Description
This Fresh Strawberry Cake with Strawberry Buttercream is a luscious, moist cake bursting with real strawberry flavor from both the cake layers and the creamy strawberry-infused buttercream frosting. Featuring a homemade strawberry reduction for depth and natural sweetness, this dessert is perfect for celebrations or any time you crave a vibrant and flavorful treat.
Ingredients
Scale
Strawberry Reduction
- 32 ounces fresh or frozen strawberries, thawed if frozen
- 4 ounces sugar (optional)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 pinch salt
Cake Batter
- 8 ounces unsalted butter, room temperature
- 10 ounces granulated sugar
- 6 ounces egg whites, room temperature
- 4 ounces milk, room temperature (whole milk preferred)
- 6 ounces strawberry reduction, room temperature
- 2 ounces vegetable or canola oil
- 1 tablespoon lemon juice, fresh
- Zest from one lemon
- 1 ½ teaspoons strawberry emulsion or extract (e.g., LorAnn oils bakery emulsion)
- 1 teaspoon vanilla extract
- ½ teaspoon pink food color (e.g., Americolor electric pink gel)
- 14 ounces all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Strawberry Buttercream
- 4 ounces pasteurized egg whites
- 16 ounces powdered sugar
- 16 ounces unsalted butter, room temperature
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 4 ounces strawberry reduction, room temperature
Instructions
- Make Strawberry Reduction: Place thawed or fresh strawberries in a blender and purée until smooth. Transfer the purée, sugar (if using), lemon zest, and lemon juice into a medium saucepan and bring to a boil. Lower the heat to medium-low and simmer, stirring occasionally, until the mixture reduces to a thick, tomato sauce-like consistency (about 40–60 minutes), yielding 2 cups. Cool completely before using in cake and frosting. Store leftovers in the fridge up to 1 week or freeze up to 6 months.
- Prepare Oven and Pans: Preheat the oven to 350ºF (176ºC) and adjust the oven rack to the middle position. Grease two 8-inch cake pans with pan release or your preferred method.
- Mix Wet Ingredients: In a medium bowl, whisk together milk, oil, strawberry reduction, strawberry emulsion, vanilla extract, lemon zest, lemon juice, and pink food coloring until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk flour, baking powder, baking soda, and salt until evenly mixed.
- Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, beat room temperature butter at medium speed until smooth and shiny (about 30 seconds). Gradually add sugar and beat until fluffy and almost white (3–5 minutes).
- Add Egg Whites: Add egg whites one at a time to the creamed butter, beating for 15 seconds between each addition. Scrape the bowl as needed; the mixture should be cohesive and not curdled.
- Combine Wet and Dry Ingredients: On low speed, alternate adding one third of the dry ingredients, immediately followed by one third of the milk mixture. Repeat this process two more times, mixing just until the ingredients are almost incorporated after each addition. Do not overmix. Scrape the bowl and ensure the batter looks smooth and uniform, like ice cream.
- Bake the Cakes: Divide batter evenly between prepared pans. Bake at 350ºF (176ºC) for 30–35 minutes, or until the centers are firm and a toothpick inserted comes out clean or with a few crumbs.
- Cool Cakes: Place pans on a wire rack and cool cakes for 10 minutes, then invert onto racks and let cool completely. Wrap cooled cakes in plastic wrap and refrigerate or freeze before assembly (recommended for easier handling).
- Prepare Strawberry Buttercream: In a stand mixer bowl, combine pasteurized egg whites and powdered sugar. Attach the whisk and mix on low to combine, then whip on high for 5 minutes until thick and glossy. Gradually add softened butter in chunks, whipping on high for 8–10 minutes until the mixture is white, light, and fluffy (it may look curdled at first—keep whipping). Add in strawberry reduction, vanilla, and salt, and whip until fully incorporated. For extra smoothness, switch to the paddle attachment and mix on low for 15–20 minutes to remove excess air bubbles.
- Assemble Cake: If desired, spread a thin layer of strawberry reduction between cake layers for added moisture and flavor. Fill and frost cakes with strawberry buttercream. Decorate as desired. Chill briefly before slicing for the neatest presentation.
Notes
- Using fresh or properly thawed frozen strawberries for your reduction brings out the best natural flavor.
- The strawberry emulsion adds intensified strawberry aroma not achievable by fresh purée alone.
- Room temperature ingredients help ensure a smooth batter and creamy frosting.
- Do not overmix batter after combining wet and dry ingredients to keep cake texture tender.
- Chilling cakes before assembly makes them easier to handle and frost cleanly.
- Strawberry buttercream may appear curdled initially; continued whipping will smooth it out.
- Store assembled cake refrigerated and consume within 3 days for freshest taste.
