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Strawberry Cake

  • Author: Natasha
  • Total Time: 1 hour 10 minutes
  • Yield: 24 servings 1x


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.



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


Strawberry Reduction

  1. 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.
  2. Cook on medium-high heat, stirring occasionally to prevent burning. Once the mixture starts bubbling, reduce the heat to medium-low.
  3. Continue cooking until the mixture reduces by half and thickens to a consistency resembling tomato sauce. This should take approximately 20 minutes.
  4. Once the reduction is ready, transfer it to another container and allow it to cool. Store as needed.

Strawberry Cake

  1. Ensure that all ingredients, particularly butter, egg whites, and strawberry reduction, are at room temperature.
  2. Preheat the oven to 350ºF (176ºC) and adjust the oven rack to the middle position.
  3. Grease three 8″ cake pans using cake goop or a preferred pan release method.
  4. In a medium bowl, whisk together the milk, strawberry reduction, strawberry emulsion, vanilla extract, lemon extract, lemon zest, lemon juice, and pink food coloring.
  5. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
  6. 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.
  7. Incorporate the egg whites one at a time, ensuring the mixture remains cohesive.
  8. On low speed, alternately add the dry ingredients and the milk mixture in thirds, mixing until just incorporated.
  9. Divide the batter evenly among the prepared pans and smooth the tops.
  10. Bake until a toothpick inserted in the center comes out clean or with a few crumbs, approximately 30-35 minutes.
  11. Allow the cakes to cool in the pans on a wire rack for 10 minutes before transferring them out to cool completely.

Buttercream Frosting

  1. Combine the egg whites and powdered sugar in a stand mixer bowl. Whip on low, then high for 5 minutes.
  2. Gradually add softened butter, continuing to whip until the mixture is white, light, and shiny.
  3. Incorporate the strawberry reduction, vanilla extract, and salt, continuing to whip until well combined.
  4. 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

  1. Trim the top of each cake layer if necessary to create a flat surface.
  2. 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.
  3. Repeat with the remaining layers and frost the outside of the cake with the leftover buttercream.
  4. Optionally, decorate with fresh strawberries.


The cake should be assembled with precision and care, ensuring that each layer is aligned and the frosting is evenly spread for a professional finish.

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Cuisine: American


  • Serving Size: 1 serving
  • Calories: 455
  • Sugar: 38.4 g
  • Sodium: 349.3 mg
  • Fat: 24.9 g
  • Carbohydrates: 53.5 g
  • Protein: 6.2 g
  • Cholesterol: 123.1 mg

Keywords: Strawberry Cake