Ingredients:

  • 2 cups Fresh Strawberries, hulled and roughly chopped (300 g)
  • 2 Tbsp Granulated Sugar (for purée)
  • 1 tsp Lemon Juice, freshly squeezed
  • 1/4 cup Water
  • 2 1/4 cups All-Purpose Flour, spooned and levelled (280 g)
  • 2 tsp Baking Powder (10 g)
  • 1 tsp Salt (5 g)
  • 1 cup (2 sticks) Unsalted Butter, softened (225 g)
  • 1 1/2 cups Granulated Sugar (for cake, 300 g)
  • 3 Large Eggs, room temperature
  • 1 Tbsp Vanilla Extract (15 ml)
  • 1/2 cup Buttermilk, room temperature (120 ml)
  • 1/2 cup Cool Strawberry Purée (120 ml)
  • 1/2 cup (1 stick) Unsalted Butter, softened (for frosting, 115 g)
  • 8 oz Full-Fat Cream Cheese, slightly cold (225 g)
  • 4 cups Icing Sugar (Powdered Sugar), sifted (480 g)
  • 1 tsp Vanilla Extract (for frosting, 5 ml)
  • 1 Tbsp Freeze-Dried Strawberry Powder (Optional, 5 g)

Instructions:

  1. Combine the strawberries, 2 Tbsp sugar, lemon juice, and water in a small saucepan. Bring to a simmer over medium heat, stirring occasionally. Reduce heat and simmer gently for 10–15 minutes until the mixture has reduced by about one-third. Push the mixture through a fine-mesh sieve. Measure 1/2 cup (120ml) of the purée and set it aside to cool completely.
  2. Preheat oven to 350°F (175°C). Grease and line the 9x13 inch pan with parchment paper, leaving an overhang.
  3. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. In a large bowl or stand mixer, beat the softened butter and 1 1/2 cups of sugar on medium-high speed until light and fluffy (about 3–4 minutes).
  5. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  6. Reduce the mixer speed to low. Alternate adding the dry ingredient mixture and the buttermilk/cooled purée mixture, beginning and ending with the dry ingredients. Mix only until just combined. Pour the batter into the prepared sheet pan and spread evenly.
  7. Bake for 30–35 minutes, or until a wooden skewer inserted into the centre comes out clean. Remove from the oven and let cool in the pan for 15 minutes. Transfer the cake to a wire rack and allow it to cool completely (about 45 minutes) before frosting.
  8. Beat the softened butter on high speed until creamy. Add the cold cream cheese and beat until just combined and smooth. Gradually add the sifted icing sugar, vanilla extract, and freeze-dried strawberry powder (if using) on low speed. Increase speed to medium-high and beat for 1–2 minutes until the frosting is light, fluffy, and spreadable.
  9. Once the cake is completely cold, evenly spread the cream cheese frosting across the top. Garnish with fresh strawberry slices. Slice, serve, and enjoy!