Ingredients
Strawberry Reduction:
32 oz strawberries (fresh or thawed frozen)
4 oz sugar (optional)
1 Tbsp lemon juice
1 tsp lemon zest
Pinch of salt
🎂 Strawberry Cake:
8 oz unsalted butter, room temp
10 oz granulated sugar
6 oz egg whites, room temp
4 oz whole milk, room temp
6 oz strawberry reduction, room temp
2 oz vegetable oil
1 Tbsp lemon juice
Zest of one lemon
1½ tsp strawberry emulsion (or extract)
1 tsp vanilla extract
½ tsp pink gel food coloring
14 oz all-purpose flour
1½ tsp baking powder
1 tsp baking soda
½ tsp salt
🍓 Strawberry Buttercream:
4 oz pasteurized egg whites
16 oz powdered sugar
16 oz unsalted butter, room temp
½ tsp salt
1 tsp vanilla extract
4 oz strawberry reduction
Instructions
1. Make the Strawberry Reduction:
Blend strawberries. Simmer with sugar, lemon juice, zest, and salt.
Reduce until thick like tomato sauce (~40–60 min). Let cool.
2. Bake the Cake:
Preheat oven to 350°F. Grease two 8” pans.
Mix wet ingredients (milk, oil, strawberry reduction, extracts, zest, food color).
Whisk dry ingredients (flour, baking powder, soda, salt).
Beat butter until smooth. Add sugar and beat until fluffy. Add egg whites one at a time.
Alternate adding dry ingredients and wet mixture to the batter.
Divide into pans. Bake for 30–35 minutes. Cool completely.
3. Make Buttercream:
Whisk egg whites and powdered sugar in stand mixer on high for 5 minutes.
Add softened butter in chunks. Whip 8–10 minutes until white and fluffy.
Mix in strawberry reduction, vanilla, and salt. Optional: switch to paddle attachment and mix on low 15–20 minutes for ultra-smooth texture.
4. Assemble:
Level cakes if needed. Fill and layer with buttercream and extra strawberry reduction between layers. Frost the outside and decorate as desired!
Nutrition
- Calories: 603 per serving
- Sugar: 50g per serving
- Fat: 39g per serving
- Carbohydrates: 63g per serving
- Protein: 3g per serving