Step-by-Step Instructions
1. Prep the Oven and Pans
Preheat your oven to 175°C (350°F). Grease two 8-inch round cake pans. Line the bottoms with parchment paper and lightly dust the sides with flour.
2. Blend Dry Ingredients and Butter
Combine the flour, sugar, baking powder, and salt in a stand mixer bowl. Mix on low for 30 seconds. Add the softened butter one piece at a time, mixing on medium-low speed until the mixture looks like wet sand.
3. Mix the Liquids
In a separate bowl, whisk together the eggs, whole milk, cooled strawberry reduction, sour cream, and vanilla extract until completely smooth and pink.
4. Combine and Build Structure
Pour half of your pink liquid mixture into the flour-butter blend. Mix on medium speed for one full minute to build the cake’s structure. Add the remaining liquid in two separate batches, scraping the bowl and mixing well after each addition.
5. Bake to Perfection
Divide the pink batter evenly between your prepared pans. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then invert onto wire racks to cool completely.