Go Back
–+ servings
Strawberry Cake A close-up of a slice of strawberry red velvet cake with layered white frosting and strawberry filling, topped with whipped cream and a fresh strawberry, served on a white plate.

Strawberry Cake

This fresh Strawberry Cake is perfectly moist, with a burst of strawberry flavor and a light, fluffy strawberry buttercream frosting.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
cool_time 30 minutes
Total Time 1 hour 25 minutes
Servings: 24
Course: Dessert
Cuisine: American
Calories: 603
Ingredients Method Nutrition Notes

Ingredients
  

Strawberry Reduction:
  • 32 ounces fresh or frozen strawberries thawed, for blending
  • 4 ounces sugar optional, for sweetness
  • 1 tablespoon lemon juice freshly squeezed
  • 1 teaspoon lemon zest from 1 lemon
  • 1 pinch salt to balance sweetness
Strawberry Cake:
  • 8 ounces unsalted butter room temperature
  • 10 ounces granulated sugar for sweetness
  • 6 ounces egg whites room temperature, avoid yolks for cake texture
  • 4 ounces milk whole milk preferred, room temperature
  • 6 ounces strawberry reduction room temperature
  • 2 ounces vegetable or canola oil for moisture
  • 1 tablespoon lemon juice freshly squeezed
  • Zest from 1 lemon adds brightness
  • 1 ½ teaspoons strawberry emulsion or extract LorAnn Bakery Emulsion recommended
  • 1 teaspoon vanilla extract for depth of flavor
  • ½ teaspoon pink food coloring for vibrant color, optional
  • 14 ounces all-purpose flour for structure
  • 1 ½ teaspoons baking powder for leavening
  • 1 teaspoon baking soda for rise
  • ½ teaspoon salt to balance sweetness
Strawberry Buttercream Frosting:
  • 4 ounces pasteurized egg whites for stability
  • 16 ounces powdered sugar sweetness and structure
  • 16 ounces unsalted butter room temperature
  • ½ teaspoon salt to balance sweetness
  • 1 teaspoon vanilla extract for flavor
  • 4 ounces strawberry reduction room temperature

Method
 

  1. Place thawed or fresh strawberries in a blender and blend until smooth.
  2. In a medium saucepan, combine strawberry puree, sugar, lemon juice, lemon zest, and a pinch of salt. Bring to a boil.
    A saucepan on a stovetop containing thick red strawberry sauce, with a white spatula lifting the glossy, slightly textured reduction.
  3. Reduce heat to medium-low and simmer, stirring occasionally until the mixture thickens to a consistency resembling tomato sauce (about 40-60 minutes).
  4. Once thickened, remove from heat and cool. You should have about 2 cups of reduction.
  5. Ensure all ingredients (butter, egg whites, milk, reduction) are at room temperature.
  6. Preheat oven to 350°F (176°C) and grease two 8-inch cake pans.
  7. In a medium bowl, whisk together milk, oil, strawberry reduction, strawberry emulsion, vanilla extract, lemon zest, lemon juice, and pink food coloring.
  8. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  9. Beat butter in a stand mixer on medium speed until smooth and creamy, about 30 seconds.
  10. Gradually add sugar and beat until light and fluffy, about 3-5 minutes.
    “Strawberry buttercream being mixed in a pink stand mixer, showing white frosting swirled with red strawberry puree.”
  11. Add egg whites one at a time, beating well between additions.
  12. Add one-third of the dry ingredients to the wet mixture, followed by one-third of the milk mixture. Mix until almost combined. Repeat two more times.
  13. Scrape the bowl and beat until fully incorporated.
  14. Divide the batter evenly between the prepared pans.
    A round metal cake pan filled with smooth, bright pink strawberry cake batter, swirled on top, held by a hand in front of an open oven in a kitchen.
  15. Bake at 350°F (176°C) for 30-35 minutes, or until a toothpick comes out clean or with a few crumbs.
  16. Let cakes cool in the pans for 10 minutes, then flip onto wire racks to cool completely.
    “Two round red velvet strawberry cake layers cooling on a metal wire rack in a bright white kitchen.”
  17. Wrap cooled cakes in plastic wrap and refrigerate or freeze before assembling.
  18. In the bowl of a stand mixer, combine egg whites and powdered sugar. Whisk on low speed, then whip on high for 5 minutes.
  19. Add softened butter in chunks, whipping on high for 8-10 minutes until light and fluffy.
  20. Add strawberry reduction, vanilla extract, and salt, and continue whipping until fully incorporated.
  21. Optional: Switch to a paddle attachment and mix on low for 15-20 minutes to achieve a smooth, air-free buttercream.

Nutrition

Serving: 100gCalories: 603kcalCarbohydrates: 63gProtein: 3gFat: 39gSaturated Fat: 24gCholesterol: 102mgSodium: 222mgPotassium: 89mgFiber: 1gSugar: 50gVitamin A: 1190IUVitamin C: 2.9mgCalcium: 37mgIron: 0.8mg

Notes

Make sure to use room temperature ingredients for the best results. The strawberry reduction adds amazing flavor to both the cake and the frosting.

Tried this recipe?

Let us know how it was!