Homemade Strawberry Cake

To make the strawberry reduction, add the strawberries to a food processor or blender and puree until smooth. Add the puree to a medium sized saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened about 25-30 minutes. When the puree has thickened and reduced, pour into a large measuring cup and allow to cool to at least room temperature. This strawberry mixture can be made ahead, if you like, and stored in the fridge.

Preheat oven to 350°F (176°C) and prepare three 10 or 12 inch cake pans with parchment paper in the bottom and baking spray on the sides. Combine the strawberry reduction, sour cream, milk, eggs and vanilla extract in a large bowl, then separate about 1 1/2 cup of the mixture into another bowl or measuring cup. About 2 1/2 cups should remain in the other bowl. Set both aside.

In a large mixer bowl, combine the flour, sugar, baking powder, baking soda and salt. With the mixer on the lowest speed, add the butter about a tablespoon at a time, allowing it to incorporate before adding the next tablespoon. As you add more butter, the mixture will start to clump together a bit a should end up resembling wet sand.

Add the larger of the reserved egg mixture to the dry ingredients/butter mixture. Stir on the lowest speed until it’s incorporated, then scrape down the sides of the bowl. Increase the speed to medium high and beat until light and fluffy, about 50 seconds to one minute. Scrape down the sides of the bowl.

Scrape the sides of the bowl, then turn speed back up to medium high and mix until well combined, about 15 20 seconds.

Divide the batter evenly between the three cake pans and bake 34-36 minutes or until a toothpick inserted comes out with a few crumbs. Remove cakes from the oven and allow to cool then remove to cooling rack to cool completely.

To make the frosting, add the freeze dried strawberries to a food processor and grind into a powder. In a large mixer bowl, beat the cream cheese and butter together until smooth. Slowly add half of the powdered sugar and the vanilla extract and mix until smooth. add remaining powdered sugar and strawberry powder and mix until smooth. Add some salt, to taste. Set aside.

To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat Place the first cake on a serving plate or a cardboard cake round.

Add about 1 1/2 cup of frosting to the top of the cake layer and spread evenly. Add about half of the chopped strawberries and press into the frosting. Add the second layer of cake, another cup of frosting and the remaining chopped strawberries. Top the cake with the remaining layer and frost the cake with the remaining frosting.

Pipe the shell border around the top and bottom of the cake. 24. Add a few strawberries on top for decoration and refrigerate until ready to serve. Cake is best when stored well covered and eaten within 3-4 days.

Enjoy!!!