Description

This Strawberry Vanilla Cake features tender vanilla-infused layers paired with a vibrant homemade strawberry reduction and silky fruit-flavored buttercream. It is a timeless dessert that captures the essence of spring by using real fruit to create a deep, authentic flavor in every bite.

Ingredients

2 cups fresh or frozen strawberries, chopped
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons water
1/2 cup unsalted butter, softened
1/2 cup neutral vegetable oil
2 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
1/4 cup cornstarch
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 cup unsalted butter, softened
4 cups powdered sugar

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Instructions

Whisk cornstarch and water into a slurry; combine strawberries, sugar, and lemon juice in a saucepan over medium-low heat and simmer for 8–10 minutes until berries release their juices.
Stir the cornstarch slurry into the strawberry mixture and cook until thickened enough to coat a spoon, then set aside to cool completely.
Preheat your oven to 350°F and grease two 8-inch round pans, lining the bottoms with parchment paper for easy removal.
Beat the softened butter and oil together in a large bowl, then mix in the eggs, vanilla, and sugar until smooth.
In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt; alternate adding these dry ingredients and the milk to the wet mixture, starting and ending with the flour.
Divide the batter evenly between the prepared pans and bake for 24–30 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Beat the remaining softened butter and powdered sugar until creamy, then incorporate 1/4 cup of the chilled strawberry reduction to create the buttercream.
Place one cake layer on a plate, pipe a buttercream border to act as a dam, fill the center with the remaining strawberry reduction, top with the second layer, and frost the entire cake.

Notes

For the most stable assembly, ensure both the cake layers and the strawberry reduction are entirely cold before you begin frosting. If the reduction is even slightly warm, it will cause the buttercream to break and slide. You can make the strawberry reduction a day in advance to save time and ensure it has thickened to the proper jam-like consistency.

Prep Time: 30 mins
Cook Time: 40 mins
Category: Dessert
Method: Baking
Cuisine: American