Description

This Fresh Strawberry Cake with Strawberry Buttercream is the ultimate treat for berry lovers! Bursting with real strawberries in every bite, the recipe features a rich, moist cake made from scratch, layered and frosted with a creamy strawberry buttercream. Naturally flavored with a homemade strawberry reduction, this cake is perfect for special occasions or whenever you crave a beautiful, delicious dessert loaded with fresh fruit flavor.

Ingredients

Strawberry Reduction

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

Fresh 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 recommended)
6 ounces strawberry reduction, room temperature
2 ounces vegetable or canola oil
1 tablespoon fresh lemon juice
Zest of one lemon
1 ½ teaspoons strawberry emulsion or extract
1 teaspoon vanilla extract
½ teaspoon pink food color gel
14 ounces all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt

Strawberry Buttercream Frosting

4 ounces pasteurized egg whites
16 ounces powdered sugar
16 ounces unsalted butter, room temperature
½ teaspoon salt
1 teaspoon vanilla extract
4 ounces strawberry reduction, room temperature

Cook Mode Prevent your screen from going dark

Instructions

Make the Strawberry Reduction: Place fresh or thawed strawberries in a blender and puree until smooth. Transfer the puree to a medium saucepan and add sugar (if using), lemon zest, lemon juice, and a pinch of salt. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until the mixture reduces to about two cups and becomes thick like tomato sauce. This will take 40–60 minutes. Allow to cool completely before using. Set aside; you’ll use some for the cake, some for the frosting, and any extra for layering or future use.
Prepare Your Cake Pans and Oven: Preheat the oven to 350ºF (176ºC) and adjust your oven rack to the middle position. Grease two 8″ cake pans with cake goop or preferred release method.
Mix Wet Ingredients: In a medium bowl, whisk together the milk, oil, room temperature strawberry reduction, strawberry emulsion or extract, vanilla extract, lemon zest, lemon juice, and pink food color until well combined.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt so everything is evenly distributed.
Cream Butter and Sugar: Add the room temperature butter to a stand mixer fitted with the paddle attachment. Beat at medium speed until smooth and shiny. Gradually add the granulated sugar, beating until light and fluffy, about 3–5 minutes.
Add Egg Whites: Add egg whites one at a time, beating for 15 seconds after each addition. The mixture should look creamy and cohesive.
Combine Wet and Dry Ingredients with Batter: With the mixer on low speed, add about a third of the dry ingredients to the batter, immediately followed by a third of the milk mixture. Mix until almost incorporated. Repeat this process two more times, scraping down the sides of the bowl as needed. Stop mixing when the batter just comes together and looks smooth (like ice cream).
Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until the centers feel firm and a toothpick inserted comes out clean or with a few crumbs.
Cool the Cakes: Place the pans on a wire rack and cool for 10 minutes. Invert cakes onto the racks and cool completely. Wrap cakes in plastic wrap and refrigerate or freeze before assembling.
Make Strawberry Buttercream: In a stand mixer bowl, combine egg whites and powdered sugar. Fit the mixer with the whisk attachment and combine on low, then whip on high for 5 minutes. Add softened butter in chunks, whipping on high for 8–10 minutes until glossy and light. Add the strawberry reduction, vanilla, and salt, whipping until fully incorporated. For an ultra-smooth buttercream, switch to the paddle attachment and mix on low for 15–20 minutes to remove air bubbles.
Assemble and Finish: Spread a thin layer of strawberry reduction between cake layers for extra moisture, if desired. Frost the cooled cakes generously with the strawberry buttercream. Slice and enjoy!

Notes

All ingredients (egg whites, milk, butter, strawberry reduction) should be room temperature to avoid curdling and ensure a smooth batter.
For best results, use a kitchen scale for accurate measurement instead of cup conversions.
Purple or gray cake color can result without a touch of food coloring because the strawberry color bakes out; use pink gel color for a perfect hue.
Only use egg whites to keep cake color vibrant; yolks may tint the cake peach.
Store leftover strawberry reduction in the refrigerator for up to a week or freeze for six months.
For buttercream, ensure it is whipped until white and tastes like sweet ice cream, not buttery; if curdled, warm a small portion and re-whip.
A stand mixer works best for both cake and frosting, but a hand mixer can also be used with care.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 603 kcal
Sugar: 50 g
Sodium: 222 mg
Fat: 39 g
Saturated Fat: 24 g
Carbohydrates: 63 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 102 mg