Strawberry Butter Cake is a rich, strawberry-flavored butter cake filled with a luscious strawberry cream cheese center and dusted with powdered sugar. Moist, fruity, and perfect for spring or summer gatherings.
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Yields: 1 (9-inch) cake
Calories: 625 kcal per slice (based on 8 servings)
Ingredients
Cake
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
1¼ cups sugar
14 tablespoons salted butter, melted
1 large egg
1 egg yolk
1½ teaspoons vanilla extract
2 ounces freeze-dried strawberries
Strawberry Filling
8 ounces cream cheese, softened
2½ cups powdered sugar
1 large egg
2 tablespoons strawberry preserves
½ cup freeze-dried strawberries*
*See instruction step for how to prepare freeze-dried strawberries.
Instructions
Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper. Add freeze-dried strawberries to a food processor and blend into a fine powder, about 1 minute. You should yield approximately 1 cup of strawberry powder. In a large bowl, whisk together flour, baking powder, kosher salt, and ½ cup of the strawberry powder. Set aside. In a separate bowl, whisk melted butter, sugar, and vanilla extract until smooth, about 1–2 minutes. Add the egg and egg yolk, whisking for another minute until well combined. Fold the dry flour mixture into the wet ingredients until a thick batter forms. Spread the batter evenly into the prepared springform pan. To make the filling, beat cream cheese and egg together using a hand mixer until smooth, about 1–2 minutes. Add the remaining strawberry powder, strawberry preserves, and powdered sugar (in batches) until fully incorporated and creamy. Pour the strawberry filling evenly over the cake batter. Bake for 45 minutes, or until a light golden skin forms on top and the center remains slightly jiggly. Let the cake cool at room temperature for 30 minutes, then refrigerate for at least 1 hour until fully chilled. Dust with powdered sugar before serving.
Nutrition (Per Serving)
Calories: 625 | Carbohydrates: 94g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 122mg | Sodium: 416mg | Sugar: 69g | Fiber: 3g | Vitamin C: 214mg | Iron: 5mg
Notes
- Freeze-dried strawberries add intense strawberry flavor without adding moisture—if you can’t find them, you can substitute with finely crushed freeze-dried raspberries or strawberry powder.
- Be careful not to overbake the cake; the center should still jiggle slightly when done to maintain moisture and creaminess.
- For best results, use full-fat cream cheese and salted butter as indicated; unsalted butter will require adding a pinch of salt to balance flavors.
- The cake can be stored covered in the refrigerator for up to 3 days. Let it come to room temperature before serving for best texture.
- You can double the recipe and bake in a larger pan for a bigger cake, adjusting baking time accordingly.
Strawberry Butter Cake
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 (9-inch) cake 1x
Description
Strawberry Butter Cake is a rich, strawberry-flavored butter cake filled with a luscious strawberry cream cheese center and dusted with powdered sugar. Moist, fruity, and perfect for spring or summer gatherings.
Ingredients
Cake
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
1¼ cups sugar
14 tablespoons salted butter, melted
1 large egg
1 egg yolk
1½ teaspoons vanilla extract
2 ounces freeze-dried strawberries
Strawberry Filling
8 ounces cream cheese, softened
2½ cups powdered sugar
1 large egg
2 tablespoons strawberry preserves
½ cup freeze-dried strawberries*
*See instruction step for how to prepare freeze-dried strawberries.
Instructions
Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper. Add freeze-dried strawberries to a food processor and blend into a fine powder, about 1 minute. You should yield approximately 1 cup of strawberry powder. In a large bowl, whisk together flour, baking powder, kosher salt, and ½ cup of the strawberry powder. Set aside. In a separate bowl, whisk melted butter, sugar, and vanilla extract until smooth, about 1–2 minutes. Add the egg and egg yolk, whisking for another minute until well combined. Fold the dry flour mixture into the wet ingredients until a thick batter forms. Spread the batter evenly into the prepared springform pan. To make the filling, beat cream cheese and egg together using a hand mixer until smooth, about 1–2 minutes. Add the remaining strawberry powder, strawberry preserves, and powdered sugar (in batches) until fully incorporated and creamy. Pour the strawberry filling evenly over the cake batter. Bake for 45 minutes, or until a light golden skin forms on top and the center remains slightly jiggly. Let the cake cool at room temperature for 30 minutes, then refrigerate for at least 1 hour until fully chilled. Dust with powdered sugar before serving.
Notes
-
Freeze-dried strawberries add intense strawberry flavor without adding moisture—if you can’t find them, you can substitute with finely crushed freeze-dried raspberries or strawberry powder.
-
Be careful not to overbake the cake; the center should still jiggle slightly when done to maintain moisture and creaminess.
-
For best results, use full-fat cream cheese and salted butter as indicated; unsalted butter will require adding a pinch of salt to balance flavors.
-
The cake can be stored covered in the refrigerator for up to 3 days. Let it come to room temperature before serving for best texture.
-
You can double the recipe and bake in a larger pan for a bigger cake, adjusting baking time accordingly.