Strawberry Cake with Cream Cheese Frosting

It has been a while, hasn’t it? According to this blog, September never happened. But you know, and I certainly know, it came to pass. This past month was filled to the brim with happy celebrations, including two very special ladies’ birthdays. My mom and my little girl share the exact same birthday day. It’s a little hard finding a cake to be enjoyed equally by a toddler and a crowd with a bit more of a sophisticated palate, but I found exactly what I needed in this strawberry cake with cream cheese frosting.

I know, I know, Strawberries in September? What about apples or pumpkins? But I just couldn’t resist serving a pink birthday cake. And since I used frozen strawberries, the recipe works in any season and maybe especially in winter when you’ll need a flavorful pick me up to remind you of summer fruits. This cake had a lovely delicate strawberry taste that was distinctly present without being overpowering. The last thing I wanted was a cake that tasted like a ring pop. The texture was also moist without being too dense. All in all, a perfectly ladylike cake. 

Strawberry Cake with Cream Cheese Frosting
Makes 3 eight inch round cakes
adapted from smittenkitchen 

For the cake

4 ½ cups cake flour

3 cups sugar

5 ¼ teaspoons baking powder

¾ teaspoons slat

3 sticks unsalted butter, softened

1 ½ cups pureed frozen strawberries, about ¾ of a pound bag

8 egg whites

2/3 cup milk

3 to 4 drops red food dye

For the frosting
3 eight ounce packages of cream cheese softened
1 ½ sticks unsalted butter, softened
3 cups confectioners’ sugar
2 teaspoons vanilla

For the cake
1. Preheat oven to 350. Butter three eight inch round cake pans, line with parchment or wax paper, and butter the paper

2. Put the flour, sugar, baking powder, and salt in a large mixer bowl. Using an electric mixer on low speed, mix together for 30 seconds. Add the butter and strawberries. Increase to a medium speed and mix for 2 to 3 minutes until fluffy

3. In another large bowl, whisk together the egg white, milk, and red food dye. Add mixture to the batter in two or three additions, until completely incorporated. Dive batter equally into the three pans.

4. Bake the cakes for 30 to 35 minutes, or until a toothpick comes out clean when inserted into the center.

5. When done, allow cakes to cool in pans 10 to 15 minutes. Then at least a hour before frosting. (I wrapped the cakes in plastic wrap and placed in the fridge before icing. This makes the cakes much easier to handle).

For the cream cheese frosting.
1. Blend together the cream cheese with butter and vanilla until smooth. Gradually add in the confection sugar and blend again until smooth.