Wow! I can’t believe that I am 48 years old today. What a year it has been, or I guess I could say what a few months it has been. Not only am I quarantined during my birthday (like so many others), I also recently recovered from having the virus that is the reason for the quarantine. Even with all the craziness going on, I feel extremely fortunate to celebrate my 48th birthday today. Since I do feel so fortunate, I decided that I would make my own birthday cake to celebrate another year older.
I am definitely not the best baker there is and I am in total awe of how some people are able to create such beautiful baked goods–perfectly iced and decorated. My cakes are usually not like that, but they do taste dang good. This birthday cake is made with fresh strawberries in the cake and in the cream cheese icing. It’s delicious and super fresh.
AuthorloulousucreTo make the strawberry reduction, add the strawberries to a food processor or a blender and puree until smooth. (You should have about 1 1/2 cups of puree.)
Add the puree to a medium-sized saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced to 3/4 cup, about 20-25 minutes. To measure, pour the puree into a measuring cup. If it’s more than 3/4 cup, add it back to the pan and continue cooking. The icing strawberries will be 1/4 cup.
When the puree has thickened and reduced, pour into a large measuring cup and allow to cool to at least room temperature. This strawberry mixture can be made ahead, if you like, and stored in the fridge. (I made the strawberries for the cake and icing at the same time.)
Preheat oven to 350°F and prepare three 8-inch cake pans with parchment paper in the bottom and baking spray on the sides.
In the bowl of a stand mixer, fitted with the paddle attachment, cream together the sugar and butter until well combined. Add the sour cream, milk, and eggs (one at a time) and mix until well combined.
In another large bowl, mix together the flour, baking powder, baking soda, and salt. Combine the dry ingredients into the wet ingredients and mix until well combined. Add the strawberry puree reduction and vanilla extract and mix well.
Divide the batter evenly between the three cake pans and bake 24-26 minutes or until a toothpick inserted comes out with a few crumbs. Allow the cake to cool completely before adding the icing.
In the bowl of a stand mixer, fitted with the paddle attachment, combine the cream cheese, butter, and strawberry puree reduction. Mix well. Add the powdered sugar (1 cup at a time) and mix at medium speed until well combined and the icing will begin to thicken. (You might need more powdered sugar depending on how much liquid is in your strawberries.)
To assemble the cake place the first layer on the cake plate, cover with icing and repeat until you are at the top layer. Ice the entire cake and garnish with fresh strawberries. (Make sure to refrigerate the cake due to the fresh strawberries and cream cheese.)
Ingredients
Directions
To make the strawberry reduction, add the strawberries to a food processor or a blender and puree until smooth. (You should have about 1 1/2 cups of puree.)
Add the puree to a medium-sized saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced to 3/4 cup, about 20-25 minutes. To measure, pour the puree into a measuring cup. If it’s more than 3/4 cup, add it back to the pan and continue cooking. The icing strawberries will be 1/4 cup.
When the puree has thickened and reduced, pour into a large measuring cup and allow to cool to at least room temperature. This strawberry mixture can be made ahead, if you like, and stored in the fridge. (I made the strawberries for the cake and icing at the same time.)
Preheat oven to 350°F and prepare three 8-inch cake pans with parchment paper in the bottom and baking spray on the sides.
In the bowl of a stand mixer, fitted with the paddle attachment, cream together the sugar and butter until well combined. Add the sour cream, milk, and eggs (one at a time) and mix until well combined.
In another large bowl, mix together the flour, baking powder, baking soda, and salt. Combine the dry ingredients into the wet ingredients and mix until well combined. Add the strawberry puree reduction and vanilla extract and mix well.
Divide the batter evenly between the three cake pans and bake 24-26 minutes or until a toothpick inserted comes out with a few crumbs. Allow the cake to cool completely before adding the icing.
In the bowl of a stand mixer, fitted with the paddle attachment, combine the cream cheese, butter, and strawberry puree reduction. Mix well. Add the powdered sugar (1 cup at a time) and mix at medium speed until well combined and the icing will begin to thicken. (You might need more powdered sugar depending on how much liquid is in your strawberries.)
To assemble the cake place the first layer on the cake plate, cover with icing and repeat until you are at the top layer. Ice the entire cake and garnish with fresh strawberries. (Make sure to refrigerate the cake due to the fresh strawberries and cream cheese.)
The cream cheese icing is probably the best part of the cake (if I’m being honest) and is so amazing with all kinds of fruit. You could even use it as a fruit dip.
Enjoy!
I always had a strawberry 🍓 heart shaped cake for my birthday..happy birthday!
They are the best! Oh, I like the idea of a heart-shaped cake, but it might be beyond my skill set. Thank you!!
Happy birthday!! <3
Thank you so much!!