Super Soft Strawberry Cake with Amazing Strawberry Glaze

If you love strawberries, don’t miss the recipe for this soft and moist strawberry cake, covered with a stunning strawberry glaze.

The most strawberry-filled strawberry cake there is!

It’s a super soft and moist cake, thanks to the strawberry reduction and buttermilk, it is so soft it melts in your mouth.

The fluffy, creamy, and airy strawberry frosting is the final touch that makes this strawberry cake sensational!

The procedure may seem a bit complex, BUT follow me step by step, and I assure you that you will have no problems preparing this unmissable strawberry cake.

Here are some tips:

1) You can prepare the Strawberry Reduction the day before;

2) If you can’t find buttermilk (though it’s available in well-stocked supermarkets), you can easily make it at home by mixing in a bowl 50 ml of whole milk + 50 g of low-fat yogurt + 5 drops of lemon and let it sit for about 40 minutes at room temperature;

3) Freeze-dried strawberries are optional, but they serve to give the glaze a natural pink color (you can find them on Amazon by clicking the link I added under Purchases);

4) The butter and egg whites must be at room temperature, meaning taken out of the fridge at least 40 minutes before using them;

Ingredients for the Super Soft Strawberry Cake with Amazing Strawberry Glaze

1 lb strawberries (fresh, hulled. You should obtain 4 oz of reduction)
1 cup all-purpose flour (sifted, I use Caputo Pasticceria)
5 tbsp butter (unsalted, softened)
3/4 cup granulated sugar
3 egg whites (large)
1/3 cup buttermilk (or 1/4 cup low-fat yogurt + 1/4 cup whole milk + 5 drops of lemon)
1 tsp baking powder
2 tsp vanilla extract
3/4 tsp baking soda
3/4 tsp fine salt
1/4 cup Strawberry Reduction (from a total of 4 oz reduction)
2 tbsp Strawberry Reduction (from the total)
1/4 cup sweetened condensed milk
1/4 cup heavy cream
5 tbsp butter (softened, unsalted)
3 oz cream cheese (COLD, I use Philadelphia)
1 cup powdered sugar (sifted)
2 tbsp Strawberry Reduction (from the total)
1/2 oz freeze-dried strawberries (optional)
1 tsp vanilla extract

Tools

Bowls Guzzini set of bowls in various colors
Immersion Blender Braun, with 1200 W power + electric blender
Mixer electric Philips, with 450 W of power
Cake Pan springform, 9×9 inches
Spatulas for desserts
Whisk stainless steel

Steps for the Super Soft Strawberry Cake with Amazing Strawberry Glaze

Add 1 lb fresh strawberries (washed and hulled) to a food processor and blend until you get a puree (save a few aside to decorate the cake).
Pour the strawberry puree into a large pot. Cook the strawberry puree over medium heat for about 50 minutes, until it thickens and reduces to approximately 4 oz.
I’ll let you know that these 4 oz of strawberry reduction should be distributed as follows: 1/4 cup for the strawberry cake; 2 tbsp for the creamy topping; 2 tbsp for the strawberry glaze.
Refrigerate the bowl and beaters for at least 10 minutes, to chill them before whipping the cream.
In the meantime, add in another bowl, 2 tbsp of strawberry reduction and 1/4 cup sweetened condensed milk and whisk by hand to mix well.
Take the chilled bowl from the fridge and pour in the cream (also chilled from the fridge) and whip it with an electric beater (with the chilled beaters from the fridge) at medium speed until stiff peaks form.
Finally, fold the whipped cream into the strawberry mixture.
Preheat the oven to 340°F. Grease a 9×9 inch pan with non-stick spray and line it with parchment paper.
In a bowl, mix together the cake flour, baking powder, baking soda, and salt, all SIFTED. Then set aside the dry ingredients.
In another bowl, add the softened butter and granulated sugar. Beat it all for 2 minutes with an electric mixer (you can also use a stand mixer equipped with the paddle attachment).
Then add the egg whites and vanilla and mix at medium speed until you get a light and smooth mixture, about 1 minute.
Add the buttermilk (either bought or homemade, as explained in the introduction) and the strawberry reduction. Mix at medium speed until a homogeneous mixture is obtained.
Finally, add the dry ingredients to the wet ones and mix at low speed until a smooth and uniform dough is obtained.
Pour the batter into the prepared pan.
Bake the cake for 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool well for 30 minutes, then unmold it onto a plate.
While the cake is cooling, prepare the Strawberry Glaze:
Add the soft butter (left out of the fridge for at least 40 minutes) to a large bowl and mix at high speed with an electric beater until light and fluffy, about 5 minutes.
Then add the COLD cream cheese straight from the fridge and mix at high speed until fluffy, about 1 minute.
Add the SIFTED powdered sugar, gradually, and mix at low and then medium-low speed until all ingredients are well combined.
Finally, add the freeze-dried strawberries (optional) and 2 tbsp of strawberry reduction. Mix at medium-low and then high speed until very fluffy.
Once the cake is completely cooled, transfer it to a serving plate. Make holes on the surface of the cake with a toothpick.
At this point, pour the strawberry cream into the holes in the cake.
Frost the surface of the cake with a thick layer of strawberry cream cheese frosting, using a dessert spatula for assistance.
Sprinkle with freeze-dried strawberries (optional) and decorate with fresh strawberries as desired, then serve the cake cut into pieces.
It is important that the strawberry frosting layer is abundant and thick, as clearly seen from the photo of the sliced cake (below).