Are you looking for a yummy, super-moist, real strawberry cake that tastes like actual strawberries and not like soap? Then look no further. This delicious strawberry cake recipe combines butter, sugar, freeze-dried strawberries, and strawberry yogurt for the perfect, moist bite. Using Icelandic- or Greek-style yogurt yields a thicker batter with just enough moisture, compared to a thinner style like American.
Pair this cake with a stabilized whipped cream or vanilla buttercream. You can also add real, sliced strawberries in between the layers. That’s best during peak strawberry season, of course! Strawberry jam will also work when the berries aren’t in season.
Makes three 6-inch cakes or two (8-inch) cakes
Ingredients
- 16 ounces all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Pinch of salt
- 8 ounces unsalted butter, room temperature
- 19 ounces granulated sugar
- 1 tablespoon vanilla extract
- 5 egg whites
- 2 whole eggs
- 1 cup Icelandic or Greek strawberry yogurt
- ¼ cup whole milk
- 2 packets freeze-dried strawberries (ground in a food processor)
Instructions
- Preheat oven to 350°F. Butter and line the cake pans.
- Sift together the dry ingredients into the bowl of a stand mixer. Turn the mixer to low and fully combine the ingredients.
- Add the butter and sugar and mix for 2 minutes until the mixture resembles sand.
- In a separate container, place all of the wet ingredients and whisk to combine.
- With the mixer on low, slowly add the wet ingredients to the dry mixture until combined. Once incorporated, add the freeze-dried strawberries and then turn the mixer to medium-high and beat for 5 minutes.
- Divide the batter between the pans and bake for about 30 minutes.
- Test the cakes for doneness by inserting a skewer into the center. Allow the cakes to cool in the pans for 10 minutes before turning out onto a wire rack.
