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Strawberry Layer Cake from Scratch

The Best Strawberry Layer Cake

This is the ultimate Fresh Strawberry Layer Cake recipe. It uses a homemade strawberry reduction to infuse real fruit flavor into moist cake layers and silky strawberry cream cheese buttercream. No artificial flavors, just pure summer sweetness.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 645
Ingredients Method Notes

Ingredients
  

For the Strawberry Reduction
  • 16 oz fresh or frozen strawberries (hulled and chopped) roughly 3 cups
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice
For the Cake Layers
  • 3 cups cake flour sifted (345g)
  • 2.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter room temperature (226g)
  • 1.75 cups granulated sugar (350g)
  • 5 large egg whites room temperature
  • 0.5 cup sour cream room temperature
  • 2 tsp pure vanilla extract
  • 0.5 cup whole milk room temperature
  • 0.5 cup strawberry reduction cooled (from step 1)
For the Strawberry Frosting
  • 1 cup unsalted butter softened
  • 8 oz cream cheese block style, cool room temp
  • 5 cups powdered sugar
  • 0.5 cup strawberry reduction remaining from step 1
  • 1 pinch salt

Method
 

  1. Prepare the Reduction: Place strawberries in a food processor and puree until smooth. Pour into a saucepan with 2 tbsp sugar and lemon juice. Simmer over medium-low heat, stirring occasionally, until reduced by half (about 20-30 minutes). You should have about 1 cup total. Let cool completely.
  2. Prep Oven & Pans: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper.
  3. Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
  4. Cream Butter: In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until pale and fluffy (about 3-4 minutes).
  5. Add Wet Ingredients: Lower speed to medium. Add egg whites one at a time. Add sour cream and vanilla. Mix until combined.
  6. Combine: Reduce speed to low. Add the dry ingredients alternating with the milk (start and end with dry). Stop mixing just before the flour is fully incorporated. Fold in 1/2 cup of the cooled strawberry reduction by hand.
  7. Bake: Divide batter evenly among pans. Bake for 24-28 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  8. Make Frosting: Beat butter and cream cheese until smooth. Slowly add powdered sugar. Add the remaining strawberry reduction and a pinch of salt. Whip until creamy. Frost the cooled cakes and serve.

Notes

Make Ahead: The strawberry reduction can be made up to 3 days in advance and stored in the fridge. Bring to room temperature before adding to the cake batter to prevent the butter from seizing.