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Strawberry Layer Cake with Strawberry Buttercream Recipe

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4.3 from 2 reviews

  • Author: Sara
  • Total Time: 1 hour 5 minutes
  • Yield: 16 servings

Description

A delightful Strawberry Cake featuring a homemade strawberry reduction in both the moist cake layers and the fluffy buttercream frosting, resulting in a bright, fresh, and flavorful dessert perfect for any celebration or special occasion.

Ingredients

Strawberry Reduction

  • 12 oz fresh or frozen strawberries

Cake

  • 1 1/2 cups whole milk
  • 1 tbsp lemon juice
  • 1/2 cup strawberry reduction, completely cooled
  • 2 large eggs
  • 2 large egg whites only (save the extra 2 yolks for another use)
  • 1/2 cup vegetable oil (do not substitute with melted butter)
  • 2 tsp vanilla extract
  • 1-2 small drops pink or red gel food coloring (optional)
  • 3 1/4 cups cake flour (fluffed, spooned and leveled)
  • 1 1/4 cups granulated sugar
  • 3 tsp baking powder
  • 1 tsp coarse Kosher salt (if using table salt, use half the amount)

Buttercream Frosting

  • 2 cups unsalted butter, softened to room temperature
  • 1/4 cup strawberry reduction, completely cooled
  • 1 tsp vanilla extract
  • 4 cups powdered sugar
  • 1 tbsp meringue powder
  • 1/4 tsp coarse Kosher salt (if using table salt, use half the amount)
  • 1-2 drops pink or red gel food coloring (optional)

Instructions

  1. Make the Strawberry Reduction: Wash and hull the strawberries, then puree them in a small food processor. Transfer the puree into a small saucepan and simmer over medium-low heat, stirring frequently to prevent sticking, until reduced to 3/4 cup. This reduction may take up to 30 minutes. Cool to room temperature and refrigerate until needed.
  2. Prepare the Oven and Pans: Preheat the oven to 350°F (175°C) and position a rack in the center. Spray the bottoms of three 8-inch round cake pans with non-stick baking spray. For a smaller cake, use three 6-inch pans.
  3. Mix Wet Ingredients: In a large bowl, whisk together whole milk, lemon juice, 1/2 cup strawberry reduction, eggs, egg whites, vegetable oil, and vanilla extract until well combined. Add food coloring if desired for a deeper pink color and whisk again.
  4. Mix Dry Ingredients: In another bowl, sift together cake flour, granulated sugar, baking powder, and salt. Whisk until evenly distributed.
  5. Combine Batter: Add dry ingredients to the wet ingredients and whisk for about 10-15 seconds until just combined. Avoid overmixing.
  6. Fill Pans: Divide the batter evenly among the prepared pans. Tap the pans gently on the counter to release any large air bubbles.
  7. Bake the Cakes: Bake in preheated oven for about 21-25 minutes for 8-inch pans or 18-20 minutes for 6-inch pans. The cakes are done when the tops spring back when touched gently or a toothpick inserted in the center comes out clean.
  8. Cool the Cakes: Place the pans on a cooling rack, cover loosely with a clean kitchen towel, and allow the cakes to cool completely before frosting.
  9. Prepare the Buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter for 1 minute until smooth. Add the remaining 1/4 cup strawberry reduction and vanilla extract and beat to combine.
  10. Add Sugar and Mix: With the mixer on low speed, gradually add powdered sugar, meringue powder, and salt by spoonfuls. Increase mixer speed to medium and beat for 4-5 minutes, scraping down the bowl as needed, until light and fluffy.
  11. Final Mixing: Reduce speed to low and mix for an additional minute to remove large air bubbles. Optionally, add a few drops of red or pink gel food coloring for a richer color and mix briefly.
  12. Assemble the Cake: Remove cooled cakes from pans. Stack, fill, and frost the layers with buttercream. For detailed techniques, refer to tutorials on stacking, filling, crumb coating, and frosting layer cakes.
  13. Decorate: Fill a piping bag fitted with tip 1M with any remaining buttercream and pipe swirls on top of the cake. Garnish with fresh strawberries just before serving.

Notes

  • Use vegetable oil only in the cake batter; do not substitute with melted butter as it changes texture and moisture.
  • Make strawberry reduction up to 2 days in advance and refrigerate to enhance flavor infusion.
  • The pink food coloring is optional; the cake will have a paler pinkish tan color without it.
  • Save extra egg yolks for other recipes to avoid waste.
  • If substituting table salt for kosher salt, reduce the salt quantity by half to avoid over-salting.
  • Ensure cakes are completely cooled before frosting to prevent the buttercream from melting.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/strawberry-layer-cake-with-strawberry-buttercream-recipe/