Ingredients:

  • 375g all-purpose flour
  • 400g granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp fine sea salt
  • 225g unsalted butter, room temperature and cubed
  • 4 large eggs, room temperature
  • 240ml whole milk
  • 2 tsp vanilla bean paste
  • 1/4 tsp almond extract
  • 450g fresh strawberries, hulled and pureed
  • 450g unsalted butter, slightly cool but pliable
  • 750g powdered sugar, sifted
  • 2 tbsp heavy cream
  • 1 tsp lemon juice

Instructions:

  1. Prepare the Strawberry Reduction: Puree 450g of strawberries until smooth. Simmer in a small saucepan over medium-low heat for 15-20 minutes until reduced by half (to approximately 150ml). Allow to cool completely.
  2. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  3. Execute the Reverse-Creaming Method: In a stand mixer bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add 225g of cubed butter and mix on low speed until the mixture resembles fine sand with no large butter chunks.
  4. In a separate bowl, whisk the eggs, milk, vanilla bean paste, and almond extract. With the mixer on low, gradually add the liquid mixture to the dry ingredients in three parts, beating until just combined and smooth.
  5. Divide the batter evenly between the prepared pans. Bake for 35 minutes at 350°F or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
  6. Prepare the Strawberry Buttercream: Beat 450g of butter until smooth. Gradually add powdered sugar, followed by the cooled strawberry reduction and lemon juice. Add heavy cream 1 tablespoon at a time if needed to reach a cloud-like consistency.
  7. Assemble the cake: Level the cooled sponges. Place one layer on a stand, cover with a generous layer of buttercream, top with the second sponge, and frost the exterior of the cake.