Description
This vibrant strawberry cake uses a homemade fruit reduction to achieve a deep, natural flavor and a beautiful pink hue without relying on box mixes. Topped with a silky strawberry buttercream, it is a moist and tender dessert perfect for birthdays or summer gatherings.
Ingredients
- 32 ounces fresh or frozen strawberries
- Unsalted butter, room temperature
- Granulated sugar
- Egg whites
- Whole milk, room temperature
- Vegetable oil
- Strawberry emulsion or extract
- Lemon juice and zest
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Pink food coloring (optional)
- Powdered sugar
- Vanilla extract
Instructions
- Puree the strawberries and simmer in a saucepan with sugar, lemon juice, and zest for 40-60 minutes until reduced to 2 cups; let cool completely.
- Whisk together milk, oil, strawberry reduction, emulsion, vanilla, lemon zest, juice, and food coloring in a medium bowl.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- Cream the butter and sugar for 3-5 minutes until light and fluffy, then add egg whites one at a time.
- Alternate adding the dry and wet ingredients into the butter mixture, mixing until just combined.
- Divide the batter into two greased 8-inch pans and bake at 350ºF (176ºC) for 30-35 minutes.
- For the frosting, whip egg whites and powdered sugar for 5 minutes, beat in butter for 8-10 minutes, and fold in the remaining reduction and vanilla.
Notes
Always measure your reduction after cooling to ensure you have exactly two cups, as the moisture level is critical for the cake’s structure. If your buttercream appears to curdle while adding the butter, continue whipping at high speed; it will eventually emulsify into a smooth, shiny frosting. Store the assembled cake in the refrigerator but serve at room temperature for the best texture.
- Prep Time: 1 hour
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American