Ingredients:

  • 450g Fresh Strawberries, hulled and quartered (for puree)
  • 50g Granulated Sugar (for puree)
  • 1 teaspoon Fresh Lemon Juice (for puree)
  • 300g All-Purpose Flour
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Fine Sea Salt
  • 225g Unsalted Butter, softened
  • 350g Granulated Sugar (for sponge)
  • 4 Large Eggs, room temperature
  • 240ml Whole Milk, room temperature
  • 2 teaspoons Pure Vanilla Extract
  • 60ml Strawberry Reduction (cooled, for batter)
  • 150g Egg Whites (from about 5 large eggs, for buttercream)
  • 300g Granulated Sugar (for buttercream)
  • 450g Unsalted Butter, cubed, cool but pliable (for buttercream)
  • 2 tablespoons Freeze-Dried Strawberry Powder (optional)
  • 1 teaspoon Vanilla Extract (for buttercream)
  • 200g Fresh Strawberries, sliced (for assembly)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line the bottoms of two 8-inch pans with parchment paper circles.
  2. Make the Reduction: Combine strawberries (450g), sugar (50g), and lemon juice in a saucepan. Simmer gently until thickened (about 15 minutes). Mash slightly. Cool completely, reserving 1/4 cup (60ml) for the batter.
  3. Dry Ingredients: Whisk together flour (300g), baking powder (2 tsp), and salt (1/2 tsp) in a medium bowl. Set aside.
  4. Cream Butter & Sugar: In a mixer bowl, beat softened butter (225g) and sugar (350g) on medium-high speed until light and fluffy (about 3–4 minutes).
  5. Add Eggs & Vanilla: Beat in eggs one at a time, ensuring each is fully incorporated. Mix in vanilla extract (2 tsp).
  6. Alternate Wet & Dry: Gently beat in 1/3 of the dry ingredients, followed by half of the milk (240ml). Repeat, ending with the final 1/3 of the dry ingredients. Mix just until combined—do not overmix.
  7. Incorporate Strawberry: Gently fold in the 1/4 cup of cooled strawberry reduction.
  8. Bake: Divide batter evenly between prepared pans. Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean. Cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
  9. Make the Buttercream Base: Combine egg whites (150g) and sugar (300g) in a heatproof bowl over simmering water (double boiler). Whisk constantly until sugar is dissolved and mixture reaches 160°F (71°C).
  10. Whip Meringue: Transfer mixture to a stand mixer. Whip on high speed until the meringue is glossy, thick, and the bowl is completely cool to the touch.
  11. Add Butter: Switch to the paddle attachment. Add the cool, cubed butter (450g) one piece at a time, mixing until smooth and light. Beat in strawberry powder and vanilla.
  12. Assembly: Level the cooled cake layers. Place the first layer on a serving plate. Spread a generous layer of buttercream, top with sliced fresh strawberries (200g).
  13. Finish: Top with the second layer. Apply a thin crumb coat, chill for 15 minutes, then apply the final, smooth coat of frosting and decorate as desired.