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Fresh Strawberry Cake with Strawberry Buttercream Recipe

★★★★★

4.9 from 139 reviews
  • Author: Elara
  • Total Time: 1 hour 15 minutes (excluding strawberry reduction reduction time)
  • Yield: Two 8-inch cake layers (serves 10-12) 1x

Description

A delectably fresh strawberry cake featuring a luscious strawberry buttercream frosting. This recipe uses a homemade strawberry reduction to infuse vibrant strawberry flavor into both the tender cake layers and the creamy buttercream, resulting in a moist, flavorful dessert perfect for any celebration.

Ingredients

Scale

Strawberry Reduction:

  • 32 ounces fresh or frozen strawberries (thawed)
  • 4 ounces sugar (optional)
  • 1 Tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 pinch salt

Cake Batter:

  • 8 ounces unsalted butter (room temperature)
  • 10 ounces granulated sugar
  • 6 ounces egg whites (room temperature)
  • 4 ounces milk (room temperature, whole milk preferred)
  • 6 ounces strawberry reduction (room temperature)
  • 2 ounces vegetable or canola oil
  • 1 Tablespoon lemon juice (fresh)
  • Zest of one lemon
  • 1 1/2 teaspoon strawberry emulsion (or extract, e.g. LorAnn oils bakery emulsion)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pink food color gel (such as Americolor electric pink gel)
  • 14 ounces all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Buttercream Frosting:

  • 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

  1. Make Strawberry Reduction: Place thawed or fresh strawberries in a blender and blend until smooth. Transfer the puree to a medium saucepan and add sugar, lemon zest, and lemon juice. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until reduced to about 2 cups and thick like tomato sauce (40-60 minutes). Set aside or refrigerate until use.
  2. Prepare Cake Batter: Ensure all ingredients are at room temperature. Preheat oven to 350ºF (176ºC) and grease two 8-inch cake pans. In a bowl, whisk together milk, oil, strawberry reduction, strawberry emulsion, vanilla extract, lemon zest, lemon juice, and pink food coloring. In another bowl, whisk dry ingredients: flour, baking powder, baking soda, and salt.
  3. Cream Butter and Sugar: Using a stand mixer with paddle attachment, beat the butter on medium speed until smooth and shiny (about 30 seconds). Gradually add granulated sugar and beat until fluffy and nearly white (3-5 minutes). Add egg whites one at a time, beating 15 seconds between each addition. The mixture should look cohesive, not curdled.
  4. Combine Ingredients: On low speed, add one-third of dry ingredients to the butter mixture, followed by one-third of the milk mixture, mixing until nearly incorporated. Repeat this process two more times. Scrape bowl sides and stop mixing when batter resembles soft ice cream in texture.
  5. Bake the Cakes: Divide batter evenly between prepared pans. Bake at 350ºF (176ºC) for 30-35 minutes, or until cakes are firm in the center and a toothpick comes out clean or with few crumbs. Cool pans on wire rack for 10 minutes, then invert cakes onto racks to cool completely. Wrap cooled layers in plastic wrap and refrigerate or freeze if not assembling immediately.
  6. Make Buttercream Frosting: In a stand mixer with whisk attachment, combine pasteurized egg whites and powdered sugar. Mix on low then whip on high for 5 minutes. Switch to paddle attachment and gradually add softened butter in chunks, whipping on high for 8-10 minutes until frosting is very white, light, and shiny.
  7. Incorporate Flavoring: Add strawberry reduction, vanilla extract, and salt to the buttercream. Continue whipping until fully incorporated. Optionally, mix on low with paddle for 15-20 minutes to achieve a very smooth, air-bubble free texture.
  8. Assemble the Cake: Use strawberry reduction between cake layers to add moisture and extra flavor, then frost with the strawberry buttercream. Chill to set before serving.

Notes

  • Ensure all ingredients are at room temperature for best mixing results.
  • Strawberry reduction can be made ahead and stored refrigerated up to one week or frozen for up to 6 months.
  • If the buttercream appears curdled when adding the butter, continue whipping; it will come together with time.
  • The cake pans should be greased with a preferred pan release like cake goop for easy removal.
  • Optional whisk-to-paddle step in buttercream improves texture by minimizing air bubbles.
  • Use fresh lemon zest and juice for brightness contrasting the sweetness of strawberries.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Strawberry cake, strawberry buttercream, fresh strawberry dessert, homemade strawberry reduction, pink cake, summer cake, berry cake

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Find it online: https://kitchenflavorspot.com/fresh-strawberry-cake-with-strawberry-buttercream-recipe/