Description
Delightful fresh strawberry cake brings summer’s sweetness to your dessert table. Layers of moist vanilla sponge and luscious strawberry frosting create a perfect balance of flavor that satisfies strawberry enthusiasts and cake lovers alike.
Ingredients
Scale
- 4 large eggs
- 1 cup (226 g) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 ½ cups all-purpose flour
- ½ cup (120 ml) buttermilk (or ½ cup milk + ½ tsp vinegar)
- ½ cup strawberry reduction
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- 2 cups fresh strawberries, hulled and chopped
- ¼ cup granulated sugar
- 1 tsp lemon juice
- 1 cup (226 g) unsalted butter, softened
- 3 ½ cups powdered sugar
- ⅓ cup strawberry reduction
- 1 tsp vanilla extract
- 12 tbsps (180 ml) heavy cream (if needed for consistency)
Instructions
- Strawberry Reduction: Simmer fresh strawberries with sugar and lemon juice in a saucepan over medium heat until the mixture thickens and develops a concentrated flavor. Blend into a smooth puree and cool to room temperature.
- Preparation: Grease cake pans, line with parchment paper, and preheat the oven to 350F (175C). Whisk together flour, baking powder, baking soda, and salt in a mixing bowl.
- Batter Creation: Cream butter and sugar until light and airy. Add eggs individually, mixing thoroughly after each addition, then incorporate vanilla extract. Alternately add dry ingredients and buttermilk to the mixture, starting and ending with dry ingredients.
- Cake Assembly: Gently fold strawberry reduction into the batter, creating a marbled effect. Distribute evenly between prepared cake pans and bake for 25-30 minutes until a toothpick comes out clean and the cake appears golden.
- Cooling Process: Rest cakes in pans for 10 minutes, then transfer to a wire rack for complete cooling.
- Buttercream Frosting: Beat butter until creamy, gradually add powdered sugar, and mix thoroughly. Enhance with strawberry reduction and vanilla extract, beating until light and fluffy. Adjust consistency with heavy cream if needed.
- Final Presentation: Place first cake layer on a serving plate, spread strawberry buttercream. Position second layer on top and frost the entire cake. Garnish with fresh strawberries and serve immediately to highlight the vibrant flavors.
Notes
- Manage Strawberry Reduction: Cool the reduction completely to prevent cake batter from becoming runny and maintaining optimal texture consistency.
- Prevent Overmixing Batter: Gently fold ingredients to avoid developing tough gluten structures, which can create dense cake layers with less desirable crumb.
- Temperature Control for Butter: Ensure butter is softened but not melted, allowing proper air incorporation during creaming process for light, fluffy cake texture.
- Customize Dietary Needs: Substitute all-purpose flour with gluten-free blend, use dairy-free alternatives like coconut milk, and replace eggs with applesauce for vegan adaptation.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 512
- Sugar: 42 g
- Sodium: 300 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 109 mg