Ingredients:

  • 2 lbs fresh strawberries, hulled and halved
  • 1 tbsp lemon juice
  • 2 tbsp honey
  • 2.5 cups cake flour, sifted
  • 1.5 cups organic cane sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 0.75 cup unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup plain Greek yogurt
  • 0.5 cup whole milk
  • 2 tsp pure vanilla extract
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract

Instructions:

  1. Combine halved strawberries, lemon juice, and honey in a saucepan over medium heat. Stir occasionally for 15-20 minutes until the mixture thickens into a syrupy glaze and the volume is reduced by half.
  2. Press the strawberry reduction through a fine-mesh sieve to remove seeds, then cool completely.
  3. Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans with parchment paper.
  4. Cream the softened butter and organic cane sugar for a full five minutes to incorporate air.
  5. Beat in the eggs, Greek yogurt, milk, vanilla extract, and 1/2 cup of the cooled strawberry reduction.
  6. Gently fold in the sifted cake flour, baking powder, and salt until just combined.
  7. Divide the batter evenly between the two pans and bake for 30 minutes or until a toothpick comes out clean. Transfer to wire cooling racks.
  8. Whip the unsalted butter for the frosting until smooth, then beat in powdered sugar, 1/4 cup strawberry reduction, heavy cream, and vanilla extract.
  9. Assemble the cake layers with buttercream and chill in the refrigerator for 2 hours to ensure frosting stability.