Description
A delightful strawberry cake featuring a homemade strawberry reduction infused into a moist cake batter, baked to perfection and topped with rich, creamy cream cheese frosting. Finished with fresh strawberries for an elegant and fresh touch, this cake is perfect for celebrations or any strawberry lover’s craving.
Ingredients
Strawberry Reduction
- 32 oz Strawberries (fresh or frozen – approx 900g)
- 1/3 cup Granulated Sugar (67g)
- 1 tsp Lemon Juice
- 1/2 tsp Salt
Cake Batter
- 2 sticks Unsalted Butter (227g, room temperature)
- 2 cups Granulated Sugar (400g)
- 3 cups All-Purpose Flour (375g)
- 2 Large Eggs
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Strawberry emulsion/extract (optional)
- 2 drops Pink gel food colouring (optional)
Frosting and Decoration
- 1 batch Cream Cheese Frosting
- 8 Fresh Strawberries
Instructions
- Make the Strawberry Reduction: Combine strawberries, granulated sugar, lemon juice, and salt in a medium saucepan over medium heat. Stir constantly until strawberries begin to break down, using a potato masher to help if necessary.
- Cook the Reduction: Bring the mixture to a boil and continue cooking until it thickens and produces large, spitting bubbles, about 10 minutes. Remove from heat.
- Strain the Reduction (Optional): For a smooth reduction, pass the mixture through a sieve into a bowl, yielding approximately 1 cup of smooth strawberry reduction. If chunks are preferred, skip this step. Let cool and refrigerate until ready to use.
- Prepare for Baking: Preheat the oven to 350°F (177°C). Grease and flour two 9-inch cake pans or line them with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, beat the room temperature butter and 2 cups sugar together until light, fluffy, and pale in color.
- Add Eggs: Incorporate eggs one at a time, beating well after each addition until fully combined.
- Combine Dry Ingredients: Sift together all-purpose flour, baking powder, baking soda, and salt in a separate bowl. Add half of this flour mixture to the butter mixture and stir until combined.
- Add Strawberry Reduction and Flavorings: Mix the strawberry reduction and strawberry emulsion/extract (if using) into the batter completely.
- Add Remaining Dry Ingredients: Incorporate the remaining flour mixture, stirring until the batter is smooth and fully combined.
- Add Coloring (Optional): For enhanced color, add 2 drops of pink gel food coloring and mix evenly into the batter.
- Bake the Cake: Pour the batter evenly into prepared pans. Bake in the preheated oven for 35 to 45 minutes or until a skewer inserted into the center comes out clean.
- Cool: Allow cakes to cool completely in the pans on a wire rack. Then remove from pans.
- Frost and Decorate: Once completely cooled, frost the cakes with the prepared cream cheese frosting and decorate with fresh strawberries as desired.
Notes
- If you prefer a smoother cake texture with no fruit pieces, be sure to sieve the strawberry reduction before adding it to the batter.
- Using fresh strawberries will yield the best flavor in the reduction, but frozen strawberries can also be used.
- Room temperature butter ensures better creaming and a lighter cake texture.
- Adding the food coloring is optional but enhances the strawberry appearance.
- Ensure the cake is fully cooled before frosting to prevent the frosting from melting.
- This cake pairs wonderfully with a light whipped cream or vanilla cream cheese frosting for additional flavor variations.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
