Description
Heavenly Strawberry Cake delights dessert enthusiasts with its luscious layers of fruity bliss. Moist crumb, fresh strawberry frosting, and pure summer essence make this irresistible treat a sweet celebration of seasonal perfection you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 14 ounces (397 grams) all-purpose flour
- 8 ounces (227 grams) unsalted butter, room temperature
- 10 ounces (283 grams) granulated sugar
- 6 ounces (170 grams) egg whites, room temperature
Liquid Ingredients:
- 4 ounces (113 grams) strawberry reduction, room temperature
- 6 ounces (170 grams) whole milk, room temperature
- 1 tablespoon fresh lemon juice
Flavor and Leavening Ingredients:
- 1 12 teaspoons baking powder
- 1 teaspoon baking soda
- 12 teaspoon salt
- 1 teaspoon vanilla extract
- 12 teaspoon lemon extract
- 1 12 teaspoons strawberry emulsion or extract
- Zest of 1 lemon
- 12 teaspoon pink food color
Instructions
- Prepare workspace by heating oven to 350F and preparing two 9-inch cake pans with grease and flour.
- Combine dry ingredients like flour, baking powder, baking soda, and salt in a medium mixing bowl.
- Using an electric mixer, cream butter and sugar until achieving a light, airy texture, then incorporate vanilla, lemon extract, and lemon zest.
- Gradually introduce egg whites, ensuring thorough mixing after each addition.
- Blend strawberry emulsion, lemon juice, and strawberry reduction into the butter mixture.
- Alternate adding flour mixture and milk to the batter, mixing gently and incorporating pink food coloring until just combined.
- Distribute batter evenly between prepared pans and bake for 25-30 minutes, checking doneness with a toothpick.
- Allow cakes to rest in pans for 10 minutes before transferring to wire racks for complete cooling.
- Create strawberry reduction by combining strawberries, lemon zest, lemon juice, salt, and optional sugar in a saucepan.
- Simmer reduction over medium heat for 20-30 minutes, stirring periodically until strawberries break down and liquid reduces by half.
- Let strawberry reduction cool to room temperature.
- Whip egg whites until soft peaks form, then gradually add powdered sugar while continuing to beat until stiff peaks develop.
- Incrementally incorporate butter into the meringue, mixing thoroughly after each addition.
- Finish frosting by blending vanilla extract and strawberry reduction until smooth and uniform.
- Carefully assemble and frost cooled cake layers with prepared strawberry frosting.
Notes
- Prevent cake from sticking by using parchment paper rounds at the bottom of cake pans for guaranteed easy removal.
- Ensure ingredients like butter and eggs are at room temperature to create smoother, more uniform cake batter with better incorporation.
- Avoid overmixing batter after adding flour to maintain a tender, light cake texture and prevent developing tough gluten strands.
- For gluten-free adaptation, swap all-purpose flour with a high-quality gluten-free flour blend and add 1 teaspoon xanthan gum to improve texture and binding.
- Prep Time: 1 hour 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 200 kcal
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg