Homemade Strawberry Cake

Ingredients

For the Strawberry Reduction

• 1 pound (450g) fresh strawberries – washed and hulled
• Optional: Freeze-dried strawberry powder (about 1 tablespoon) for enhanced flavor

For the Cake

• 2 and 3/4 cups (345g) cake flour – for a light, airy texture
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (170g) unsalted butter – softened to room temperature
• 1 and 3/4 cups (350g) granulated sugar
• 4 large egg whites – room temperature
• 1/2 cup (120ml) full-fat sour cream – room temperature
• 1 tablespoon vanilla extract
• 1/2 cup (120ml) whole milk – room temperature

For the Frosting

• 1 cup (225g) unsalted butter – softened
• 4 cups (480g) confectioners’ sugar
• 1/4 cup strawberry reduction
• 1/4 cup (60ml) heavy cream – room temperature
• 1 teaspoon vanilla extract
• Pinch of salt

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Instructions

Step 1: Make the Strawberry Reduction

1. Puree the Strawberries: Place fresh strawberries in a blender or food processor and blend until smooth.
2. Cook Down the Puree: Pour the puree into a saucepan over medium heat. Simmer for 25-30 minutes, stirring occasionally, until the mixture has reduced by about half. You should have approximately 1/2 cup of strawberry reduction.
3. Cool the Reduction: Remove from heat and allow the strawberry reduction to cool completely before using it in the cake and frosting.

Step 2: Prepare the Cake Batter

1. Preheat the Oven: Set to 350°F (177°C). Grease and lightly flour three 9-inch round cake pans or line with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: In a large bowl, beat the butter and sugar on high speed until light and fluffy, about 2 minutes.
4. Add Egg Whites and Sour Cream: Beat in the egg whites on medium speed until combined, then add the sour cream and vanilla extract, scraping the sides of the bowl as needed.
5. Incorporate Strawberry Reduction and Milk: Reduce speed to low. Add half of the strawberry reduction, mixing until just combined, followed by the milk. Then add the remaining flour mixture and mix until fully incorporated.
6. Bake the Cake: Divide batter evenly among prepared pans and bake for 23-26 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely.

Step 3: Make the Strawberry Frosting

1. Beat Butter: In a large bowl, beat the butter on high speed until creamy, about 2 minutes.
2. Add Confectioners’ Sugar: Gradually add confectioners’ sugar and mix on low until combined.
3. Incorporate Strawberry Reduction: Add 1/4 cup of the cooled strawberry reduction, heavy cream, vanilla, and salt. Beat on high until frosting is smooth and creamy, about 3 minutes. Add extra confectioners’ sugar if a thicker consistency is desired.

Step 4: Assemble the Cake

1. Layer the Cake: Place one cake layer on a serving plate and spread about 1 cup of frosting on top. Repeat with the second and third layers.
2. Frost the Outside: Use remaining frosting to coat the top and sides of the cake. For decoration, use fresh strawberries or additional strawberry powder for garnish.
3. Serve and Enjoy! This cake tastes best served at room temperature. Refrigerate leftovers for up to 5 days.

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Tips for Perfect Strawberry Cake

• Use Freeze-Dried Strawberry Powder: For an extra boost of strawberry flavor, add freeze-dried strawberry powder to the batter or frosting without adding moisture.
• Achieve Vibrant Color: If you want a brighter pink hue, add a natural food color derived from beet or plant-based sources.
• Storage: This cake keeps well covered in the refrigerator for up to 5 days or frozen for up to 3 months.

This strawberry cake is light, flavorful, and bursting with natural strawberry essence, making it an irresistible treat!