Easy Strawberry Cake Bursts (Printer-Friendly)
Moist cake with real berry flavor using strawberry jam and freeze-dried strawberries for natural pink hue and rich taste.
# What You’ll Need:
→ Cake
01 -
2 1/2 cups all-purpose flour
02 -
2 1/2 teaspoons baking powder
03 -
1/2 teaspoon baking soda
04 -
3/4 teaspoon salt
05 -
1 cup (2 sticks) unsalted butter, softened
06 -
1 cup granulated sugar
07 -
3 large eggs, room temperature
08 -
2/3 cup strawberry jam
09 -
1/2 cup sour cream, room temperature
10 -
1 teaspoon vanilla extract
11 -
Red food coloring or gel, optional
→ Frosting
12 -
1 cup freeze-dried strawberries
13 -
8 ounces cream cheese, softened
14 -
1/2 cup (1 stick) unsalted butter, softened
15 -
3 cups powdered sugar
16 -
1/4 teaspoon salt
17 -
Up to 3 tablespoons milk, as needed
18 -
Fresh strawberries, sliced, for decoration
# Steps to Make This:
01 -
Preheat oven to 350°F. Grease two 8-inch round cake pans and line bottoms with parchment paper. Lightly grease parchment.
02 -
Sift together flour, baking powder, baking soda, and salt in a medium bowl.
03 -
Using a stand mixer or hand mixer, beat butter and granulated sugar on medium speed until pale and fluffy, about 3 to 4 minutes.
04 -
Add eggs one at a time, beating well after each addition. Scrape down bowl sides and bottom as needed.
05 -
Add half of dry ingredients and mix until combined. Blend in strawberry jam until incorporated.
06 -
Add remaining dry ingredients, scraping bowl if needed. Mix in sour cream, vanilla extract, and optional red food coloring until just combined with no flour streaks.
07 -
Divide batter evenly between prepared pans and spread gently. Bake 35 to 45 minutes or until a toothpick inserted into the center comes out clean. Cool pans on a rack for 10 minutes, then invert cakes onto racks, remove parchment, and cool completely.
08 -
Grind freeze-dried strawberries into a fine powder using a spice grinder, mini food processor, or by pounding in a sealed bag with a rolling pin. Ensure the grinder or tool is dry.
09 -
Beat cream cheese and softened butter on medium speed until pale and fluffy, approximately 2 minutes. Add powdered sugar, strawberry powder, and salt; beat on low speed until combined, then increase to medium speed until creamy. Add milk, one teaspoon at a time, if needed for spreadable consistency.
10 -
If cake layers are domed, trim tops flat. Place one layer on serving plate and spread with just under one-third of frosting. Add second layer; spread with another one-third of frosting. Use remaining frosting to cover sides. Garnish with sliced fresh strawberries and serve.
# Additional Notes:
01 -
Cakes may be prepared up to three days ahead, wrapped tightly and refrigerated, or wrapped in foil and frozen for up to one month.
02 -
Bring refrigerated cake to room temperature for 30 to 60 minutes before serving for best texture and flavor.
03 -
Freeze-dried strawberries add intense berry flavor to frosting without extra moisture.