Introduction

This Fresh Strawberry Cake with Strawberry Buttercream is a delightful treat bursting with natural strawberry flavor. Moist layers of strawberry-infused cake are paired with creamy, fruity buttercream for a perfect celebration dessert or a special weekend bake.

A slice of three-layer pink strawberry cake sits on a white plate, each layer showing a moist and slightly crumbly texture in a bright pink color. Between the layers and covering the sides is a thick coat of light pink, creamy strawberry frosting that has small bits of strawberry mixed in, adding texture. The top layer of frosting is smooth but with slight swirls. In the background, there are bright red whole strawberries with green leaves placed casually around the plate, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

32 ounces fresh or frozen strawberries (thawed)
4 ounces sugar (optional)
1 Tablespoon lemon juice
1 teaspoon lemon zest
1 pinch salt
8 ounces unsalted butter (room temperature)
10 ounces granulated sugar
6 ounces egg whites (room temperature)
4 ounces milk (room temperature, whole milk is best)
6 ounces strawberry reduction (room temperature)
2 ounces vegetable or canola oil
1 Tablespoon lemon juice (fresh)
Zest of one lemon
1 1/2 teaspoons strawberry emulsion or extract
1 teaspoon vanilla extract
1/2 teaspoon pink food coloring (gel preferred)
14 ounces all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 ounces pasteurized egg whites
16 ounces powdered sugar
16 ounces unsalted butter (room temperature)
1/2 teaspoon salt
1 teaspoon vanilla extract
4 ounces strawberry reduction (room temperature)

Instructions

Step 1: Make the strawberry reduction by blending strawberries until smooth. In a saucepan, combine the puree, sugar, lemon zest, and lemon juice. Bring to a boil, then reduce heat and simmer until thickened to about two cups, stirring occasionally to prevent burning. This takes 40-60 minutes. Set aside some for cake batter, frosting, and filling.
Step 2: Bring all cake ingredients, including the strawberry reduction, to room temperature. Preheat your oven to 350ºF (176ºC) and grease two 8-inch cake pans.
Step 3: Whisk together milk, oil, strawberry reduction, strawberry emulsion, vanilla extract, lemon zest, lemon juice, and pink food coloring in one bowl. In another bowl, whisk flour, baking powder, baking soda, and salt.
Step 4: Beat room temperature butter in a mixer on medium speed until smooth and shiny. Gradually add granulated sugar and beat until fluffy and pale, about 3-5 minutes.
Step 5: Add egg whites one at a time, beating 15 seconds between each addition. The mixture should be cohesive and smooth.
Step 6: Alternately add dry ingredients and milk mixture in three parts, mixing on low until just incorporated. Scrape the bowl sides and ensure the batter looks smooth and creamy.
Step 7: Divide batter evenly between pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Step 8: For the buttercream, combine pasteurized egg whites and powdered sugar in a mixer. Whip on low then high for 5 minutes.
Step 9: Add softened butter in chunks and whip on high for 8-10 minutes until light, white, and shiny. Don’t worry if it looks curdled at first; continue whipping.
Step 10: Mix in strawberry reduction, vanilla extract, and salt until incorporated. Optionally, switch to paddle attachment and mix on low for 15-20 minutes to smooth the frosting and reduce air bubbles.
Step 11: Assemble the cooled cakes with buttercream and extra strawberry reduction between layers. Chill before serving for best results.

Tips & Variations

Make the strawberry reduction a day ahead for deeper flavor and easier preparation.
Use whole milk at room temperature for the best cake texture and richness.
If pink food coloring isn’t available, you can leave it out or substitute with natural beet juice for color.
Ensure all ingredients are room temperature to prevent the batter from curdling or separating.
For extra moisture, brush cake layers with leftover strawberry reduction before frosting.

Storage

Store the assembled cake covered tightly in the refrigerator for up to 3 days. Bring to room temperature before serving to soften the buttercream. You can freeze individual cake layers or the entire cake for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the reduction?

Yes, thaw frozen strawberries completely before blending to create the reduction. This helps release their flavor and ensures a smooth puree.

What if I don’t have strawberry emulsion or extract?

You can substitute with additional vanilla extract or a small amount of fresh strawberry juice, but the emulsion provides a concentrated strawberry flavor that enhances both cake and frosting.