Ingredients:

  • 3 cups (360g) cake flour, sifted
  • 1.5 tsp (7g) baking powder
  • 0.5 tsp (3g) baking soda
  • 0.5 tsp (3g) fine sea salt
  • 1 cup (225g) unsalted butter, softened
  • 1.75 cups (350g) granulated sugar
  • 3 large (150g) eggs, room temperature
  • 2 tsp (10ml) pure vanilla extract
  • 1 cup (240ml) full-fat buttermilk, chilled
  • 1 cup (150g) fresh strawberries, finely diced
  • 1 cup (225g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 3 tbsp (45ml) heavy cream
  • 2 tbsp (30g) strawberry reduction
  • 1 pinch (1g) salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
  2. Sift together the cake flour, baking powder, baking soda, and salt in a large bowl and set aside.
  3. In a separate bowl, beat the softened butter and sugar on medium-high for 3-5 minutes until the mixture is pale ivory and fluffy.
  4. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  5. Reduce mixer speed to low. Add 1/3 of the dry ingredients, then 1/2 of the buttermilk. Repeat the process, ending with the final third of the flour.
  6. Gently fold in the diced strawberries by hand using a rubber spatula to avoid crushing the fruit.
  7. Divide batter evenly between the prepared pans and bake for 30-40 minutes, or until the edges slightly pull away from the pan and a toothpick inserted in the center comes out clean.
  8. Prepare the frosting by beating together 1 cup softened butter and 4 cups powdered sugar. Mix in heavy cream, strawberry reduction, and a pinch of salt until smooth.