Homemade fresh strawberry cake without gelatin, additives or food colorings. All-natural fresh ingredients make this a delicious dessert any time of the year!
8large eggs, separated (save egg whites)you'll use only the egg whites in this recipe
½teaspooncream of tartar
Strawberry Puree Ingredient
2½cupsdiced strawberries(see recipe notes)
Icing Ingredients
½stickbutter, unsalted
8oz.cream cheese, room temperature
2teaspoonsvanilla extract
4cupspowdered sugar
⅓cuppureed strawberries
Instructions
Prep
Separate eggs and allow egg whites, butter, milk and cream cheese to come room temperature
1 cup milk, 2 sticks butter, 8 oz. cream cheese, 8 large eggs, separated (save egg whites)
Preheat oven to 350ºF
Lightly oil or butter 9 X 13 baking dish
Clean and pull stems from strawberries
2 pounds strawberries
Make strawberry puree; set aside to cool
Strawberry Puree
Place cleaned and stemmed strawberries in food processor and pulse 2-3 minutes until they are liquid
2½ cups diced strawberries
Pour pureed strawberries into saucepan on low to medium heat and cook for 30 minutes; stir occasionally until strawberries begin to thicken and the sauce reduces a little; Remove from stove and allow to cool (or put the strawberry puree in the fridge if you're in a hurry)
Make the Cake
In a large bowl, add cake flour, baking powder and salt; combine and set aside
3½ cups sifted cake flour, 1 tablespoon baking powder, ½ teaspoon salt
In a smaller bowl, combine milk and vanilla; set aside
1 cup milk, 1 teaspoon vanilla extract
In a stand mixer, use a really big bowl and the paddle attachment; cream butter and sugar together; beat on low for 5 minutes until the mixture is light and creamy
2 sticks butter, 1¾ cups sugar
Gradually add the flour mixture to the butter/sugar mixture while the mixer is on low; add the flour mixture in increments of 3; add the milk/vanilla mixture; add 1 cup of the strawberry puree; combine well; set aside
1 cup strawberry puree
Using a clean mixing bowl with the whisk attachment, add egg whites and cream of tartar; whisk on medium until soft peaks form
8 large eggs, separated (save egg whites), ½ teaspoon cream of tartar
Once soft peaks have formed, turn setting to high and gradually add in
remaining ¼ cup sugar
¼ cup sugar
Use a spatula and immediately fold egg whites into cake batter
Pour batter into prepared pan
Bake 40 - 45 minutes, or until the center is firm and a toothpick comes out clean
Allow to cool before icing
Make the Icing
Use the stand mixer with a paddle and a large bowl
Combine butter, cream cheese and vanilla in stand mixer on medium speed
½ stick butter, 8 oz. cream cheese, 2 teaspoons vanilla extract
Add remaining ⅓ cup of strawberry puree; combine well
⅓ cup pureed strawberries
Gradually add powdered sugar in one cup increments; icing is done when it holds to the paddle
4 cups powdered sugar
Use a spatula or off-set knife to apply the icing
Garnish with any remaining fresh strawberries
Notes
This recipe does NOT use the egg yolks, only the egg whites, so don't freak out. Save the yolks for Hollandiase sauce.Strawberries:Use fresh or frozen. This recipe calls for 2 pounds and you'll probably have a few left over to use as a garnish or just enjoy!Strawberry puree:Dice up enough strawberries to equal 2-1/2 packed cups. After the strawberries cook a little while, they'll reduce. For this recipe, you need a total of 1 -1/3 cups of puree. If you find you didn't cut and puree enough strawberries, slice up a few more and heat them in the microwave. Just make sure the puree is cool before adding it to the batter and frosting.No cake flour?Make your own. You'll need all-purpose flour and cornstarch. This is how you do this per cup:Measure all-purpose flour into a 1 cup measuring cup; remove 2 tablespoons of flour from the cup then, add 2 tablespoons of cornstarch back to the measuring cup of flour. Combine well and you have cake flour.For this recipe: it calls for 3 1/2 cups of cake flour. Measure out 3 1/2 cups of all-purpose flour into a large bowl. Remove 7 tablespoons of the flour from the bowl. Add 7 tablespoons of cornstarch back into the bowl. Combine well.Make Ahead:Make the strawberry puree in advance and/or the icing. Both will hold in the fridge up to three days.