Description
This Strawberry Butter Cake is a deliciously rich and tender dessert, featuring a moist butter cake with a creamy, sweet strawberry filling. The combination of vanilla, strawberries, and a buttery cake base makes it an irresistible treat for any occasion. Perfect for dessert lovers who enjoy a sweet, fruity twist
Ingredients
For the 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
For the Strawberry 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 (see instructions below)
Instructions
For the Cake:
-
Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
-
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set aside.
-
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, and mix until combined.
-
Add Dry Ingredients: Slowly add the dry flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
-
Add Freeze-Dried Strawberries: Grind the freeze-dried strawberries in a food processor or crush them with your hands. Add the crushed strawberries to the batter, mixing gently to incorporate.
-
Bake: Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely.
For the Strawberry Filling:
-
Prepare the Filling: In a mixing bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and continue mixing until fluffy.
-
Add the Egg and Preserves: Add the egg and strawberry preserves to the cream cheese mixture, beating until combined.
-
Incorporate Freeze-Dried Strawberries: Crush or grind the 1/2 cup of freeze-dried strawberries and stir them into the filling mixture.
-
Assemble the Cake: Once the cake has cooled, spread the strawberry filling evenly over the top of the cake.
Notes
-
You can substitute fresh strawberries for the freeze-dried strawberries if necessary, though freeze-dried will give a more concentrated flavor.
-
If you prefer a stronger strawberry flavor, you can add extra strawberry preserves or puree fresh strawberries and incorporate them into the filling.
-
This cake can be made a day ahead and stored in the fridge. It holds up well and even improves in flavor overnight.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American