Ingredients:

  • 1 lb fresh strawberries, hulled and quartered
  • 1 tbsp lemon juice
  • 1 tbsp granulated sugar
  • 2.5 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine sea salt
  • 0.75 cup unsalted butter, softened
  • 3 large eggs, room temperature
  • 0.5 cup whole milk
  • 1 tsp pure vanilla extract
  • 1 cup unsalted butter, softened (for frosting)
  • 3.5 cups powdered sugar, sifted
  • 3 tbsp reserved strawberry reduction
  • 1 pinch salt

Instructions:

  1. Prepare the strawberry reduction by simmering strawberries, lemon juice, and 1 tbsp sugar in a saucepan for 10-12 minutes until reduced by half.
  2. Puree the strawberry mixture until smooth and allow to cool completely. Reserve 3 tablespoons for the frosting.
  3. Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans with parchment paper.
  4. Whisk flour, 1.5 cups sugar, baking powder, baking soda, and sea salt in a large bowl.
  5. Beat 0.75 cup butter and sugar until pale and fluffy. Add eggs one at a time, followed by vanilla and the strawberry puree.
  6. Alternately add dry ingredients and milk to the butter mixture, mixing until just combined.
  7. Divide batter between pans and bake for 30 minutes or until a tester comes out clean. Cool completely.
  8. Prepare frosting by beating 1 cup butter, powdered sugar, 3 tbsp strawberry reduction, and a pinch of salt until light and airy.