Best Strawberry Cake Ever

How to make Best Strawberry Cake Ever


For the Fresh Strawberry Cake:

14 ounces of all-purpose flour

1 ½ teaspoons of baking powder

1 teaspoon of baking soda

½ teaspoon of salt

8 ounces of unsalted butter, at room temperature

10 ounces of granulated sugar

1 teaspoon of vanilla extract

½ teaspoon of lemon extract

1 ½ teaspoons of strawberry emulsion or extract (preferably LorAnn oils bakery emulsion)

Zest of one lemon

1 Tablespoon of fresh lemon juice

6 ounces of egg whites, at room temperature

4 ounces of room-temperature strawberry reduction

6 ounces of milk, at room temperature (whole milk recommended)

½ teaspoon of pink food color (Americolor electric pink gel recommended)

For the Strawberry Reduction:

32 ounces of fresh or frozen strawberries, thawed

1 teaspoon of lemon zest

1 Tablespoon of lemon juice

A pinch of salt

4 ounces of sugar (optional)

For the Easy Strawberry Buttercream Frosting:

4 ounces of pasteurized egg whites

16 ounces of unsalted butter, at room temperature

16 ounces of powdered sugar

½ teaspoon of salt

1 teaspoon of vanilla extract

4 ounces of room-temperature strawberry reduction


Strawberry Reduction

Prepare the strawberry reduction ideally a day before the cake. Combine strawberries, optional sugar, lemon zest, lemon juice, and a pinch of salt in a medium saucepan.

Cook on medium-high heat, stirring occasionally to prevent burning. Once the mixture starts bubbling, reduce the heat to medium-low.

Continue cooking until the mixture reduces by half and thickens to a consistency resembling tomato sauce. This should take approximately 20 minutes.

Once the reduction is ready, transfer it to another container and allow it to cool. Store as needed.
Strawberry Cake

Ensure that all ingredients, particularly butter, egg whites, and strawberry reduction, are at room temperature.

Preheat the oven to 350ºF (176ºC) and adjust the oven rack to the middle position.

Grease three 8″ cake pans using cake goop or a preferred pan release method.

In a medium bowl, whisk together the milk, strawberry reduction, strawberry emulsion, vanilla extract, lemon extract, lemon zest, lemon juice, and pink food coloring.

In a separate bowl, combine the flour, baking powder, baking soda, and salt.

Using a stand mixer with a paddle attachment, beat the room-temperature butter until smooth and shiny, then gradually add the sugar until the mixture is fluffy.

Incorporate the egg whites one at a time, ensuring the mixture remains cohesive.

On low speed, alternately add the dry ingredients and the milk mixture in thirds, mixing until just incorporated.

Divide the batter evenly among the prepared pans and smooth the tops.

Bake until a toothpick inserted in the center comes out clean or with a few crumbs, approximately 30-35 minutes.

Allow the cakes to cool in the pans on a wire rack for 10 minutes before transferring them out to cool completely.

Buttercream Frosting

Combine the egg whites and powdered sugar in a stand mixer bowl. Whip on low, then high for 5 minutes.

Gradually add softened butter, continuing to whip until the mixture is white, light, and shiny.

Incorporate the strawberry reduction, vanilla extract, and salt, continuing to whip until well combined.

Optional: Switch to a paddle attachment and mix on low for 15-20 minutes to smooth out the buttercream and remove air bubbles.

Cake Assembly

Trim the top of each cake layer if necessary to create a flat surface.

Place the first cake layer on a plate or board and apply a thin layer of cooled reduction, followed by a layer of strawberry buttercream.

Repeat with the remaining layers and frost the outside of the cake with the leftover buttercream.

Optionally, decorate with fresh strawberries.


The cake should be assembled with precision and care, ensuring that each layer is aligned and the frosting is evenly spread for a professional finish.

Nutrition Information:

Serving Size: 1 serving

Calories: 455 | Sugar: 38.4 g | Sodium: 349.3 mg | Fat: 24.9 g | Carbohydrates: 53.5 g | Protein: 6.2 g | Cholesterol: 123.1 mg

Frequently Asked Questions:

Can I use frozen strawberries for the strawberry reduction?

Yes, you can use frozen strawberries.

Thaw them before making the reduction.

Is there a substitute for strawberry emulsion or extract?

You can use additional strawberry reduction for a more natural strawberry flavor.

Can I reduce the sugar in the cake or frosting?

While you can adjust sugar to taste, it may affect the texture and sweetness of the final result.

How do I ensure my egg whites are at room temperature?

Allow the egg whites to sit at room temperature for about 30 minutes or place them in a bowl of warm water.

What is cake goop for greasing pans?

Cake goop is a mixture of flour, oil, and shortening used to grease pans for easy cake release.

Can I make the cake layers in advance and freeze them?

Yes, you can freeze the cake layers before assembling. Thaw before frosting.

Do I need to use food coloring for the cake?

The food coloring is optional and can be omitted if you prefer a natural color.

What’s the purpose of whipping the buttercream for an extended time?

Extended whipping helps create a smooth, silky texture and removes air bubbles for a creamy finish.

How long can the assembled cake be stored?

The cake can be stored in the refrigerator for 3-4 days.

Bring to room temperature before serving.

Can I use a different type of frosting for this cake?

Yes, you can use your preferred frosting, but the strawberry buttercream complements the strawberry cake flavor.

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