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Strawberry Cake

Strawberry Cake – GoodLifeBlu
CakeStrawberryLayer CakeSpring

Fresh Strawberry Cake with Strawberry Buttercream

Moist, fluffy layers bursting with real strawberry flavor — made with fresh strawberry reduction, not artificial flavoring. Finished with a silky strawberry buttercream that turns the most beautiful shade of pink.

Prep
30 min
Bake
30 min
Serves
12
Est. Cost
~$14

The secret to a real strawberry cake is a homemade strawberry reduction — not a box mix, not artificial flavoring. Fresh strawberries cooked down into a thick, concentrated sauce that goes into both the batter and the frosting. That's real strawberry flavor.

— Blu
✦ ✦ ✦

Ingredients

Strawberry Reduction
Fresh strawberries, hulled2 cups
Sugar2 tbsp
The Cake
All-purpose flour2.5 cups
Baking powder2 tsp
Salt½ tsp
Butter, softened¾ cup
Sugar1.5 cups
Eggs3 large
Strawberry reduction½ cup
Buttermilk¾ cup
Vanilla extract1 tsp
Strawberry Buttercream
Butter, softened1.5 cups
Powdered sugar5 cups
Strawberry reduction4 tbsp
Heavy cream2–3 tbsp
Saltpinch
✦ ✦ ✦

Steps

  • 01Make reduction: blend strawberries smooth, cook in a saucepan with sugar over medium heat 15–20 minutes until thick and reduced by half. Cool completely. You'll use this in both batter and frosting.
  • 02Preheat oven to 350°F. Grease and flour two 9-inch round pans. Beat butter and sugar until fluffy, 3 minutes. Add eggs one at a time, then vanilla and ½ cup strawberry reduction.
  • 03Mix flour, baking powder, and salt. Alternate adding flour mixture and buttermilk to the butter mixture, beginning and ending with flour. Divide between pans and bake 28–32 minutes until a toothpick comes out clean.
  • 04Cool completely. Make buttercream: beat butter until fluffy, add powdered sugar, strawberry reduction, and cream. Beat until light pink and silky smooth. Frost and assemble the cake.
✦ ✦ ✦

Blu's Tips

🍓
The Reduction is Everything
Don't skip making the strawberry reduction. It concentrates the flavor so much that artificial strawberry extract can't come close. It takes 20 minutes and transforms the entire cake.
🌡️
Everything Room Temp
Butter, eggs, and buttermilk should all be at room temperature before mixing. Cold ingredients don't emulsify properly and can cause the batter to break and the cake to be dense.
🎂
Alternate the Dry and Wet
Adding all the flour at once overdevelops gluten and makes a tough cake. Alternating flour and buttermilk keeps the batter tender and the cake fluffy.
❄️
Cool Before Frosting
Warm cake melts buttercream instantly. Both layers need to be completely cool before you even think about frosting. Room temp for at least 1 hour — in the fridge for 30 minutes speeds this up.
✦ ✦ ✦
Storage & Leftovers
Counter (frosted)
2 days
Fridge
5 days
Layers (frozen)
3 months

Real strawberry. Real flavor. The pink cake that earns its place at the celebration. — Blu

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