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Old Fashioned Homemade Strawberry Cake Recipe

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This Old Fashioned Homemade Strawberry Cake is a moist, fluffy pink cake infused with fresh strawberry reduction and freeze-dried strawberry powder, layered and frosted with a rich strawberry buttercream. Perfectly balanced with a hint of vanilla, this classic cake brings fresh strawberry flavor to life and is ideal for celebrations or anytime you want a charming, fruit-forward dessert.

Ingredients

For the Strawberry Reduction and Cake Batter

  • 16 ounces fresh, ripe strawberries
  • 1/2 cup salted butter (1 stick), room temperature
  • 1/2 cup cooking oil
  • 1 3/4 cup white granulated sugar
  • 6 large egg whites, room temperature
  • 1/2 cup sour cream, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups cake flour
  • 2 tablespoons cornstarch
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup evaporated milk, room temperature
  • 1/4 cup ground freeze dried strawberries
  • Red gel food coloring (about 1 drop)

For the Strawberry Buttercream Frosting

  • 1 1/2 cup salted butter (3 sticks), room temperature
  • 4-6 cups confectioners sugar, sifted
  • 4 tablespoons strawberry reduction (reserved from above)
  • 1/4 cup ground freeze dried strawberries
  • 2 teaspoons pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350℉. Spray two 8-inch round cake pans with cooking spray and line the bottoms with parchment paper to prevent sticking.
  2. Make the strawberry reduction: Remove the tops of fresh strawberries, wash and halve them. Place in a saucepan over medium heat and cook, stirring continuously and mashing as they soften, for 12-15 minutes until reduced to about 1 cup. Lower heat as needed to avoid scorching. Remove from heat and let cool; reserve 4 tablespoons for the frosting.
  3. Cream wet ingredients: In a stand mixer, cream together 1/2 cup salted butter, cooking oil, and sugar until light and fluffy. Add egg whites, sour cream, and vanilla extract and mix until fully combined.
  4. Combine dry ingredients: In a separate bowl, whisk cake flour, cornstarch, baking powder, and salt together thoroughly.
  5. Alternate mixing dry and liquid: Add dry ingredients and evaporated milk alternately to the wet mixture in three additions of flour and two of milk, beginning and ending with flour. Mix only until combined to keep the batter light.
  6. Add strawberry flavors and color: Gently fold in the cooled strawberry reduction (excluding the 4 tablespoons set aside), the ground freeze-dried strawberries, and 1 drop of red gel food coloring until the batter is a uniform pink color.
  7. Bake the cake: Divide batter evenly between prepared pans and tap gently to release air bubbles. Bake 25-35 minutes or until a toothpick inserted in the center springs back when touched. Cool in pans for 10 minutes, then transfer to wire racks or the freezer to cool completely (~30 minutes).
  8. Prepare the strawberry buttercream frosting: Whip the 1 1/2 cups room temperature butter until light and creamy. Gradually add confectioners sugar in increments—start with 2 cups, mix on low to reduce dusting, add another 2 cups and then add the last cup gradually—whipping to a fluffy consistency. Mix in reserved strawberry reduction, freeze dried strawberries, vanilla extract, and a pinch of salt. Whip again until thick and spreadable.
  9. Assemble the cake: Place one cake layer on a serving plate. Spread about one third of the frosting evenly over the top, pushing out to edges. Top with the second cake layer and gently press down. Spread the remaining frosting over the top and sides of the cake, using a spatula angled at 45 degrees to smooth the sides while rotating the cake. Finish with decorative swirls on the top.
  10. Garnish and serve: Decorate one side of the cake top with whole and halved fresh strawberries, sprinkle with extra chopped freeze dried strawberries, and add a sprig or two of fresh mint for a refreshing contrast and presentation.

Notes

  • Using room temperature eggs, butter, and dairy ensures better mixing and a smoother batter.
  • The strawberry reduction can be made in advance and stored in the refrigerator for up to 3 days.
  • Freeze dried strawberries add concentrated flavor without extra moisture—grind finely to mix evenly.
  • Add more or less confectioners sugar to the frosting depending on your desired consistency.
  • For a more intense pink color, increase red gel food coloring drop by drop.
  • If cake layers cool too long or get chilled, let them come to room temperature before frosting to avoid frosting melting or sliding.

Find it online: https://justsosavory.com/old-fashioned-homemade-strawberry-cake-recipe/