Strawberry Cake Recipe

Soft, luscious, and strawberry-flavored, this Strawberry Cake is homemade. Enjoy this dessert year-round with frozen strawberries or in spring and summer!

– 3 ¼ cups (1 pound; 454 grams) quartered fresh strawberries with stems removed – 3 cups (345 grams) cake flour (spooned & leveled) – 2 teaspoons baking powder – ½ teaspoon baking soda – ½ teaspoon salt – ⅔ cup (160 ml) buttermilk (at room temperature) – ¼ cup (60 ml) canola or vegetable oil – 2 teaspoons pure vanilla extract – ½ teaspoon strawberry extract – 6 to 8 drops red liquid food coloring

Ingredient

– ¾ cup (170 grams; 1.5 sticks) Danish Creamery unsalted butter (softened) – 1 ¾ cups (350 grams) granulated sugar – 4 large eggs (at room temperature)

Direction

To prepare reduced strawberry puree, mix quartered strawberries in a food processor or blender until smooth, yielding 2 cups.

1

Heat strawberry puree in a large pot on medium. Reduce mixture to ¾ cup (190 grams) while stirring often to prevent burning. Time: 30–35 minutes.

2

Take it off the heat, pour the strawberry juice into a heat-safe bowl, and let it cool down all the way.

3

Also See: 

Butterscotch Cookies Recipe