Ingredients:

  • 1 lb fresh strawberries, hulled
  • 1 tbsp lemon juice
  • 2.5 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp sea salt
  • 0.75 cup unsalted butter, softened
  • 3 large eggs, room temperature
  • 0.5 cup full-fat sour cream
  • 0.5 cup whole milk
  • 0.5 cup strawberry reduction
  • 2 tsp pure vanilla extract
  • 1 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted
  • 0.5 cup freeze-dried strawberry powder
  • 3 tbsp heavy cream
  • 1 pinch salt

Instructions:

  1. Puree 1 lb of strawberries and lemon juice until smooth. Simmer in a saucepan over medium-low heat for 15-20 minutes until reduced to 1/2 cup. Cool completely.
  2. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
  3. In a stand mixer, combine flour, sugar, baking powder, baking soda, and salt. Add 3/4 cup softened butter and mix on low until the mixture resembles coarse sand (reverse creaming method).
  4. In a separate bowl, whisk together eggs, sour cream, milk, 1/2 cup strawberry reduction, and vanilla.
  5. Gradually add the wet ingredients to the flour mixture. Beat on medium speed for 90 seconds to develop structure.
  6. Divide batter between pans and bake for 35 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes then transfer to a wire rack.
  7. For the frosting, beat 1 cup butter until creamy. Gradually add powdered sugar, freeze-dried strawberry powder, salt, and heavy cream. Whip until light and fluffy.
  8. Frost the cooled cake layers and decorate as desired.