Homemade Strawberry Cake (from scratch)

This Homemade Strawberry Cake is made with real strawberries in both the cake and the frosting, so every bite tastes like fresh summer berries.​
A slow‑cooked strawberry reduction gives you intense flavor without making the cake heavy, and a fluffy strawberry buttercream finishes it with even more berry goodness.​

Why this strawberry cake works

• Real strawberries, no Jell‑O: The flavor comes from a homemade strawberry reduction and optional strawberry emulsion, not boxed mix or gelatin.​
• Moist but not gummy: Using all‑purpose flour, egg whites, butter, and a bit of oil keeps the crumb soft and moist while still holding its structure.​
• Gorgeous pink crumb: Lemon juice, zest, and a touch of pink gel color protect and boost that strawberry‑pink shade so it doesn’t bake up gray.​

Ingredients

Strawberry reduction

• 32 ounces fresh or frozen strawberries, thawed if frozen​
• 4 ounces sugar (optional, but boosts flavor and thickens)​
• 1 tablespoon lemon juice​
• 1 teaspoon lemon zest​
• Pinch of salt​

Strawberry cake

• 8 ounces unsalted butter, room temperature​
• 10 ounces granulated sugar​
• 6 ounces egg whites, room temperature (no yolks)​
• 4 ounces whole milk, room temperature​
• 6 ounces strawberry reduction, room temperature​
• 2 ounces neutral oil (vegetable or canola)​
• 1 tablespoon fresh lemon juice​
• Zest of 1 lemon​
• 1 teaspoon strawberry emulsion or extract​
• 1 teaspoon vanilla extract​
• 1/4 teaspoon pink gel food color (or to preference)​
• 14 ounces all‑purpose flour​
• 1 1/2 teaspoons baking powder​
• 1 teaspoon baking soda​
• 1/2 teaspoon salt​

Easy strawberry buttercream

• 4 ounces pasteurized egg whites (carton)​
• 16 ounces powdered sugar​
• 16 ounces unsalted butter, room temperature​
• 1/2 teaspoon salt​
• 1 teaspoon vanilla extract​
• 4 ounces strawberry reduction, room temperature​

Step‑by‑step instructions

1. Make the strawberry reduction

1. Add fresh or thawed strawberries to a blender and puree until completely smooth.​
2. Pour the puree into a medium saucepan and stir in the sugar, lemon juice, lemon zest, and a pinch of salt.​
3. Bring to a gentle simmer over medium heat, then reduce to medium‑low and cook, stirring occasionally, until very thick and reduced to about 1 cup—texture should resemble tomato sauce; this usually takes 40–60 minutes.​
4. Transfer the reduction to a bowl and let cool to room temperature before using in the cake and frosting.​

2. Bake the strawberry cake

1. Bring butter, egg whites, milk, and the measured portion of strawberry reduction to room temperature.​
2. Grease and line two 8‑inch round cake pans and preheat oven to 350°F / 176°C.​
3. In a medium bowl, whisk together the milk, oil, 6 ounces strawberry reduction, strawberry emulsion, vanilla, lemon juice, lemon zest, and pink gel color; set aside.​
4. In another bowl, whisk together flour, baking powder, baking soda, and salt.​
5. In a stand mixer with paddle, beat the room‑temperature butter on medium until smooth and shiny, about 30 seconds.​
6. Gradually add the sugar and beat until very light and fluffy, 3–5 minutes.​
7. With mixer on medium, add egg whites one at a time, beating about 15 seconds between each; the mixture should look cohesive and creamy.​
8. On low speed, add about one‑third of the dry ingredients, then immediately one‑third of the strawberry‑milk mixture; mix just until almost combined. Repeat twice more, alternating dry and wet, scraping the bowl as needed.​
9. When the batter looks smooth and thick, divide it evenly between the prepared pans, smoothing the tops and gently making a small dip in the center to encourage flat layers.​
10. Bake 30–35 minutes, or until the centers feel set and a toothpick comes out clean or with a few moist crumbs.​
11. Cool the cakes in the pans on a rack for 10 minutes, then turn out onto the rack to cool completely. Wrap cooled layers in plastic and chill at least 2 hours (or freeze up to 1 week) before assembly for easier stacking and frosting.​

3. Make the strawberry buttercream

1. In a stand mixer bowl, combine pasteurized egg whites and powdered sugar.​
2. With the whisk attachment, mix on low to combine, then whip on high for about 5 minutes until thick and glossy.​
3. Add softened butter in chunks and whip on high for 8–10 minutes, until very light, white, and fluffy; it may look curdled at first but will smooth out as you keep whipping.​
4. Add strawberry reduction, vanilla, and salt; whip until fully incorporated and smooth.​
5. If desired, switch to the paddle and mix on low for 15–20 minutes to knock out air bubbles for ultra‑smooth frosting.​

If the buttercream looks curdled, it’s likely too cold—melt about 1/4 cup of it in the microwave, then beat it back in until creamy.​

4. Assemble and decorate

1. Level cake layers if needed. Place the first layer on a cake stand or board.​
2. Spread a thin layer of strawberry reduction on the cake (optional but great for extra flavor), then add an even layer of strawberry buttercream.​
3. Top with the second layer, then frost the top and sides of the cake with the remaining buttercream.​
4. Decorate the top with swirls of frosting and fresh strawberries if you like.​

Tips and variations

• Weigh everything: This recipe is written in grams/ounces for accuracy; converting to cups can throw off the balance and texture.​
• Use only egg whites: Yolks will dull the pink color, giving a peach or orange tint.​
• Don’t skip the acid: Lemon juice and zest help keep the strawberry color bright in the oven.​
• Gel color is your friend: Even with reduction and lemon, the pink can bake out; a tiny bit of pink gel keeps the crumb looking like strawberry.​
• Cupcake option: Divide batter into lined cupcake pans and bake 18–20 minutes at 350°F; this batch makes about 24 cupcakes.​

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