The Dreamiest Strawberry Cake Ever Recipe

Sweet memories dance through my strawberry cake that promises pure delight for dessert enthusiasts.

Layers of soft, pillowy sponge whisper promises of summer’s most enchanting flavors.

Delicate strawberries nestle between moist cake layers, creating a symphony of freshness and richness.

Creamy frosting swirls with berry essence, inviting you to savor each decadent bite.

Baking this treat feels like a gentle celebration of simplicity and joy.

Homemade goodness radiates from every slice, beckoning you to indulge in a moment of pure culinary bliss.

Grab your mixing bowl and let magic unfold with this irresistible recipe that will make hearts flutter.

Best Strawberry Cake Ever Made

• Craft a Flavor Explosion: This strawberry cake delivers an intense, genuine strawberry taste through its innovative reduction technique, concentrating natural fruit flavors for a mind-blowing dessert experience.
• Master a Professional-Level Technique: The detailed reduction process allows home bakers to create a restaurant-quality cake with complex, deep strawberry notes that elevate the entire dessert.
• Customize Your Culinary Creation: Flexible ingredients like optional sugar adjustment and potential garnishing with fresh strawberries mean you can personalize this cake to match your exact flavor preferences.
• Prepare Ahead with Ease: Make strawberry reduction in advance and store refrigerated or frozen, giving you flexibility for planning special occasion desserts or spontaneous baking moments.

Ingredients to Make Best Strawberry Cake Ever

• Milk: Provides moisture and helps bind the cake.
• Strawberry Reduction: Intensifies strawberry flavor and adds natural color.
• Egg Whites: Provides structure and lightness to the cake.
• Lemon Zest, Lemon Juice: Enhances overall flavor and adds brightness.

• All-Purpose Flour: Forms the base structure of the cake.
• Baking Powder, Baking Soda: Helps the cake rise and become fluffy.
• Salt: Balances and enhances other flavors.

• Unsalted Butter: Adds richness and tender crumb.
• Granulated Sugar: Provides sweetness and helps with cake texture.

Buttercream Ingredients:

• Powdered Sugar: Creates smooth and stable frosting.
• Egg Whites: Provides structure and stability to the buttercream.

• Unsalted Butter: Creates creamy texture.
• Strawberry Reduction: Adds natural strawberry flavor.
• Vanilla Extract: Rounds out and deepens the flavor profile.
• Salt: Balances and enhances other flavors.

• Food Coloring: Optional component for vibrant color.
• Emulsions, Extracts: Intensifies flavor complexity.

How to Bake Best Strawberry Cake Ever

Step 1: Create Strawberry Reduction

Gather fresh or thawed strawberries in a medium saucepan. Optionally blend for smoother texture.

• Sugar
• Lemon zest
• Lemon juice
• Salt

Stir occasionally to prevent scorching. Simmer until mixture reduces by half, approximately 20 minutes.

Continue cooking if mixture remains watery. Aim for thick consistency.

Cool completely and refrigerate.

Step 2: Prepare Baking Setup

Preheat oven to 350°F.

Position rack in middle position. Grease three 8-inch cake pans.

Ensure all ingredients are room temperature.

Step 3: Mix Wet Ingredients

• Milk
• Strawberry reduction
• Flavor emulsions
• Extracts
• Lemon zest
• Lemon juice
• Food coloring

Step 4: Combine Dry Ingredients

• Flour
• Baking powder
• Baking soda
• Salt

Step 5: Cream Butter and Sugar

Beat butter in stand mixer until smooth.

Gradually add sugar. Beat until fluffy and light.

Step 6: Incorporate Egg Whites

Add egg whites gradually, beating thoroughly after each addition.

Step 7: Create Cake Batter

Alternately add dry ingredients and milk mixture to butter mixture.

Mix until just blended. Divide batter evenly among prepared pans.

Step 8: Bake Cake Layers

Bake for 30-35 minutes until toothpick comes out clean. Cool in pans for 10 minutes.

Remove and cool completely.

Step 9: Prepare Strawberry Buttercream

• Egg whites
• Powdered sugar

Whip on high for 5 minutes.

Add butter chunks. Whip until fluffy.

Step 10: Finish Buttercream

• Strawberry reduction
• Vanilla extract
• Salt

Optional: Mix with paddle attachment for 15-20 minutes for smoothness.

Step 11: Assemble Cake

Trim cake layers if needed.

Layer with strawberry reduction and buttercream. Frost entire cake.

Garnish with fresh strawberries if desired.

Tips to Nail Best Strawberry Cake Ever

• Select ripe, fragrant strawberries for the most intense flavor in your reduction and cake.
• Ensure ingredients reach room temperature to create a smooth, well-incorporated batter that bakes evenly.
• Blend strawberries completely for a silky reduction, removing any tough seeds or chunks for a refined texture.
• Control moisture by reducing the strawberry mixture until thick and concentrated, preventing a soggy cake.
• Refrigerate or freeze cake layers before assembling to stabilize the structure and make frosting easier.

Variations on Best Strawberry Cake Ever

• Gluten-Free Strawberry Cake: Replace wheat flour with almond or coconut flour for a celiac-friendly version. Adjust liquid ratios to maintain moisture and texture.
• Vegan Strawberry Delight: Substitute egg whites with aquafaba or flax eggs. Use dairy-free butter alternatives and plant-based milk for a completely plant-based cake.
• Low-Sugar Strawberry Treat: Reduce sugar content by using stevia or monk fruit sweetener. Incorporate more natural strawberry sweetness through additional reduction techniques.
• Dairy-Free Strawberry Sensation: Swap milk and butter with coconut milk and coconut oil. Maintain rich flavor profiles while eliminating dairy ingredients.

Pairing Suggestions for Best Strawberry Cake Ever

• Light, zesty white tea or chamomile blend complements the cake's sweet strawberry notes, cutting through the richness with refreshing citrus undertones.
• Dry, sparkling champagne provides elegant contrast, its effervescence and subtle acidity balancing the cake's sweet buttercream and fruit reduction.
• Creamy, cold vanilla ice cream creates a luxurious temperature and flavor contrast, enhancing the strawberry's natural sweetness while adding smooth texture.
• Chilled, light rosé wine offers delicate fruity notes that harmonize perfectly with the strawberry cake, creating a sophisticated dessert experience.

Storage Advice for Best Strawberry Cake Ever

• Refrigerator Storage: Wrap the cake tightly in plastic wrap or place in an airtight container. Store for up to 4 days in the refrigerator, maintaining its moisture and flavor.
• Freezer Preservation: Carefully wrap individual cake layers or the entire frosted cake in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Room Temperature Holding: Keep the cake in a cool, covered cake container for 1-2 days if the room temperature is below 70°F. Avoid direct sunlight or warm areas.
• Slice Separation: For easier future serving, place parchment paper between cake slices before storing to prevent sticking and maintain individual piece integrity.

FAQs

• Can I use frozen strawberries for the reduction?

Yes, frozen strawberries work perfectly fine. Thaw them completely and drain excess liquid before cooking.

• How do I prevent my cake from being too dense?

Ensure all ingredients are room temperature, don’t overmix the batter, and carefully fold ingredients to maintain air pockets.

• What if my buttercream looks curdled?

Keep mixing – sometimes buttercream looks separated before becoming smooth. If it’s too warm, chill briefly and continue beating.

• Is there a substitute for strawberry emulsion?

You can use strawberry extract, though the flavor might be slightly less intense. Pure strawberry reduction will help boost the natural strawberry taste.

Best Strawberry Cake Ever Recipe

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4.8 from 31 reviews

• Total Time: 2 hours 20 minutes
• Yield: 12 1x

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Description

Strawberry lovers rejoice with this heavenly strawberry cake that blends fresh fruit and delicate crumb. Homemade frosting and ripe berries create a delightful dessert you’ll want to share with friends and family.

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Ingredients

Scale 1x2x3x

• 32 oz fresh or frozen strawberries (thawed)
• 16 oz unsalted butter (room temperature)
• 16 oz powdered sugar
• 14 oz all-purpose flour
• 10 oz granulated sugar
• 8 oz unsalted butter (room temperature)
• 6 oz egg whites (room temperature)
• 6 oz milk (room temperature, whole milk recommended)
• 4 oz strawberry reduction (room temperature)
• 4 oz sugar (optional)
• 4 oz pasteurized egg whites
• 1.5 tsp strawberry emulsion or extract (e.g., LorAnn Oils Bakery Emulsion)
• 1.5 tsp baking powder
• 1 tsp baking soda
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 1 tsp salt
• 1 tbsp fresh lemon juice
• 1 tbsp lemon juice
• 0.5 tsp lemon extract
• 0.5 tsp pink food color (e.g., Americcolor Electric Pink Gel)
• 0.5 tsp salt
• 1 pinch salt
• Zest of 1 lemon

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Instructions

1. Prepare the strawberry reduction a day ahead to intensify flavors and ensure optimal consistency.
2. In a medium saucepan, combine strawberries, potentially blending for a smoother texture.
3. Add sugar, lemon zest, juice, and salt to the strawberries over medium-high heat, stirring periodically to prevent burning.
4. Once boiling, reduce heat and simmer for approximately 20 minutes, reducing mixture by half until thickened.
5. Aim for 2 cups of concentrated reduction, stirring to prevent sticking. Cool completely and refrigerate or freeze for future use.
6. Remove reduction from refrigerator one hour before baking to reach room temperature.
7. Preheat oven to 350ºF and position rack in the middle of the oven.
8. Thoroughly grease three 8-inch cake pans.
9. Create wet mixture by combining milk, strawberry reduction, emulsions, extracts, lemon zest and juice, and food coloring.
10. Separately whisk dry ingredients: flour, baking powder, baking soda, and salt.
11. In a stand mixer, cream butter until smooth, gradually incorporating sugar until light and fluffy.
12. Gradually add egg whites, beating thoroughly after each incorporation.
13. Alternate adding dry ingredients and milk mixture to butter mixture in thirds, mixing until just combined.
14. Distribute batter evenly among prepared pans, smoothing surfaces.
15. Bake for 30-35 minutes until a toothpick emerges clean and cake feels firm.
16. Allow cakes to cool in pans for 10 minutes, then transfer to wire rack.
17. Optionally wrap and refrigerate or freeze layers before assembling.
18. Prepare buttercream by whipping egg whites and powdered sugar on high speed for 5 minutes.
19. Gradually add butter chunks, whipping until light and airy.
20. Incorporate strawberry reduction, vanilla extract, and salt into buttercream.
21. Optional: Use paddle attachment to smooth buttercream on low speed for 15-20 minutes.
22. Level cake layers if necessary by trimming tops.
23. Apply thin layer of strawberry reduction on each cake surface.
24. Spread strawberry buttercream between layers.
25. Complete cake by frosting exterior and optionally garnishing with fresh strawberries.

Notes

• Prep reduction a day ahead to intensify strawberry flavor and improve cake’s overall taste profile.
• Blend strawberries completely for smoother, more uniform texture in reduction and cake batter.
• Use room temperature ingredients to ensure even mixing and optimal cake rise.
• Freeze cake layers before assembling to prevent crumbling and create neater frosting application.
• Adjust sugar levels in reduction based on strawberry sweetness for balanced flavor.
• Switch paddle attachment during buttercream mixing to eliminate air bubbles and create silky consistency.
• Consider adding gelatin to reduction for more stable, concentrated strawberry essence.
• Use fresh, ripe strawberries for maximum natural sweetness and vibrant color.

• Prep Time: 1 hour 45 minutes
• Cook Time: 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 457
• Sugar: 41 g
• Sodium: 120 mg
• Fat: 21 g
• Saturated Fat: 13 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.5 g
• Carbohydrates: 59 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 37 mg