Strawberry Cake Recipe (Print Version)

# Ingredients:

→ Fresh Strawberry Base

01 - 1 pound ripe strawberries, fresh or thawed if frozen

→ Cake Batter

02 - 2¾ cups all-purpose flour
03 - 2½ teaspoons baking powder
04 - 1 teaspoon fine salt
05 - ¼ teaspoon baking soda
06 - 1 cup unsalted butter, brought to room temperature
07 - 2 cups granulated white sugar
08 - 4 large egg whites, at room temperature
09 - 2 teaspoons pure vanilla extract
10 - ½ cup whole milk, room temperature
11 - ½ cup homemade strawberry reduction
12 - Pink gel food coloring (if you want extra color)

→ Creamy Strawberry Frosting

13 - 8 ounces cream cheese, softened
14 - 1 cup unsalted butter, room temperature
15 - 1 teaspoon vanilla extract
16 - Small pinch of salt
17 - 6 to 7 cups powdered sugar, sifted
18 - ¼ cup strawberry reduction

# Instructions:

01 - Remove the green tops from your strawberries and toss them into a blender. Blend on high speed for about 30 seconds until you have a smooth puree. Transfer this mixture to a small saucepan and bring it to a gentle simmer over medium heat, stirring regularly. Let it cook down until it reduces by half - this takes about 25 minutes for fresh berries or up to 45 minutes if using frozen ones. You'll end up with about 1 cup of concentrated strawberry goodness. Set aside to cool completely before using.
02 - Heat your oven to 350°F. Grease two 9-inch round cake pans with butter or cooking spray, then line the bottoms with parchment paper for easy removal later.
03 - In a large bowl, whisk together the flour, baking powder, salt, and baking soda until well combined. Set this aside for now.
04 - Using a stand mixer with the paddle attachment or a large mixing bowl with an electric mixer, beat the softened butter on medium speed until it's creamy. Add the sugar and continue beating for about 5 minutes until the mixture becomes light and fluffy.
05 - Scrape down the sides of your bowl, then add the egg whites and vanilla extract. Beat on medium speed for about a minute until everything is well combined and beautifully fluffy.
06 - Turn your mixer to low speed and alternately add the flour mixture with the milk and strawberry reduction, mixing just until everything comes together. Don't overmix! If you want a prettier pink color, add a drop or two of pink food coloring. Divide the batter evenly between your prepared pans.
07 - Bake for 30 minutes, or until the cakes spring back when lightly touched and start pulling away from the pan sides. Let them cool in the pans for 20 minutes, then turn out onto wire racks to cool completely. Remove the parchment paper once cooled.
08 - In a large mixing bowl, beat the cream cheese, butter, vanilla, and salt together until smooth and fluffy - about 5 minutes of beating should do it. With the mixer on low, gradually add the powdered sugar, alternating with spoonfuls of strawberry reduction. Scrape down the bowl as needed. Once all the sugar is incorporated, increase to medium speed and beat until the frosting is silky and spreadable. If it seems too thick, add a bit more strawberry reduction or milk.
09 - Place one cake layer on your serving plate or cake stand. Spread about 1 cup of frosting evenly over the top. Add the second layer and cover the entire cake with the remaining frosting, decorating however your heart desires. Store covered at room temperature for up to 5 days.

# Notes:

01 - For the most vibrant color, gel food coloring works better than liquid since it won't thin out your batter or frosting.
02 - You can wrap your cake pans with soaked fabric baking strips before baking for more even results.
03 - This cake actually gets better after a day as the flavors meld together beautifully.

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