cream cheese, room temperature3 tablespoons strawberry puree1 1/2 cups powdered sugarPinch of salt
Instructions:1. Preheat the oven to 350 degrees.2. Line a round springform pan with parchment paper and grease the bottom and sides of the pan. 3. Add the thawed strawberries to a bowl and blend with an immersion blender or blend in a stand blender. Set aside. 4. Measure out 1/2 cup of dried strawberries and cut into small pieces—about the size of a raisin. Set aside. 5. To make the cake batter, add the butter, cream cheese, granulated sugar, and salt to a large mixing bowl. Using a hand mixer, cream together the cheese and butter with the sugar. Mix until light and the sugar is fully incorporated. 6. Add the vanilla bean paste and mix to combine. 7. Add the eggs one at a time, mixing well between eggs. Take the time to scrape down the sides and bottom of the bowl.8. Mix in the Greek yogurt and 1/4 cup of the pureed strawberries.9. Add the baking powder and mix well.10. Add the flour and the dried strawberries and mix until just combined. Scrape down the sides and bottom of the bowl to ensure all the ingredients are well mixed. 11. Transfer the batter to the prepared pan. Smooth the batter to the edges. Bake at 350 degrees for 25 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean. 12. Once the cake is baked, remove it from the oven and allow to cool for 10 minutes in the pan set over a cooling rack. After 10 minutes, loosen the sides of the cake from the pan with a knife and remove the springform. Turn the cake out onto the cooling rack and cool completely. 13. To make the glaze, beat the butter and cream cheese together in the bowl of a stand mixer using a paddle attachment. 14. Add 3 tablespoons of the strawberry puree and mix together. 15. Slowly mix in 1 1/2 cups powdered sugar and a pinch of salt. 16. Once the cake is fully cooled, transfer it to a serving plate or cake stand and pour the glaze over the cake—it will run down the sides.17. Freeze leftovers or store in the fridge for up to 2 days.