Description
This delightful strawberry cake is infused with a rich strawberry reduction and topped with creamy strawberry buttercream.
Ingredients
Scale
- 1 pound fresh strawberries, hulled and halved
- 2 and 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 and 3/4 cups granulated sugar
- 4 large egg whites
- 1/3 cup sour cream
- 1/2 cup milk
- 1/2 cup strawberry reduction
- 1 and 1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1 cup unsalted butter, softened (for buttercream)
- 4 cups powdered sugar
- 1/4 cup strawberry reduction (for buttercream)
- 1/2 teaspoon vanilla extract (for buttercream)
- Pinch of salt (for buttercream)
Instructions
- Make the Strawberry Reduction: In a saucepan over medium heat, simmer the hulled and halved strawberries until they break down and reduce by more than half, about 25–30 minutes. Stir occasionally to prevent sticking. Once thickened, let the reduction cool completely.
- Prepare the Cake Batter: Preheat your oven to 350°F (177°C) and grease two 8-inch round cake pans. Line the bottoms with parchment paper. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. In a large bowl or stand mixer, cream the butter and sugar until light and fluffy. Add the egg whites one at a time, beating well after each. Mix in the sour cream. In a separate bowl, combine the milk, cooled strawberry reduction, vanilla extract, and almond extract (if using). Add the flour mixture and strawberry mixture alternately to the butter mixture, starting and ending with flour. Mix just until combined.
- Bake the Cake: Divide the batter evenly between the two prepared pans. Bake for 25–28 minutes or until a toothpick inserted comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the Strawberry Buttercream: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time. Mix in the cooled strawberry reduction, vanilla, and a pinch of salt. Beat until smooth and fluffy, about 3–4 minutes. If the frosting is too soft, chill for 10–15 minutes.
- Assemble the Cake: Place one cake layer on a serving plate and spread a generous layer of strawberry buttercream on top. Add the second layer and frost the top and sides of the cake. Decorate with fresh strawberries if desired.
Notes
- Make the strawberry reduction ahead of time to save on prep time.
- This cake can be stored in an airtight container at room temperature for up to three days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg