There’s something about strawberries that transports me back to my grandmother’s cozy kitchen, where the scent of freshly baked goods always filled the air. I can vividly recall those warm summer afternoons when I would visit her, eager to spend time in her garden, which was always overflowing with plump, juicy strawberries. I remember the way the sun would glint off the berries as we picked them together, her soft voice sharing stories of her own childhood, and the secrets of how to choose the ripest, sweetest ones. Those moments were our special time, a connection that was strengthened by our shared love of baking.
One of my favorite memories from those days was the time we decided to make a strawberry cake from scratch. It was a spur-of-the-moment decision, driven by an abundance of strawberries that we simply couldn’t resist. We spent hours in her small kitchen, measuring ingredients with care and mixing everything by hand. The aroma of strawberries and butter filled the room as we prepared the cake, and I remember the excitement of seeing it rise beautifully in the oven, its golden surface tinged with the vibrant pink of the fresh berries.
This Fresh Strawberry Cake with Strawberry Buttercream takes me right back to that day, capturing the essence of summer in every bite. The cake is moist and tender, with a deep strawberry flavor that comes from the homemade strawberry reduction, just as my grandmother taught me. The buttercream, light and fluffy, is the perfect complement, adding a creamy, sweet layer that enhances the natural tartness of the berries.
But this cake isn’t just about the taste; it’s about the memories it creates. Whether you’re making it for a special occasion or just because, it’s the kind of recipe that brings people together. It’s the joy of sharing a piece of cake with loved ones, of seeing the smiles on their faces as they take that first bite. It’s about the warmth that fills your heart when you bake something with love.
So, as you embark on making this strawberry cake, take a moment to savor the process. Let it be more than just a recipe; let it be a memory in the making, one that you’ll cherish as much as I cherish those afternoons with my grandmother.
Making Fresh Strawberry Cake With Strawberry Buttercream
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Ingredients
- 32 ounces fresh or thawed strawberries
- 4 ounces granulated sugar (optional)
- 1 tablespoon lemon juice
- 1 teaspoon finely grated lemon zest
- 1 pinch of salt
- 8 ounces unsalted butter, softened
- 10 ounces granulated sugar
- 6 ounces egg whites, at room temperature
- 4 ounces whole milk, at room temperature
- 6 ounces thick strawberry reduction, at room temperature
- 2 ounces vegetable or canola oil
- 1 tablespoon freshly squeezed lemon juice
- Zest of 1 lemon
- 1 1/2 teaspoons strawberry emulsion or extract (LorAnn oils preferred)
- 1 teaspoon vanilla extract
- 1/2 teaspoon pink gel food coloring (Americolor electric pink 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, softened
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 4 ounces strawberry reduction, at room temperature
Directions
Strawberry Reduction: Puree the strawberries in a blender until smooth. Transfer the puree to a medium saucepan, then add the sugar (if using), lemon juice, lemon zest, and a pinch of salt. Bring the mixture to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the liquid reduces by half and thickens to a sauce-like consistency, about 40-60 minutes. This reduction will be used in both the cake and buttercream. Store any leftover reduction in the fridge for up to a week or freeze for later.
Strawberry Cake: Ensure all ingredients are at room temperature. Preheat the oven to 350°F. Grease two 8-inch round cake pans with nonstick spray or butter. In a medium bowl, mix together the milk, oil, strawberry reduction, strawberry emulsion, vanilla extract, lemon zest, lemon juice, and pink food coloring. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Using a stand mixer fitted with the paddle attachment, beat the softened butter until smooth and creamy. Gradually add the granulated sugar, beating until light and fluffy, about 3-5 minutes. Add the egg whites one at a time, beating well after each addition.
With the mixer on low speed, alternate adding the dry ingredients and the milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. Wrap the cooled cakes in plastic wrap and refrigerate or freeze until ready to assemble.
Buttercream: In a stand mixer fitted with the whisk attachment, combine the pasteurized egg whites and powdered sugar. Mix on low speed until combined, then increase to high speed and whip for 5 minutes.
Gradually add the softened butter, a few tablespoons at a time, and continue whipping for 8-10 minutes until the buttercream is light and fluffy. If it appears curdled at any point, keep whipping until it becomes smooth again.
Add the strawberry reduction, vanilla extract, and salt. Whip until fully incorporated. For an ultra-smooth buttercream, switch to the paddle attachment and mix on low for 15-20 minutes to remove any air bubbles.
Storing Suggestion
Store the assembled cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 2 months. Thaw in the refrigerator overnight before frosting.
Cooking Tips
For a deeper strawberry flavor, you can roast the strawberries before pureeing them. Roasting concentrates the natural sugars and adds a rich, caramelized taste to the reduction.
Serving Suggestions
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For an added touch of elegance, garnish with fresh strawberries and a sprinkle of powdered sugar.
Ingredient Substitutions
If you don’t have strawberry emulsion, you can use strawberry extract or even a bit more strawberry reduction for an extra boost of flavor. For a dairy-free version, substitute the butter with a vegan alternative and use almond or coconut milk in place of regular milk.
Seasonal Variations
In the summer, try using fresh berries for the reduction, and in the winter, you can substitute the strawberries with frozen ones. Additionally, you can experiment with other fruit reductions like raspberry or blueberry for a different twist.
FAQ:
How can I make the cake more moist?
To enhance moisture, ensure not to overbake the cake and consider adding a bit of extra strawberry reduction or oil to the batter.
Can I use frozen strawberries for the reduction?
Yes, frozen strawberries work well in the reduction. Just make sure to thaw them completely and drain any excess liquid before pureeing.
How do I avoid curdled buttercream?
If your buttercream starts to curdle, keep whipping! It often looks curdled before it becomes smooth. Also, ensure all ingredients are at room temperature before starting.
What’s the best way to color the cake batter?
For the most vibrant color, use gel food coloring as it won’t add extra liquid to the batter. Americolor electric pink is highly recommended for this recipe.
Can I make the cake layers in advance?
Yes, you can bake the cake layers ahead of time. Wrap them tightly in plastic wrap and refrigerate for up to 2 days or freeze for up to 2 months.
What if I don’t have a stand mixer?
You can still make this recipe with a hand mixer, though it may take a bit longer to achieve the same results, especially when whipping the buttercream.
Fresh Strawberry Cake With Strawberry Buttercream
Ingredients
- 32 ounces fresh or thawed strawberries
- 4 ounces granulated sugar optional
- 1 tablespoon lemon juice
- 1 teaspoon finely grated lemon zest
- 1 pinch of salt
- 8 ounces unsalted butter softened
- 10 ounces granulated sugar
- 6 ounces egg whites at room temperature
- 4 ounces whole milk at room temperature
- 6 ounces thick strawberry reduction at room temperature
- 2 ounces vegetable or canola oil
- 1 tablespoon freshly squeezed lemon juice
- Zest of 1 lemon
- 1 1/2 teaspoons strawberry emulsion or extract LorAnn oils preferred
- 1 teaspoon vanilla extract
- 1/2 teaspoon pink gel food coloring Americolor electric pink 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 softened
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 4 ounces strawberry reduction at room temperature
Instructions
Strawberry Reduction :
- Start by blending the strawberries until smooth. Pour the puree into a medium-sized saucepan, add sugar, lemon juice, lemon zest, and a pinch of salt, and bring to a boil. Lower the heat to medium-low and simmer until the mixture thickens and reduces to about two cups, similar in consistency to tomato sauce. Stir occasionally to avoid burning. This process usually takes 40-60 minutes. Use this reduction in the cake batter, buttercream, and as a filling. Store any extra in the refrigerator for up to a week or freeze for later use.
Strawberry Cake :
- Ensure all ingredients are at room temperature. Preheat your oven to 350°F. Grease two 8-inch cake pans with your preferred pan release.
- In a medium bowl, combine the milk, oil, strawberry reduction, strawberry emulsion, vanilla extract, lemon zest, lemon juice, and pink food coloring. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Beat the softened butter in a stand mixer using the paddle attachment until smooth. Gradually add the sugar and beat until the mixture becomes fluffy and light, about 3-5 minutes.
- Add the egg whites one at a time, beating well after each addition. Begin adding the dry ingredients and milk mixture alternately, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely. Wrap the cooled layers in plastic wrap and refrigerate or freeze until ready to assemble.
Buttercream :
- Place pasteurized egg whites and powdered sugar in the stand mixer bowl. Use the whisk attachment and mix on low until combined, then whip on high for 5 minutes.
- Gradually add the softened butter in small chunks, continuing to whip on high for 8-10 minutes until the buttercream becomes light and fluffy. It may look curdled at first, but keep whipping until it smooths out.
- Add the strawberry reduction, vanilla extract, and salt. Whip until fully incorporated. For an extra smooth buttercream, switch to the paddle attachment and mix on low for 15-20 minutes to remove any air bubbles.
