There’s nothing like a homemade strawberry cake with strawberry filling to celebrate any occasion. This recipe is packed with fresh strawberry flavor, thanks to real strawberries in both the cake and the buttercream. If you love layer cakes, this one will quickly become a favorite.
Strawberry reduction
In a medium saucepan over medium heat, add the strawberries, sugar, and lemon juice. Let the strawberries release their juices for about 5-7 minutes. Use a potato masher to break them down further
In a small bowl, mix the cornstarch with the cold water. Slowly pour into the saucepan while stirring constantly. Let the mixture simmer for 3-5 minutes. You should have around 2 cups of strawberry reduction. Cool completely
Strawberry Cake
In a separate bowl, whisk together the dry ingredients: flour, baking soda, baking powder, and salt. In a large mixing bowl beat the oil and sugar with an electric mixer on high speed for one minute
Add eggs one at a time, mixing between each. Stir in vanilla and food coloring if using. In a separate bowl, mix the buttermilk with ¾ cup of strawberry reduction. Add the dry ingredients to the wet ingredients and mix until just combined.
Divide the cake batter between the prepared cake pans and bake for 23-28 minutes
Strawberry Buttercream Frosting
Beat butter on medium speed for 2 minutes until smooth. Mix in vanilla extract and salt. Gradually add sifted powdered sugar. Add the strawberry reduction and beat until fully incorporated.
Assembly
Level the cooled cake layers for even stacking. Spread a thin layer of buttercream on top, then use a piping bag to pipe a buttercream border around the edge. Fill the center with half of the remaining strawberry reduction, making sure it stays within the border.
Place the second cake layer on top of the first, and repeat the process with the second cake layer. Place the third layer on top and cover the entire cake with a thin layer of buttercream. Refrigerate for 30 minutes. Frost the entire cake with the remaining buttercream.