Strawberry Lemonade Cake

Ingredients

Steps

1. 1

   Make the strawberry reduction: hull and chop 3 cups of strawberries into small pieces and transfer to a small or medium pot. Add the granulated sugar and 1/4 cup fresh lemon juice.

2. 2

   Cook the strawberries over medium-high heat, stirring occasionally with a wooden spoon or spatula, until thickened and jammy. Transfer to a bowl, loosely cover, and chill for at least 2 hours. Press through a sieve first if you don't want seeds. The reduction can be made a day ahead.

3. 3

   Preheat the oven to 350°F. Spray three 8-inch cake pans and line the bottoms with parchment rounds.

4. 4

   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

5. 5

   In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature butter on medium until creamy.

6. 6

   Add the granulated sugar, lemon zest, and vanilla, then beat on medium for about 5 minutes until light and fluffy, scraping the bowl down as needed.

7. 7

   Crack the eggs into a separate bowl, then add them one at a time, letting each fully incorporate before adding the next. Scrape the bowl down as you go.

8. 8

   With the mixer on its lowest setting, add the flour mixture in three additions alternating with the milk in two additions, beginning and ending with the flour.

9. 9

   Add 1/4 cup fresh lemon juice and mix until almost combined, then finish folding the batter together by hand, scraping the bowl down.

10. 10

    Divide the batter evenly between the three pans (about 890 g each) and level with an offset spatula. Wrap the pans in damp cake strips for flat, even layers.

11. 11

    Bake at 350°F for 30 to 35 minutes, until the centers spring back when gently pressed or a skewer inserted in the middle comes out clean. Cool completely.

12. 12

    Make the buttercream: beat the room-temperature unsalted butter with the whisk attachment on medium-high for about 5 minutes, until very light, fluffy, and almost off-white. Scrape the bowl down.

13. 13

    With the mixer on low, add half the sifted powdered sugar about a cup at a time. Add 6 tablespoons of the chilled strawberry reduction and scrape the bowl down.

14. 14

    Gradually add the remaining powdered sugar on low, then mix in the lemon juice and 2 to 3 tablespoons of heavy cream to reach a smooth consistency. Beat on medium-low for a minute until fluffy.

15. 15

    Reserve about 1 cup of buttercream in a piping bag with the tip snipped off for dams, and about 2 cups for decorating.

16. 16

    Place the first cake layer on a cake plate, spread with 1/2 cup of buttercream in a thin even layer, and pipe a border of buttercream around the edge. Spoon 3 tablespoons of the strawberry reduction inside the border and spread it level.

17. 17

    Add the second layer and repeat with 1/2 cup buttercream, a piped border, and 3 tablespoons of reduction. Top with the third layer and check that the cake is level.

18. 18

    Re-whip the remaining buttercream until smooth, then cover the cake completely, working the frosting down the sides. Smooth with a bench scraper, rotating the cake, and pull in at the top for a crisp edge. If the cake feels too soft, chill it 5 to 10 minutes before frosting the outside.

19. 19

    Whip the reserved buttercream, fit a piping bag with a small open star tip (such as a 4B), and pipe a decorative border around the bottom and small ringlets around the top edge.

20. 20

    Spoon a pool of the remaining strawberry reduction onto the top, spread it to the piped edge, and arrange halved or quartered strawberries over it. Add the strawberries at the very end if making the cake in advance.

21. 21

    Chill the cake for about 30 minutes to set before slicing.