Naturally Rich and Flavorful Homemade Fresh Strawberry Cake

This fresh strawberry cake gets its vibrant flavor and natural pink hue from a concentrated strawberry reduction—no artificial gelatin or box mixes required.

Prep time: 45 mins | Bake time: 25 mins | Yield: 8-inch, 2-layer cake

Ingredients

Fresh Strawberry Reduction

• 1 lb (450g) fresh strawberries, hulled and pureed

• 1 tbsp lemon juice

Strawberry Cake Layers

• 2 1/2 cups (300g) cake flour, spooned and leveled

• 2 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp fine salt

• 3/4 cup (170g) unsalted butter, softened to room temperature

• 1 3/4 cups (350g) granulated sugar

• 4 large egg whites, room temperature

• 1/3 cup (80g) sour cream, room temperature

• 2 tsp pure vanilla extract

• 1/2 cup (120ml) whole milk, room temperature

• 1/2 cup of the prepared, cooled strawberry reduction

Strawberry Buttercream Frosting

• 1 cup (225g) unsalted butter, softened

• 4 to 4 1/2 cups (500g) powdered sugar, sifted

• Remaining strawberry reduction (about 3 to 4 tbsp)

• 1 tsp pure vanilla extract

• Pinch of fine salt

• 1–2 tbsp heavy cream (if needed for consistency)

Step-by-Step Instructions

1. Make the Strawberry Reduction

• Add the strawberry puree and lemon juice to a small saucepan over medium heat.

• Bring to a simmer, stirring often, until it thickens and reduces down to about 2/3 cup (roughly 15–20 minutes).

• Pour into a heatproof bowl and let it cool completely before using.

2. Bake the Cake Layers

• Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.

• In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.

• In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed for 3–4 minutes until light and fluffy.

• Beat in the egg whites one at a time, followed by the sour cream and vanilla extract.

• In a small measuring cup, stir together the 1/2 cup milk and 1/2 cup cooled strawberry reduction.

• With the mixer on low, alternate adding the dry ingredients and the strawberry milk mixture in three batches, starting and ending with the dry ingredients. Mix just until combined; do not overmix.

• Divide batter evenly between the prepared pans. Bake for 24–28 minutes, or until a toothpick inserted into the center comes out clean.

• Cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.

3. Whip the Buttercream

• In a stand mixer fitted with the paddle or whisk attachment, beat the softened butter for 2–3 minutes until pale and creamy.

• Gradually add the powdered sugar, alternating with the remaining strawberry reduction and vanilla extract.

• Add a pinch of salt and beat on medium-high speed for another 2 minutes until light and spreadable. Adjust with a splash of heavy cream if the frosting feels too stiff.

4. Assemble and Frost

• Level the cooled cake layers with a serrated knife if needed.

• Place the first layer on a cake stand. Spread an even layer of buttercream over the top.

• Place the second layer on top, then cover the top and sides with the remaining frosting, using the back of an offset spatula or spoon to create rustic textured swirls.

• Garnish with fresh, whole strawberries before serving.