Nothing says spring and summer quite like fresh, ripe strawberries. When berry season arrives, take full
advantage by baking up this spectacular melt-in-your-mouth strawberry cake. Bursting Wlth juicy
strawberry favor in both the cake layers and the luscious cream cheese frosting, ifs an incredible way to
enjoy seasonal fruit at its best.
This tender and delicate strawberry cake starts with an easy yet magical strawberry reduction made by
simmering down fresh berry puree into a vibrant syrup. When added to fluffy cake batters and frostings,
the concentrated strawberry reduction provides an intense fruity flavor and gorgeous pink hue without
overpowering. Speckles of the ruby-red syrup make for stunning streaks throughout the cake that also
keep it wonderfully r-noist_ The crowning glory is the cream cheese frosting, enriched with more of that
marvelous reduction and whipped to silky perfection. Each slice unveils moist strawberry-swirled cake
blanketed in smooth, sweet frosting studded with bits of fresh fruit — springtirne bliss in cake form!
Can I use frozen strawberries instead of fresh?
Yes, you can substitute frozen strawberries in this recipe. Just be sure to thaw them completely first and
drain any excess liquid before using in the strawberry reduction. Simmer the frozen berry puree for about
4S minutes to concentrate the flavor before adding to the cake-
What if I don’t have time to make the strawberry reduction?
You can definitely shortcut the recipe by using store-bought strawberry jam instead. Be sure to strain out
any fruit chunks or clumps first. Also reduce the amount of sugar added to the cake batter by 1/3 cup to
account for the extra sweetness in the jam-
What is the purpose of separating the egg whites?
using just the egg whites instead of whole eggs yields a lighter, softer cake texture. Egg yolks also add
more yellow/orange color, which would dull the pretty pink hue. So for the pinkest possible color, egg
whites are best.
How do I stop my cake from getting holes or tunnels?
This happens when small bits of butter donh get fully mixed into the batter. Make sure to fully beat the
creamed butter and sugar mixture first before adding the dry ingredients. Scrape dovm the sides of the
bowl well too. This ensures all the butter gets cor-npletely incorporated, resulting in a smooth batter
texture Without holes or tunnels.
Ingredients
450g Fresh Strawberries, hulled and sliced
226g Unsalted Butter (1 cup), room temperature
400g Granulated Sugar (2 cups)
4 Large Egg Whites, room temperature
2 tsp Vanilla Extract
330g All-Purpose Flour (2 cups)
1 tsp Kosher Salt
‘I, tsp Baking Soda
2 ‘j: tsp Baking Powder
120nnL Whole Milk (‘/z cup)
• 60mL Strawberry Reduction (f cup)
• Pink Food Coloring (optional)

For the Frosting:
226g Unsalted Butter (1 cup), room temperature
80z Cream Cheese (226g), room ternperature
• 720-840g Powdered Sugar (6-7 cups)
1 tsp Vanilla Extract
• Pinch of Salt
Fresh Strawberries for garnish
Instructions:
1. Make the Strawberry Reduction: Hull, slice, and blend 4SOg fresh strawberries into a puree. Simmer
the puree over medium heat for 25 minutes to reduce and concentrate the flavor. Let cool completely.
2. Preheat oven to 350’F_ Grease and flour two 9-inch cake pans (or three 6-inch pans)_
3. In a large bowl, whisk together the flour, salt, baking soda and baking powder.
4. In the bowf of a stand mixer fitted with the paddle attachment, beat 1 cup of room temperature butter
on medium-high speed for 2 minutes until smooth. Add the sugar and beat for 5 minutes until light
and fluffy.
S. Add the egg whites cne at a time, beating well after each addition. Beat in the vanilla.
6. With the mixer on low speed, add the dry ingredients in three additions alternating with the milk and
strawberry reduction, beating just until combined after each.
7. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick
inserted in the center comes wt clean.
8. Allow cakes to r,ool completely before frosting.
9. Make the Frosting: In a large bowl, beat the butter and crearn cheese together until smooth. Beat in
the powdered sugar, 1 cup at a tirne, until desired consistency is reached. Beat in the vanilla and salt.
Fold in cup strawberry reduction until blended. Add more powdered sugar if needed to reach
spreading consistency.
10. Assemble and Frost: Place ore cake layer on your serving plate. Spread with 1 cup frosting. Top with
second layer and frost entire cake with remaining frosting. Decorate top wRh fresh strawberries.
Enjoy this light, tender, and deliciously strawberry cake! The strawberry reduction keeps the cake extra
moist while the cream cheese frosting puts it overthe top.