Strawberry Cake

1. Place the strawberries in a blender. Blend until the strawberries becomes a puree.

2. Pour the pureed strawberries in a medium saucepan, place over medium heat. Bring to a simmer, stirring often.

3. Cook the puree until it reduces to 3/4 cup. You will use 1/2 cup for the cake, and 1/4 cup for the buttercream frosting. It can take 10 minutes or a bit longer to reduce the puree to 3/4 cup. It depends on how high the heat is.

4. Remember to stir occasionally, and you can measure the puree by pouring in a heat-safe measuring cup, if you still have over 3/4 cups, return the puree to the pan, cook a bit longer, and measure again.

5. Once you have 3/4 cups, pour in a bowl and cover with plastic wrap directly on the surface of the puree so it doesn’t form a crust. Let the puree cool down.

Strawberry Cake Batter

1. Preheat oven to 350 degrees. Grease and line 3 8-inch cake pans

2. In a small bowl, mix together the flour, baking powder, baking soda, and salt. Whisk to combine. Set aside.

3. Use an electric mixer to beat the butter at medium speed for 30 seconds. You can use a stand mixer or a hand mixer.

4. Add the granulated sugar, the oil, and beat together with the butter for another 1 to 2 minutes, until the mixture is light and fluffy.

5. Scrape the bowl every so often to ensure everything is getting nicely incorporated together.

6. Add the eggs, one at a time, mixing until incorporated before adding the next egg. Add the vanilla and mix to combine.

7. Pour the sour cream, and 1/2 cup of the strawberry puree in the bowl and mix. You can place the remaining strawberry puree in the fridge, covered, to use in the frosting later.

8. At this point, you can add a couple of drops of pink food coloring to the cake if desired.

9. Add the buttermilk and flour, alternating and mixing in between. End with the buttermilk.

10. Divide the batter evenly between the three pans and bake for 35 minutes, or until a toothpick comes out clean.

11. Let cakes cool in the pan for 10 minutes, then remove to a wire rack and let them cool completely. If not using the same day, wrap with plastic wrap and place in freezer until ready.

Strawberry Jam

1. Add the chopped strawberries, sugar, and lemon juice to a saucepan.

2. Cook the strawberries, stirring occasionally, at medium-high heat. When the strawberries come to a boil, turn the heat down and continue to cook at medium-low heat.

3. Cook until a thermometer reads between 200 and 220ºF. The jam will be dark, and thick. If it starts to stick to the bottom of the pan, turn the heat down even lower. If you don’t have a thermometer, simply stop cooking them jam once it is dark, thick, and reduced.

4. Remove the jam to a bowl, place a piece of plastic wrap directly on the surface of the jam, and let it cool down. Refrigerate for a couple of hours before using.

Strawberry Cream Cheese Frosting

1. Beat the butter in the bowl of a mixer for 30 seconds. Add the cream cheese and beat for another 30 seconds on medium-speed.

2. Add half of the powdered sugar, mix on low until combined. Raise the speed and beat on medium speed for just a few seconds.

3. Add the strawberry puree and mix on low.

4. Add the remaining powdered sugar, mix on low, and then raise the speed to medium-high, and beat for one minute.

5. If the frosting is too runny, add a bit more powdered sugar to make it thicker.

Assemble the Cake

1. To assemble, place bottom layer on cake round.

2. Spread a thin layer of frosting on top of the cake, then pipe more frosting in a circle around the outside of the cake. Fill with the strawberry jam.

3. Top with another cake layer and repeat.

4. Spread crumb coat, then refrigerate for 20 minutes.

5. Frost cake, top with fresh strawberries, if desired.