Ingredients:

  • 1 lb fresh strawberries, hulled and pureed
  • 1/4 cup granulated sugar
  • 1 tsp lemon juice
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 1/2 cup strawberry reduction
  • 2 tsp vanilla extract
  • 8 oz full-fat cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 3 tbsp strawberry reduction
  • 1 tsp vanilla extract

Instructions:

  1. Combine the pureed strawberries, sugar, and lemon juice in a saucepan over medium heat. Simmer for 10–15 minutes until the liquid has reduced by half and coats the back of a spoon. Let cool completely.
  2. Cream the softened butter and sugar together until pale and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and the cooled strawberry reduction, starting and ending with the flour. Mix until just combined.
  5. Divide the batter evenly between two greased and parchment-lined 8-inch round cake pans. Bake at 350°F (175°C) for 45–50 minutes or until a toothpick comes out clean.
  6. Beat the cream cheese and butter together until smooth. Slowly add powdered sugar one cup at a time, then stir in the remaining strawberry reduction and vanilla extract. Whip on high for 2 minutes.
  7. Place one cooled cake layer on a plate, spread a layer of frosting over the top, place the second layer on top, and cover the entire cake with the remaining frosting.