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Fresh Strawberry Cake with Strawberry Buttercream Recipe

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★★★★★

4.5 from 51 reviews

A delightful Fresh Strawberry Cake featuring a moist strawberry-infused cake layered with luscious strawberry buttercream frosting, made with fresh strawberries, strawberry reduction, and a perfect balance of lemon and vanilla flavors. Ideal for spring and summer celebrations.

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

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 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 teaspoon strawberry emulsion (or extract, e.g. LorAnn oils bakery emulsion)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pink food color (Americolor electric pink gel recommended)
  • 14 ounces all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Strawberry Buttercream

  • 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: Blend the thawed or fresh strawberries until smooth. In a medium saucepan, combine the strawberry puree, sugar, lemon zest, and lemon juice. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until reduced to 2 cups and thick like tomato sauce, about 40-60 minutes. Set aside to cool.
  2. Prepare Cake Batter: Ensure all ingredients are at room temperature. Preheat the oven to 350ºF (176ºC) and grease two 8-inch cake pans with pan release. Whisk together milk, oil, strawberry reduction, strawberry emulsion, vanilla extract, lemon zest, lemon juice, and pink food coloring in a bowl. In another bowl, whisk the flour, baking powder, baking soda, and salt.
  3. Cream Butter and Sugar: Using a stand mixer with paddle attachment, beat the butter at medium speed until smooth and shiny, about 30 seconds. Gradually add sugar and beat until fluffy and nearly white, about 3-5 minutes.
  4. Add Egg Whites: Add egg whites one at a time, beating 15 seconds between each addition. The batter should be cohesive; if curdled, the ingredients may be too cold.
  5. Combine Dry and Wet Ingredients: On low speed, add one-third of the dry ingredients, then one-third of the milk mixture, mixing until just combined. Repeat twice more until batter is fully mixed, then scrape bowl sides with a spatula.
  6. Bake Cake Layers: Divide batter evenly between pans and bake for 30-35 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let pans cool on wire racks for 10 minutes before removing cakes from pans to cool completely.
  7. Prepare Buttercream: In a stand mixer bowl with whisk attachment, combine pasteurized egg whites and powdered sugar. Whip on low then high speed for 5 minutes. Switch to paddle attachment, add softened butter in chunks, whip on high for 8-10 minutes until white, light, and shiny, even if curdled initially. Add strawberry reduction, vanilla, and salt and whip until incorporated.
  8. Optional Final Mixing: Mix on low speed with paddle attachment for 15-20 minutes to achieve smooth, aerated buttercream and remove air bubbles.
  9. Assemble Cake: Wrap cooled cake layers in plastic wrap and chill or freeze until ready. Use strawberry reduction as filling between layers and frost exterior with strawberry buttercream.

Notes

  • Making strawberry reduction the day before improves flavor and ease of use.
  • All ingredients, especially egg whites, butter, and liquids, must be at room temperature to ensure proper blending and texture.
  • Leftover strawberry reduction can be refrigerated up to one week or frozen for six months.
  • The buttercream may appear curdled at first but will come together with continued whipping.
  • Use a paddle attachment for a smoother, less aerated buttercream if desired.
  • Ensure cakes are completely cooled before frosting to prevent melting.
  • Pink food coloring is optional but enhances the cake’s visual appeal.

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

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