Strawberry Cake

How to Make Strawberry Cake

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1. Purée the 450 g of strawberries in a blender. Pour into a saucepan and simmer over medium heat for 18 to 20 minutes, stirring often, until reduced to about 210 g of thick, jammy purée. Cool completely.

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2. Heat the oven to 175°C / 350°F (155°C / 310°F fan). Grease and line two 20 cm round cake tins.

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3. Whisk the flour, baking powder and salt in a bowl.

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4. Beat the 170 g of butter and the caster sugar in a large bowl for 3 to 4 minutes, until pale and fluffy. Beat in the eggs one at a time, then the vanilla.

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5. Fold in the flour in three additions, alternating with the milk and 150 g of the strawberry reduction, until just combined.

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6. Divide the batter between the tins and bake for 25 to 28 minutes, until golden and a skewer comes out clean. Cool in the tins for 10 minutes, then turn out onto a wire rack and cool completely, about 1 hour.

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7. For the frosting, beat the 225 g of butter for 3 minutes until pale. Beat in the icing sugar a third at a time, then the remaining 60 g of strawberry reduction, the vanilla and a pinch of salt, until light and smooth.

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8. Sandwich the cakes with a third of the frosting, cover the top with the rest and decorate with the fresh strawberries.

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Tips for Making Strawberry Cake

• Reduce the purée properly. It should be as thick as jam, with the volume less than half of what you started with, or the cake will be soggy.
• Cool the purée before it goes into the batter. Hot fruit melts the butter in the mixture and knocks out the air.
• Let the cake cool completely before you frost it. A warm cake melts the buttercream and slides.

What to Serve with Strawberry Cake

• Vanilla ice cream
• Fresh cream
• Tea or coffee

Storing & Reheating Strawberry Cake

Keeps in an airtight container at cool room temperature for 2 days, or in the fridge for 4 days. Bring to room temperature before serving. The unfrosted layers freeze for 2 months.

Strawberry Cake FAQ: Common Questions

Strawberry Cake Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.