Nothing says spring and summer quite like fresh, ripe strawberries. v•vhen berry season arrives, take full
advantage by baking up this spectacular melt-in-your-mouth strawberry cake. Bursting Vith juicy
strawberry flavty in both the cake layers and the luscious cream cheese frosting, its an incredible way to
enjoy seasonal fruit at its best.
This tender and delicate strawberry cake starts with an easy yet magical reduction made by
down fresh berry puree into a syrup. V’*hen added to fluffy cake batters and frostings,
the concentrat«i strawberry reduction provides an intense fruity flavor and gorgeous pink hue vithout
overpowering_ Speckles of the ruby-red syrup make for stunning streaks throughout the cake that also
keep it wonderfilly moist. The crovming glory is the cream cheese frosting, enriched with more of that
marvelous reduction and v.’hipp«f to silky perfection. Each slice unveils moist strawberry-swirled cake
blanketed in smooth, sweet frosting studded with bits of fresh fruit — springtime 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 45 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 cdoc, which would dull the predy pink hue. So for the pinkest possble color, egg
whites are best.
How do I stop my cake from getting holes or tunnels?
This happens when small bits of butter don’t get fully mixed into the batter. Make sure to fully beat the
creamed butter and sugar mixture first before adding the dry ingredients. Scrape down the sides of the
bowl well too. This ensures all the butter gets completely incorporated, resulting in a smooth batter
texture without holes or tunnels.
Ingredients
450g Fresh Strawberries, hulled and sliced
226g Unsaned Butter (1 cup), room temperature
• 400g Granulated Sugar (2 cups)
4 Large Egg ‘Mites, room temperature
• 2 tsp Vanilla Extract
330g All-Purptse Flour (2 % cups)
• 1 tsp Kosher Salt
% tsp Baking Soda
• 2% tsp Baking Powder
• 120mL cup)
• 60mL Strawberry Reduction cup)
• Pink Food Coloring (optional)
For the Frosting:

• 226g Unsalted Butter (1 cup), room temperature
• 80z Cream Cheese (226g), rocn temperature
720-840g Powdered Sugar (6-7 cups)
• 1 tsp Vanilla Extract
. Pinch of Salt
• Fresh Strawberries for gamish
Instructions:
1. Make the Strawberry Reduction: Hull, slice, and blend 450g 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 tuvo 9-inch cake pans (or three 6-inch pans).
3. In a large bowl, v.’hisk together the flour, salt, baking soda and baking powder
4. In the bowl of a stand mixer fitted v.’ith 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.
5. Add the egg whites one at a time, beating well after each addition. Beat in the vanilla.
6. ‘Mth the mixer on low speed, add the dry ingredients in three additons alternating vhth the 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 tootvick
inserted in he center comes out clean.
8. Allow cakes to cool completely before frosting.
9. Make the Frosting: In a large bowl, beat the butter and cream cheese together until smooth. Beat in
the ptw•dered sugar, 1 cup at a time, until desired consistency is reached. Beat irl 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 one cake layer on your serving plate_ Spread with 1 cup frosting. Top with
second layer and frost entire cake with remaining frosting- Decorate top with fresh strawberries.
Enjoy this light, and deliciously cake! The strawberry reduction keeps the cake extra
moist whüe the cream cheese frosting puts it over the top.