Description
A delightful strawberry layer cake with a rich strawberry reduction, perfect for any occasion.
Ingredients
Scale
- 1 pound fresh strawberries, hulled and chopped
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- ⅓ cup sour cream
- 1 tablespoon vanilla extract
- ½ cup whole milk
- ½ cup strawberry reduction (from above)
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- ⅓ cup strawberry reduction (for frosting)
- ½ teaspoon vanilla extract (for frosting)
- Pinch of salt (for frosting)
Instructions
- Make the Strawberry Reduction: Start by placing your chopped strawberries in a saucepan over medium heat. Let them cook down for about 20–25 minutes, stirring often, until the mixture thickens into a jam-like consistency. This reduction packs a punch of flavor without watering down your batter. Let it cool completely before using it in the cake and frosting.
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper. This will help the cakes release easily and bake evenly.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This takes about 3–5 minutes and creates that airy base for your cake.
- Add the Wet Ingredients: Beat in the eggs, one at a time. Then mix in the sour cream and vanilla extract. Alternate adding the dry ingredients and the milk, beginning and ending with the dry mix. Finally, fold in the cooled strawberry reduction. The batter should turn a lovely pink and smell incredible.
- Bake: Divide the batter evenly between your prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the Frosting: Beat the softened butter until smooth, then gradually add the powdered sugar. Mix in the strawberry reduction, vanilla extract, and a pinch of salt. Keep beating until the frosting is light and creamy.
- Assemble the Cake: Once the cakes are cool, spread a layer of frosting on top of one cake layer. Place the second cake on top and frost the top and sides. For a rustic look, leave the sides semi-naked. For a more polished finish, use a spatula to smooth the edges.
Notes
- This cake is best served chilled.
- You can use frozen strawberries if fresh ones are not available.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg