Ingredients
Strawberry Reduction
- 32 ounces fresh or frozen strawberries, thawed
- 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 best)
- 6 ounces strawberry reduction, room temperature
- 2 ounces vegetable or canola oil
- 1 Tablespoon fresh lemon juice
- Zest of one lemon
- 1 ½ teaspoons strawberry emulsion or extract (LorAnn oils bakery emulsion recommended)
- 1 teaspoon vanilla extract
- ½ teaspoon pink food color (Americolor electric pink gel recommended)
- 14 ounces all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
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 the Strawberry Reduction: Place fresh or thawed strawberries in a blender and blend until smooth. Pour the strawberry puree, sugar, lemon zest, and lemon juice into a medium saucepan and bring it to a boil. Once bubbling, reduce the heat to medium-low and simmer, stirring occasionally, until the mixture has reduced to 2 cups and is thick like tomato sauce (this will take 40-60 minutes). Cool the reduction completely; reserve for cake batter, frosting, and filling.
- Prepare for Baking: Ensure all ingredients (especially strawberry reduction, butter, egg whites, and milk) are at room temperature. Preheat your oven to 350°F (176°C) and adjust an oven rack to the middle position. Grease two 8-inch cake pans with pan release or spray.
- Mix Wet and Dry Ingredients: In a medium bowl, whisk together milk, oil, strawberry reduction, strawberry emulsion, vanilla extract, lemon zest, lemon juice, and pink food coloring. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a stand mixer with a paddle attachment, beat butter on medium until smooth and shiny (about 30 seconds). Gradually add sugar and beat until light, fluffy, and almost white (3-5 minutes).
- Add Egg Whites: Add egg whites one at a time, beating 15 seconds between each addition. Ensure mixture is cohesive; if it looks curdled, ingredients were too cold.
- Combine Everything: On low speed, add about one third of the dry ingredients, then one third of the milk mixture. Mix until just almost combined; repeat twice more. When blended, stop mixer and scrape down bowl.
- Bake the Cakes: Divide batter evenly between prepared pans. Bake for 30-35 minutes, until center feels firm and a toothpick inserted comes out clean or with just a few crumbs.
- Cool the Cakes: Let cakes cool in pans on a wire rack for 10 minutes; then turn out onto racks to cool completely. Once cooled, wrap in plastic and refrigerate or freeze before assembling.
- Make the Strawberry Buttercream: In a stand mixer with the whisk attachment, combine egg whites and powdered sugar on low, then whip on high for 5 minutes. Add softened butter in chunks and whip on high for 8-10 minutes, until light and shiny (it will look curdled at first; keep whipping). Add strawberry reduction, vanilla extract, and salt; whip until incorporated. Optional: switch to paddle and mix on low 15-20 minutes for a very smooth buttercream.
- Assemble the Cake: Layer cakes with reserved strawberry reduction for extra moisture, spreading strawberry buttercream between layers and over the outside of the cake. Decorate as desired and serve.
Notes
- All room-temperature ingredients are crucial for batter consistency and cake texture.
- For best results, weigh your ingredients with a food scale rather than using cup measurements.
- Add a little pink food coloring; natural strawberry color fades when baked.
- Use only egg whites for a truly pink crumb; yolks will tint the cake.
- Strawberry reduction can be made ahead and refrigerated up to a week or frozen for 6 months.
- Keep whipping your buttercream until it tastes sweet and looks white—if it tastes buttery, keep going.
- If the buttercream curdles, it’s likely too cold. Soften a small portion, mix it back in, and whip until creamy.
- 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: 50g
- Sodium: 222mg
- Fat: 39g
- Saturated Fat: 24g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 102mg
