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

1. Combine strawberries, lemon zest, lemon juice, and salt in a saucepan. Add sugar if desired. Cook over medium heat for 20-25 minutes until reduced to 1½ cups and thickened. Cool completely and refrigerate overnight.

2. Preheat oven to 350 degrees Fahrenheit. Grease and line three 8-inch round cake pans.

3. Whisk flour, baking powder, baking soda, and salt in a bowl. Set aside.

4. Cream butter and sugar in a large bowl until light and fluffy.

5. Mix in vanilla extract, lemon extract, strawberry extract, lemon zest, and lemon juice.

6. Gradually add egg whites, mixing well after each addition.

7. Blend in the strawberry reduction until evenly mixed.

8. Alternately add dry ingredients and milk, starting and ending with dry ingredients. Mix just until combined. Add food coloring if desired.

9. Divide batter among prepared pans and smooth tops. Bake for 25-30 minutes until a toothpick comes out clean.

10. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.

11. Beat egg whites in a bowl until soft peaks form. Gradually add powdered sugar and salt, beating until stiff peaks form. Mix in vanilla extract.

12. With mixer on low, add butter gradually, beating until smooth. Add strawberry reduction and mix until combined.

13. Assemble the cake by placing one layer on a plate and spreading buttercream on top. Repeat with the second layer.

14. Place the third layer on top and apply a crumb coat of buttercream. Refrigerate for 15-20 minutes.

15. Apply a final layer of buttercream and smooth with a spatula. Garnish with fresh strawberries if 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.