🍓 Ingredients

For the Strawberry Reduction

• 2 cups fresh strawberries, hulled and sliced
• 2–3 tablespoons sugar (optional, depending on sweetness)

For the Cake

• 2 ½ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups granulated sugar
• ½ cup unsalted butter, softened
• ½ cup vegetable oil
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup strawberry reduction (cooled)
• ½ cup buttermilk, room temperature

For the Strawberry Buttercream

• 1 cup unsalted butter, room temperature
• 4 cups powdered sugar
• ⅓ cup strawberry reduction
• ½ teaspoon vanilla extract

🍓 Step-by-Step Method

Step 1: Make the Strawberry Reduction

This is the heart of the recipe—the reason the cake tastes like real strawberries.

1. Add sliced strawberries to a saucepan with sugar.
2. Cook on medium heat until berries release their juices.
3. Simmer for 15–20 minutes, stirring occasionally, until the mixture reduces by half and thickens.
4. Puree the mixture with a blender or mash it thoroughly.
5. Let it cool completely before adding to the batter.

This reduction gives the cake its deep berry flavor.

Step 2: Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease two 8-inch round pans and line them with parchment.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a separate large bowl, beat butter and sugar until creamy and pale.
4. Add the oil and mix until smooth.
5. Add eggs one at a time, mixing well after each addition.
6. Blend in the vanilla extract.
7. Stir in the cooled strawberry reduction.
8. Alternate adding the dry ingredients and the buttermilk, beginning and ending with the dry mixture.
9. Mix until just combined—overmixing can toughen the cake.

The batter will be naturally pink and fragrant.

Step 3: Bake the Strawberry Cake

1. Divide the batter evenly between the two pans.
2. Tap them gently on the counter to release air bubbles.
3. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
4. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

A fully cooled cake ensures the frosting spreads smoothly.

Step 4: Make the Strawberry Buttercream

1. In a mixing bowl, beat butter until light and fluffy.
2. Add the powdered sugar gradually.
3. Pour in the strawberry reduction and vanilla.
4. Beat until the frosting is creamy, smooth, and pink.

Adjust consistency with more sugar (firmer) or more puree (softer).

Step 5: Assemble the Cake

1. Place the first cake layer on a serving plate.
2. Spread an even layer of strawberry buttercream.
3. Place the second cake layer on top.
4. Frost the top and sides generously.
5. Decorate with fresh strawberries if desired.

The result is a beautifully pink, moist, berry-filled dessert.

🍓 Final Thoughts

This Best Homemade Strawberry Cake stands far above any boxed version. The pure, real-strawberry flavor shines through in every component—from the moist cake layers to the dreamy pink frosting. Whether you’re baking for a special celebration or indulging in a weekend treat, this strawberry cake is guaranteed to impress.

If you’d like, I can also provide:
✅ A cupcake version
✅ A simplified one-bowl method
✅ A gluten-free or dairy-free adaptation
Just let me know!