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