Ingredients:

  • 1 lb fresh strawberries, hulled and pureed
  • 1 tbsp lemon juice
  • 2 tbsp granulated sugar
  • 2 ¼ cups cake flour, sifted
  • 1 ½ cups granulated sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • ¾ cup unsalted butter, softened
  • 3 large eggs, room temperature
  • ½ cup whole milk, room temperature
  • ½ cup strawberry reduction
  • 1 tsp pure vanilla extract
  • 8 oz full-fat cream cheese, softened
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 3 tbsp strawberry reduction
  • 1 tsp vanilla extract
  • pinch of salt

Instructions:

  1. Combine pureed strawberries, lemon juice, and sugar in a saucepan over medium heat.
  2. Simmer, stirring occasionally, until the mixture reduces by half and becomes thick and syrupy (approximately 15–20 minutes), then remove from heat and cool.
  3. Preheat oven to 350°F and grease and line two 8-inch cake pans with parchment paper.
  4. Sift together cake flour, sugar, baking powder, and salt in a large bowl.
  5. Cream the softened butter with eggs and vanilla extract until light and fluffy.
  6. Gradually mix the dry ingredients into the butter mixture, alternating with the whole milk and 1/2 cup of the cooled strawberry reduction.
  7. Divide batter evenly between the two pans and bake for 44 minutes or until a toothpick comes out clean.
  8. Cool cakes on a wire rack completely before frosting.
  9. Beat softened cream cheese and butter together until smooth, then incorporate powdered sugar, 3 tbsp reserved strawberry reduction, vanilla, and a pinch of salt.
  10. Frost the cake layers and refrigerate for 2 hours to allow the frosting to stabilize before serving.