"a rose by any other name" the perfect strawberry cake & other musings

Strawberry Cake (or cupcakes) with Strawberry Brown Butter Cream Cheese Frosting

I’ll never forget the panic that set in on my very first approaching Valentine’s Day as a single girl in 2021. After nearly 10 consecutive years of being in partnership for the day, I had to wrap my head around what I’d to celebrate myself. (You’re wondering why the hell I’m talking about V-Day in April. Me too. Bear with me, there’s a recipe in here!) I decided to bury myself, however unwise, in the celebration of the holiday. I thought, if I couldn’t get around it, I’d facilitate it for every friend who had a lover. I baked over 200 cupcakes and delivered them to friends, who would go on to use these cupcakes in exchange for pleasures of the flesh (I’m still open to being an internet godmother, by the way). Maybe I’d be loved too, by osmosis. I bought myself several dozen roses and another rose and committed to trudging through the lonely. I needed to bake something that tasted like s*x to get me over the dry, dry hump. I’d decided on a Strawberry Cake with Strawberry Brown Butter Cream Cheese Frosting. I added more red food coloring to the top and bottom layers of the cake just to keep myself in the spirit, but I could’ve gone without it. The natural pink color was pretty enough.

I’m telling you about it now because I just came across this recipe again in my archives, and because I was told over and over that this was the best f*cking strawberry cake ever. I’m not sure which way it was meant. We’re both welcome, I guess.

Strawberry Cake with Strawberry Brown Butter Cream Cheese Frosting

Strawberry Puree:

2 pounds of strawberries, fresh or thawed from frozen

Strawberry Cake:

• 1 ½ cups white sugar 

• 2 eggs 

• 1 ½ cups vegetable oil 

• 2 cups all-purpose flour 

• 3 tsp baking powder

• ½ tsp salt 

• ½ tsp baking soda 

• ½ cup cooked strawberry puree, cooled 

• ¾  cup buttermilk 

• 2 tsp vanilla extract or vanilla bean paste 

• 1 tsp strawberry extract (optional) 

Strawberry Brown Butter Cream Cheese Frosting: 

• 1/2 cup (1/2 brick) cream cheese, softened 

• ½ cup (1 stick) softened butter 

• ½ cup brown butter, chilled to semi solid (instructions below)

• ½ cup cooked strawberry puree, chilled

• ½ cup to 1 cup heavy cream, very cold 

• 2 tsp vanilla extract or vanilla bean paste 

• Pinch of sea salt 

• 1 pound powdered sugar 

Strawberry Cake:

In a food processor or blender, puree 2 pounds of strawberries. You’ll end up with about 2 cups of hot pink strawberry puree. 

Add your puree to a medium saucepan and bring to a simmer on medium heat. Cook the puree for about 30 minutes, stirring frequently. It will reduce down to 1 cup of very red, thick puree. Transfer to a heat safe container and allow to cool completely in the fridge. Set aside. 

Preheat the oven to 350 degrees. Grease and lightly flour 3 8-inch cake pans or a large bundt pan.

Whisk the flour, baking powder, baking soda, and salt together. Set aside.

Using a stand mixer fitted with a whisk attachment, beat the sugar and eggs together on high speed until smooth and light in color, about 2 minutes. Beat in the vegetable oil on medium speed until combined.  

With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, add in ½ cup cooked strawberry puree, buttermilk and vanilla extract. Mix until combined. The batter will be slightly thick. 

Pour batter evenly into cake pans. Bake for around 24-25 minutes or until the cakes are baked through. If making cupcakes, fill each tin 2/3 to the top and bake for 12-15 minutes until just golden brown.

Strawberry Brown Butter Cream Cheese Frosting: 

Start by browning the butter.

Place the butter into a small skillet over medium heat. Heat the butter until it melts. Continue to cook while stirring and scraping the pan. Once the butter near the bottom starts to brown and the butter smells nutty, remove the pan from the heat and transfer the butter to a heat-proof bowl.

Let the butter sit at room temperature to re-solidify before continuing with the recipe. NOTE: You can place your browned butter into the refrigerator to help speed up the process. However, if it get’s cold, you’ll have to let it return to room temperature before proceeding.

In your stand mixer using the whisk attachment, beat the cream cheese, butter, and brown butter for 1 minute on high speed until completely smooth. Add ½ cup cooked strawberry puree and vanilla extract and mix on medium. While still on medium, slowly pour in ½ cup of heavy cream, scraping the sides down. 

With the mixer off, add the powdered sugar and mix on low until just combined. Turn the mixer to high to whip the frosting, slowly adding in a splash of heavy cream at a time until light and fluffy. Taste, then add a pinch of salt if needed. Yields about 3 cups of frosting. 

To frost, place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Repeat with 2nd and 3rd layer and spread the remaining frosting all over the top and sides.