This fresh strawberry cake offers a delightful way to use seasonal produce, delivering a moist, tender crumb finished with vibrant strawberry buttercream. The secret is incorporating a fresh strawberry reduction, which infuses natural berry flavor throughout the cake and frosting.
- Cuisine: American
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Servings: 12 servings
Why You’ll Love This Recipe
- Uses fresh ingredients for authentic strawberry flavor.
- Beautiful natural pink color without artificial additives.
- Pairs perfectly as a celebratory dessert for gatherings.
- Customizable with your favorite berry extracts or emulsions.
Ingredients
- 32 ounces fresh or frozen strawberries (thawed): Forms the base for the strawberry reduction, enhancing flavor and color.
- 4 ounces sugar (optional): Sweetens the strawberry reduction, adjust according to your preference for sweetness.
- 1 Tablespoon lemon juice: Balances sweetness with acidity, brightens flavors.
- 1 teaspoon lemon zest: Adds fragrant citrus notes, enhancing the berry flavor.
- 1 pinch salt: Amplifies the sweetness and balances flavors.
- 8 ounces unsalted butter (room temperature): Provides a rich, creamy base for both the cake and frosting.
- 10 ounces granulated sugar: Sweetens the cake batter, contributing to texture.
- 6 ounces egg whites (room temperature): Lightens the cake texture, aids in binding the batter.
- 4 ounces milk (room temperature, whole milk is best): Ensures a tender crumb, adds moisture.
- 6 ounces strawberry reduction (room temperature): Infuses concentrated strawberry flavor into the cake.
- 2 ounces vegetable or canola oil: Adds moisture and softness to the cake crumb.
- 1 Tablespoon lemon juice (fresh): Enhances the brightness and complexity of flavors.
- Zest one lemon: Lifts the overall flavor profile with fresh citrus notes.
- 1 1/2 teaspoon strawberry emulsion (or extract, I use LorAnn oils bakery emulsion): Deepens strawberry flavor, substitute with strawberry extract if needed.
- 1 teaspoon vanilla extract: Balances and rounds out the flavor of the cake.
- 1/2 teaspoon pink food color (I use Americolor electric pink gel): Enhances the natural pink color; optional if you prefer natural color only.
- 14 ounces all-purpose flour: Provides structure and foundation for the cake batter.
- 1 1/2 teaspoons baking powder: Helps the cake rise, important for a light texture.
- 1 teaspoon baking soda: Assists in leavening, reacts with acidic components for height.
- 1/2 teaspoon salt: Balances sweetness and enhances all flavors.
- 4 ounces pasteurized egg whites: For the frosting, providing stability and a smooth texture.
- 16 ounces powdered sugar: Sweetens the strawberry buttercream, integral to the fluffy texture.
- 16 ounces unsalted butter (room temperature): Creates a rich, creamy base for the frosting.
- 1/2 teaspoon salt: Enhances and balances sweetness in the buttercream.
- 1 teaspoon vanilla extract: Complements and blends the strawberry flavor in frosting.
- 4 ounces strawberry reduction (room temperature): Infuses the frosting with vibrant strawberry flavor.
How to Make It
Step 1: Prepare the Strawberry Reduction
In a saucepan, combine the strawberries and sugar (if using) over medium heat. Stir frequently until the strawberries release their juices and the mixture thickens to a syrup-like consistency, around 20-25 minutes. Stir in the lemon juice, zest, and a pinch of salt. Cook for an additional 5 minutes to meld flavors. Allow it to cool completely before using it in the batter and frosting. This reduction concentrates the strawberry flavor, ensuring every bite is bursting with berries.
Step 2: Make the Cake Batter
Preheat your oven to 350°F (177°C). Cream the room temperature butter and granulated sugar together until light and fluffy. Add the egg whites gradually, mixing well after each addition to maintain a smooth batter. Pour in the milk, strawberry reduction, oil, lemon juice, and zest. Mix until just combined. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until smooth. Fold in the strawberry emulsion, vanilla extract, and pink food color if using. Transfer the batter into prepared cake pans. Fill pans evenly and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 3: Prepare the Strawberry Buttercream
Beat the butter until smooth and creamy, then add the pasteurized egg whites and powdered sugar gradually, continuing to beat until light and fluffy. Stir in the vanilla extract and salt, followed by the strawberry reduction. Beat until all ingredients are fully combined and the mixture is smooth. This creamy buttercream complements the cake with its rich flavor and perfect spreadability.
Step 4: Assemble the Cake
Once the cakes have cooled completely, level them with a serrated knife if needed. Place one cake layer on a serving plate and spread a generous amount of strawberry buttercream on top. Repeat with the remaining layers. Apply a thin crumb coat over the entire cake, then refrigerate for 15-30 minutes to set. Finish with a final layer of buttercream, smoothing sides and top for a polished look.
Recipe FAQs
Can I make the reduction ahead of time?
Yes, you can prepare the strawberry reduction in advance and store it in an airtight container in the refrigerator for up to a week. Allow it to reach room temperature before adding it to the batter or frosting.
What if I don’t have strawberry emulsion?
If strawberry emulsion is unavailable, use a quality strawberry extract. Emulsions typically have a more robust flavor, so you may need to adjust the quantity to taste.
How do I know when my cake is fully baked?
The best way to ensure your cake is baked through is by performing the toothpick test. Insert it into the cake’s center; if it comes out clean, the cake is ready. Additionally, the edges of the cake should be pulling slightly away from the pan.
