9x13 Strawberry Cake with Strawberry Cream Cheese Frosting
This 9x13 strawberry cake is the real deal. A double dose of strawberry flavor from a cooked reduction and freeze dried powder gives you that bold, fresh berry taste in a soft, tender cake. Topped with strawberry cream cheese frosting that is equal parts tangy and sweet. One pan, feeds a crowd, and comes together without any special equipment.
Servings: 20
Ingredients
Strawberry Cake
- 1 pound fresh strawberries reduced down to ⅔ cup (160-170g)
- 1 oz (28g) freeze dried strawberries
- 2 ½ cups (300g) all-purpose flour
- ¼ cup (28g) cornstarch
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ¾ cup (170g) unsalted butter room temperature
- 1 ¾ cups (347g) granulated sugar
- ½ cup (100g) vegetable oil
- 5 large egg whites room temperature
- ½ cup (114g) sour cream
- ½ cup (113g) milk I used whole milk
Strawberry Cream Cheese Frosting
- 8 oz (226g) full fat cream cheese room temperature
- ½ cup (113g) unsalted butter room temperature
- 2 tsp vanilla extract
- ½ tsp salt
- 2-3 cups (227–340g) powdered sugar
- 1 oz (28g) freeze-dried strawberries
Instructions
Strawberry Reduction Sauce
- Wash and hull 1 pound (16 oz) of fresh strawberries.1 pound fresh strawberries
- Blend or puree the strawberries until smooth—you should have about 2 cups of strawberry puree.
- Pour the puree into a medium saucepan. Set over medium-low heat.
- Simmer the mixture, stirring occasionally, for 25–30 minutes. The puree should gently bubble and reduce in volume.
- Continue cooking until the mixture has thickened and reduced to about 1 ⅓ cups. It will coat the back of a spoon.
- Cool the reduction to room temperature before using. For this recipe, you’ll need ⅔ cup (163g) of the reduced sauce.
Strawberry Cake
- Preheat the oven to 350º F. Grease a 9x13 inch pan or line with parchment paper. Set aside.
- Add freeze-dried strawberries to a high-speed blender or food processor. Blend or pulse until the strawberries break down into a fine powder.1 oz (28g) freeze dried strawberries
- In a small mixing bowl combine the flour, cornstarch, baking powder, baking soda, salt, and strawberry powder.2 ½ cups (300g) all-purpose flour, ¼ cup (28g) cornstarch, 2 tsp baking powder, ½ tsp baking soda, 1 tsp salt
- In a large mixing bowl combine the butter, sugar, and vegetable oil, beat using an electric mixer, 1-2 minutes until fluffy.¾ cup (170g) unsalted butter, 1 ¾ cups (347g) granulated sugar, ½ cup (100g) vegetable oil
- Add in the egg whites, sour cream, and milk. Beat with the electric mixer. The batter will look curdled until you add in the strawberry reduction sauce and the dry ingredients.5 large egg whites, ½ cup (114g) sour cream, ½ cup (113g) milk
- Add in ⅔ cup strawberry reduction sauce, mix to combine.
- Gradually add the flour mixture to the wet ingredients, mixing just until the flour is incorporated.
- Transfer the batter to the pan. Bake for 40-45 minutes (metal pan) 44-47 minutes (glass pan) or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before frosting.
Strawberry Cream Cheese Frosting
- In a blender or food processor, blend the freeze dried strawberries into a fine powder. Set aside.1 oz (28g) freeze-dried strawberries
- Place the softened cream cheese and unsalted butter in a mixing bowl. Use an electric mixer on medium speed and beat together for 1-2 minutes, until whipped and fluffy.8 oz (226g) full fat cream cheese, ½ cup (113g) unsalted butter
- Add in the vanilla extract, salt, and 2 cups of powdered sugar, beat again on low for 1-2 minutes, scraping down the sides of the bowl, until everything is incorporated.2 tsp vanilla extract, ½ tsp salt, 2-3 cups (227–340g) powdered sugar
- Taste the frosting and if you prefer it more sweet, add in 1 more cup of powdered sugar.
- Add in the freeze dried strawberry powder, beat on medium speed until fully incorporated.
- Spread the frosting on top of the cake. Serve with additional strawberry puree if desired.
Video
Notes
Gluten-Free: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour. I used King Arthur’s Measure for Measure Gluten Free Flour with great results.
To Store: Cover the cake tightly and store at room temperature for up to 3 days. If your kitchen is warm, store in the refrigerator and let slices come to room temperature before serving.
To Make Ahead: Bake the cake one day in advance, cover tightly, and frost the day you plan to serve it.
To Freeze: Freeze the unfrosted cake wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator and frost once fully at room temperature.
Nutrition
Serving: 1g | Calories: 406kcal | Carbohydrates: 48g | Protein: 4g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 300mg | Potassium: 139mg | Fiber: 1g | Sugar: 33g | Vitamin A: 556IU | Vitamin C: 48mg | Calcium: 59mg | Iron: 2mg