🍓 Strawberry Cake Layers
• 3 cups (360g) cake flour (or all-purpose + 2 tbsp cornstarch)
• 1 tbsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 1 cup (230g) unsalted butter, room temp
• 1 ¾ cups (350g) granulated sugar
• 4 large eggs, room temp
• 1 tbsp vanilla extract
• 1 cup (240ml) buttermilk*
• ½ cup (120g) strawberry puree (blend 1 cup berries + 1 tsp lemon juice)
🍓 Strawberry Frosting
• 1 ½ cups (340g) unsalted butter, softened
• 5 cups (600g) powdered sugar, sifted
• ¼ cup (60g) strawberry reduction**
• 1 tsp vanilla extract
• Pinch of salt
• 1-2 tbsp heavy cream (if needed)
*No buttermilk? Mix 1 cup milk + 1 tbsp lemon juice/vinegar. Let sit 5 mins.
**Simmer 1 cup chopped strawberries + 1 tbsp sugar until thickened (about ½ cup).
👩🍳 Step-by-Step Instructions
1. Make the Strawberry Cake Layers
① Preheat oven to 350°F (175°C). Grease & line three 8" pans.
② Whisk dry ingredients: flour, baking powder, soda, salt.
③ Beat butter + sugar until fluffy (~3 mins). Add eggs one at a time, then vanilla.
④ Alternate adding dry mix + buttermilk (start/end with flour). Fold in puree.
⑤ Divide batter evenly. Bake 22-25 mins (toothpick clean). Cool completely.
2. Whip Up the Strawberry Frosting
① Beat butter until creamy (~2 mins). Gradually add powdered sugar.
② Mix in strawberry reduction, vanilla, and salt. Adjust thickness with cream.
3. Assemble & Decorate
① Level cakes if needed. Place first layer on a turntable/cake stand.
② Spread ¾ cup frosting, add next layer, repeat. Crumb coat & chill 15 mins.
③ Frost smoothly or pipe swirls. Garnish with fresh berries, edible flowers, or white chocolate shavings.
💡 Pro Tips for Success
🔹 For intense berry flavor: Brush layers with strawberry syrup before frosting.
🔹 Extra stability: Add 1 tbsp cornstarch to frosting in hot climates.
🔹 Make ahead: Unfrosted layers freeze well for up to 1 month!