Description
A delicious strawberry cake layered with a creamy strawberry buttercream frosting.
Ingredients
Scale
- 1 pound fresh strawberries, hulled and halved
- 2 and 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 and 3/4 cups granulated sugar
- 4 large egg whites
- 1/3 cup sour cream
- 1/2 cup milk
- 1/2 cup strawberry reduction
- 1 and 1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1 cup unsalted butter, softened (for buttercream)
- 4 cups powdered sugar
- 1/4 cup strawberry reduction (for buttercream)
- 1/2 teaspoon vanilla extract (for buttercream)
- Pinch of salt (for buttercream)
Instructions
- Make the Strawberry Reduction: In a saucepan over medium heat, simmer the hulled and halved strawberries until they break down and reduce by more than half, about 25–30 minutes. Stir occasionally to prevent sticking. Let cool completely.
- Prepare the Cake Batter: Preheat oven to 350°F (177°C) and grease two 8-inch round cake pans. Line with parchment paper. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. In a large bowl, cream butter and sugar until fluffy. Add egg whites one at a time, mixing in sour cream. Combine milk, cooled strawberry reduction, vanilla, and almond extract in a separate bowl, then add this and the flour mixture alternately to the butter mixture.
- Bake the Cake: Divide the batter between the prepared pans and bake for 25–28 minutes or until a toothpick comes out clean. Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the Strawberry Buttercream: Beat the softened butter until creamy. Gradually add powdered sugar, and mix in cooled strawberry reduction, vanilla, and a pinch of salt until fluffy, about 3–4 minutes.
- Assemble the Cake: Place one cake layer on a plate, spread with strawberry buttercream, then add the second layer. Frost the top and sides of the cake and decorate with fresh strawberries if desired.
Notes
- For the strawberry reduction, you can use frozen strawberries if fresh aren’t available.
- Ensure the butter for the buttercream is well softened for easier mixing.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg