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Strawberry Batter Cake

Prep Time 2 hours 15 minutes
Cook Time 1 hour 10 minutes
Chill Time 1 hour
Total Time 4 hours 25 minutes
Servings: 1 (6-inch) four-layer cake
Course: Dessert
Cuisine: American

Ingredients
  

Strawberry Cake
  • 300 g 2½ cups cake flour
  • 300 g 1½ cups granulated sugar
  • 25 g about 1 cup freeze-dried strawberry powder
  • 15 g 2 tablespoons strawberry Jell-O powder
  • 2½ teaspoons baking powder
  • ½ teaspoon fine salt
  • 240 g 1 cup whole milk, room temperature
  • 60 g ¼ cup sour cream, room temperature
  • 120 g ½ cup neutral oil
  • 4 large eggs 200 g, room temperature
  • 2 teaspoons vanilla extract
  • Zest of ½ lemon
Strawberry Reduction
  • 300 g about 2 cups fresh strawberries, diced
  • 60 g ¼ cup + 1 tablespoon granulated sugar
  • 1 teaspoon lemon juice
  • Pinch of salt
Strawberry Milk Soak
  • 90 g ⅜ cup whole milk
  • 12.5 g about 2 tablespoons strawberry Nesquik powder
  • 5 g about 2 tablespoons freeze-dried strawberry powder
  • 6 g 1½ teaspoons granulated sugar
  • Pinch of salt
  • ¼ teaspoon vanilla extract
Shortcake Crumble
  • 70 g about 1½ cups crushed vanilla wafers
  • 20 g 2½ tablespoons all-purpose flour
  • 28 g 2 tablespoons granulated sugar
  • 42 g 3 tablespoons unsalted butter, melted
  • Pinch of salt
Strawberry Batter Filling
  • 80 g ⅔ cup heat-treated cake flour
  • 80 g ⅓ cup + 1 tablespoon granulated sugar
  • 7 g about ⅓ cup freeze-dried strawberry powder
  • 4 g 1½ teaspoons strawberry Jell-O powder
  • ¼ teaspoon fine salt
  • 55 g 3 tablespoons + 2 teaspoons whole milk
  • 20 g 1 tablespoon + 1 teaspoon sour cream
  • 32 g 2 tablespoons + 1 teaspoon neutral oil
  • ¾ teaspoon vanilla extract
  • 40 g about 2½ tablespoons strawberry reduction
Vanilla Buttercream
  • 226 g 1 cup unsalted butter, softened
  • 360 g 3 cups powdered sugar
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • Milk if needed

Equipment

  • 2 6-inch round cake pans
  • Mixing bowls
  • Rubber spatula
  • Whisk
  • Digital kitchen scale
  • Measuring cups and spoons
  • Parchment paper
  • wire cooling rack
  • Small saucepan-
  • Baking sheet
  • Food processor or blender If you need to grind freeze dried strawberries, or buy strawberry powder
  • Piping bag
  • Offset spatula
  • 2 4-inch tall acetate strips
  • Tape
  • Pastry brush

Method
 

Tip
  1. This cake has several components, so I like to split it into two days.
  2. Day 1: Bake the cake layers, make the strawberry reduction, bake the shortcake crumble, and prepare the strawberry milk soak.
  3. Day 2: Make the strawberry batter filling and vanilla buttercream, then assemble and decorate the cake.
  4. You can absolutely make everything in one day if you prefer, but splitting it into two days makes the process much more relaxed.
DAY 1
    Strawberry Cake
    1. Preheat the oven to 335°F (168°C). Grease and line two 6-inch cake pans with parchment paper.
    2. In a large bowl, whisk together 300 g (2½ cups) cake flour, 300 g (1½ cups) granulated sugar, 25 g (about 1 cup) freeze-dried strawberry powder, 15 g (2 tablespoons) strawberry Jell-O powder, 2½ teaspoons baking powder, and ½ teaspoon salt.
    3. In a separate large bowl, whisk together 60 g (¼ cup) sour cream, 120 g (½ cup) neutral oil, 4 large eggs, 2 teaspoons vanilla extract, and the zest of ½ lemon until smooth.
    4. Add half of the dry ingredients to the wet ingredients and whisk just until incorporated.
    5. Pour in 240 g (1 cup) whole milk and whisk just until combined.
    6. Add the remaining dry ingredients and whisk just until no dry streaks remain. Do not overmix.
    7. Divide the batter evenly between the prepared cake pans.
    8. Bake for 45–60 minutes, checking with a toothpick beginning at 45 minutes. Continue baking in 5-minute increments until a toothpick inserted into the center comes out clean.
    9. Cool the cakes in the pans for 15 minutes, then transfer them to a wire rack to cool completely.
    Strawberry Reduction
    1. Add 300 g (about 2 cups) diced strawberries, 60 g (¼ cup + 1 tablespoon) granulated sugar, 1 teaspoon lemon juice, and a pinch of salt to a small saucepan.
    2. Cook over medium heat, stirring occasionally, until the strawberries begin to break down and release their juices.
    3. Continue simmering until the mixture is thick, jammy, and reduced to about 160–180 g.
    4. Transfer to a bowl and cool completely before using.
    Strawberry Milk Soak
    1. Whisk together 90 g (⅜ cup) whole milk, 12.5 g (about 2 tablespoons) strawberry Nesquik powder, 5 g (about 2 tablespoons) freeze-dried strawberry powder, 6 g (1½ teaspoons) granulated sugar, a pinch of salt, and ¼ teaspoon vanilla extract until smooth.
    2. Set aside until ready to assemble the cake.
    Shortcake Crumble
    1. Preheat the oven to 325°F (163°C).
    2. Stir together 70 g (about 1½ cups) crushed vanilla wafers, 20 g (2½ tablespoons) all-purpose flour, 28 g (2 tablespoons) granulated sugar, 42 g (3 tablespoons) melted butter, and a pinch of salt until evenly combined and crumbly.
    3. Spread the crumble onto a parchment-lined baking sheet.
    4. Bake for 10–15 minutes, stirring once halfway through, until lightly golden.
    5. Cool completely before using.
    DAY 2
      Heat-Treat the Flour (Recommended)
      1. Spread 80 g (⅔ cup) cake flour onto a parchment-lined baking sheet and bake at 300°F (149°C) for 5–7 minutes, then allow it to cool completely before using. I also like to sift afterwards to ensure a smooth filling.
      2. Note: This filling contains unbaked flour. I personally like to heat-treat my flour before using it by either spreading it on a parchment-lined baking sheet and baking it at 300°F for 5–7 minutes, or microwaving it in short intervals, stirring between each, until evenly heated. You can also use commercially heat-treated flour for the filling. Please use your own judgment and follow current food safety recommendations when preparing and consuming recipes containing uncooked flour.
      Strawberry Batter Filling
      1. In a medium bowl, whisk together 80 g (⅔ cup) heat-treated cake flour, 80 g (⅓ cup + 1 tablespoon) granulated sugar, 7 g (about ⅓ cup) freeze-dried strawberry powder, 4 g (1½ teaspoons) strawberry Jell-O powder, and ¼ teaspoon salt.
      2. Add 55 g (3 tablespoons + 2 teaspoons) whole milk, 20 g (1 tablespoon + 1 teaspoon) sour cream, 32 g (2 tablespoons + 1 teaspoon) neutral oil, ¾ teaspoon vanilla extract, and 40 g (about 2½ tablespoons) strawberry reduction.
      3. Whisk until completely smooth and no dry streaks remain.
      4. Set aside until needed.
      5. The finished filling should resemble thick, smooth strawberry cake batter.
      Vanilla Buttercream
      1. Beat 226 g (1 cup) softened unsalted butter until smooth and fluffy, about 3–4 minutes.
      2. Gradually mix in 360 g (3 cups) powdered sugar until incorporated.
      3. Add 2 teaspoons vanilla extract and a pinch of salt, then continue beating until light and fluffy.
      4. If needed, add milk 1 teaspoon at a time until the buttercream reaches a smooth, pipeable consistency.
      Build the Cake
        Prepare the Pan
        1. Cut two strips of 4-inch-tall acetate long enough to fit around the inside of a 6-inch cake pan and tape each strip into a circle.
        2. Crumple a large sheet of parchment paper and line the bottom of the cake pan.
        3. Place one acetate ring inside the pan.
        4. As the cake gets taller during assembly, simply slide the second acetate ring on top of the first to create approximately 8 inches of support.
        Tip: Building the cake inside the lined cake pan helps keep the layers perfectly straight and makes stacking the soft fillings much easier than assembling a traditional layer cake.
          Assemble the Cake
          1. Place the first cake layer into the prepared pan and brush it lightly with the strawberry milk soak.
          2. Pipe a thick ring of vanilla buttercream around the outside edge of the cake to create a dam.
          3. Spoon a layer of the strawberry reduction inside the buttercream dam.
          4. Spread about one-third of the strawberry batter filling over the strawberry reduction.
          5. Sprinkle some of the shortcake crumble evenly over the batter filling.
          6. Place the cake in the freezer for 5–10 minutes to allow the filling to firm up before adding the next cake layer.
          7. Repeat the layering process two more times, brushing each cake layer with the strawberry milk soak, piping a buttercream dam, adding the strawberry reduction, spreading the strawberry batter filling, sprinkling with the shortcake crumble, and freezing for 5–10 minutes between each layer.
          8. Place the final cake layer on top and brush it with the strawberry milk soak.
          9. Spread the remaining vanilla buttercream over the top of the cake.
          10. Spoon strawberry reduction over the buttercream and finish with the shortcake crumble.
          11. Refrigerate the assembled cake for 30–60 minutes before removing it from the pan and carefully peeling away the acetate.

          Notes

          • For recipes containing raw flour: The FDA recommends using commercially heat-treated flour because regular flour is a raw agricultural product. Commercially heat-treated flour can be purchased online. If you choose to use regular flour or attempt home heat treatment, you do so at your own discretion and assume any associated food safety risks. Please refer to current FDA guidance before consuming raw flour.
          • For the best flavor and texture, use freeze-dried strawberries that have been finely ground into a powder using a food processor or blender.
          • Measure the strawberry powder after grinding.
          • Be careful not to overmix the cake batter. Mix just until the ingredients are combined to keep the cake soft and tender.
          • Freezing the cake for 5–10 minutes between each layer helps the soft fillings firm up, making assembly much easier.
          • Using acetate and assembling the cake inside the cake pan helps keep the cake perfectly straight while the fillings set.

          Make Ahead

          • Cake layers: Bake up to 2 days in advance. Wrap tightly and refrigerate, or freeze for up to 2 months.
          • Strawberry reduction: Make up to 5 days ahead and refrigerate.
          • Shortcake crumble: Store in an airtight container at room temperature for up to 5 days.
          • Buttercream: Refrigerate for up to 1 week. Bring to room temperature and re-whip before using.
          • Strawberry batter filling: Best made the day you assemble the cake.

          Storage

          • Store the cake covered in the refrigerator for up to 4 days.
          • For the best texture, let the cake sit at room temperature for 20–30 minutes before serving.