Strawberry Cake Recipe for 12 Servings

Instructions:

1. Combine minced strawberries, lemon juice, and sugar in a saucepan over medium heat.
2. Simmer for 15–20 minutes, stirring occasionally, until the mixture has thickened into a jam-like consistency and reduced by half. Remove from heat and cool completely.
3. Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans with parchment paper.
4. Whisk together cake flour, baking powder, and salt in a medium bowl.
5. In a large bowl, cream together softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
6. Alternately add the dry ingredients and the milk/yogurt mixture to the creamed butter, folding in the prepared strawberry reduction at the end to avoid over-mixing.
7. Divide batter evenly between pans and bake for approximately 50 minutes or until a toothpick comes out clean.
8. Beat chilled low-fat cream cheese and softened butter together. Gradually add powdered sugar, strawberry reduction, and vanilla until smooth.
9. Chill the cake layers completely, frost with the cream cheese frosting, and refrigerate for 2 hours to ensure frosting stability before serving.