The Best Homemade Strawberry Cake Ever

For the Strawberry Reduction

• 3 cups (600 g) of fresh strawberries, hulled and halved
• 3/4 cup (150 g) of white granulated sugar
• 1 tablespoon of lemon zest
• 1/4 cup of (60 g) fresh lemon juice
• 3 tablespoons (30 g) of cornstarch or cornflour
• 2 tablespoons of water

For the Strawberry Cake Layers

• 2½ cups (300 g) of all-purpose flour
• 1/4 cup (40 g) of cornstarch or cornflour
• 2½ teaspoons of baking powder
• 1/2 teaspoon of salt (omit if using salted butter)
• 1/2 cup (113 g) of unsalted butter, room temperature
• 1/2 cup (96 g) of unflavored vegetable oil (e.g., canola)
• 1½ cups (297 g) white granulated sugar
• 6 large (225 g) egg whites, room temperature (size 7 eggs recommended
• 3/4 cup (195 g) of the cooled strawberry reduction (from above)
• 1/4 cup (60 g) of whole milk, room temperature
• 3 teaspoons of strawberry essence or extract
• 1½ teaspoons of vanilla essence or extract
• 1 teaspoon of white vinegar
• 2 drops of red gel food coloring (optional but recommended)

For the Strawberry Cream Cheese Frosting

• 1 cup (226 g) of unsalted butter, room temperature
• 4½ cups (570 g) of icing sugar, sifted (powdered sugar or confectioners sugar)
• 1½ cups (335 g) of full-fat cream cheese, cold and firm (not spreadable type)
• 1 cup (22g) of freeze-dried strawberries, processed into a fine powder
• 2 teaspoons of strawberry essence or extract
• 1 teaspoon of vanilla essence or extract
• 1/8 teaspoon of salt
• 2 tablespoons of whole milk

Prepare the Berries

1. Begin by thoroughly washing and hulling the fresh strawberries.
2. If the strawberries are large, halving them will ensure they cook more evenly and break down efficiently during the reduction process.

Simmer for Flavour

1. In a large saucepan, combine the prepared strawberries with the granulated sugar, lemon zest, and fresh lemon juice.
2. The addition of lemon zest and juice serves a dual purpose: it brightens the inherent strawberry flavor, preventing it from becoming flat or overly sweet, and it also aids in the pectin release from the fruit, contributing to the thickening process.
3. Place the pan over medium heat and bring the mixture to a gentle simmer.
4. Stir occasionally to prevent sticking and ensure even cooking.
5. Allow it to cook for approximately 10 minutes, during which the strawberries will soften and begin to release their vibrant juices.

Mash and Reduce

1. Once the strawberries are soft, use a potato masher to thoroughly mash them directly in the pan.
2. This action helps to break down the fruit fibers, releasing more flavor compounds and creating a more uniform consistency for the reduction.
3. Continue to simmer the mashed strawberries over medium heat for an additional 10 minutes, stirring periodically.
4. During this phase, the mixture will visibly thicken as excess water evaporates, leading to a more concentrated and intense strawberry flavor.
5. This concentration is essential for a potent berry presence in the final cake.

Thicken with Cornstarch

1. In a separate small bowl, whisk together the cornstarch and 2 tablespoons of water until a smooth, lump-free slurry is formed.
2. Pour this slurry into the simmering strawberry mixture while continuously stirring.
3. Constant stirring is crucial at this point to prevent lumps from forming and to ensure the cornstarch is evenly distributed, allowing it to thicken the reduction beautifully to a jam-like consistency.
4. This prevents the reduction from making the cake batter too wet later on.

Final Reduction

1. Continue to cook the mixture for a few more minutes, stirring constantly, until it becomes thick and glossy.
2. The target consistency is a rich, spoonable jam.
3. The yield should be approximately 2 cups of this luscious strawberry filling.
4. If the mixture appears too watery, continue to reduce it further until the desired thickness is achieved.

Cool Completely

1. This step is crucial for the success of the cake.
2. Transfer the hot strawberry reduction to a wide, shallow dish or plate.
3. Spreading it out maximizes the surface area, which significantly speeds up the cooling process.
4. Refrigerate the dish for at least 30 minutes, or until the reduction is completely cool.
5. Preparing this reduction a day in advance is an excellent strategy to save time and ensure it is perfectly chilled when needed.

Preheat and Prepare Pans

1. Begin by preheating the oven.
2. If the oven has a fan (convection setting), set it to 320°F (160°C).
3. For ovens without a fan, increase the temperature to 347°F (175°C) to compensate for potentially less even heat distribution.
4. Next, prepare two 8-inch round cake tins.
5. This involves thoroughly greasing them and then lining the bottoms with parchment paper.
6. A light application of homemade cake release on the sides of the pans can further ensure effortless removal of the baked strawberry cakes.

Combine Dry Ingredients

1. In a medium bowl, combine the all-purpose flour, cornstarch, baking powder, and salt.
2. Sifting these dry ingredients together is highly recommended as it aerates the mixture, preventing lumps and contributing to a smoother batter and ultimately a lighter cake texture.
3. Whisk them thoroughly with a fork to ensure all components are well combined and evenly distributed before they are added to the wet ingredients.
4. Set this mixture aside.

Prepare Wet Flavor Mix

1. In a separate small bowl, combine ¾ cup (195g) of the now-cooled strawberry reduction, the room temperature whole milk, strawberry essence/extract, vanilla essence/extract, and white vinegar.
2. Mix these ingredients well until they are fully incorporated.
3. The white vinegar reacts with the baking soda in the dry ingredients, contributing to the cake's lift and tenderness.
4. If a more vibrant pink color is desired for the cake layers, a color that will largely retain its intensity through baking, add 1-2 drops of red gel food coloring at this stage.

Cream Fats and Sugar

1. In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl with an electric hand mixer, combine the room temperature unsalted butter, unflavored vegetable oil, and white granulated sugar.
2. Beat these ingredients on medium-high speed for approximately 3 minutes, or until the mixture becomes light, pale, and notably creamy.
3. This creaming process is fundamental as it incorporates air into the fats and sugar, creating tiny pockets that will expand during baking, resulting in a light and airy cake texture.
4. This step should not be rushed, as its thoroughness directly impacts the cake's final crumb.

Add Egg Whites

1. With the mixer speed reduced to low-medium, add the room temperature egg whites in 3 separate batches.
2. Mix for about 10-15 seconds after each addition, just until they are combined.
3. It is important to scrape down the sides of the bowl as needed to ensure all ingredients are evenly incorporated into the mixture.

Incorporate Wet & Dry (Carefully!)

1. Reduce the mixer speed to low.
2. Add half of the prepared wet flavor mix (the strawberry reduction, milk, extracts, and vinegar mixture) to the creamed butter and egg white mixture, mixing just until combined.
3. Then, critically, switch to a rubber spatula and, by hand, gently fold in half of the dry ingredients (the flour mixture) until just combined.
4. The emphasis here is on avoiding overmixing.
5. Excessive mixing at this stage can overdevelop the gluten in the flour, leading to a tough, dense, and chewy cake rather than a tender one.

Repeat and Finish

1. Add the remaining wet flavor mix and continue to fold gently until just combined.
2. Finally, fold in the remaining dry ingredients until they are just incorporated and no streaks of flour are visible.
3. If the batter's color appears dull, an additional drop of red gel food coloring can be added and gently folded in to achieve a more vibrant hue.

Fill and Bake

1. Divide the cake batter evenly between the two prepared 8-inch cake tins.
2. Use an offset spatula to gently spread the batter into an even layer in each pan, ensuring uniform thickness for even baking.
3. Place the pans on the center rack of the preheated oven and bake for approximately 35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean, indicating it is fully baked.

Allow to Cool

1. Once baked, immediately remove the strawberry cakes from the oven and place them, still in their tins, on a wire rack to cool for 15-20 minutes.
2. This initial cooling period within the pans allows the delicate cake structure to firm up and prevents it from breaking or crumbling when inverted.
3. After this initial cooling, carefully invert the cakes from their pans onto the wire rack, remove the pans, and gently peel off the parchment paper.
4. It is essential to let the cake layers cool completely on the wire rack before attempting to frost them.
5. This can take an hour or more.
6. Attempting to frost warm cakes will cause the frosting to melt and slide off, compromising both the appearance and stability of the final strawberry cake.

Powder Freeze-Dried Strawberries

1. Begin by processing the freeze-dried strawberries in a food processor or a spice grinder until they form a very fine, powdery crumb.
2. This method is superior for incorporating concentrated strawberry flavor into frosting without introducing excess moisture, which can destabilize buttercream.
3. This process should yield approximately ½ cup of strawberry powder.
4. Set this aside for later use.

Whip Cream Cheese

1. In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl with an electric hand mixer, add the cold, firm full-fat cream cheese.
2. The cream cheese must be cold and firm, not softened, to achieve the desired stability in the frosting.
3. Whip the cream cheese on high speed for about 1 minute until it becomes completely smooth and creamy, with no lumps remaining.
4. This initial whipping of cold cream cheese is vital for creating a stable, pipeable frosting that will hold its shape beautifully.

Cream Butter

1. Add the room temperature unsalted butter to the whipped cream cheese.
2. Beat the mixture on medium-high speed until it is light, fluffy, and thoroughly combined.
3. Periodically scrape down the sides of the bowl to ensure all ingredients are evenly incorporated and no pockets of unmixed butter or cream cheese remain.

Add Sweetness and Flavor

1. Reduce the mixer speed to low.
2. Gradually add the sifted icing sugar in three batches, ensuring that each batch is fully mixed into the butter-cream cheese mixture before the next addition.
3. This gradual incorporation prevents a cloud of sugar from forming and ensures a smooth consistency.
4. After the icing sugar, add the powdered freeze-dried strawberries, strawberry essence/extract, vanilla essence/extract, and salt.

Achieve Creamy Perfection

1. Increase the mixer speed to medium-high and beat the mixture until the frosting is completely smooth, creamy, and visibly lightened in color and texture.
2. If the frosting appears too thick for easy spreading or piping, add whole milk, a teaspoon or two at a time, beating after each addition until the desired spreadable consistency is achieved.
3. This careful adjustment ensures the frosting is both stable and easy to work with.

Level Your Layers

1. For a professional and structurally stable strawberry cake, it is highly recommended to level the cake layers if their tops have domed during baking.
2. Use a serrated knife to carefully trim the tops flat.
3. This creates an even surface for stacking, preventing the cake from leaning.
4. Additionally, any caramelized edges can be trimmed for a softer, more uniform bite throughout the cake.

First Layer & Frosting Dam

1. Place one of the completely cooled cake layers onto the chosen serving plate or cake stand.
2. Spread a generous amount of the strawberry cream cheese frosting, approximately 1 cup, evenly over the top of this layer, extending it almost to the very edge.

Pipe the Filling Dam

1. If the cake is to include an extra layer of strawberry filling, now is the time to create a "dam" with the frosting.
2. Transfer some of the prepared frosting into a piping bag fitted with a 1A round tip.
3. Pipe a continuous border, or even a double border for enhanced height and security, around the very perimeter of the frosted cake layer.
4. This dam is crucial as it will securely hold the delicious strawberry filling in place, preventing it from oozing out when the cake is sliced.

Add the Strawberry Filling

1. Carefully fill the center of the frosting dam with the remaining strawberry reduction prepared earlier.
2. Spread it evenly within the confines of the dam, ensuring it is level with the piped border.
3. This creates a delightful burst of concentrated strawberry flavor and moisture in the center of the cake.

Second Layer & Crumb Coat

1. Gently place the second cooled cake layer directly on top of the first, aligning it as precisely as possible.
2. Press down very gently to secure it.
3. Next, apply a very thin, even layer of frosting over the entire top and sides of the cake.
4. This is known as the "crumb coat."
5. Its purpose is to act as a primer, effectively trapping any loose crumbs and sealing them into this initial layer, thereby ensuring that the final, decorative frosting layer remains smooth and pristine.
6. After applying the crumb coat, chill the cake in the refrigerator for 15-20 minutes to allow this layer to set firmly.

Final Frosting & Decorate

1. Once the crumb coat is set and firm to the touch, apply the remaining strawberry cream cheese frosting generously to the top and sides of the cake.
2. Use an offset spatula or a cake scraper to smooth the sides and top.
3. A cake scraper, in particular, can help achieve a polished, professional bakery-quality finish.

Garnish

1. For the final flourish, pipe a decorative border on top of the cake with any leftover buttercream, using the same 1A tip if available.
2. Then, artfully arrange fresh, sliced strawberries on top.

Serve & Store

1. Your magnificent homemade strawberry cake is now ready to be sliced and served.
2. For any leftover cake, ensure it is tightly covered and stored in the refrigerator, where it will remain fresh for up to 5-6 days.

Recipe Notes

• For the cake batter, butter, eggs, and milk must be at room temperature for proper emulsification and a smooth batter.
• For the frosting, start with cold cream cheese, whip it smooth, then add room temperature butter for stability.
• Once dry ingredients are added, mix only until just combined and no streaks of flour remain.
• Always cool cake layers completely before frosting; if they’re warm, the frosting will melt and slide off, ruining the cake’s look and stability.
• Natural strawberry color fades during baking. A few drops of red or pink gel food coloring will ensure the cake has an appealing, vibrant hue.
• If including a strawberry filling between layers, pipe a border of frosting around the edge of the layer to contain the filling and prevent it from oozing out when sliced.