Strawberry Butter Cake

Strawberry butter cake is a delightful dessert that brings the rich, buttery texture of a traditional butter cake together with the sweet and tangy flavor of strawberries. This cake is wonderfully dense and moist, with a smooth, creamy filling made from cream cheese and strawberry preserves, creating an indulgent treat that’s perfect for any occasion. The cake itself is flavored with vanilla and freeze-dried strawberries, adding a unique twist and enhancing the overall strawberry experience. With its beautiful pink hue and melt-in-your-mouth texture, this cake is not only a treat for the taste buds but also a showstopper on the dessert table. Whether you’re celebrating a special occasion or simply want to enjoy a delicious homemade dessert, this strawberry butter cake is sure to impress.

Why You’ll Love This Recipe

1. Buttery and Moist Texture

The combination of melted butter and eggs gives the cake its rich and tender texture, making each bite melt in your mouth.

2. Intense Strawberry Flavor

The addition of freeze-dried strawberries in both the cake and filling gives the dessert an intense strawberry flavor that’s sweet and vibrant, without being overly sugary.

3. Creamy Strawberry Filling

The creamy, tangy filling made with cream cheese, powdered sugar, and strawberry preserves offers a perfect balance to the rich cake layers.

4. Beautiful Presentation

The soft pink hue of the cake and filling makes it visually stunning, making it perfect for parties, special occasions, or just to treat yourself.

5. Versatile Dessert

This cake can be enjoyed on its own, with whipped cream, or paired with fresh fruit for an added touch. It’s also easy to adapt by adding your own fruit preserves or using fresh strawberries instead of freeze-dried ones.

Ingredients

For the Cake:

• All-purpose flour
• Baking powder
• Kosher salt
• Sugar
• Salted butter (melted)
• Large egg
• Egg yolk
• Vanilla extract
• Freeze-dried strawberries

For the Strawberry Filling:

• Cream cheese (softened)
• Powdered sugar
• Large egg
• Strawberry preserves
• Freeze-dried strawberries

Variations

• Fresh Strawberries: If you prefer, you can replace the freeze-dried strawberries with fresh strawberries. You can blend them into the batter for a more subtle strawberry flavor.
• Lemon Butter Cake: For a zesty twist, add lemon zest to the cake batter and use lemon curd in place of strawberry preserves for the filling.
• Chocolate Butter Cake: Swap a portion of the flour for cocoa powder to create a chocolate version of this butter cake.

How to Make the Recipe

Step 1: Preheat the Oven and Prepare the Pan

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to ensure easy removal after baking.

Step 2: Prepare the Cake Batter

In a large mixing bowl, combine the all-purpose flour, baking powder, and kosher salt. In a separate bowl, whisk together the sugar, melted salted butter, egg, egg yolk, and vanilla extract until smooth. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Gently fold in the freeze-dried strawberries to distribute them evenly throughout the batter.

Step 3: Bake the Cake

Pour the batter into the prepared cake pan and spread it out evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Step 4: Prepare the Strawberry Filling

In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and continue to beat until fluffy. Add the egg and strawberry preserves, mixing until well incorporated. Finally, fold in the freeze-dried strawberries.

Step 5: Assemble the Cake

Once the cake has cooled completely, slice it in half horizontally to create two layers. Spread a generous amount of the strawberry filling on the bottom layer, then place the top layer of the cake on top. Press down gently to secure the layers.

Step 6: Serve and Enjoy

Serve the strawberry butter cake as-is or with additional whipped cream or fresh strawberries on the side. It’s perfect for a special occasion or an everyday indulgence.

Tips for Making the Recipe

• Softened Cream Cheese: Make sure the cream cheese is softened to room temperature for a smooth filling. Cold cream cheese can result in a lumpy mixture.
• Freeze-Dried Strawberries: If you can’t find freeze-dried strawberries, you can substitute them with fresh strawberries, but freeze-dried ones provide a more concentrated flavor.
• Avoid Overmixing the Batter: Mix the batter just until the ingredients are combined. Overmixing can result in a dense cake.

How to Serve

This strawberry butter cake is delicious on its own, but you can serve it with a dollop of whipped cream, a sprinkle of powdered sugar, or even a few fresh strawberries for a little extra touch. It’s perfect as a dessert for parties, brunch, or afternoon tea.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. The cake may firm up a little in the fridge, but it will still be delicious.

Freezing

This cake freezes well. You can freeze the unassembled layers (cake and filling) individually. Wrap them tightly in plastic wrap and foil, and store them in the freezer for up to 3 months. Let the cake thaw in the refrigerator overnight before assembling.

Reheating

If you prefer to enjoy your cake slightly warm, gently reheat individual slices in the microwave for about 10-15 seconds.

FAQs

1. Can I use fresh strawberries instead of freeze-dried ones?

Yes, you can use fresh strawberries, but freeze-dried strawberries offer a stronger, more concentrated flavor.

2. Can I make this cake without the strawberry filling?

Yes, you can make the cake without the filling if you prefer a simpler cake. You could also substitute the filling with whipped cream or fruit preserves.

3. How can I make the filling thicker?

If you prefer a thicker filling, you can add a little extra powdered sugar or reduce the amount of strawberry preserves.

4. Can I make this cake gluten-free?

Yes, you can use a gluten-free all-purpose flour blend to make this cake gluten-free.

5. Can I use margarine instead of butter?

Margarine can be used as a substitute for butter, though it may affect the flavor and texture slightly.

6. How do I prevent the cake from being too dense?

Avoid overmixing the batter, as this can cause the cake to be too dense. Mix the ingredients until just combined.

7. Can I make this cake in advance?

Yes, you can make the cake ahead of time and store it in the fridge. Just wait to assemble the layers until you’re ready to serve.

8. Can I freeze this cake?

Yes, this cake freezes well. Wrap it tightly in plastic wrap and foil before freezing. Thaw it overnight in the refrigerator before serving.

9. Can I substitute the egg in the filling?

You can try substituting the egg with a flaxseed or chia egg if you need a vegan alternative.

10. What can I serve with this cake?

Serve it with whipped cream, vanilla ice cream, or a fresh fruit salad for a delightful dessert experience.

Conclusion

Strawberry butter cake is a deliciously rich and indulgent dessert that combines the buttery texture of a classic cake with the sweet, fruity flavor of strawberries. With its creamy strawberry filling and beautiful presentation, it’s perfect for celebrations or as a special treat. Whether you enjoy it on its own or paired with whipped cream or fresh fruit, this cake is sure to be a hit.

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