Description
A vintage American strawberry cake with golden layers and a creamy frosting. The strawberry puree adds moisture and tangy flavor, while the buttermilk substitute (strawberry puree + milk) ensures a stable, airy structure. Perfect for weekend baking or special occasions, this 90-minute recipe delivers nostalgic charm with a modern twist, no artificial additives used.
Ingredients
1 lb fresh or frozen strawberries (thawed completely)
2¾ cups all-purpose flour
1¾ cups unsalted butter, softened
2 cups granulated sugar
4 large egg whites
2 tsp vanilla extract
1 cup milk (buttermilk substitute)
1¼ tsp baking powder
¾ cup confectioners’ sugar
8 oz cream cheese
½ tsp baking soda
½ tsp salt
Instructions
Hull strawberries and puree in blender until smooth
Transfer to saucepan; simmer 25–45 minutes until reduced to 1 cup
Chill puree completely
Whisk flour, baking powder, salt, and baking soda in a large bowl
Beat softened butter for 5 minutes; gradually add granulated sugar until fluffy
In a separate bowl, whip egg whites and vanilla until soft peaks form
Fold egg white mixture into butter-sugar base
Alternate adding the dry ingredients and the buttermilk substitute (1 cup chilled puree + 1 cup milk) in thirds, gently combining
Divide batter into prepared 9-inch cake pans
Bake at 350°F for 30 minutes
Cool layers completely on wire racks
Beat cream cheese, remaining softened butter (3/4 cup chilled butter), confectioners’ sugar, and ¼ cup chilled puree until smooth
Stack layers with frosting, reserving 1/4 cup puree for final frosting
Chill assembled cake at least 1 hour before serving
Notes
Simmer until puree reaches consistent texture
Use room temperature butter and cream cheese for smooth mixing
Adjust confectioners’ sugar in frosting based on desired sweetness
Chill cake thoroughly to prevent slumping
Layers freeze well for up to 2 months
- Prep Time: 35
- Cook Time: 35
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 260mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 52g
- Fiber: 1.5g
- Protein: 8g
- Cholesterol: 96mg