strawberry dream cake

strawberry dream cake

I told you I was on a strawberry kick.

Last week was Bill Beaucoup’s birthday. When you have a summer birthday, you should get a summery cake. One that is fresh and tasty, and not too heavy. Also, one must hope that it won’t take three attempts to perfect (like Rosie Beaucoup’s cake). I like a recipe that works. One that works the first time.

This cake isn’t hard to throw together, and the result is perfectly delightful. You’ve gotta do a little extra work to mash some berries and make a syrup, but it’s worth it, and it’s not like you need a flame thrower or anything. It’s pretty basic stuff. The cake isn’t too dense, yet doesn’t crumble apart and fall off the fork before you can jam it in your mouth. It’s the right densiosity. I made up that word, but you can use it if you like. Also, the cream cheese frosting really hits the spot. I could have shovelled the whole bowl in my mouth, but then my father wouldn’t have had a very nice cake on his birthday.

strawberry dream cake

Serve this cake at room temperature – it just tastes better. So, if you have leftovers in your fridge, slice a piece off and leave it on the counter for a bit before slammin’ it back. Trust me. Also, trust me about putting the leftovers in the fridge. You don’t want to be eating rotten cream cheese icing. I’m pretty sure it’ll make you yack.

Alright, now I need to talk to you about something. Something that really, really bothers me. I loathe it when a recipe tells you to preheat an oven way before you need to. For example, a great number of recipes begin with: preheat oven to 350°F. Then the recipe tells you how to make something like cookie dough, and then the recipe tells you to chill the dough for an hour. So… why did we preheat that oven? If we generally list ingredients in the order they should be used, shouldn’t we do the same thing with the directions for baking? I get that this in no way relates to scarfing back a delightful strawberry cake, but still. It’s really starting to tick me off.

Okay, so don’t eat rotten cream cheese frosting. (See how I brought it back? That’s good writing, people.)

. . .

Strawberry Dream Cake – adapted only slightly from the Galley Gourmet – download and print

For the cake:

  • 2 cups frozen strawberries 
  • 3/4 cup whole milk, room temperature
  • 6 extra large egg whites, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cup cake flour
  • 1 3/4 cups granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 12 tablespoons unsalted butter, cut into 12 pieces and at room temperature

For the frosting:

  • 10 tablespoons unsalted butter, room temperature
  • 2 1/4 cups confectioners’ sugar
  • 12 ounces cream cheese, cold and cut into pieces (1 1/2 Canadian packages/bricks)
  • 2 teaspoons vanilla extract
  • pinch of salt 
  • 1 1/2 cups fresh strawberries, hulled and sliced thin (pat dry after washing)

Lightly spray two 9-inch round cake pans with non-stick baking spray and line with parchment paper. Transfer frozen strawberries into a microwave-safe bowl and microwave until the strawberries are soft and have released their juice, about 5 minutes. Place the strawberries in a fine-mesh strainer set over a small bowl. Firmly press fruit dry (juice should measure about 3/4 cup). Reserve the strawberry solids. Transfer the strawberry juice to a small saucepan and bring to a boil over medium-high heat. Cook, stirring occasionally, until syrupy and reduced to 1/4 cup, 6-8 minutes. Remove from the heat and stir in milk to combine.

Preheat the oven to 350º F. 

Whisk the strawberry milk, egg whites, and vanilla in a bowl. In the large mixing bowl of a stand/electric mixer, whisk together the flour, sugar, baking powder, and salt. Add the butter, 1 piece at a time and mix until only pea-size pieces remain, about 1 minute. Add half of the milk mixture, increasing the speed of the mixer to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture and beat just until incorporated, about 30 seconds. Give the batter a final stir by hand.

Divide the batter evenly between the prepared pans and bake until the cakes are lightly golden, about 20-25 minutes. Cool cakes in the pan on a wire rack for 10 minutes. Remove the cakes from the pans, discarding parchment, and cool completely, about 2 hours. 

Let’s decorate this puppy. Using a stand/electric mixer, mix butter and sugar on low speed until combined, about 30 seconds. Increase the speed to medium-high and beat until pale and fluffy, about 2 minutes. Add the cream cheese one piece at a time and beat until incorporated, about 1 minute. Add reserved strawberry solids, vanilla extract, and salt and mix until combined, about 30 seconds. Use immediately or refrigerate until ready to use for up to 2 days.

Place one cake round on a serving plate or cake stand. Spread about 3/4 cup frosting over the top of the cake. Then press 1 cup (or more) of the strawberries in an even layer over the frosting  (place those berry slice close to each other) and then cover with an additional 3/4 cup frosting. Place the second cake round on top and spread remaining frosting over the top and sides of cake. Garnish the cake with the remaining strawberry slices. (Cake can be refrigerated for up to 2 days. Bring to room temperature before serving.) 



  1. princesayasmine on July 8, 2011 at 5:05 pm

    What a gorgeous cake!

  2. Anonymous on July 8, 2011 at 6:06 pm

    I look forward to being served this. For breakfast. In bed. In 11 days.

    • movita on July 8, 2011 at 7:05 pm

      You must be dreaming.

      (Get it? Strawberry Dream Cake? Funny, right?)

  3. Colleen on July 8, 2011 at 6:45 pm

    This looks great! Love the strawberry heart on top.

    • movita on July 9, 2011 at 1:00 pm

      I have learned that when making a cake for someone, you are always wise to place an endearing touch on top of the cake – just in case it doesn’t taste good. Who’s going to yell at someone after they’ve crafted you a strawberry heart?

  4. Karen on July 8, 2011 at 7:19 pm

    The cake looks perfect for a summer dinner party. If you invite enough people you won’t have any leftovers to worry about putting it I’m the frig. A beautiful cake.

    • movita on July 9, 2011 at 12:59 pm

      This is a good point. I might add that to the baking instructions…

  5. emmalina73 on July 8, 2011 at 9:12 pm

    As Tallullah said to her cat in the lesser know Shakespeare play “Tallullah and her Cat”

    “My beloved feline companion, how I ponder upon the wonder that is this light and lovely sponge cake. Forsooth and pray it is indeed and undeniably the perfect densiosity. Pray.”

    Tallullah and her Cat Act III scene XXII

    Me needy that cake. That last bit was me, not Shakespeare.

    • movita on July 9, 2011 at 12:58 pm

      Man, I wished they had devoted more time to Tallullah when I was finishing up my English degree at university. I think I might write a letter.


      • emmalina73 on July 11, 2011 at 10:06 am

        Exeunt, stage left.

  6. Anonymous on April 28, 2012 at 9:16 am

    I love strawberry cakes! I made one

  7. Yatee on April 28, 2012 at 9:19 am

    I feel you about the preheating oven business. I can never stand when recipes just insert that in there by default! I should take more care to adjust that in my recipes when I post them – I often do, but I feel like people are more used to just seeing that written first, no matter what.

    Also, I adore strawberry cakes. I’ve found that strawberry kefir is successful in adding a potent strawberry flavor.

  8. movita beaucoup on October 29, 2014 at 8:04 am

    Comments on this post are now closed as it was published in July 2011. Happy baking!