Ingredients:

  • 1 lb fresh strawberries, hulled and blended
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice
  • 2 1/2 cups cake flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 cup buttermilk, room temperature
  • 1/2 cup strawberry reduction
  • 1 cup fresh strawberries, finely diced
  • 2 tbsp strawberry jam
  • 1/2 cup heavy cream, whipped
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 3 tbsp strawberry reduction
  • 2 tbsp heavy cream
  • 1 pinch salt

Instructions:

  1. Prepare the strawberry reduction by blending strawberries into a smooth puree and simmering in a saucepan with 2 tbsp sugar and lemon juice until concentrated.
  2. Preheat oven and grease two 8-inch cake pans with parchment paper.
  3. Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl.
  4. Cream together softened butter and granulated sugar until light and fluffy; beat in eggs one at a time, then stir in vanilla extract.
  5. Alternately add the dry ingredients and buttermilk to the butter mixture, finishing with 1/2 cup of the prepared strawberry reduction.
  6. Divide batter evenly between pans and bake for 30 minutes or until a toothpick comes out clean.
  7. Cool cake layers completely and chill in the refrigerator for 4 hours to ensure structural stability.
  8. Prepare buttercream by beating butter and powdered sugar, then folding in reserved strawberry reduction, heavy cream, and a pinch of salt.
  9. Assemble the cake by layering cake, a mixture of diced strawberries, jam, and whipped cream, and frosting the exterior with strawberry buttercream.