Ingredients:

  • 16 oz fresh or frozen strawberries
  • 1 tbsp lemon juice
  • 2.5 cups all-purpose flour, sifted
  • 1.5 cups granulated sugar
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine sea salt
  • 0.75 cup unsalted butter, softened and cubed
  • 3 large eggs, room temperature
  • 0.5 cup whole milk, room temperature
  • 2 tsp pure vanilla extract
  • 1 cup unsalted butter, softened (for frosting)
  • 4 cups confectioners' sugar, sifted
  • 1 tsp heavy cream

Instructions:

  1. Puree the strawberries and lemon juice until smooth. Simmer in a saucepan over medium-low heat for 15 minutes until reduced to 1/2 cup. Let cool completely.
  2. Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans. Combine flour, sugar, baking powder, baking soda, and salt in a stand mixer.
  3. Add 3/4 cup cubed butter to the dry ingredients and mix on low speed until the texture resembles coarse sand (reverse creaming method).
  4. Whisk together milk, eggs, vanilla, and 1/2 cup of the strawberry reduction. Slowly pour into the flour mixture while mixing on low until fully emulsified.
  5. Divide batter between pans and bake for 30 minutes or until a toothpick comes out clean. cool completely before frosting.
  6. Prepare frosting by beating 1 cup butter with confectioners' sugar, the remaining 1/4 cup chilled strawberry reduction, and heavy cream until fluffy.