Strawberry Cake Recipe
A sumptuous, tender strawberry cake featuring layers of moist sponge infused with a vibrant strawberry reduction, complemented by a tangy strawberry cream cheese frosting and a luscious fresh strawberry filling.
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Servings: 12
Ingredients
Strawberry Filling/Reduction
- 2 tablespoons water
- 1 tablespoon lemon zest zest of one lemon
- 3 tablespoons 22 g cornstarch (cornflour)
- 3 cups 600 g fresh strawberries, hulled and halved
- ¾ cup 150 g white granulated sugar
- ¼ cup 60 g fresh lemon juice
Strawberry Cake
- ¾ cup 195 g strawberry filling/reduction
- ½ teaspoon salt omit if using salted butter
- ¼ cup 60 g milk, at room temperature
- 6 large 225 g egg whites, room temperature
- ½ cup 113 g unsalted butter, room temperature
- 2⅓ cups 300 g all-purpose flour
- 1½ teaspoons vanilla extract
- 2½ teaspoons baking powder
- 1 teaspoon white vinegar
- ¼ cup 25 g cornstarch
- 3 teaspoons strawberry extract
- ½ cup 105 g unflavoured vegetable oil (e.g., canola)
- 1½ cups 300 g white granulated sugar
- 1 drop red gel food colouring optional
Strawberry Cream Cheese Frosting
- 1 teaspoon vanilla extract
- 1½ cups 335 g cold cream cheese (firm block style)
- 1 cup 225 g unsalted butter, room temperature
- 4½ cups 570 g icing sugar (powdered sugar)
- 2 teaspoons strawberry extract
- ¼ cup 65 g strawberry filling/reduction
Instructions
Strawberry Filling/Reduction
- Combine strawberries, sugar, lemon zest, and lemon juice in a large frying pan. Cook over medium heat for 10 minutes, stirring intermittently.
- Mash softened strawberries with a potato masher, then simmer for another 10 minutes.
- Dissolve cornstarch in water, then stir into the strawberry mixture continuously to prevent lumps.
- Simmer until thickened, then remove from heat. You should yield approximately 2 cups.
- Allow to cool by spreading on a dish and refrigerating for 30 minutes, or prepare in advance.
Strawberry Cake
- Preheat fan-forced oven to 160°C (320°F). Grease and line two 8-inch cake tins.
- Sift together flour, cornstarch, baking powder, and salt. Whisk to combine.
- Mix strawberry reduction, milk, and food colouring in a small bowl; set aside.
- In a separate bowl, cream butter, oil, and sugar with a mixer for 3 minutes until fluffy.
- Add egg whites in three additions, mixing well between each.
- Incorporate half the strawberry-milk mixture, along with extracts and vinegar; mix until uniform.
- Fold in half of the dry ingredients using a spatula until just combined.
- Add the remaining strawberry-milk blend, fold gently, then add the rest of the dry mixture. Avoid overmixing.
- Divide batter evenly between tins and bake for 35 minutes or until a skewer comes out clean.
- Cool in tins for 15-20 minutes, then transfer to a wire rack to cool fully.
Strawberry Cream Cheese Frosting
- Beat butter until fluffy using a hand or stand mixer (paddle attachment recommended).
- Gradually add icing sugar in three parts, mixing on low to incorporate each batch.
- Add cream cheese, vanilla, and strawberry extract; mix until smooth but not overbeaten.
- Fold in the strawberry reduction gently, and add food colouring if desired.
Assembly
- Optionally trim cake layers to remove caramelised edges and level the tops.
- Place one cake layer on a stand and spread frosting generously on top.
- Pipe a double border around the edge using a 1A round tip to contain the filling, then fill with the remaining strawberry mixture.
- Position the second cake layer atop and frost the top and sides.
- Smooth with a cake scraper and decorate with remaining buttercream and fresh strawberries.
Notes
Cake flour may replace all-purpose flour and cornstarch (325 g total).
Increase oven temperature to 175°C (347°F) if not using a fan oven.
Adjust sugar in filling based on the sweetness of strawberries.
Red gel food colouring enhances visual appeal but is optional.