This Fresh Strawberry Cake recipe features a luscious blend of all-purpose flour, baking powder, baking soda, salt, unsalted butter, granulated sugar, vanilla and lemon extracts, strawberry emulsion, lemon zest and juice, egg whites, strawberry reduction, whole milk, and pink food coloring. The buttercream includes egg whites, more unsalted butter, powdered sugar, and strawberry reduction.
Once, on a breezy summer afternoon, I decided to challenge my baking skills with something truly special – a Fresh Strawberry Cake with Strawberry Buttercream. Growing up, strawberries always reminded me of family picnics and laughter, so I thought, why not encapsulate those memories into a cake? Every step, from simmering the strawberry reduction to whipping the buttercream, was like a walk down memory lane. The aroma of fresh strawberries filled the air, bringing back those cherished moments. This cake isn’t just a dessert; it’s a slice of my childhood, shared with every creamy, fruity bite.
What makes this Strawberry Cake truly exceptional?
- Authentic Flavor: Using a homemade strawberry reduction instead of artificial flavors ensures a genuine, rich strawberry taste.
- Visual Appeal: The natural pink hue from the strawberry elements creates an eye-catching, vibrant presentation.
- Versatility: This recipe is adaptable for various occasions, whether it’s a casual summer gathering or a sophisticated celebration.
- Texture Perfect: The cake balances moistness and fluffiness perfectly, while the buttercream adds a creamy, smooth contrast.
- Homemade Goodness: The from-scratch approach gives it an authentic, comforting feel that store-bought cakes can’t match.
Ingredient Notes For This Strawberry Cake:
This Fresh Strawberry Cake with Strawberry Buttercream is a delightful mix of simplicity and sophistication. The all-purpose flour provides a sturdy base, while the combination of baking powder and baking soda ensures a perfect rise. Unsalted butter and granulated sugar form the foundation of a rich, flavorful cake. The essence of the cake comes from the strawberry reduction, made from fresh or frozen strawberries, enhancing the authenticity of the flavor. Egg whites keep the cake light and airy. The inclusion of lemon zest and juice adds a subtle tang, complementing the sweetness of the strawberries. Pink food coloring gives the cake a playful, inviting appearance. The buttercream frosting, enriched with more strawberry reduction, ties the cake together with its creamy, dreamy texture.
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Step-by-Step Instructions For This Strawberry Cake:
Intro: Crafting this Fresh Strawberry Cake with Strawberry Buttercream is a delightful journey through flavors and textures. Each step, from preparing the strawberry reduction to assembling the cake layers, is crucial for creating a perfectly balanced and delicious cake.
- Strawberry Reduction: Start by making the reduction a day ahead. Cook strawberries with sugar, lemon zest, juice, and salt until thickened. This reduction not only flavors the cake but also adds moisture.
- Preparing Ingredients: Ensure all ingredients, especially butter, egg whites, and strawberry reduction, are at room temperature for optimal blending.
- Baking Prep: Preheat your oven and prepare cake pans. Mix the dry ingredients (flour, baking powder, baking soda, salt) in one bowl and the wet ingredients (milk, strawberry reduction, extracts, lemon zest and juice, food coloring) in another.
- Making the Cake Batter: Cream butter and sugar, then add egg whites. Alternate adding dry and wet mixtures to create a smooth batter.
- Baking the Cake: Divide the batter into pans and bake until a toothpick comes out clean. Allow to cool before assembling.
- Buttercream Frosting: Whip egg whites and powdered sugar, then add butter and strawberry reduction for a silky frosting.
- Assembly: Trim and layer cakes with buttercream and strawberry reduction. Frost and decorate as desired.
Storage Options:
Storing this Fresh Strawberry Cake with Strawberry Buttercream requires a bit of care to maintain its freshness and texture. The assembled cake can be refrigerated for up to 5 days, ensuring it’s covered to prevent drying out. For longer storage, freezing individual cake layers wrapped in plastic wrap and aluminum foil is effective for up to 3 months. The buttercream can also be refrigerated in an airtight container for up to 2 weeks or frozen for 3 months. When ready to use, thaw everything in the refrigerator and bring it to room temperature for optimal taste and texture.
Variations and Substitutions:
- Dairy-Free Adaptation: Substitute the butter with high-quality vegan butter and use a plant-based milk alternative.
- Gluten-Free Option: Replace all-purpose flour with a gluten-free flour blend.
- Berry Varieties: While strawberries are the star, feel free to experiment with raspberries or mixed berries for a different twist.
- Sugar Alternatives: For a less sweet version, reduce the sugar amount or use a substitute like honey or agave in the reduction.
- Color Variations: Natural food dyes can be used instead of artificial ones to achieve the desired color.
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Planning to try this recipe soon? Pin it for a quick find later!
Strawberry Cake
Ingredients
For the Fresh Strawberry Cake:
- 14 ounces of all-purpose flour
- 1 ½ teaspoons of baking powder
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- 8 ounces of unsalted butter at room temperature
- 10 ounces of granulated sugar
- 1 teaspoon of vanilla extract
- ½ teaspoon of lemon extract
- 1 ½ teaspoons of strawberry emulsion or extract preferably LorAnn oils bakery emulsion
- Zest of one lemon
- 1 Tablespoon of fresh lemon juice
- 6 ounces of egg whites at room temperature
- 4 ounces of room-temperature strawberry reduction
- 6 ounces of milk at room temperature (whole milk recommended)
- ½ teaspoon of pink food color Americolor electric pink gel recommended
For the Strawberry Reduction:
- 32 ounces of fresh or frozen strawberries thawed
- 1 teaspoon of lemon zest
- 1 Tablespoon of lemon juice
- A pinch of salt
- 4 ounces of sugar optional
For the Easy Strawberry Buttercream Frosting:
- 4 ounces of pasteurized egg whites
- 16 ounces of unsalted butter at room temperature
- 16 ounces of powdered sugar
- ½ teaspoon of salt
- 1 teaspoon of vanilla extract
- 4 ounces of room-temperature strawberry reduction
Instructions
Strawberry Reduction
- Prepare the strawberry reduction ideally a day before the cake. Combine strawberries, optional sugar, lemon zest, lemon juice, and a pinch of salt in a medium saucepan.
- Cook on medium-high heat, stirring occasionally to prevent burning. Once the mixture starts bubbling, reduce the heat to medium-low.
- Continue cooking until the mixture reduces by half and thickens to a consistency resembling tomato sauce. This should take approximately 20 minutes.
- Once the reduction is ready, transfer it to another container and allow it to cool. Store as needed.
Strawberry Cake
- Ensure that all ingredients, particularly butter, egg whites, and strawberry reduction, are at room temperature.
- Preheat the oven to 350ºF (176ºC) and adjust the oven rack to the middle position.
- Grease three 8" cake pans using cake goop or a preferred pan release method.
- In a medium bowl, whisk together the milk, strawberry reduction, strawberry emulsion, vanilla extract, lemon extract, lemon zest, lemon juice, and pink food coloring.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt.
- Using a stand mixer with a paddle attachment, beat the room-temperature butter until smooth and shiny, then gradually add the sugar until the mixture is fluffy.
- Incorporate the egg whites one at a time, ensuring the mixture remains cohesive.
- On low speed, alternately add the dry ingredients and the milk mixture in thirds, mixing until just incorporated.
- Divide the batter evenly among the prepared pans and smooth the tops.
- Bake until a toothpick inserted in the center comes out clean or with a few crumbs, approximately 30-35 minutes.
- Allow the cakes to cool in the pans on a wire rack for 10 minutes before transferring them out to cool completely.
Buttercream Frosting
- Combine the egg whites and powdered sugar in a stand mixer bowl. Whip on low, then high for 5 minutes.
- Gradually add softened butter, continuing to whip until the mixture is white, light, and shiny.
- Incorporate the strawberry reduction, vanilla extract, and salt, continuing to whip until well combined.
- Optional: Switch to a paddle attachment and mix on low for 15-20 minutes to smooth out the buttercream and remove air bubbles.
Cake Assembly
- Trim the top of each cake layer if necessary to create a flat surface.
- Place the first cake layer on a plate or board and apply a thin layer of cooled reduction, followed by a layer of strawberry buttercream.
- Repeat with the remaining layers and frost the outside of the cake with the leftover buttercream.
- Optionally, decorate with fresh strawberries.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
