Introduction

This Fresh Strawberry Cake with Strawberry Buttercream is a delightful celebration of summer’s best fruit. Moist layers infused with real strawberry reduction are paired with a creamy, vibrant strawberry buttercream for a sweet and refreshing dessert perfect for any occasion.

A slice of pink layered cake with two thick layers of moist pink sponge separated by a creamy light pink frosting with a smooth and slightly fluffy texture, topped with a thin layer of what looks like a darker pink or red filling, all sitting on a white plate. In the background, fresh red strawberries with green leaves add bright color and freshness, placed 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 one lemon
1 1/2 teaspoons strawberry emulsion (or extract)
1 teaspoon vanilla extract
1/2 teaspoon pink food color (gel recommended)
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, for buttercream)
1/2 teaspoon salt (for buttercream)
1 teaspoon vanilla extract (for buttercream)
4 ounces strawberry reduction (room temperature, for buttercream)

Instructions

Step 1: Make the strawberry reduction by blending the strawberries until smooth. Combine the puree, sugar, lemon zest, and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer until thick and reduced to about two cups, stirring occasionally (about 40-60 minutes). Set aside and cool.
Step 2: Preheat the oven to 350ºF (176ºC) and grease two 8-inch cake pans. Ensure all cake ingredients (butter, egg whites, milk, and strawberry reduction) are at room temperature for best results.
Step 3: In one bowl, whisk together milk, oil, strawberry reduction, strawberry emulsion, vanilla, lemon zest, lemon juice, and pink food coloring. In another bowl, sift together flour, baking powder, baking soda, and salt.
Step 4: Beat the room temperature butter with a stand mixer paddle attachment on medium speed until smooth and shiny (about 30 seconds). Gradually add 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. If the mixture looks curdled, ingredients might be cold—make sure everything is room temperature.
Step 6: On low speed, alternate adding the dry ingredients and the milk mixture in thirds, starting and ending with dry ingredients. Mix until just combined and scrape down the bowl as needed. The batter should have a smooth, ice cream-like texture.
Step 7: Divide the batter evenly into the prepared pans and bake for 30-35 minutes. The cakes are done when a toothpick inserted in the center comes out clean or with few crumbs.
Step 8: Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely. Wrap and refrigerate or freeze until ready to assemble.
Step 9: For the buttercream, combine pasteurized egg whites and powdered sugar in a stand mixer bowl. Whip on low then high speed for 5 minutes.
Step 10: Add softened butter in chunks and whip on high for 8-10 minutes until the mixture becomes thick, white, and shiny, even if it looks curdled at first—keep whipping.
Step 11: Add strawberry reduction, vanilla extract, and salt, then continue whipping until blended. Optionally, switch to the paddle attachment and mix on low for 15-20 minutes to smooth out air bubbles.
Step 12: Assemble the cake by layering cake and frosting alternately, using extra strawberry reduction between layers for added moisture and flavor. Frost the outside evenly and serve.

Tips & Variations

Make the strawberry reduction a day ahead to deepen flavors and save time on baking day.
Use whole milk at room temperature for a richer cake texture.
If you don’t have strawberry emulsion, a few drops of quality strawberry extract or fresh strawberry puree can be a substitute.
Gel food coloring gives a vibrant color without thinning the batter; adjust the amount to your preferred shade.
For a dairy-free version, substitute butter with a dairy-free spread and use coconut milk instead of whole milk.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. For longer storage, wrap without frosting and freeze cake layers for up to 3 months; thaw in the refrigerator before frosting. Leftover strawberry reduction keeps in the fridge for up to one week or frozen for 6 months. Reheat gently before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the reduction?

Yes, frozen strawberries work well. Be sure to thaw them completely before blending to achieve a smooth puree.

Why is it important to have all ingredients at room temperature?

Room temperature ingredients mix more evenly, preventing curdling and ensuring a smooth, consistent batter and buttercream texture.