Ingredients:

  • 1 lb fresh strawberries, hulled and minced
  • 1/4 cup granulated sugar
  • 1 tsp lemon juice
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 1/2 cup prepared strawberry reduction
  • 1 tsp vanilla extract
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1/3 cup prepared strawberry reduction
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract

Instructions:

  1. Combine minced strawberries, sugar, and lemon juice in a wide saucepan over medium heat. Simmer, stirring occasionally, for about 15 minutes or until the mixture has thickened into a jam-like consistency and reduced by half. Cool completely before using.
  2. Preheat oven to 350°F (175°C). Cream the softened butter and sugar until pale and fluffy.
  3. Beat in eggs one at a time, then stir in the vanilla and cooled strawberry reduction.
  4. Alternately add the dry ingredients (flour, baking powder, salt) and the milk, beginning and ending with the flour. Mix only until the streaks of flour disappear.
  5. Divide the batter evenly between greased and parchment-lined 8-inch round cake pans. Bake for 28–32 minutes.
  6. Cool cakes completely on wire racks.
  7. Prepare frosting by creaming 1 cup softened butter, then beating in powdered sugar, 1/3 cup strawberry reduction, heavy cream, and vanilla extract until stable.
  8. Frost the cooled cake layers and chill for 2 hours to set.