Go Back

Real Strawberry Cake

A delicious strawberry cake featuring concentrated strawberry flavor and a fluffy frosting, perfect for any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Baking, Dessert
Cuisine: American, Bakery
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Strawberry Reduction
  • 2 cups Strawberries, fresh or frozen Puree and simmer until reduced.
For the Cake
  • 2 cups All-purpose flour Basic pantry ingredient.
  • 1 tbsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 1 cup Unsalted butter, softened Use room temperature.
  • 1.5 cups Sugar
  • 4 large Eggs Use room temperature if possible.
  • 1 tsp Vanilla extract
  • 1 cup Milk or buttermilk Buttermilk gives a softer bite.
  • 0.5 cup Sour cream or plain yogurt Optional, but adds tenderness.

Method
 

Preparation
  1. Make the strawberry reduction by blending or mashing strawberries and simmering until thickened, about 15-25 minutes. Cool completely.
  2. Preheat the oven to 350°F (175°C) and grease two 8-inch or 9-inch round pans.
  3. In a bowl, whisk together flour, baking powder, baking soda, and salt.
Mixing
  1. In a large bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, stirring in the vanilla.
  2. Mix in the cooled strawberry reduction.
  3. Gradually add the dry ingredients to the wet ingredients, alternating with the milk or buttermilk until just combined.
  4. If using sour cream or yogurt, fold it in at the end.
Baking
  1. Divide the batter between the prepared pans and bake for 22-30 minutes, until the centers spring back lightly and a toothpick comes out mostly clean.
  2. Allow cakes to cool in pans for 10 minutes, then turn them out onto a cooling rack to cool completely.
Frosting
  1. Make strawberry frosting by using butter, powdered sugar, a pinch of salt, and the remaining strawberry reduction. Chill if it gets too soft.
  2. Once cakes are cool, frost the first layer, then stack and frost the second layer. Decorate with fresh strawberries if desired.

Notes

Let the reduction cool completely before using it. For a stronger pink color, add a drop of food coloring. Store leftover cake in the fridge for freshness.