Description
Experience the ultimate summer dessert with this moist vanilla layer cake, featuring a concentrated homemade strawberry reduction and a silky fruit-infused buttercream. It combines the richness of butter with the moisture of oil for a perfectly tender crumb that celebrates fresh berry season.
Ingredients
- 3 cups fresh strawberries, chopped
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/2 cup unsalted butter, softened
- 1/4 cup neutral oil
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups granulated sugar
- 2 1/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1 cup whole milk, room temperature
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
Instructions
- Prepare the strawberry reduction by whisking cornstarch and water in a small bowl, then simmering chopped strawberries, sugar, and lemon juice in a saucepan over medium-low heat for 8–10 minutes.
- Stir the cornstarch slurry into the fruit mixture and cook until thickened enough to coat a spoon, then chill completely in the refrigerator for at least one hour.
- Preheat your oven to 350°F, grease two 8-inch round pans, and line the bottoms with parchment paper for easy release.
- In a large bowl or stand mixer, beat the softened butter and oil together before incorporating the eggs, vanilla, and sugar.
- Whisk the flour, cornstarch, salt, and baking powder in a separate bowl.
- Gradually alternate adding the milk and dry ingredients to the wet mixture, starting and ending with the dry ingredients and mixing just until combined.
- Divide the batter evenly between the prepared pans and bake for 24–30 minutes, then cool in the pans for 15 minutes before transferring to a wire rack.
- To make the buttercream, beat softened butter and powdered sugar until smooth, then mix in 1/4 cup of the chilled strawberry reduction.
- Assemble by piping a buttercream dam on the first cake layer, filling the center with the remaining reduction, adding the second layer, and frosting the exterior with the strawberry buttercream.
Notes
To ensure your cake layers release perfectly, always use parchment paper rounds at the bottom of your pans. If your strawberry reduction is too thin after cooling, you can briefly simmer it again with a touch more cornstarch slurry, but ensure it is stone-cold before adding it to your buttercream to prevent the frosting from melting.
- Prep Time: 40 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: Southern American