This is the ultimate fresh strawberry cake made with real strawberries. The secret ingredient? A fresh strawberry reduction added to the cake batter and mixed into the buttercream frosting.
This results in a fresh strawberry cake recipe that genuinely tastes like strawberries!
Why This Is The BEST Strawberry Cake Recipe
Real Strawberry Flavor: No artificial flavors or Jell-O here—this cake is all about fresh or frozen strawberries and a hint of lemon to enhance their natural taste.
A Recipe Perfected Through Trial: After several attempts, including adding chopped strawberries or Jell-O (which didn't work), this recipe was perfected with a strawberry reduction and a high-quality strawberry emulsion.
Moist and Delicious: The cake's crumb is moist, with no boxed mixes or artificial ingredients—just pure strawberry goodness.
Fresh Strawberry Ingredients
Strawberry Emulsion: A concentrated flavor booster that works better than extract. Available in specialty baking aisles, it adds depth to the cake.
Frozen or Fresh Strawberries: Frozen strawberries are convenient and flavorful year-round. Fresh strawberries work beautifully during the season.
Strawberry Reduction Instructions
Blend thawed or fresh strawberries until smooth.
Simmer the puree with sugar, lemon zest, lemon juice, and a pinch of salt in a saucepan.
Cook on medium-low heat, stirring occasionally, until the mixture reduces to a thick paste (about 40–60 minutes).
Allow the reduction to cool completely. Use some for the cake batter, frosting, and filling between layers.
Step-By-Step Instructions
Prepare Ingredients: Bring butter, egg whites, milk, and the strawberry reduction to room temperature for best results.
Mix Liquid Ingredients: Combine milk, oil, strawberry reduction, strawberry emulsion, vanilla extract, lemon zest, lemon juice, and pink food coloring. Whisk until smooth.
Mix Dry Ingredients: Whisk flour, baking powder, baking soda, and salt in a separate bowl.
Cream Butter and Sugar: Beat butter in a stand mixer until smooth, then add sugar gradually until fluffy. Add egg whites one at a time.
Combine and Bake: Alternate adding dry and liquid ingredients to the butter mixture, blending until smooth. Divide the batter between two greased 8" cake pans. Bake at 350°F (176°C) for 30–35 minutes.
Easy Strawberry Cake Recipe
Video by Preppy Kitchen
Strawberry Buttercream Step-By-Step
Dear Lykkers! Combine pasteurized egg whites and powdered sugar in a stand mixer. Whip for 5 minutes.
Add room-temperature butter and whip until light and fluffy.
Mix in strawberry reduction, salt, and vanilla extract. Optional: Use a paddle attachment for extra-smooth frosting.
FAQ
What Strawberries Are Best?
Both fresh and frozen strawberries work well.
Can We Use Jam?
No, jam or preserves won’t work as a reduction is necessary for consistency and flavor.
Is This Recipe Suitable for Cupcakes?
Absolutely! It makes about 24 cupcakes.
Can We Use It Under Fondant?
Yes, it works perfectly under fondant as long as cream cheese frosting is avoided.
