Best Strawberry Cake {From Scratch}

I'm pleased to percentage this delicious homemade Strawberry Cake with you! sparkling strawberries are pureed then cooked all the way down to create the maximum delicious strawberry sauce that is then mixed right into a thick cake batter. The cake is topped with a fluffy buttercream frosting leaving you with a delectable, wet and velvety cake from scratch!

I am so enthusiastic about this cake batter that I could literally drink it. It’s clean, creamy and so tasty. It’s infused with sparkling strawberry puree and natural vanilla extract to present it that scrumptious strawberry taste. a few dabs of red meals coloring are used to present it that infant red colour. 
Let’s chat approximately that strawberry puree I’ve cited. this stuff is downright terrific. Any sauce tastes a lot higher while it’s cooked down. Cooked down? Why, what do you suggest? I mean slowly simmering if for a long term (in this example, about half-hour) till it reduces down and get’s wonderful thick. while you do this, flavor develops.

Can you update this with strawberry jam or just pureed strawberries? the solution…no. in case you want a clean strawberry cake, this is the way to do it. I made it with out lowering it and it just wasn’t the identical. the feel wasn’t right and the strawberry taste wasn’t as sturdy. So if you’re in it to win it, reduce the clean strawberry sauce.

Strawberry Cake
  • 2½ cups cake flour (spooned then leveled)
  • 1½ cups granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 10 tablespoons cold unsalted butter, diced or thinly sliced
  • 5 egg whites, room temperature
  • ¾ cup milk (2% or whole preferred), room temperature
  • ½ cup reduced strawberry puree (see below for ingredients and directions)
  • 2 teaspoons pure vanilla extract
  • ¼ cup vegetable oil
  • Pink food coloring
  • Other Ingredients
  • 1½ pounds strawberries, stems removed
Strawberry Buttercream Frosting
  • ½ cup unsalted butter, room temperature
  • 1 cup vegetable shortening
  • 4 cups powdered sugar, sifted
  • ½ teaspoon salt
  • ½ cup reduced strawberry puree
  1. First, make the reduced strawberry puree. Add fresh strawberries to a blender or food processor and puree until smooth. Pour into a medium saucepan and place over medium-low heat. Simmer for 30 minutes, stirring often until reduced by half and thick. Cool completely. I would suggest making this the night before or several hours before so that it's completely cooled and ready for use!
  2. To make the cake, preheat oven to 325 degrees and grease and flour two 8 inch cake pans; set aside.
  3. Add the dry ingredients: flour, sugar, baking powder, and salt into your mixer bowl and mix well.
  4. With mixer on low-speed gradually add the chilled butter one piece at a time. Mix on medium-low speed until pea size crumbs form. Turn mixer off.
  5. Whisk together all the wet ingredients in a bowl; egg whites, milk,1/2 cup strawberry puree, vanilla extract and vegetable oil.
  6. Turn mixer on low-speed and add half of the wet ingredients then turn mixer to medium speed and mix for 90 seconds until thick, scrape down sides of the bowl. Add food coloring at this time if using. Turn mixer to low speed and add the rest of the wet ingredients in two additions mixing on medium speed for 20 seconds after each addition. Scrape down sides and bottom of bowl.
  7. Distribute batter evenly between the two cake pans and bake for 35-40 minutes until done. Check with a toothpick if needed. Let cool completely before frosting.
  8. To make the buttercream, add the butter and shortening to a mixer and mix well. Add sifted powdered sugar and mix until smooth. Lastly, add salt and strawberry puree and mix for 1 minute on high speed, scrape down sides of bowl. Frost cake and garnish as desired. Chill cake in a sealed container to keep fresh for up to a week.