This Strawberry Butter Cake is a sweet, moist, and flavorful dessert that is perfect for any occasion. With its buttery base and luscious strawberry filling, it’s a treat that will impress everyone. The addition of freeze-dried strawberries adds a rich, concentrated strawberry flavor that pairs wonderfully with the creamy filling. Whether for a special event or a simple afternoon snack, this cake is sure to be a favorite.

Why You’ll Love This Recipe:

Rich Flavor: The combination of melt-in-your-mouth butter and sweet strawberries creates a harmonious, irresistible flavor.
Perfect for Any Occasion: Whether it’s a birthday, holiday, or a casual gathering, this cake is perfect for any event.
Luscious Filling: The cream cheese and strawberry preserves filling is smooth, sweet, and absolutely dreamy.
Simple to Make: This cake comes together quickly and easily, making it a great choice even for beginner bakers.
Stunning Presentation: The vibrant pink color from the freeze-dried strawberries adds an elegant touch to your dessert table.

Ingredients:

For the Cake:

2 cups All Purpose Flour
2 tsps Baking Powder
½ tsp Kosher Salt
1 ¼ cups Sugar
14 tbsps Salted Butter (melted)
1 Large Egg
1 Egg Yolk
1 ½ tsp Vanilla Extract
2 oz Freeze Dried Strawberries

For the Strawberry Filling:

8 oz Cream Cheese (softened)
2 ½ cups Powdered Sugar
1 Large Egg
2 tbsps Strawberry Preserves
½ cup Freeze Dried Strawberries

Variations:

Add a twist: You can switch up the fruit by using freeze-dried raspberries or blueberries for a different flavor profile.
For extra texture: Add chopped fresh strawberries into the cake batter or filling for added sweetness and texture.
For a citrusy kick: Add a teaspoon of lemon zest to the cake batter to enhance the fruity flavors.

How to Make the Recipe:

Step 1: Prepare the Cake

Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate large bowl, mix the sugar and melted butter together until smooth.
Beat in the egg, egg yolk, and vanilla extract.
Crush the freeze-dried strawberries into a fine powder using a food processor or by crushing them by hand. Stir the powdered strawberries into the wet mixture.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Step 2: Prepare the Strawberry Filling

In a separate bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy.
Add the egg, strawberry preserves, and crushed freeze-dried strawberries, and beat until well combined.

Step 3: Assemble the Cake

Pour half of the cake batter into the prepared cake pan, spreading it evenly.
Spoon the strawberry filling over the batter, spreading it out to cover the surface.
Top with the remaining cake batter, spreading it over the filling.

Step 4: Bake the Cake

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Tips for Making the Recipe:

Be sure to soften the cream cheese for the filling. It helps create a smoother texture when mixed with the powdered sugar.
Don’t overmix the cake batter. Mixing just until combined will ensure a light, tender cake.
Use quality freeze-dried strawberries to get the best flavor. They add an intense strawberry flavor without adding moisture to the cake.

How to Serve:

Serve the strawberry butter cake sliced and paired with a scoop of vanilla ice cream or whipped cream for extra indulgence.
For a more elegant touch, dust the top with powdered sugar or garnish with fresh strawberry slices.

Make Ahead and Storage:

Storing Leftovers: Keep any leftover cake in an airtight container at room temperature for up to 3 days. If you want to store it for longer, refrigerate it for up to a week.

Freezing: You can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and foil before freezing.

Reheating: To reheat, thaw the cake overnight in the fridge and warm it in the microwave for 15-20 seconds or at 350°F for about 10 minutes.

FAQs:

Can I use fresh strawberries instead of freeze-dried?
- Freeze-dried strawberries provide a concentrated flavor, but fresh strawberries can be used in place, although it may alter the cake’s texture slightly.
Can I make this cake gluten-free?
- Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but make sure to check for the proper consistency as gluten-free flours may require adjustments.
Can I use a different fruit for the filling?
- Yes, you can use other fruit preserves or fresh fruit like raspberries or blueberries for the filling.
What can I use instead of cream cheese?
- You can substitute the cream cheese with mascarpone cheese or a dairy-free cream cheese for a similar creamy texture.
How can I make this cake more moist?
- You can add a bit of sour cream or buttermilk to the cake batter for extra moisture.
Can I make this cake a day ahead?
- Absolutely! This cake holds up well overnight in the fridge and even tastes better the next day.
Is this cake suitable for kids?
- Yes, this cake is a kid-friendly treat. The flavors are sweet, and the texture is soft and easy to eat.
Can I add nuts to this cake?
- Yes, you can add chopped walnuts or almonds to the batter for an added crunch.
How can I make the cake less sweet?
- You can reduce the amount of sugar in the cake batter and the filling, or opt for a sugar substitute.
Can I frost the cake?

If you prefer a frosted version, you can top the cooled cake with a strawberry buttercream frosting or whipped cream.

Conclusion:

This Strawberry Butter Cake is an indulgent dessert that combines the richness of butter with the sweet tang of strawberries. Its tender, buttery texture and luscious strawberry filling make it a standout treat for any occasion. With simple ingredients and easy steps, this cake is sure to become a family favorite!