If you are tired of strawberry cakes that taste like artificial gelatin boxes, this is the recipe you've been waiting for. We are using a concentrated real strawberry reduction to get that gorgeous pink hue and an incredibly deep, authentic berry flavor.
Prep time: 30 minutes
Baking time: 25–30 minutes
Yield: One 2-layer, 8-inch round cake
Ingredients
For the Strawberry Reduction (The Flavor Bomb)
2 cups fresh or frozen strawberries, pureed
For the Cake Layers
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
1 tsp salt
¾ cup unsalted butter, softened to room temperature
1 ½ cups granulated sugar
3 large eggs, room temperature
1 tbsp vanilla extract
½ cup whole milk, room temperature
½ cup of your cooled strawberry reduction
For the Real Strawberry Buttercream
1 cup unsalted butter, softened
4 cups powdered sugar
3–4 tbsp of the remaining strawberry reduction
1 tsp vanilla extract
A pinch of salt
Step-by-Step Instructions
1. Make the Strawberry Reduction
Pour your strawberry puree into a small saucepan over medium heat.
Bring it to a gentle simmer, stirring frequently, until it reduces by about half. You want a thick, concentrated paste.
Remove from heat and let it cool completely before using.
2. Bake the Cake Layers
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl (or stand mixer), beat the softened butter and granulated sugar together on high speed until light and fluffy (about 3-4 minutes).
Add the eggs one at a time, beating well after each, then mix in the vanilla extract.
Alternately add the dry ingredients and the milk to the wet batter in batches, mixing on low speed just until combined.
Gently fold in ½ cup of the cooled strawberry reduction.
Divide the batter evenly between your prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
3. Whip Up the Frosting
Beat the softened butter on medium speed for about 2 minutes until completely smooth.
Gradually add the powdered sugar one cup at a time, alternating with tablespoons of your remaining strawberry reduction.
Add the vanilla and a pinch of salt. Beat on high speed for another 2 minutes until the frosting is light, fluffy, and beautifully pink.
4. Assemble & Serve
Place the first cake layer on a stand. Spread a thick layer of frosting over the top.
Place the second layer on top. Use the remaining buttercream to frost the top and sides, creating those beautiful, rustic swirls shown in the photo.
Top with fresh strawberries if desired, slice, and enjoy!
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