Featured in our Summer 2023 Food + Entertaining article, Across the Generations, this delectable strawberry cake is the ultimate dessert to please any strawberry-enthusiasts in our life. A homemade strawberry compote is what truly takes this cake over the top.
The Best Strawberry Cake
Course: Dessert8-10
servingsIngredients
- For the compote:
1 pound strawberries, hulled and halved
2 tablespoons granulated sugar
Juice from half a lemon
- For the cake:
Cooking spray
2 cups all-purpose flour
3 tablespoons cornstarch
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
½ cup (1 stick) butter, softened
1 cup granulated sugar
2 large eggs
¾ cup strawberry compote
1 teaspoon pure vanilla extract
¾ cup milk
Pink food coloring (optional)
- For the frosting:
1 8-ounce block cream cheese, softened
½ cup (1 stick) butter, softened
¼ cup strawberry compote
4 ½ cups powdered sugar
1 teaspoon vanilla extract
Pinch kosher salt
Fresh strawberries, for garnish (optional)
Directions
- To make the compote:
- In a food processor, purée strawberries then add to a small saucepan with sugar and lemon juice. Place over medium-low heat. Cook, stirring often, until thickened and reduced by about half, about 20 minutes. You should have about 1½ cups of strawberry compote. Remove from heat and let cool completely.
- To make the cake:
- Preheat oven to 350 degrees. Grease and line two 8-inch round cake pans. In a large bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.
- In another large bowl, with a hand mixer, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in strawberry compote and vanilla until fully incorporated, then add milk. Add dry ingredients, mixing until just combined. (If you want a super pink cake, stir in some pink food coloring.)
- Divide batter evenly into prepared pans and bake until a toothpick inserted into the middle of each comes out clean, about 25 minutes. Let cakes cool for 15 minutes then invert onto cooling racks to cool completely.
- To make the frosting:
- In a large bowl using a hand mixer, beat cream cheese and butter until no lumps remain, then beat in strawberry compote. Add powdered sugar and beat until fully incorporated. Add vanilla and a pinch of salt. If your frosting is too loose, refrigerate for 20 minutes before frosting the cake.
- Spread a thick layer of frosting on top of one completely cooled cake layer. Top with the second layer of cake, then frost all over sides and top. Garnish with fresh strawberries, if using.
Notes
- Recipe from Makinze Gore, Delish.
