Description

Indulge in the delightful flavors of summer with this Best Strawberry Cake Ever. This cake harmoniously blends the natural sweetness of fresh strawberries with a moist, tender crumb, all enveloped in a luscious strawberry buttercream. Perfect for any occasion, its vibrant pink hue and fresh strawberry garnish make it a showstopper that will impress both the eyes and the palate.

Ingredients

• For the Strawberry Reduction:
• 32 ounces fresh or frozen strawberries, thawed
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• Pinch of salt
• 4 ounces granulated sugar (optional)
• For the Cake:
• 14 ounces all-purpose flour
• 1½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 8 ounces unsalted butter, at room temperature
• 10 ounces granulated sugar
• 1 teaspoon vanilla extract
• ½ teaspoon lemon extract
• 1½ teaspoons strawberry emulsion or extract
• Zest of one lemon
• 1 tablespoon fresh lemon juice
• 6 ounces egg whites, at room temperature
• 4 ounces strawberry reduction, at room temperature
• 6 ounces whole milk, at room temperature
• ½ teaspoon pink food coloring (optional)
• For the Strawberry Buttercream:
• 4 ounces pasteurized egg whites
• 16 ounces unsalted butter, at room temperature
• 16 ounces powdered sugar
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 4 ounces strawberry reduction, at room temperature

Preparation Method

Preparing the Strawberry Reduction:

In a medium saucepan, combine the strawberries, lemon zest, lemon juice, and a pinch of salt. If desired, add the granulated sugar for extra sweetness.
Cook over medium heat, stirring occasionally, until the mixture reduces to about 1½ cups and thickens to a jam-like consistency. This process typically takes 20-25 minutes.
Remove from heat and allow the reduction to cool completely. For best results, prepare this a day in advance and refrigerate overnight.
Making the Cake:

Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the vanilla extract, lemon extract, strawberry emulsion or extract, lemon zest, and lemon juice to the butter mixture, mixing until well combined.
Gradually add the egg whites, mixing well after each addition to ensure a smooth batter.
Incorporate the strawberry reduction into the mixture, blending until evenly distributed.
Alternately add the dry ingredients and milk to the batter, beginning and ending with the dry ingredients. Mix just until combined after each addition to avoid overmixing.
If using, add the pink food coloring to achieve the desired shade.
Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Preparing the Strawberry Buttercream:

In a large mixing bowl, beat the pasteurized egg whites until soft peaks form.
Gradually add the powdered sugar and salt, continuing to beat until stiff peaks develop.
Add the vanilla extract and mix until incorporated.
With the mixer on low speed, add the unsalted butter a few tablespoons at a time, beating well after each addition. The mixture may appear curdled initially but will become smooth as you continue to beat.
Once all the butter is incorporated and the buttercream is smooth, add the strawberry reduction and mix until fully combined.
Assembling the Cake:

Place one cake layer on a serving plate or cake stand. Spread a generous amount of strawberry buttercream over the top.
Repeat with the second layer, spreading more buttercream on top.
Place the third layer on top and apply a thin coat of buttercream over the entire cake to create a crumb coat. Refrigerate for 15-20 minutes to set.
Apply a final layer of buttercream, smoothing it with a spatula or cake scraper.
Garnish with fresh strawberries or decorative elements as desired.

Tips and Conclusion

For an extra burst of strawberry flavor, consider adding finely chopped fresh strawberries between the cake layers along with the buttercream. This addition enhances the texture and provides delightful strawberry bits in every bite.

Crafting this Best Strawberry Cake Ever is a rewarding experience that culminates in a dessert bursting with fresh strawberry flavor and a moist, tender crumb. Its stunning appearance and delectable taste make it a perfect centerpiece for celebrations or a delightful treat to share with loved ones.

If you enjoyed this recipe, you might also like our Fresh Strawberry Muffins or Classic Vanilla Slice. Don't forget to share your baking adventures with us and explore more delicious recipes on our site.