Strawberry Fields Forever Cake

Strawberry Fields Forever Cake Recipe

Strawberry Puree

1 pound (454g) fresh strawberries, rinsed and hulled

Cake

2 and 1/2 cups (285g) cake flour (spooned & leveled)

2 teaspoons baking powder

1/2 teaspoon baking soda

1 1/2 teaspoon salt **if you’re using salted butter, reduce to 1 teaspoon

3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature

1 and 3/4 cups (350g) granulated sugar

5 large egg whites, at room temperature

1/3 cup (75g) sour cream or plain yogurt, at room temperature

2 teaspoons pure vanilla extract

1/2 cup (120ml) whole milk, at room temperature

1/2 cup reduced strawberry puree (see below) **reserve the rest for frosting

optional: 1–2 drops red or pink food coloring

Strawberry Puree Instructions

Place strawberries in a blender. Blend to completely smooth. Pour in a small saucepan. Reduce on medium for about 20 minutes, stirring occasionally to avoid burning the bottom. It should be thicker than when you started.  Strain.

If you need to cool this in a hurry, cool it in an ice bath. This can also be done ahead of time and stored in the fridge until you’re ready to use it.

Frosting

1 1/2 Cup of Butter - 3 Sticks - at Room Temp

4 Cups of Powdered Sugar

1 Cup of freeze-dried strawberries, blended to a powder

3 Tablespoons Heavy Cream

1 teaspoon Salt

2 teaspoons Vanilla Extract

Remaining Strawberry puree from the cake - Not a deal breaker, but if you have it, put it in there!

Cake Instructions

Preheat the oven to 325 degrees. Spray your pans with baking spray, generously. I used 2, 10 inch round pans. You can also make these cupcakes. Baking time will likely be closer to 20 minutes for cupcakes.

Use a handheld mixer or paddle attachment in a stand mixer.  Mix butter and sugar on high for 8 minutes scrape the bowl every few minutes until white and fluffy.

Add egg whites and mix on high for 2 minutes. It might separate a little but don’t panic.

Add vanilla and sour cream and mix for 3 minutes on high. Scrape the bowl

Combine Flour, Baking Powder, Baking Soda, and Salt. Whisk or sift. Add flour and mix on low until just combined. Scrape the bowl.

Add milk and strawberry puree. Add food coloring if using. Mix until just combined. Use the spatula to do a few final folds. Don’t over-mix!

Using a scale to divide the batter evenly in your greased pans. It was about 660 grams per pan. You can also use a measuring cup to divide up the batter if it’s easier.

Place in oven for about 25-27 minutes.

Cake should feel tender to the touch but spring back at you when you gently poke it. Let it cool in the pan for about 20 minutes, then remove from pan and allow to cool completely on a rack. It’s not the end of the world if it cools in the pans, just might take longer.

Frosting Instructions

Place butter in a stand mixer with a paddle attachment or use a handheld mixer. Mix on high for about 5 minutes until the butter is white and fluffy.

Add powdered sugar freeze-dried strawberry powder and mix on low . Mix on low until it starts looking crumbly.

Add vanilla, heavy cream, salt, and puree. Mix on low until combined, then increase to high and mix for 6 minutes.

Taste test for excellence then slather your cooled cake with. The strawberry goodness!