Indulge in summer’s sweetness with the “Best Strawberry Cake Ever.” This delectable cake combines fresh strawberries, smooth buttercream, and a tender, moist base. Key ingredients include a unique strawberry reduction, all-purpose flour, unsalted butter, and fresh egg whites. Perfect for any summer gathering or special occasion, this cake is sure to delight with its fresh, fruity flavor and beautiful pink hue.
Once upon a summer day, I discovered the “Best Strawberry Cake Ever.”
It was a family reunion, and I was in charge of dessert. Amidst the usual chocolate and vanilla options, I wanted something unique. Inspired by a bountiful strawberry harvest, I experimented with a fresh strawberry reduction, a technique I’d learned from my grandmother. The first bite was a revelation – the perfect balance of sweetness, tang, and moisture. It wasn’t just a cake; it was a celebration of family, tradition, and the joy of summer. Every bite now takes me back to that sunny day, surrounded by laughter and love.
What sets the “Best Strawberry Cake Ever” apart is its delightful fusion of fresh ingredients and comforting nostalgia.
- Fresh Strawberry Reduction: The heart of the cake, giving it an unparalleled natural strawberry flavor.
- Moist and Tender Texture: Achieved through the perfect blend of flour, butter, and egg whites.
- Versatile for All Occasions: Ideal for summer picnics, family gatherings, or just a special treat.
- Homemade Strawberry Buttercream: A creamy, dreamy frosting that complements the cake beautifully.
- Visually Stunning: Its vibrant pink hue and fresh strawberry garnish make it a showstopper.
Creating the “Best Strawberry Cake Ever” starts with understanding its ingredients.
- Strawberry Reduction: The soul of the cake; use the freshest strawberries for the best flavor.
- Room Temperature Ingredients: Essential for a smooth batter.
- Quality Matters: Opt for high-quality extracts and butter for a richer taste.
- Color and Flavor: The pink food color and lemon extracts add vibrancy and zest, enhancing the strawberry essence.
Recipe Breakdown
Step 1: Preparation – Start with making the strawberry reduction, ideally a day ahead. This ensures a deep, concentrated flavor.
Step 2: Mixing Dry and Wet Ingredients Separately – This technique ensures an even distribution of ingredients, preventing overmixing, which can lead to a tough cake.
Step 3: Creaming Butter and Sugar – A crucial step for a light and airy texture.
Step 4: Alternating Dry and Wet Ingredients in Batter – This method prevents the gluten in flour from overdeveloping, keeping the cake tender.
Step 5: Baking to Perfection – Monitoring the baking time and temperature is key for a moist cake.
Step 6: Making the Buttercream – Patience is key here; proper whipping gives a light, fluffy frosting.
Step 7: Assembling with Care – The layering of reduction, buttercream, and cake rounds is an art, ensuring each bite is perfectly balanced.
To keep the “Best Strawberry Cake Ever” fresh and delicious, proper storage is key.
- Refrigerator: Ideal for short-term storage. The cake stays fresh for up to 3 days.
- Freezing Layers: Unfrosted cake layers can be wrapped and frozen for up to a month, retaining moisture and flavor.
- Room Temperature: Once assembled and frosted, it’s best enjoyed the same day for optimal freshness.
The “Best Strawberry Cake Ever” is wonderfully versatile.
- Dairy-Free Alternatives: Substitute the butter and milk with plant-based options for a vegan twist.
- Gluten-Free Flour: Easily adapt the cake for gluten-sensitive guests.
- Berry Variations: While strawberries are the star, feel free to experiment with raspberries or mixed berries for a different twist.
- Decoration: Customize with various toppings like chocolate shavings or whipped cream for added flair.
This cake, with its rich history and delicious versatility, is not just a dessert but a celebration of the simple joys in life. Enjoy baking!
Best Strawberry Cake Ever
Ingredients
Fresh Strawberry Cake 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 e.g., LorAnn Oils Bakery Emulsion: 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 e.g., Americolor Electric Pink Gel: 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
Strawberry Reduction Preparation:
- Prepare the reduction preferably a day before baking the cake.
- Combine fresh or thawed strawberries in a medium saucepan. Optionally, blend for a smoother texture.
- Heat over medium-high, adding sugar (if desired), lemon zest, juice, and salt. Stir occasionally to prevent scorching.
- Once boiling, lower heat and simmer until mixture is reduced by half, about 20 minutes. Continue cooking if still watery until thickened.
- Stir periodically to prevent sticking. Aim for approximately 2 cups of thick reduction. Cool before use. Store excess in the refrigerator for up to a week or freeze for six months.
Strawberry Cake Preparation:
- Ensure all ingredients are at room temperature.
- Remove strawberry reduction from the refrigerator an hour before baking.
- Preheat oven to 350ºF/176ºC and position a rack in the middle.
- Grease three 8″ cake pans.
- Whisk together milk, strawberry reduction, emulsions, extracts, lemon zest and juice, and food coloring.
- In another bowl, whisk flour, baking powder, baking soda, and salt.
- Beat butter in a stand mixer until smooth, then gradually add sugar and beat until fluffy.
- Add egg whites gradually, beating well after each addition.
- Alternately add dry ingredients and milk mixture to the batter in thirds, mixing until just blended.
- Divide batter evenly among pans and smooth tops.
- Bake until firm and a toothpick inserted comes out clean, about 30-35 minutes.
- Cool in pans on a wire rack for 10 minutes, then unmold and cool completely. Wrap and refrigerate or freeze before assembling.
Buttercream Preparation:
- Combine egg whites and powdered sugar in a stand mixer, whip on high for 5 minutes.
- Add butter in chunks, whipping until light and fluffy.
- Incorporate strawberry reduction, vanilla extract, and salt.
- Optional: Switch to a paddle attachment and mix on low for 15-20 minutes to smooth out the buttercream.
Cake Decoration:
- Trim the top of the first cake layer to level, if necessary.
- Apply a thin layer of cooled reduction to the cake surface.
- Spread a layer of strawberry buttercream.
- Repeat layering with remaining cake rounds and frosting.
- Frost the outside of the cake and garnish with fresh strawberries, if desired.
