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Fresh Strawberry Cake with Strawberry Buttercream Recipe

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4.2 from 1 review

  • Author: Eliza
  • Total Time: 1 hour 10 minutes
  • Yield: 24 servings
  • Diet: Vegetarian

Description

This Fresh Strawberry Cake with Strawberry Buttercream is a moist, flavorful cake made with a homemade strawberry reduction that infuses the batter and frosting with natural strawberry goodness. Perfect for strawberry lovers, this cake features layers of tender cake with vibrant pink buttercream, ideal for celebrations or an elegant dessert.

Ingredients

Strawberry Reduction

  • 32 ounces fresh or frozen strawberries (thawed)
  • 4 ounces sugar (optional)
  • 1 Tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 pinch salt

Cake Batter

  • 8 ounces unsalted butter (room temperature)
  • 10 ounces granulated sugar
  • 6 ounces egg whites (room temperature)
  • 4 ounces whole milk (room temperature)
  • 6 ounces strawberry reduction (room temperature)
  • 2 ounces vegetable or canola oil
  • 1 Tablespoon fresh lemon juice
  • Zest of one lemon
  • 1 1/2 teaspoon strawberry emulsion (or extract, LorAnn oils bakery emulsion recommended)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pink food coloring (Americolor electric pink gel recommended)
  • 14 ounces all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Strawberry Buttercream

  • 4 ounces pasteurized egg whites
  • 16 ounces powdered sugar
  • 16 ounces unsalted butter (room temperature)
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 ounces strawberry reduction (room temperature)

Instructions

  1. Make the Strawberry Reduction: Blend your thawed or fresh strawberries until smooth. Pour the puree into a medium saucepan with sugar, lemon zest, and lemon juice. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until thick and reduced to about two cups (40-60 minutes). Let cool and store for later use.
  2. Prepare Cake Ingredients: Ensure all cake ingredients and the strawberry reduction are at room temperature. Remove reduction from fridge 1 hour before use or warm slightly.
  3. Preheat Oven and Prepare Pans: Adjust oven rack to the middle and preheat to 350°F (176°C). Grease two 8-inch cake pans with preferred pan release.
  4. Mix Wet Ingredients: In a medium bowl, whisk together milk, oil, strawberry reduction, strawberry emulsion, vanilla extract, lemon zest, lemon juice, and pink food coloring until well combined.
  5. Mix Dry Ingredients: In another medium bowl, whisk together flour, baking powder, baking soda, and salt.
  6. Cream Butter and Sugar: Using a stand mixer with paddle attachment, beat room temperature butter at medium speed until smooth and shiny (about 30 seconds). Gradually add sugar and beat until fluffy and pale, 3-5 minutes.
  7. Add Egg Whites: Add egg whites one at a time, beating 15 seconds between each addition until mixture is cohesive. If curdled, ingredients may not be properly tempered.
  8. Combine Mixtures: Alternate adding dry ingredients and milk mixture in thirds to the butter mixture, mixing on low speed until almost incorporated after each addition. Stop mixing once batter is smooth and resembles ice cream texture, scraping bowl sides as needed.
  9. Bake the Cakes: Divide batter evenly between prepared pans. Bake at 350°F (176°C) for 30-35 minutes or until a toothpick inserted in center comes out clean or with a few crumbs. Cakes should feel firm to the touch.
  10. Cool Cakes: Let pans cool on wire rack for 10 minutes, then remove cakes and cool completely on racks. Wrap cake layers in plastic wrap and refrigerate or freeze until ready to assemble.
  11. Make the Strawberry Buttercream: In a stand mixer bowl with whisk attachment, combine egg whites and powdered sugar. Mix on low then whip on high for 5 minutes.
  12. Add Butter: Add softened butter in chunks and whip on high for 8-10 minutes until batter is very white, light, and shiny, even if it looks curdled initially.
  13. Incorporate Flavorings: Add strawberry reduction, vanilla extract, and salt to the buttercream. Continue whipping until fully incorporated.
  14. Optional Smooth Finish: Switch to paddle attachment and mix on low for 15-20 minutes to smooth buttercream and reduce air bubbles.
  15. Assemble Cake: Once cakes and buttercream are ready, layer the cakes with strawberry reduction between layers and frost exterior with buttercream as desired.

Notes

  • Make the strawberry reduction a day ahead for best flavor and texture.
  • Room temperature ingredients are critical for the cake batter to mix smoothly.
  • Use pasteurized egg whites for the buttercream to ensure safety and proper texture.
  • Pink food coloring is optional and can be adjusted for desired shade.
  • Leftover strawberry reduction can be refrigerated up to one week or frozen for up to six months.
  • Whipping buttercream for a longer time with paddle attachment helps remove air bubbles for a smoother finish.
  • Prep Time: 30 minutes
  • Cook Time: 40-60 minutes (reduction) + 30-35 minutes (cake)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipekind.com/fresh-strawberry-cake-with-strawberry-buttercream-recipe/