Ingredients:

  • 1 lb fresh strawberries, hulled and pureed
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice
  • 2 1/4 cups cake flour
  • 1 1/2 cups granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 1/2 cup strawberry reduction
  • 1 tsp vanilla extract
  • 1/2 cup fresh strawberries, finely diced and tossed in 1 tbsp flour
  • 8 oz full-fat cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 2 tbsp strawberry reduction
  • 1 tsp vanilla extract
  • 1 pinch salt

Instructions:

  1. Combine pureed strawberries, 2 tbsp sugar, and lemon juice in a saucepan over medium heat; simmer for 10–15 minutes until reduced by half and thickened into a syrup.
  2. Strain the strawberry reduction through a fine-mesh sieve to remove seeds and set aside to cool completely.
  3. Preheat oven to 350°F (175°C). Grease a 13x9 inch pan and line it with parchment paper.
  4. Beat softened butter and granulated sugar on medium-high until pale and fluffy (about 3 minutes).
  5. Add eggs one at a time, beating well after each addition.
  6. Mix in cake flour, baking powder, and salt, alternating with whole milk and strawberry reduction.
  7. Stir in vanilla extract and gently fold in the flour-dusted diced strawberries.
  8. Pour batter into the prepared pan and bake for 40 minutes or until a toothpick comes out clean.
  9. Cool the cake on a wire rack for 2 hours.
  10. Beat softened cream cheese and butter together, then mix in powdered sugar, 2 tbsp strawberry reduction, vanilla, and a pinch of salt until smooth.
  11. Spread the frosting evenly over the cooled cake.