Welcome to our delightful cooking journey! If you’re a fan of indulgent flavors and easy-to-make dishes, you’re in for a treat. This article brings you a wonderful recipe for Strawberry Cake, a true dessert masterpiece made with fresh ingredients. Whether you’re an experienced baker or a beginner in the kitchen, this guide is designed to help you make a delicious strawberry cake that everyone will love. So, let’s get started on this flavorful adventure and make your next baking session a memorable one!
Ingredients
Scale
For the Strawberry Cake:
8 oz unsalted butter, room temperature
10 oz granulated sugar
6 oz egg whites, room temperature
4 oz whole milk, room temperature
6 oz strawberry reduction (see instructions below)
2 oz vegetable or canola oil
1 tbsp lemon juice (fresh)
1½ tsp strawberry emulsion or extract
1 tsp vanilla extract
½ tsp pink food color (optional)
14 oz all-purpose flour
1½ tsp baking powder
1 tsp baking soda
½ tsp salt
For the Strawberry Buttercream:
4 oz pasteurized egg whites
16 oz powdered sugar
16 oz unsalted butter, room temperature
½ tsp salt
1 tsp vanilla extract
4 oz strawberry reduction
Instructions
How to Make the Strawberry Reduction
Blend Strawberries: Place 32 oz of fresh or frozen strawberries into a blender and pulse until smooth.
Cook the Reduction: Transfer the strawberry puree into a medium saucepan, add sugar, lemon zest, lemon juice, and a pinch of salt. Bring it to a simmer over medium heat.
Reduce and Thicken: Continue to simmer the mixture for about 40-60 minutes, stirring occasionally, until the puree thickens to a paste-like consistency. Allow it to cool completely before using it in the cake and buttercream.
Cake Preparation
Preheat the Oven: Set your oven to 350°F (176°C) and grease two 8-inch cake pans.
Combine Wet Ingredients: In a medium bowl, whisk together the milk, oil, strawberry reduction, strawberry emulsion, vanilla extract, lemon juice, lemon zest, and pink food coloring (optional).
Mix Dry Ingredients: In another bowl, whisk the flour, baking powder, baking soda, and salt.
Cream Butter and Sugar: Using a stand mixer, beat the butter at medium speed until smooth. Gradually add the sugar and beat until fluffy.
Incorporate Egg Whites: Add the egg whites one at a time, beating between each addition.
Blend Ingredients: Slowly add the dry ingredients and wet mixture to the butter mixture in thirds, alternating between the two. Mix until just combined.
Bake: Divide the batter evenly between the two prepared pans and bake for 30-35 minutes or until a toothpick inserted comes out clean. Let the cakes cool completely before frosting.
Strawberry Buttercream
Whip Egg Whites and Sugar: In the bowl of a stand mixer, combine egg whites and powdered sugar, and whisk on high for about 5 minutes.
Add Butter: Gradually add the softened butter, continuing to whisk until the mixture is smooth and fluffy.
Mix in Strawberry Reduction: Add the cooled strawberry reduction and vanilla extract. Whip until well combined.
Notes
Room Temperature Ingredients: Make sure all ingredients are at room temperature for a smoother batter and buttercream.
Use a Scale: For the most accurate measurements and best results, weigh your ingredients using a kitchen scale.
Pink Food Coloring: Although optional, using food coloring enhances the pink hue of the cake, as strawberries alone may not provide enough color.
