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.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.
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