Ingredients
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
Fresh Strawberry Cake
- 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
Easy Strawberry Buttercream Frosting
- 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 purée, sugar (if using), lemon zest, and lemon juice into a medium saucepan and bring to a boil. Lower heat to medium-low and simmer, stirring occasionally, until the mixture reduces to a thick, tomato sauce-like consistency (about 40–60 minutes) and yields 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 oven to 350ºF (176ºC) and adjust 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 bowl as needed; mixture should be cohesive (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 2 more times, mixing just until ingredients are almost incorporated after each addition. Do not overmix. Scrape bowl and ensure 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 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 neatest presentation.
Notes
- All room-temperature ingredients are crucial for a smooth, non-curdled batter.
- For best results, weigh all ingredients using a food scale to ensure accuracy.
- Add pink food coloring to maintain a vibrant hue after baking; natural strawberry color may fade.
- Egg whites must be used; yolks can alter cake color.
- Strawberry emulsion provides a stronger, bakery-style flavor, but extract is fine.
- When reducing strawberries, aim for a tomato sauce-like thickness and don’t rush the process to avoid burning.
- Leftover strawberry reduction can be stored in the fridge up to 1 week or frozen up to 6 months.
- If your buttercream appears curdled, it’s probably too cold—briefly warm part of it and re-whip.
- Keep whipping buttercream until it tastes sweet and light, not buttery.
- For assembly, cold cake layers are easier to handle and frost.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 603 kcal
- Sugar: 50 g
- Sodium: 222 mg
- Fat: 39 g
- Saturated Fat: 24 g
- Carbohydrates: 63 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 102 mg