Description
Tempting strawberry cake blends sweet summer memories with homemade charm. Bold flavors and silky texture promise delightful indulgence for dessert enthusiasts eager to savor this classic treat.
Ingredients
Scale
Cake Base Ingredients:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226 grams) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120 milliliters) buttermilk (or ½ cup milk + ½ teaspoon vinegar)
- ½ cup strawberry reduction
Fresh Strawberry Preparation:
- 2 cups fresh strawberries, hulled and chopped
- ¼ cup granulated sugar
- 1 teaspoon lemon juice
Frosting Ingredients:
- 1 cup (226 grams) unsalted butter, softened
- 3 ½ cups powdered sugar
- ⅓ cup strawberry reduction
- 1 teaspoon vanilla extract
- 12 tablespoons (180 milliliters) heavy cream (if needed for consistency)
Instructions
- Craft a vibrant strawberry reduction by simmering fresh strawberries with sugar and lemon juice in a saucepan over medium heat until the mixture thickens and develops a concentrated flavor.
- Transform the reduction into a smooth puree using a blender, then allow it to cool completely to room temperature.
- Prepare cake pans by greasing and lining them with parchment paper, then preheat the oven to 350F (175C).
- Create a dry ingredient blend by whisking together flour, baking powder, baking soda, and salt in a mixing bowl.
- In a separate large bowl, cream butter and sugar until the mixture becomes light, airy, and significantly increased in volume.
- Incorporate eggs individually into the butter mixture, ensuring thorough integration after each addition, then mix in vanilla extract.
- Alternate adding dry ingredients and buttermilk to the batter, beginning and concluding with the dry mixture to maintain a consistent texture.
- Gently fold the prepared strawberry reduction into the cake batter, creating a marbled effect.
- Distribute the batter evenly between the prepared cake pans, ensuring balanced layers.
- Bake for 25-30 minutes, monitoring until a toothpick inserted into the center emerges clean and the cake has a golden appearance.
- Allow cakes to rest in their pans for 10 minutes, then transfer to a wire rack for complete cooling.
- Prepare buttercream by beating butter until it becomes creamy and smooth.
- Gradually incorporate powdered sugar, mixing thoroughly to create a consistent frosting.
- Enhance the buttercream by adding strawberry reduction and vanilla extract, beating until the mixture becomes light and fluffy.
- Adjust the frosting consistency with heavy cream if needed, creating a spreadable texture.
- Assemble the cake by placing the first layer on a serving plate and spreading a generous layer of strawberry buttercream.
- Position the second cake layer on top and frost the entire cake with the remaining buttercream.
- Embellish the cake with fresh strawberries and serve immediately to showcase the vibrant flavors.
Notes
- Choose ripe, vibrant strawberries for maximum flavor intensity in the cake and reduction.
- Adjust sugar levels in the strawberry reduction based on the sweetness of your fruit for balanced taste.
- Consider straining the strawberry reduction for a smoother, more refined texture in the buttercream.
- Freeze cake layers for 30 minutes before frosting to prevent crumbs from mixing into the buttercream and create cleaner edges.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 395
- Sugar: 36 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 85 mg