Fresh Strawberry Cake With Strawberry Buttercream

This Fresh Strawberry Cake with Strawberry Buttercream captures the essence of
summer—sweet, moist, and utterly delicious. Bake it with love!

Servings: 24

Author:

Prep Time
25 minutes

Cook Time
34 minutes

Course:

Cake

Cuisine:

American

Keywords:

Strawberry Buttercream

Instructions

1 Start by blending the strawberries until smooth. Pour the puree into a
medium-sized saucepan, add sugar, lemon juice, lemon zest, and a pinch of salt,
and bring to a boil. Lower the heat to medium-low and simmer until the mixture
thickens and reduces to about two cups, similar in consistency to tomato sauce.
Stir occasionally to avoid burning. This process usually takes 40-60 minutes.
Use this reduction in the cake batter, buttercream, and as a filling. Store any
extra in the refrigerator for up to a week or freeze for later use.
2 Ensure all ingredients are at room temperature. Preheat your oven to 350°F.
Grease two 8-inch cake pans with your preferred pan release.
3 In a medium bowl, combine the milk, oil, strawberry reduction, strawberry
emulsion, vanilla extract, lemon zest, lemon juice, and pink food coloring. In
another bowl, whisk together the flour, baking powder, baking soda, and salt.
4 Beat the softened butter in a stand mixer using the paddle attachment until
smooth. Gradually add the sugar and beat until the mixture becomes fluffy and
light, about 3-5 minutes.
5 Add the egg whites one at a time, beating well after each addition. Begin adding
the dry ingredients and milk mixture alternately, starting and ending with the
dry ingredients. Mix until just combined.
6 Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or
until a toothpick inserted in the center comes out clean. Allow the cakes to
cool in the pans for 10 minutes before transferring to a wire rack to cool
completely. Wrap the cooled layers in plastic wrap and refrigerate or freeze
until ready to assemble.
7 Place pasteurized egg whites and powdered sugar in the stand mixer bowl. Use the
whisk attachment and mix on low until combined, then whip on high for 5 minutes.
8 Gradually add the softened butter in small chunks, continuing to whip on high
for 8-10 minutes until the buttercream becomes light and fluffy. It may look
curdled at first, but keep whipping until it smooths out.
9 Add the strawberry reduction, vanilla extract, and salt. Whip until fully
incorporated. For an extra smooth buttercream, switch to the paddle attachment
and mix on low for 15-20 minutes to remove any air bubbles.

Fresh Strawberry Cake With Strawberry Buttercream

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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