Can I use frozen strawberries for the reduction?

Yes absolutely. Frozen strawberries work perfectly for the reduction and are often actually preferable because they are frozen at peak ripeness and produce a more consistently flavorful reduction than supermarket fresh strawberries that may have been picked underripe. Thaw the frozen strawberries completely and pulse in a blender before adding to the saucepan.

Why do I have to use pasteurized egg whites from a carton for the buttercream?

The buttercream in this recipe is not cooked. Raw egg whites from fresh eggs are not safe to consume without cooking. Pasteurized egg whites from a carton have already been heat-treated to eliminate salmonella and are completely safe to consume without any additional heating. Fresh egg whites added to this buttercream without cooking would create a food safety risk.

Can I turn this into cupcakes?

Yes. Divide the batter among 24 lined cupcake tins filling each two thirds full and bake at 350°F for 18 to 20 minutes until a toothpick comes out clean. The same strawberry buttercream recipe makes enough to frost all 24 cupcakes generously.

Fresh Strawberry Cake Easy Real Strawberry Layer Cake Recipe

Name: Fresh Strawberry Cake The Most Beautiful Real Strawberry Cake You Will Ever Bake
Prep time: PT-497455H43M59S
Cook time: 35 min
Total time: PT-497455H43M59S
Cuisine: American
Ingredients: Fresh or Frozen Strawberries pureed for reduction; Granulated Sugar for reduction; Lemon Zest and Juice for reduction; Pinch of Salt; All-Purpose Flour; Baking Powder and Baking Soda; Salt; Unsalted Butter room temperature; Granulated Sugar; Egg Whites room temperature; Canola Oil; Whole Milk room temperature; Strawberry Emulsion or Extract; Vanilla Extract; Lemon Extract; Lemon Zest and Juice; Pink Food Coloring recommended; Pasteurized Carton Egg Whites for buttercream; Powdered Sugar; Unsalted Butter room temperature for buttercream; Vanilla Extract and Salt for buttercream

Description

The most beautiful Fresh Strawberry Cake made with a real strawberry reduction simmered from fresh or frozen berries folded into a moist all-purpose flour egg white cake and used again in the strawberry buttercream frosting for the most authentic and deeply vibrant real strawberry flavor in every single bite. No Jell-O no artificial flavoring.

Ingredients

Fresh or Frozen Strawberries pureed for reduction

Granulated Sugar for reduction

Lemon Zest and Juice for reduction

Pinch of Salt

All-Purpose Flour

Baking Powder and Baking Soda

Salt

Unsalted Butter room temperature

Granulated Sugar

Egg Whites room temperature

Canola Oil

Whole Milk room temperature

Strawberry Emulsion or Extract

Vanilla Extract

Lemon Extract

Lemon Zest and Juice

Pink Food Coloring recommended

Pasteurized Carton Egg Whites for buttercream

Powdered Sugar

Unsalted Butter room temperature for buttercream

Vanilla Extract and Salt for buttercream

Instructions

1. Blend thawed strawberries until liquid. Combine with sugar, lemon zest, juice, and salt in a saucepan.

2. Simmer over medium heat then reduce to medium-low and cook 40 to 60 minutes until thick as tomato paste. Cool completely.

3. Preheat oven to 350°F. Grease two 8-inch round cake pans.

4. Whisk milk, oil, strawberry reduction portion, emulsion, extracts, lemon, and food coloring together. Set aside.

5. Whisk flour, baking powder, baking soda, and salt together. Set aside.

6. Beat butter until smooth. Add sugar and beat 3 to 5 minutes until fluffy and almost white.

7. Add egg whites one at a time with 15 seconds between each.

8. Alternate adding dry and wet ingredients in three additions beginning and ending with dry.

9. Divide batter between pans. Bake 30 to 35 minutes until toothpick comes out clean. Cool completely.

10. Whip pasteurized egg whites and powdered sugar on high 5 minutes.

11. Add butter in chunks and whip 8 to 10 minutes until white and glossy.

12. Add strawberry reduction, salt, and vanilla. Whip until incorporated.

13. Frost cooled cake layers spreading additional reduction between layers for maximum flavor.

Prep Time: 30 minutes plus 1 hour for reduction
Cook Time: 35 minutes
Category: Dessert, Cake
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 42g
Sodium: 210mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 1g
Protein: 5g
Cholesterol: 45mg

Keywords: fresh strawberry cake, real strawberry cake recipe, strawberry layer cake with reduction, homemade strawberry buttercream cake