Ingredients:

  • 1 ½ cups (225g) fresh strawberries, hulled and diced
  • 2 tbsp (30ml) granulated sugar
  • 1 tsp (5ml) lemon juice
  • 2 ½ cups (310g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 1 tbsp (12g) baking powder
  • ½ tsp (3g) salt
  • ¾ cup (170g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup (240ml) whole milk, room temperature
  • 2 tsp (10ml) vanilla extract
  • ½ cup (120ml) prepared strawberry reduction
  • 1 cup (225g) unsalted butter, softened
  • 3-4 cups (360g-480g) powdered sugar
  • 3 tbsp (45ml) strawberry reduction
  • 1 tsp (5ml) vanilla extract
  • 1 pinch (1g) salt

Instructions:

  1. Combine diced strawberries, 2 tbsp sugar, and lemon juice in a saucepan over medium heat. Simmer for 10-15 minutes, stirring occasionally, until the mixture thickens into a jam-like consistency and reduces by half. Remove from heat and let cool completely.
  2. Whisk the flour, sugar, baking powder, and salt in a large bowl.
  3. Beat in the softened butter until the mixture resembles coarse sand.
  4. Add eggs one at a time, then stir in the milk, vanilla extract, and ½ cup of the cooled strawberry reduction. Mix until just combined.
  5. Divide the batter evenly between two greased and parchment-lined 8-inch pans.
  6. Bake at 350°F (175°C) for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean and the edges slightly pull away from the pan.