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Fresh Strawberry Cake: The Ultimate Recipe for a Moist & Flavorful Dessert

Fresh Strawberry Cake
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This fresh strawberry cake is made with a homemade strawberry reduction, giving it a moist, tender crumb and a beautiful pink hue. The strawberry buttercream is light, fluffy, and bursting with real strawberry flavor—perfect for any celebration!

Ingredients

Scale

Strawberry Reduction

  • 32 oz fresh or frozen strawberries (thawed)
  • 4 oz sugar (optional)
  • 1 Tbsp lemon juice
  • 1 tsp lemon zest
  • 1 pinch salt

Strawberry Cake

  • 8 oz unsalted butter (room temp)
  • 10 oz granulated sugar
  • 6 oz egg whites (room temp)
  • 4 oz whole milk (room temp)
  • 6 oz strawberry reduction (room temp)
  • 2 oz vegetable oil
  • 1 Tbsp lemon juice
  • Zest of 1 lemon
  • 1½ tsp strawberry emulsion/extract
  • 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

Strawberry Buttercream

  • 4 oz pasteurized egg whites
  • 16 oz powdered sugar
  • 16 oz unsalted butter (room temp)
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 4 oz strawberry reduction

Instructions

1. Make the Strawberry Reduction (Day Before Recommended)

  1. Blend strawberries until smooth.
  2. In a saucepan, combine puree, sugar, lemon juice, zest, and salt.
  3. Simmer on medium-low for 40-60 mins, stirring occasionally, until thick like tomato sauce.
  4. Cool and store in the fridge.

2. Bake the Cake

  1. Preheat oven to 350°F (176°C). Grease two 8″ cake pans.
  2. Whisk milk, oil, strawberry reduction, extracts, lemon zest, juice, and food coloring.
  3. In another bowl, whisk flour, baking powder, baking soda, and salt.
  4. Beat butter and sugar until fluffy (3-5 mins). Add egg whites one at a time.
  5. Alternate adding dry and wet ingredients in 3 parts.
  6. Divide batter into pans and bake 30-35 mins (until toothpick comes clean).
  7. Cool completely before frosting.

3. Make the Buttercream

  1. Whip egg whites and powdered sugar for 5 mins.
  2. Add butter in chunks and whip 8-10 mins until light and fluffy.
  3. Mix in strawberry reduction, vanilla, and salt.

4. Assemble the Cake

  1. Spread buttercream between layers, adding extra reduction if desired.
  2. Frost the outside and decorate with fresh strawberries.

Notes

  • Leftover reduction keeps 1 week in the fridge or 6 months frozen.
  • If buttercream curdles, warm ½ cup, melt slightly, then re-whip.

Nutrition

Find it online: https://recipes.gernarb.com/fresh-strawberry-cake-the-ultimate-recipe-for-a-moist-flavorful-dessert/