In the Mediterranean, we wait for the first strawberries of the season with the same patience we save for the perfect sunset. There is a specific moment when the fruit is red all the way through, bursting with a juice that stains your fingers and smells like pure sunshine. This recipe captures that fleeting sweetness, preserving the vibrant soul of the berry in a reduction that transforms a simple sponge into a celebration of texture.
This is not just a cake; it is a study in harmony. We use a blend of high-quality butter for that nostalgic, rich flavor, and oil to ensure the crumb remains impossibly moist for days. The frosting is not dyed with artificial bottles, but colored by a slow-simmered strawberry reduction—a jam-like essence that brings a genuine, tart-sweet finish to every forkful.
A Symphony of Texture and Taste
There is a reason we do not rely solely on butter for our cakes. By marrying butter with oil, we create a crumb that is tender, soft, and melts on the tongue, staying fresh far longer than a butter-only sponge. This cake is sweet, but not cloying, allowing the bright acidity of the lemon and the natural perfume of the strawberries to shine through.
You will love the authenticity of the strawberry buttercream. It uses real fruit, reduced down to a potent concentrate, which gives the frosting a speckled, artisanal look and a flavor that bursts with summer. It is a dessert that feels traditional yet refined, perfect for sharing with family over tea.
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Strawberry Vanilla Cake
- Total Time: 55 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
This elegant dessert features a tender vanilla sponge made with a unique blend of butter and oil for a moist, long-lasting crumb. It is finished with a vibrant strawberry reduction buttercream that highlights the natural sweetness and tartness of fresh summer berries.
Ingredients
- 2 cups fresh strawberries, finely chopped
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/2 cup unsalted butter, softened
- 1/2 cup neutral oil (sunflower or grapeseed)
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 tablespoons cornstarch (for batter)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 4 cups powdered sugar
- 1 cup unsalted butter, softened (for frosting)
Instructions
- Simmer strawberries, sugar, and lemon juice in a saucepan for 10 minutes, then stir in a cornstarch-water slurry to thicken into a reduction; let cool completely.
- Preheat oven to 350°F (175°C) and prepare two 8-inch round pans with cooking spray and parchment paper.
- Beat softened butter and oil together until creamy, then add eggs one by one followed by vanilla extract.
- In a separate bowl, whisk together flour, cornstarch, baking powder, and salt.
- Gradually add the dry ingredients and milk to the wet mixture in alternating batches, beginning and ending with the flour.
- Bake for 24–30 minutes until a toothpick comes out clean, then cool in pans for 10 minutes before moving to a wire rack.
- To make the frosting, whip the remaining butter and powdered sugar until light, then fold in the chilled strawberry reduction.
- Frost the first layer, pipe a border to hold extra reduction in the center, top with the second layer, and cover the exterior.
Notes
To ensure a perfectly stable buttercream, always prepare the strawberry reduction ahead of time so it is cold when added to the butter. If your kitchen is warm, chill the cake layers briefly before frosting to prevent the layers from sliding.
- Prep Time: 25 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
The Foundation of Flavor
To achieve that perfect Mediterranean-style melt, we rely on a few key pantry heroes. Quality ingredients make the difference between a good cake and an unforgettable one.
- Fresh Strawberries: The heart of the recipe. We chop them small and cook them down to concentrate their flavor. You can use frozen, but fresh berries often yield a better texture for the reduction.
- Butter & Oil Blend: We use unsalted butter (softened) for the classic bakery taste, and a neutral oil (like sunflower, grapeseed, or canola) to lock in moisture and ensure a tender crumb.
- Cornstarch: This is a secret weapon. In the cake, it mimics the lightness of cake flour; in the filling, it creates a glossy, stable consistency.
- Lemon Juice: A splash of acidity is essential to brighten the strawberry flavor and cut through the sugar.
- Vanilla Extract: Use a high-quality extract to ground the airy sponge with warmth.
The Method
Step 1: Crafting the Strawberry Reduction
Patience is the secret here. In a medium saucepan over medium-low heat, combine your chopped strawberries, sugar, and lemon juice. Stir gently as the fruit releases its juices. Whisk the cornstarch with water in a small bowl to make a slurry. Once the strawberries simmer and break down (about 8–10 minutes), stir in the slurry. Watch as the mixture thickens into a glossy, jewel-toned jam that sticks to the back of your spoon. Remove from heat and—this is crucial—let it cool completely. If you rush this, it will melt your buttercream later.
Step 2: Mixing the Vanilla Batter
Preheat your oven to 350°F (175°C) and prepare two 8-inch round pans with cooking spray and parchment paper. In a large bowl or stand mixer, beat the softened butter and oil together until the mixture looks creamy and pale. Add the eggs one by one, beating well after each, followed by the vanilla. The mixture should look velvety.
Step 3: The Dry and Wet Balance
In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. This aeration is vital for a light texture. Begin adding the milk and the dry ingredients to the butter mixture in alternating batches—start with flour, add milk, end with flour. Mix gently and stop exactly when the white streaks disappear. Overworking the batter will ruin the tender melt we want.
Step 4: Bake and Cool
Divide the batter evenly between your pans. Bake for 24–30 minutes. You know they are ready when a toothpick inserted in the center comes out clean and the tops are golden. Let them rest in the pans for 10–15 minutes before flipping them onto a wire rack. They must be completely cool before you even think about frosting.
Step 5: The Strawberry Buttercream
Whip your softened butter until it is pale and airy, like a cloud. Gradually add the powdered sugar while mixing. Finally, fold in that thick, completely cooled strawberry reduction. The buttercream will turn a beautiful pink color. Assemble by piping a dam of frosting around the edge of the first layer, filling the center with any remaining strawberry reduction, and stacking the second layer on top. Frost the exterior and serve.
Mehmet’s Texture Secrets
- Temperature is King: Your eggs and milk must be at room temperature. Cold ingredients will shock the warm butter, causing the batter to curdle and the cake to be dense. We want a batter that flows like silk.
- The Cooling Game: I cannot stress this enough—the strawberry reduction must be cold. I often make it the night before and keep it in the fridge. If it is warm, your buttercream will weep. For another dessert that demands temperature precision, try our lemon rainbow cake which balances tartness and structure beautifully.
- Weigh Your Flour: If you scoop flour directly with a cup, you compress it, adding too much dry weight. This leads to a dry cake. Use a kitchen scale or the “fluff, spoon, and level” method for the lightest crumb.
- Oil Choice: Stick to neutral oils like grapeseed or sunflower. Olive oil is delicious but too heavy for this specific vanilla profile.
Mediterranean Twists
- Floral Note: Add half a teaspoon of rose water or orange blossom water to the strawberry reduction. These floral notes are traditional in our region and pair exquisitely with berries.
- Citrus Zest: Rub lemon zest into the granulated sugar before mixing the cake batter. This releases the oils and infuses the entire sponge with a sunny aroma.
- Texture Contrast: Garnish the sides of the cake with crushed pistachios or toasted almonds. The crunch against the soft buttercream is pure joy. If you enjoy playing with fruit textures, our succulent fruit fusion offers great inspiration for mixing soft and crunchy elements.
At the Table
In our home, we serve this cake in the late afternoon, when the shadows start to grow long. It pairs beautifully with a strong, dark roasted coffee or a glass of hot tea to balance the sweetness. Slice it generously to show off the beautiful layers. For a lighter, mousse-like alternative for summer gatherings, you might also enjoy our raspberry white chocolate cake.
The Sweet Truth
Baking this strawberry vanilla cake is an act of love. It requires a little patience to get the reduction just right, but the reward is a dessert that tastes authentic, fresh, and deeply satisfying. Let the natural syrup of the fruit be the star. This recipe was inspired by the wonderful techniques found at The Cookie Dough Diaries, adapted here with our focus on Mediterranean texture. For another classic that celebrates fruit, try our fruit cake.
