Ingredients:

  • 1 lb fresh strawberries, hulled
  • 1 tbsp lemon juice
  • 1 tbsp granulated sugar
  • 3 cups cake flour, sifted
  • 1.5 cups granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened to 65°F
  • 4 large eggs, room temperature
  • 1/2 cup whole milk, room temperature
  • 1/3 cup full-fat sour cream
  • 1.5 cups unsalted butter, slightly firm (for buttercream)
  • 5 cups powdered sugar, sifted
  • 1/4 tsp salt

Instructions:

  1. Puree 1 lb fresh strawberries with 1 tbsp lemon juice and 1 tbsp sugar. Simmer in a saucepan over medium heat for 12-15 minutes until reduced to exactly 1/2 cup. Let it cool completely.
  2. Whisk together 3 cups sifted cake flour, 1.5 cups sugar, 1 tbsp baking powder, and 1/2 tsp salt in your mixer bowl.
  3. Add 1 cup softened butter to the dry ingredients. Mix on low speed until the mixture looks like coarse sand.
  4. Whisk 4 eggs, 1/2 cup milk, and 1/3 cup sour cream together. Slowly pour half of this into the flour mixture and beat for 1 minute until the batter looks pale and fluffy.
  5. Fold in the cooled strawberry reduction and the remaining egg mixture. Mix on medium speed for 30 seconds until the color is a uniform, soft pink.
  6. Divide the batter between two greased and lined pans. Bake at 350°F for 30-35 minutes until the edges pull away from the pan and the center springs back.
  7. Let the cakes rest in the pans for 10 minutes, then invert onto a wire rack. Cool completely.
  8. Beat 1.5 cups firm butter with 5 cups powdered sugar and 1/4 tsp salt. Add 2 tablespoons of any leftover strawberry reduction until the frosting is silky and holdable.