Ingredients:
- 900g fresh strawberries, hulled and halved
- 15ml lemon juice, freshly squeezed
- 375g cake flour, sifted
- 350g granulated sugar
- 225g unsalted butter, softened
- 4 large eggs, room temperature
- 120ml full-fat buttermilk
- 10ml vanilla bean paste
- 12g baking powder
- 3g fine sea salt
- 450g full-fat cream cheese, brick style
- 225g unsalted butter (for frosting)
- 500g powdered sugar, sifted
- 60ml reserved strawberry reduction
Instructions:
- Puree 900g of strawberries in a blender. Simmer in a saucepan over medium-low heat for about 30 minutes until reduced to 240ml of thick concentrate. Let cool completely.
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans with parchment paper.
- In a stand mixer, combine cake flour, sugar, baking powder, and salt. Add 225g of softened butter one tablespoon at a time on low speed until the mixture resembles fine sand.
- Whisk together eggs, buttermilk, vanilla, and 180ml of the cooled strawberry reduction. Gradually pour into the flour mixture and mix until just combined.
- Divide batter evenly among pans and bake for 35 minutes until a toothpick comes out clean. Cool completely before frosting.
- Beat cream cheese and remaining 225g butter until smooth. Sift in powdered sugar and add the remaining 60ml strawberry reduction. Whip until light and fluffy, then frost the layered cake.