Description
This recipe uses a homemade strawberry reduction to achieve a deep, authentic berry flavor and a naturally vibrant pink crumb. Combining professional techniques with Southern hospitality, this cake is finished with a silky strawberry meringue buttercream that is truly a showstopper.
Ingredients
- 32 ounces strawberries, fresh or frozen
- 10 ounces granulated sugar
- 14 ounces all-purpose flour
- Unsalted butter, room temperature
- Large egg whites, room temperature
- Whole milk, room temperature
- Vegetable oil
- Strawberry bakery emulsion
- Vanilla extract
- Lemon juice and zest
- Baking powder
- Baking soda
- Salt
- Pink food coloring
- Pasteurized egg whites (for buttercream)
- Powdered sugar (for buttercream)
Instructions
- Blend the strawberries and simmer them in a saucepan with sugar, lemon juice, zest, and salt for 40 to 60 minutes until reduced to 2 cups.
- Preheat your oven to 350 degrees Fahrenheit and grease two eight-inch cake pans with pan release or cake goop.
- Whisk together the room temperature milk, vegetable oil, six ounces of the strawberry reduction, emulsion, vanilla, lemon zest, juice, and pink food coloring.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until no lumps remain.
- Cream the butter and sugar in a stand mixer for 3 to 5 minutes until the mixture is pale, light, and fluffy.
- Add the egg whites one at a time, allowing each to incorporate fully for about 15 seconds before adding the next.
- Add the dry and wet ingredients alternately in three batches, mixing on low speed until just combined.
- Divide the batter between the pans and bake for 30 to 35 minutes until a toothpick comes out clean.
- Whip pasteurized egg whites and powdered sugar into a meringue, add softened butter in chunks, then fold in the remaining strawberry reduction and vanilla.
Notes
For the best texture, always weigh your dry ingredients using a kitchen scale to ensure accuracy. If your strawberry reduction is too cold when you are ready to bake, give it a quick burst in the microwave to bring it to room temperature so the batter doesn’t curdle.
- Prep Time: 1 hour
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: Southern American