Ingredients
Equipment
Method
Make the Reduced Strawberry Puree (with Basil Infusion)
- Puree the fresh, hulled strawberries in a blender or food processor until smooth. You should have a bit more than 1 cup of puree.
- Transfer the puree to a small saucepan and simmer over medium-low heat, stirring occasionally, until reduced to exactly 1/2 cup. This typically takes 25-35 minutes.
- Once reduced and still warm, add 4-5 fresh basil leaves directly into the puree and let them steep for 10-15 minutes.
- Carefully strain out the basil leaves, then pour the infused puree into a heat-safe bowl and allow it to cool completely. For best results, prepare this the day before and refrigerate overnight, bringing it back to room temperature before use.
Prep the Oven and Pans
- Preheat your oven to 350°F (177°C).
- Grease two 9-inch round cake pans generously, then line the bottoms with parchment paper rounds. Grease the parchment paper again.
Combine Dry Ingredients
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar
- In a large bowl, using a handheld or stand mixer fitted with the paddle attachment, beat the softened unsalted butter and granulated sugar together on medium-high speed for about 3 minutes until light, creamy, and fluffy.
Incorporate Eggs and Wet Ingredients
- Add the egg whites to the creamed butter and sugar. Beat on high speed for about 2 minutes until fully combined, scraping down the sides of the bowl as needed.
- Then, add the full-fat sour cream and pure vanilla extract, beating on medium-high speed for about 1 minute until just combined.
Combine Wet and Dry
- With your mixer running on low speed, gradually add the whisked dry ingredients to the wet ingredients, alternating with the whole milk. Beat only until just combined, being careful not to overmix.
- Finally, whisk in the room-temperature reduced strawberry puree and any optional food coloring. Ensure no lumps remain.
Bake the Cakes
- Evenly pour the strawberry cake batter into your two prepared 9-inch round cake pans. Bake for 24–25 minutes.
- Check for doneness by inserting a toothpick into the center; it should come out clean. The edges should appear lightly golden brown.
Cool the Cakes
- Allow the cakes to cool in their pans on a cooling rack for 1 hour. After an hour, run a knife around the edges to loosen the sides.
- Carefully remove the cakes from the pans, peel off the parchment paper, and return them to the cooling rack to finish cooling completely before frosting.
Make the Strawberry Cream Cheese Frosting
- Process the freeze-dried strawberries into a fine powder in a blender or food processor. Sift through a fine-mesh sieve if needed for a super smooth frosting.
Cream Cheese and Butter
- In a large bowl, using a handheld or stand mixer with the paddle attachment, beat the softened full-fat brick cream cheese and unsalted butter for about 2 minutes until smooth and creamy. Scrape down the sides of the bowl as needed.
Combine Frosting Ingredients
- Add the confectioners’ sugar, fine strawberry powder, milk, and pure vanilla extract to the creamed mixture. Beat on low speed for 30 seconds, then increase to high and beat for 3 minutes until light, creamy, and vibrant pink.
- Taste the frosting and beat in a pinch of salt if it is too sweet.
Chill the Frosting
- Cover the frosting and refrigerate for at least 1 hour before using to firm up to optimal spreading consistency.
Assemble and Frost
- Level the cooled cake layers by carefully slicing a thin layer off the tops with a serrated knife to create flat surfaces.
- Place one cake layer on your cake stand or serving plate. Spread about 3/4–1 cup (180–240g) of the chilled frosting evenly over the top.
- Place the second cake layer on top, upside down. Spread about 1 cup (240g) of frosting all over the top and sides of the entire cake in a very thin layer for a crumb coat. Use a bench scraper to smooth the sides.
- Refrigerate the cake until the crumb coat has set, usually about 20 minutes.
- Finally, cover the top and sides of the cake with the remaining strawberry cream cheese frosting. Refrigerate the assembled cake for at least 20 minutes before slicing and serving.
Nutrition
Notes
For best results, prepare the basil-infused strawberry puree a day ahead and use room temperature ingredients. Always cool cakes completely before frosting and chill frosting for optimal spreading. Store leftover cake tightly covered in the refrigerator for up to 5 days.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.