Fresh Strawberry Cake With Strawberry Buttercream
This Fresh Strawberry Cake with Strawberry Buttercream captures the essence of summer—sweet, moist, and utterly delicious. Bake it with love!
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.