Strawberry Cake Recipe

Ingredients

For the Strawberry Reduction:

• 1 pound (450g) fresh strawberries, hulled and chopped

For the Cake:

• 2 ¾ cups (345g) all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ½ cup (115g) unsalted butter, softened

• ¼ cup (60ml) vegetable oil

• 1 ¾ cups (350g) granulated sugar

• 4 large egg whites, at room temperature

• ⅓ cup (80g) sour cream, at room temperature

• 2 teaspoons pure vanilla extract

• ½ cup (120ml) whole milk, at room temperature

• ½ cup (120ml) strawberry reduction (from above)

• Optional: a few drops of pink or red food coloring

For the Strawberry Cream Cheese Frosting:

• 1 cup (225g) unsalted butter, softened

• 8 ounces (225g) cream cheese, softened

• 4 cups (480g) confectioners' sugar, sifted

• ¼ cup (60ml) strawberry reduction (from above)

• 1 teaspoon pure vanilla extract

• Pinch of salt

---

Step 1: Prepare the Strawberry Reduction

1. Puree hulled and chopped strawberries in a blender or food processor until smooth.

1. Transfer the puree to a saucepan and cook over medium heat, stirring occasionally, until it reduces to about ¾ cup. This takes approximately 20–25 minutes.

1. Allow the reduction to cool completely. Use this in both the cake and frosting.

---

Step 2: Make the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

1. In a large bowl, use an electric mixer to beat the butter, oil, and sugar on high speed until creamy and fluffy (2–3 minutes).

1. Add the egg whites and beat on high speed until combined.

1. Mix in sour cream and vanilla extract.

1. On low speed, alternate adding the dry ingredients and milk in three additions, starting and ending with the dry ingredients.

1. Gently fold in the cooled strawberry reduction. Add food coloring if desired.

1. Divide the batter evenly between the pans and smooth the tops.

1. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

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

---

1. In a large bowl, beat the softened butter and cream cheese on high speed until smooth and creamy (2–3 minutes).

1. Gradually add sifted confectioners' sugar, 1 cup at a time, beating on low speed until well combined.

1. Add ¼ cup strawberry reduction, vanilla extract, and a pinch of salt. Beat on high speed for 2–3 minutes until fluffy.

1. Adjust consistency with more sugar if too thin or a teaspoon of milk if too thick.

---

1. Place one cake layer on a serving plate. Spread frosting evenly on top.

1. Add the second cake layer and apply a thin crumb coat over the entire cake. Refrigerate for 15–30 minutes.

1. Spread the remaining frosting smoothly over the cake.

1. Decorate with fresh strawberries on top and around the edges.

Step 3: Make the Frosting

Step 4: Assemble the Cake