A light and airy strawberry cake recipe that uses strawberry reduction to enhance its flavor. And yet, a simple and easy recipe you will want to make over and over again. Delicious on its own but even better when filled and frosted for a celebration. Perfect to cover with fondant or stacked for tiered cakes.
This is one of my kids' favorite cakes. Every time I had an order for this strawberry cake I would make an additional mini one on the side. The best part about this cake is that it is absolutely delicious on its own!
It is also a very versatile cake. You can use it with frosting as well as fillings such as strawberries or other fruit fillings. Try strawberry mousse filling or whipped cream frosting for a light dessert.
Ingredients and substitutes
- Strawberries - you can use fresh or frozen strawberries for the reduction. Frozen strawberries may retain excess moisture so you will need to reduce it for a few minutes longer.
- Flour - I like to use all-purpose flour when I use fruit purees as it adds more stibility to the cake.
- Sour cream - while Greek yogurt is a great substitue for sour cream, you can aso make your own at home.
- Vanilla - I think vanilla extract is always a great addition to strawberry extracts. Just helps bring out the flavor of the cake.
- Fat - a combination of butter and oil makes this cake stable as well as light and airy.
Frequently asked questions
Unfrosted this cake will keep at room temperature for 3 to 4 days. Well wrapped in the fridge it will keep for a week. It can also be frozen for up to a month. Once frosted, it will keep at room temperature for 2 to 3 days. In the fridge for a week and can be frozen for up to a month.
If you can't use a cake immediately, I always recommend freezing rather than chilling. I find the freeze does a better job of locking in moisture as compared to the fridge.
Wrap the cake well in plastic wrap, then in parchment paper. If you plan to freeze it for longer, wrap it in aluminum foil again. The parchment will prevent freezer burns while the aluminum will keep the smell of other foods from getting into the cake.
Absolutely! the recipe card below will calculate this recipe from 6 to 16 inches for you. Just use the automatic calculator below
1 x makes 2 x 6-inch round cakes
2x makes 2 x 8-inch round cakes
3x makes 2 - 10 inch round cakes
4x makes 2 x 12 inch round cakes, etc
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- Measuring cups and spoons
Please note the values - 1x= 6-inch cake, 2x =8-inch cake, 3x =10 inch cake, etc,
- 8 oz (226 g) Strawberries Fresh or frozen
- 1 tsp Lemon juice
- 1 tbsp Sugar
- ⅛ tsp Salt
Cake batter 2 x 6-inch cakes
- ¼ cup (60 g) Butter unsalted, room temperature
- ¼ cup (60 ml) Cooking oil
- 1½ cup (300 g) Sugar
- 2 cups (250 g) All-purpose flour
- 2 Eggs large
- 1 tsp Baking powder
- 1 tsp Baking soda
- ½ tsp Salt
- ½ cup (120 ml) Strawberry reduction prepared above
- ¼ cup (60 ml) Sour cream
- ¼ tsp Lemon zest (optional)
- 1 tsp Strawberry extract
- 1 tsp Vanilla extract
- 2 drops Pink food gel color (optional)
- 1 cup (227 g) Butter unsalted, room temperature
- 4 cups (480 g) Powdered sugar
- 1 tsp Vanilla extract
- 1 tsp Strawberry extract (Optional)
- ½ cup (120 ml) Strawberry reduction or milk (optional)
- 2 drops Pink food gel color (Optional)
- ½ cup (100 g) Sugar
- 1 cup (240 ml) Water
- ¼ tsp Lemon juice
- Preheat the oven to 325°F /165°C/ Gas Mark - 3
- Dry ingredients - Sift together the flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer with the paddle attachment, cream the butter, sugar, and oil. Whip for 2 to 3 minutes until light and fluffy.
- Next add the eggs, one at a time. Followed by the lemon zest, vanilla, and strawberry extract. Pro tip- adding eggs one at a time will prevent the eggs from curdling. If the batter does curdle just add a tablespoon of flour to help stabilize it.
- Next, add the flour, strawberry reduction, and sour cream in three batches. Followed by the gel food color. Combine well but do not over mix. Pro tip - we do not want to activate the gluten in the flour so work gently once you add the flour.
- Pour the cake batter into the prepared cake pans. Bake on the middle rack for 20 to 25 minutes or until a skewer inserted in the center comes out clean. Pro tip - using baking/ cake strips for your pans will prevent a dome and excess caramelization around the edges which looks better for layer cakes.
- Cool in the pan for 10 minutes then invert onto a cooling rack to cool completely. Pro tip - always cool cakes completely before decorating otherwise the frosting will melt on warm cakes.
- Cream butter with the strawberry reduction and whipping cream. (adding stawberry reduction now will give a smoother buttercream)
- Then, add the salt, and powdered sugar one cup at a time. Once all the powdered sugar is in add the strawberry reduction or milk, extracts, and pink gel food color.
- Continue to whip for 2 to 3 minutes until the buttercream is pale but light and fluffy.
- Place the first layer on the cake board or cake stand. Add a dollop of buttercream and spread evenly with an offset spatula. Then, place the second layer on top. Chill the cake for 15 minutes. Pro tip - chilling the cake will help hold the two layers together and prevent them from moving while frosting the outside.
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The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you