FOR THE COMPOTE
1 lb. strawberries strawberries, hulled and halved
2 tbsp. granulated sugar
Juice from half a lemon
FOR THE CAKE
Cooking spray
2 c. all-purpose flour
3 tbsp. cornstarch
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. kosher salt
1/2 c. (1 stick) butter, softened
1 c. granulated sugar
2 large eggs
3/4 c. strawberry compote
1 tsp. pure vanilla extract
3/4 c. milk
Pink food coloring (optional)
FOR THE FROSTING
1 (8-oz.) block cream cheese, softened
1/2 c. (1 stick) butter, softened
1/4 c. strawberry compote
4 1/2 c. powdered sugar
1 tsp. vanilla extract
Pinch kosher salt
Fresh strawberries, for garnish (optional)
Step 1
In a food processor, puree strawberries then add to a small saucepan with sugar and lemon juice. Place over medium low heat. Cook, stirring often, until thickened and reduce by about half, about 20 minutes. You should have about 1½ cups of strawberry compote. Remove from heat and let cool completely.
Step 2
Preheat oven to 350° and grease and line two 8” round cake pans. In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
Step 3
In another large bowl, with a hand mixer, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in strawberry compote and vanilla until fully incorporated, then add milk. Add dry ingredients, mixing until just combined. (If you want a super pink cake, stir in some pink food coloring.)
Step 4
Divide batter evenly into prepared pans and bake until a toothpick inserted into the middle of each comes out clean, 25 minutes. Let cakes cool for 15 minutes then invert onto cooling racks to cool completely.
Step 5
Make frosting: In a large bowl using a hand mixer, beat cream cheese and butter until no lumps remain, then beat in strawberry compote. Add powdered sugar and beat until fully incorporated. Add vanilla and a pinch of salt. If your frosting is too loose, refrigerate for 20 minutes before frosting the cake.
Step 6
Spread a thick layer of frosting on top of one cake layer. Top with second layer of cake, then frost all over sides and top. Garnish with fresh strawberries, if using.