Ingredients:

  • 1 lb fresh strawberries, hulled
  • 1 tbsp lemon juice
  • 2 tbsp granulated sugar
  • 2.5 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 0.75 cup unsalted butter, softened
  • 3 large eggs
  • 1 cup whole milk
  • 0.5 cup strawberry reduction
  • 0.25 cup freeze-dried strawberry powder
  • 1 tsp pure vanilla extract
  • 1.5 cups unsalted butter, softened
  • 5 cups powdered sugar
  • 0.25 cup strawberry reduction
  • 2 tbsp freeze-dried strawberry powder
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract

Instructions:

  1. Simmer the fresh strawberries, lemon juice, and sugar in a saucepan over medium heat until the berries break down.
  2. Blend the mixture until smooth, then strain through a fine-mesh sieve.
  3. Return the liquid to the pan and simmer until reduced by half into a thick syrup. Let it cool completely.
  4. Cream the softened butter and granulated sugar until pale and fluffy.
  5. Incorporate eggs one at a time, ensuring each is fully emulsified.
  6. In a separate bowl, whisk together the flour, baking powder, salt, and freeze-dried strawberry powder.
  7. Alternately add the dry ingredients and the milk to the butter mixture, starting and ending with the flour.
  8. Fold in the cooled strawberry reduction and vanilla extract until just combined.