Ingredients
Scale
Strawberry Puree
- 1½ pounds (680g) fresh strawberries, rinsed and hulled
Cake
- 3¾ cups (425g) cake flour (spooned & leveled) *I use Bob’s Red Mill 1:1 for GF.
- 3 teaspoons baking powder
- ¾ teaspoon baking soda
- 1½ teaspoons salt
- 1⅛ cups (18 Tbsp; 255g) unsalted butter, softened to room temperature
- 2⅝ cups (525g) granulated sugar
- 7–8 large egg whites, at room temperature
- ½ cup (113g) sour cream or plain yogurt, at room temperature
- 1 tablespoon pure vanilla extract
- ¾ cup (180ml) whole milk, at room temperature
- all of the reduced strawberry puree (see step 1)
- Optional: 2-3 drops red or pink food coloring
Golden Oreo Filling
- ½ cup (113g) unsalted butter, softened to room temperature
- 1¼ cups (150g) confectioners’ sugar
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- 6–7 Golden Oreos, crushed
Strawberry Cream Cheese Frosting
- 1½ cups (about 38g) freeze-dried strawberries
- 12 ounces (340g) full-fat brick cream cheese, softened to room temperature
- ¾ cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 4½ cups (540g) confectioners’ sugar
- 2–3 Tablespoons milk
- 1–2 tablespoons pure vanilla extract
- 1–2 fresh lemon juice, to taste
- Salt, to taste
- optional, red food coloring
Instructions
- Make the reduced strawberry puree first, and let cool: Puree rinsed strawberries and cook them down slowly ahead of time, preferably the day before.
- Preheat oven to 350°F. Grease three 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans and is not a step to skip.
- Make the cake: Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk just until combined. Do not overmix. Whisk in up to 1.5 cups of room-temperature reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. I’ve done it with less and with more and find that the strawberry flavor really comes through with more, but you don’t want to go too far or it will be too wet. The batter should be slightly thick. Stir in food coloring, if desired. (I recommend 2 small drops of red food coloring.)
- Divide batter evenly between the three cake pans. Bake for 24-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling!!! I usually make the cakes separately and store in the fridge until the next day when I can just frost.
- Make the Golden Oreo filling: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Add the confectioners’ sugar, heavy cream, vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 minute until completely smooth and creamy. Add in lemon juice and more salt to balance out the vanilla. Fold in the crushed Golden Oreos. Set aside.
- Make the frosting: Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners’ sugar, strawberry powder, 2 Tablespoons milk, and vanilla and beat on medium-high speed until combined and creamy. Add more milk to slightly thin out, if desired. Taste, then add a pinch of salt if needed. Yields about 4-5 cups of frosting.
- Assemble and frost: First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on a cake drum on your cake stand, cake turntable, or serving plate. Spread the strawberry frosting evenly on top. If the frosting is cold and stiff, heat in the microwave in 10 second increments until its pliable not runny. Place the second cake layer on top and spread the Golden Oreo filling evenly over it. Top with the third cake layer and spread the remaining frosting all over the top and sides. For decoration, sprinkle crushed Golden Oreos and chopped fresh strawberries around the top edge of the cake for a beautiful and delicious finishing touch. Refrigerate for at least an hour before slicing. This helps the cake keep its shape when cutting!
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: The cake layers can be baked, cooled, and covered tightly and stored at room temperature overnight. Likewise, the frosting can be prepared, then covered and refrigerated overnight. Let it sit at room temperature to slightly soften for 10 minutes before assembling and frosting. Frosted cake or unfrosted cake layers can be frozen for up to 2–3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving. The reduced strawberry puree can be made ahead of time and stored covered in the refrigerator for up to 3 days, or frozen for up to 3 months. Thaw, bring to room temperature, then use in the recipe.
- Cake Flour: Cake flour is preferred in this type of cake but I typically use either regular All Purpose (what I have on hand) or Bob’s Red Mill 1:1 GF AP and it substitutes well.
- Whole Milk Sub: I typically use soy milk as a plant based alternative because it has the highest protein (similar to regular full fat milk).
- Freeze-Dried Strawberries: You can find freeze-dried strawberries in most grocery stores in the aisle with the dried fruit. Trader Joe’s has the best deal on them or you can buy them online. You need FREEZE-dried strawberries, which grind into a powder.
- Frozen Strawberries: You can use frozen strawberries for the puree, but they will take longer to reduce even if you thaw them first.
- Food Coloring: The pink color from the strawberries will give the cake a light pink hue, but if you want a deeper color, add 2-3 small drops of pink or red food coloring.