Welcome to a delightful baking adventure. If you love rich flavors and straightforward recipes, you’ll enjoy this Strawberry Cake made with fresh ingredients. This recipe uses real strawberries and a homemade strawberry reduction to deliver bright, natural flavor without relying on artificial extracts. Whether you’re an experienced baker or a beginner, these instructions will guide you to a moist, flavorful cake everyone will enjoy.
Introduction
Strawberry cake is a timeless dessert that celebrates the natural sweetness and aroma of strawberries combined with a soft, tender crumb. This version emphasizes fresh fruit by incorporating a concentrated strawberry reduction into both the cake batter and the buttercream, resulting in a genuine strawberry taste in every bite. It’s ideal for birthdays, tea parties, or any occasion where a joyful, fruity dessert is welcome.
Ingredients
Below are the ingredients for the cake and the buttercream. We recommend weighing ingredients when possible for consistent results.
For the Strawberry Cake:
- 8 oz unsalted butter, room temperature
- 10 oz granulated sugar
- 6 oz egg whites, room temperature
- 4 oz whole milk, room temperature
- 6 oz strawberry reduction (see instructions below)
- 2 oz vegetable or canola oil
- 1 tbsp fresh lemon juice
- 1½ tsp strawberry emulsion or extract (optional)
- 1 tsp vanilla extract
- ½ tsp pink food coloring (optional)
- 14 oz all-purpose flour
- 1½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
For the Strawberry Buttercream:
- 4 oz pasteurized egg whites
- 16 oz powdered sugar
- 16 oz unsalted butter, room temperature
- ½ tsp salt
- 1 tsp vanilla extract
- 4 oz strawberry reduction
Step-by-Step Recipe
How to Make the Strawberry Reduction
- Blend the strawberries: Place 32 oz of fresh or fully thawed frozen strawberries in a blender and puree until smooth.
- Cook the puree: Pour the puree into a medium saucepan. Add sugar, lemon zest, lemon juice, and a pinch of salt. Bring to a gentle simmer over medium heat.
- Reduce and thicken: Simmer for 40–60 minutes, stirring occasionally, until the mixture becomes thick and paste-like. Remove from heat and cool completely before using in the cake and buttercream.
Cake Preparation
- Preheat the oven: Heat to 350°F (176°C). Grease and line two 8-inch cake pans.
- Combine wet ingredients: In a bowl, whisk together the milk, oil, strawberry reduction, strawberry emulsion or extract (if using), vanilla, lemon juice, lemon zest, and food coloring if desired.
- Mix dry ingredients: In a separate bowl, whisk the flour, baking powder, baking soda, and salt.
- Cream butter and sugar: Using a stand mixer or hand mixer, beat the butter on medium speed until smooth. Gradually add the sugar and beat until light and fluffy.
- Add egg whites: Add the egg whites a little at a time, beating between additions until incorporated.
- Combine batter: Add the dry ingredients and the wet mixture to the butter mixture in three additions, alternating between dry and wet. Mix until just combined; avoid overmixing.
- Bake: Divide the batter evenly between the prepared pans. Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on wire racks before frosting.
Strawberry Buttercream
- Whip egg whites and sugar: In the bowl of a stand mixer, combine the pasteurized egg whites and powdered sugar. Whisk on high for about 5 minutes until lighter.
- Add butter: Gradually add the softened butter while continuing to whip until the frosting is smooth and fluffy.
- Finish the buttercream: Mix in the cooled strawberry reduction and vanilla extract. Whisk until well combined and spreadable.
Helpful Tips
- Room temperature ingredients: Bring eggs, butter, and milk to room temperature for a smoother batter and even baking.
- Weigh ingredients: Use a kitchen scale for more accurate measurements and consistent results.
- Color: Fresh strawberries can vary in color; a small amount of pink food coloring is optional if you want a more vivid hue.
Serving Suggestions
This strawberry cake pairs nicely with simple accompaniments:
- Whipped cream: A light dollop balances the richness of the buttercream.
- Fresh strawberries: Garnish with sliced strawberries for extra flavor and a pretty finish.
- Tea or iced tea: A citrusy iced tea complements the sweetness of the cake.
FAQs
Can I use fresh or frozen strawberries?
Yes. Fresh or fully thawed frozen strawberries both work well; frozen fruit should be drained or thawed before pureeing.
What is strawberry emulsion?
Strawberry emulsion is a concentrated flavoring often used in professional baking. You can substitute strawberry extract, though the flavor may be slightly less intense.
Can I make this gluten-free?
You can try a 1:1 gluten-free flour blend, but results may vary. Avoid using almond flour as a direct substitute without adjusting the recipe.
Can I make cupcakes instead?
Yes. This batter yields about 24 standard cupcakes. Reduce baking time to 20–25 minutes and check with a toothpick.
Variations
- Chocolate Strawberry: Add a thin layer of chocolate ganache between layers for a chocolate-strawberry balance.
- Lemon Strawberry: Increase lemon zest and juice for a bright, tangy finish.
- Strawberry Shortcake: Serve separated layers with whipped cream and fresh strawberries for a shortcake-style presentation.
Conclusion
This Strawberry Cake highlights real fruit flavor through a homemade strawberry reduction, producing a moist, flavorful dessert suitable for many occasions. Follow the steps and tips for consistent results, and feel free to adapt the recipe with your favorite variations. Enjoy baking and savor every bite.
