Directions
- 1Make the strawberry puree by blending 453 grams of strawberries until they become a puree.
- 2Pour the strawberry puree into a medium saucepan and place it over medium heat. Bring to a simmer, stirring often, until the puree is reduced to 3/4 of a cup.
- 3To make the strawberry jam, add 2 cups of quartered strawberries, 1/2 cup of granulated sugar, and 2 tbsp of lemon juice to a saucepan.
- 4Cook the strawberries over medium heat, stirring occasionally, until a thermometer reads between 200 and 210 Fahrenheit. If you don't have a thermometer, cook until it's dark, thick, and reduced.
- 5Pour the jam into a bowl and let it cool down. Refrigerate until it's time to use it.
- 6Make the strawberry cake batter using a mixer to beat 1/2 cup of room temperature unsalted butter at medium speed for 30 seconds.
- 7Add 1 1/2 cups of granulated sugar and 1/2 cup of vegetable oil. Beat for another 1 to 2 minutes.
- 8Add 3 eggs one at a time, mixing until completely incorporated before adding the next egg.
- 9Add 1/2 tsp of vanilla extract along with the final egg and mix to combine.
- 10Pour in 1/2 cup of sour cream and 1/2 cup of the cooled strawberry puree and mix.
- 11Add half of the dry ingredients (3 cups of all-purpose flour, 2 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt) and mix to combine.
- 12Add the remaining 1/4 cup of buttermilk and mix on low.
- 13Add the remaining dry ingredients and stir to combine.
- 14Divide the batter evenly between three 8-inch cake pans lined with parchment paper and greased. Bake in a preheated 350°F oven for about 35 minutes, or until a toothpick comes out clean when inserted into the cake.
- 15Remove the cakes from the oven and let them cool in the pan for 10 minutes, then remove them from the pan and let them cool completely before frosting.
- 16Make the strawberry cream cheese frosting by beating 1 cup of unsalted butter in a bowl with a mixer for 30 seconds.
- 17Add 1/2 cup of cream cheese and beat for another 30 seconds at medium speed.
- 18Add half of the powdered sugar (2.5 cups total) and mix on low to combine, then raise the speed to medium and beat for a few seconds.
- 19Add 1/4 cup of strawberry puree and mix.
- 20Add the remaining powdered sugar and mix on low, then raise the speed to medium-high and beat for 1 minute.
- 21To assemble the cake, place a cake layer on a plate and spread a thin layer of the strawberry cream cheese frosting on top.
- 22Place some of the frosting in a piping bag fitted with a large round tip and pipe a ring of frosting around the edges of the cake.
- 23Spread a layer of jam inside the ring of frosting.
- 24Top with another strawberry cake layer, repeat the process by spreading a layer of frosting on the cake, piping a ring of frosting around the edges, and filling the center with jam. Top with the final cake layer.
- 25Spread a thin amount of frosting on top of the cake and on the sides. Use an offset spatula or cake scraper to smooth out the frosting. This is called crumb coating and it seals the cake crumbs.
- 26Place the cake in the fridge and let it chill for 20 to 30 minutes. Make sure to keep the frosting covered meanwhile.
- 27Remove the cake from the fridge and spread the remaining frosting on top of the cake and on the sides. Use a cake scraper to smooth out the frosting.
- 28Decorate the cake with halved strawberries.
Ingredients
- 453 grams strawberries
- 2 cups strawberries
- 0.5 cup sugar
- 2 tbsp lemon juice
- 3 cups all-purpose flour
- 2.5 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 0.5 cup unsalted butter
- 1.5 cups sugar
- 0.5 cup vegetable oil
- 3 eggs
- 0.5 tsp vanilla extract
- 0.5 cup sour cream
- 0.5 cup strawberry puree
- 0.5 cup buttermilk
- 1 cup unsalted butter
- 0.5 cup cream cheese
- 5 cups powdered sugar
- 0.25 cup strawberry puree
Equipment
blendersaucepanmixer8 inch cake pansparchment paperovenpiping baglarge round tipoffset spatulacake scraperturn table
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