Ingredients:

  • 1 lb fresh strawberries, hulled and pureed
  • 1 tbsp lemon juice
  • 3 cups cake flour, sifted
  • 1.75 cups granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp fine sea salt
  • 1 cup unsalted butter, room temperature and cubed
  • 4 large eggs, room temperature
  • 0.5 cup whole milk, room temperature
  • 0.5 cup strawberry reduction (from prepared puree)
  • 2 tsp pure vanilla extract
  • 1 cup unsalted butter, softened (for frosting)
  • 8 oz full-fat brick cream cheese, cold and firm
  • 5 cups powdered sugar, sifted
  • 0.5 cup freeze-dried strawberry powder
  • 1 tsp heavy cream

Instructions:

  1. Place the strawberry puree and lemon juice in a saucepan over medium-low heat. Simmer for 15–20 minutes, stirring frequently, until the volume has reduced to exactly 1/2 cup. It should be thick and jammy. Let it cool completely before using.
  2. Preheat oven to 350°F. In a stand mixer fitted with a paddle attachment, combine the sifted cake flour, granulated sugar, baking powder, baking soda, and salt. Add the cubed room-temperature butter and mix on low speed until the mixture resembles coarse sand and the flour is coated in fat.
  3. Whisk together the eggs, milk, 1/2 cup of cooled strawberry reduction, and vanilla extract. Gradually add this liquid mixture to the dry ingredients in three stages, beating on medium speed until just combined and smooth.
  4. Divide the batter evenly between three greased and parchment-lined 8-inch round cake pans. Bake for 28-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before transferring to wire racks.
  5. Beat softened butter and cold cream cheese until smooth. Gradually add powdered sugar and freeze-dried strawberry powder. Add heavy cream if needed for consistency. Whip until light and fluffy.
  6. Frost the cooled cake layers, stacking them and coating the top and sides with the strawberry cream cheese frosting.