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The Best Strawberry Cake Ever Recipe - elianarecipes.com The Best Strawberry Cake Ever Recipe - elianarecipes.com Print

The Best Strawberry Cake Ever Recipe

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The Best Strawberry Cake Ever recipe features fresh strawberries and a hint of lemon for a refreshing twist. Perfect for gatherings, this moist and flavorful cake is topped with a rich strawberry buttercream frosting. Use keywords like "strawberry cake recipe" and "fresh strawberry dessert" to optimize your search

Ingredients

  • All-Purpose Flour: 14 ounces
  • Baking Powder: 1 ½ teaspoons
  • Baking Soda: 1 teaspoon
  • Salt: ½ teaspoon
  • Unsalted Butter (room temperature): 8 ounces
  • Granulated Sugar: 10 ounces
  • Vanilla Extract: 1 teaspoon
  • Lemon Extract: ½ teaspoon
  • Strawberry Emulsion or Extract: 1 ½ teaspoons
  • Zest of One Lemon
  • Fresh Lemon Juice: 1 Tablespoon
  • Egg Whites (room temperature): 6 ounces
  • Strawberry Reduction (room temperature): 4 ounces
  • Milk (room temperature, whole milk recommended): 6 ounces
  • Pink Food Color: ½ teaspoon

Strawberry Reduction Ingredients

  • Fresh or Frozen Strawberries (thawed): 32 ounces
  • Lemon Zest: 1 teaspoon
  • Lemon Juice: 1 Tablespoon
  • Salt: 1 pinch
  • Sugar (optional): 4 ounces

Easy Strawberry Buttercream Frosting

  • Pasteurized Egg Whites: 4 ounces
  • Unsalted Butter (room temperature): 16 ounces
  • Powdered Sugar: 16 ounces
  • Salt: ½ teaspoon
  • Vanilla Extract: 1 teaspoon
  • Strawberry Reduction (room temperature): 4 ounces

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the vanilla extract, lemon extract, and lemon zest.
  4. Add egg whites gradually, beating well after each addition.
  5. Mix in the strawberry emulsion or extract, lemon juice, and strawberry reduction.
  6. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Add pink food color and mix until just combined.
  7. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

For the Strawberry Reduction

  1. In a medium saucepan, combine strawberries, lemon zest, lemon juice, salt, and sugar (if using).
  2. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture reduces by half, about 20-30 minutes.
  3. Let cool to room temperature.

For the Easy Strawberry Buttercream Frosting

  1. In a large bowl, beat egg whites until soft peaks form.
  2. Gradually add powdered sugar and continue beating until stiff peaks form.
  3. Add the butter a little at a time, beating well after each addition.
  4. Mix in the vanilla extract and strawberry reduction until smooth and well combined.
  5. Frost the cooled cake layers and assemble.

Notes

  • For the best texture and flavor, use room temperature ingredients, including butter, egg whites, and milk.
  • The pink food color can be adjusted to achieve the desired shade of pink in the cake.
  • The strawberry reduction can be made in advance and stored in an airtight container in the refrigerator for up to one week.
  • Ensure the strawberry reduction is at room temperature before adding it to the cake batter and buttercream.
  • To make the cake even more festive, consider adding fresh strawberry slices between the layers along with the buttercream.
  • This cake pairs well with a variety of garnishes, such as fresh strawberries, mint leaves, or edible flowers for an elegant presentation.

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