Moist Strawberry Cake for Tiered Cake (with strawberry reduction)
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. Use it as a coffee cake or layer it with fancy frosting for a celebration cake. A butter-based cake so it’s perfect to cover with fondant covered tiered cakes too.
- Measuring cups and spoons
Make 2 x 8-inch or 3 x 6-inch cake layers
- 450g grams (1 lb) Strawberries Fresh or frozen
- 1 tbsp Lemon juice
- 2 tbsp Sugar
- 1/4 tsp Salt
- 228 grams (8.00 oz) Butter (2 sticks)unsalted, room temperature
- 300 grams (1.5 cups) Sugar white
- 384 grams (3.00 cups) All-purpose flour
- 4 Eggs large
- 1 ½ tsp (7 g) Baking powder
- ½ tsp (2 g) Baking soda
- ½ tsp (0.5 tsp) Salt
- 120 ml (4.23 oz) Strawberry reduction prepared above
- 60 ml (0.25 cups) Buttermilk
- 1/2 tsp Lemon zest
- 1 tsp Strawberry extract
- ½ tsp Vanilla extract
- 4 drops Pink food gel color
Strawberry Buttercream Frosting
- 228 grams (8.00 oz) Butter (2 sticks) unsalted, room temperature
- 500 grams (4.00 cups) Powdered sugar
- 1 tsp Vanilla extract
- 1 tsp Strawberry extract
- 120 ml (0.50 cups) Strawberry reduction
- 2 drops Pink food gel color
- 60 ml (0.25 cups) Whipping cream 38% or more
- 60 ml (0.25 cups) Simple syrup
- Pulse the strawberries in a food processor
- Wash, clean and hull the strawberries
- Place them in the saucepan with lemon juice, sugar, and salt.
- Cook on medium-low until the mixture has reduced to less than half. Stir often to prevent burning.
- Remove from heat, cool completely before using in the cake and frosting.
- This should make for the cake and frosting below
- Preheat oven to 170 C / 338 F or 160C / 320 F for fan assisted oven
- Grease and line 2 x 8-inch or 3 x 6-inch baking pans (see other cake pan measurements below)
- Sift together flour, baking powder, baking soda, and salt
- Add the zest to the flour mixture as well– set aside
- Cream together the butter and sugar until light and fluffy
- Add lemon juice and eggs one at a time
- Followed by the flour mixture, strawberry reduction, and buttermilk
- Lastly, add the vanilla, strawberry extract, and pink food gel color
- Divide between the prepared baking pans
- Bake in a preheated oven for 30 to 35 minutes until a skewer inserted comes clean.
- Cool in the pan for 10 minutes, then on a wire rack until completely cooled.
Strawberry American buttercream frosting
- Cream butter with the strawberry reduction and whipping cream. (adding stawberry reduction now will give a smoother buttercream)
- Add powdered sugar one cup at a time. Making sure to combine well.
- Once all the sugar is in add the vanilla and strawberry extract
- Then whip for 2 to 3 minutes until light and airy similar to whipped cream.
- Adjust consistency with a few tablespoons of whipping cream or milk if necessary.
How to make other cake sizes with this recipeThis recipe makes 2 x 8-inch cakes or 3 x 6-inch round cakes. You can make other cake sizes by simply changing the servings sizes. Note when you change the number of servings it will calculate the recipe for all three – reduction, cake, and frosting.
- 12 servings – makes 2 x 6-inch round cakes or 3 x 4-inch round cakes
- 18 servings – makes 2 x 7-inch round cakes or 3 x5-inch round cakes
- 32 servings – makes 2 x9-inch round cakes or 3 x 7-inch round cakes
- 38 servings – makes 2 x 10-inch round cakes or 3 x 8-inch round cakes
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