Strawberry Cake

Fluffy and fresh strawberry cake, made with strawberry reduction giving it some real strawberry flavour. Perfect with some cream cheese buttercream or even just as is.

Strawberry Cake

Strawberry Cake

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Fluffy strawberry cake made with strawberry reduction.


  • 1 Batch of Strawberry Reduction
  • 150 grams of Milk
  • 100 grams of Sunflower Oil
  • 60 grams of Butter*
  • 300 grams of Sugar
  • 1 teaspoon of Vanilla Extract
  • 350 grams of Flour
  • 15 grams of Baking Powder
  • 6 Egg Whites*
  • 50 grams of Sugar
  • Optional: Pink or Red Food Colouring


  1. Preheat your oven to 180 degrees Celsius.
  2. Line cake pans with baking paper.
  3. Mix together strawberry reduction, milk and food colouring.
  4. In a separate bowl whisk together the flour and baking powder.
  5. In another bowl beat together the butter and sugar.
  6. Add in the sunflower oil and vanilla extract and mix until well combined.
  7. Alternate between mixing in the flour mixture and the strawberry mixture, until everything is well combined.
  8. Whip up the egg whites to stiff peaks, in a separate bowl.
  9. Fold egg whites into batter gently, in three additions.
  10. Divide the batter evenly over three round cake pans (15cm) or two round cake pans (18cm).
  11. Bake for 30 - 40 minutes.

This recipe makes two 18cm cakes or 24 cupcakes.


*Make sure this ingredient is at room temperature.

Used in the following recipes:


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