Strawberry Sundae Cake
Recipe type: Dessert
Serves: 1 3-layer 8-inch cake
For the Strawberry Cake:
  • 2 ½ cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon fine salt
  • ¾ cup (1 ½ sticks, 6 ounces) unsalted butter, room temperature
  • 1 ¾ cups granulated sugar
  • 5 large egg whites, room temperature
  • ⅓ cup sour cream, room temperature
  • 2 teaspoons vanilla extract
  • 2 to 3 drops red food coloring
  • ½ cup buttermilk, room temperature
  • ½ cup reduced strawberry puree, room temperature
For the Banana Crumble:
  • 1 ½ cups all-purpose flour
  • ¼ cup granulated sugar
  • ¼ cup packed light brown sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon fine salt
  • 3 tablespoons unsalted butter, cold and cubed
  • ⅓ cup pureed banana
  • 1 teaspoon vanilla
  • pinch of kosher or large flake salt
For the Strawberry Frosting:
  • 1 cup freeze dried strawberries
  • 1 cup (2 sticks, 8 ounces) unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 1 pound powdered sugar
  • 3 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1 to 2 drops red food coloring
To make the Strawberry Cake:
  1. Preheat oven to 350 degrees F. Grease three 8-inch cake pans with baking spray, set aside. Sift cake flour, baking powder, baking soda, and salt, set aside.
  2. In a stand mixer fitted with a paddle attachment, cream butter and sugar on a medium speed scraping bowl and paddle as needed, until light, fluffy, and pale in color, about 4 minutes. Gradually beat in egg whites followed by sour cream, vanilla, and food coloring. Scrape bowl and paddle. In another bowl whisk together buttermilk and strawberry puree.
  3. With mixer on low add dry-ingredients in 3 additions alternately with wet-ingredients in 2 additions, beginning and ending with dry-ingredients. Give batter a few stirs by hand to ensure even incorporation.
  4. Divide between prepared pans and bake for 22 to 26 minutes, rotating halfway. The cakes will begin to pull away from the pans and a toothpick inserted will come out with a few moist, not wet, crumbs. Let cakes cool in pans for 5 minutes. Invert onto a wire rack to cool completely. If making ahead of time, wrap in plastic wrap and refrigerate until you're ready to assemble.
To make the Banana Crumble:
  1. Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil set aside.
  2. In a large bowl, whisk flour, sugars, cinnamon, and salt. Cut butter into dry-ingredients, once mostly incorporated, add banana puree and vanilla until crumbles begin to form. Spread crumbs in an even flat layer sprinkling with kosher salt, baking for 12 to 15 minutes, stirring a occasionally, until golden and crispy. Cool to room temperature before using.
To make the Strawberry Frosting:
  1. Process freeze dried strawberries in a blender or food processor, using a strainer to filter out most of the seeds, set aside.
  2. Beat butter and cream cheese on medium-high speed until smooth and lump free, scraping the bowl and paddle, about 3 to 4 minutes. With mixer on low gradually add powdered sugar, processed freeze dried strawberries, heavy cream, vanilla, and red coloring. Scrape bowl and paddle. Raise speed to medium-high and beat until fluffy, about 2 minutes. Refrigerate until ready to assemble.
To assemble the Strawberry Sundae Cake:
  1. Apply a bit of frosting onto a cake board and secure the first cake layer. Apply frosting onto cake layer and press in banana crumbs. Stack second cake layer on, repeat by adding frosting and crumbs. Top with the final third layer. Lightly apply a dirty layer of frosting. Refrigerate for 15 minutes, apply a thicker layer of frosting. Apply ganache to create a drip border. Use an ice cream scoop to apply frosting, creating a border.
Cake recipe adapted from Sall'y Baking Addiction
Recipe by Layer Cake Parade at