Strawberry Cream Naked Cake

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Happy Summer!!! Let’s kick this warmer season with this delicious cake that is perfect for a birthday or any family gathering. This cake is made with egg whites making the texture of the sponge super soft.

A reduced strawberry puree is part of the cake batter, making it very fruity, perfect for Summer. The frosting is a cream made with freeze dried strawberries which will help your frosting not to be runny (fresh fruit can cause that in frostings).

Let’s get started!

Yield 3 layers (6 inch) or 2 layers (9 inch)


For the cake (2 layers)

2 and 1/2 cups cake flour, sifted

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

3/4 cup unsalted butter, room temperature

1 and 3/4 cups white granulated sugar

5 egg whites, room temperature

1/3 cup greek yogurt, plain

1/2 cup milk, any milk you prefer

1/2 cup strawberry puree (reduced)

For the frosting

1 cup freeze dried strawberries ( about 1/4 cup powder)

1 and 3/4 cups heavy whipping cream, cold cold

1 cup powdered sugar

1-2 drops red food coloring (optional, I really did not need it)


Fresh strawberries, sliced. This is going to be for our cake layers filling.


For the strawberry puree

1.- Using a blender or a food processor puree 1 lb of strawberries. You should have a little over 1 cup.

2.- Pour this strawberry puree into a small sauce pan. Simmer in low-medium heat until you just have 1/2 cup. This will take 30 minutes approx.. Using a spatula always check that your mixture does not burn in the bottom or sides.

3.- Let the puree cool completely.

For the cake

1.- Preheat oven to 350 F. Grease and light flour the cake pans. I recommend that you line the bottoms of your pans with parchment paper. Set aside.

2.- In a medium size bowl, mix flour, baking powder, baking soda and salt. Set aside.

3.- In a bowl with an electric mixer, beat butter for 2 minutes. Then, add the sugar and cream together until light and fluffy. This process will take about 2-3 minutes. Don’t forget to scrape down the sides with a spatula as needed. Add in the egg whites (high speed) and mix for about 2 minutes. Add yogurt and vanilla extract. Scrape down the sides as needed.

4.- With the mixer in low speed slowly add the milk until just combined. Do not overmix or your cake will be chewy. Add the 1/2 cup of strawberry puree. Mix in low speed. Add the coloring if using.

5.- With the help of a spatula pour batter evenly into the cake pans. For for about 25 minute or until you insert a toothpick in the middle and it comes out clean.

6.- Let cool completely before making the frosting.

For the frosting

*Before making your frosting, I recommend that you chill your bowl and beaters in the fridge for an hour* This will help your frosting to have a nicer texture*

1.- In a food processor or a blender, grind your freeze dried strawberries until it turns to powder.

2.- In a bowl with an electric mixer, whip your heavy whipping cream for 2 minutes (low speed). Then, add the strawberry powder and powdered sugar . Mix in low for 30 seconds and then in high speed until stiff peaks forms. Place the bowl in the fridge until you are ready to frost your cake.


1.- First you have to level your cake layers. Use a large serrated knife and cut the tops of the cakes if needed. You need a flat surface, not domed.

2.- Place 1 cake layer on your cake stand or plate. Spread some frosting on the top and sliced strawberries. Top with second layer and spread some frosting. Cover the sides too.

3.- Refrigerate the cake for at least 1 hour before serving.

4.- This cake can be storage in the fridge up to 4 days.


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