Reduced Strawberry Puree is the Secret

The secret to packing real strawberry flavor into cake batter without adding too much liquid is to reduce the strawberries down. This little trick is a complete game changer and vastly improves both the flavor and texture of strawberry cake. Today we’re doing the same exact thing, but in cupcake form.

Gather fresh strawberries and blend them into a liquid consistency, then simmer the puree on the stove for approximately 20 minutes. The image above showcases highly concentrated pure strawberry essence, equivalent to about 1/4 cup of reduced strawberry puree. Feedback from readers suggests that preparing the reduced strawberry puree the night before allows it to cool adequately.

As a reminder: Adding the strawberry puree without prior reduction would compromise both the texture of the cupcake and the presence of strawberry flavor, nearly nullifying it. The reduction process is indeed the key secret to enhancing the cupcakes.

How to Make White Chocolate Strawberry Cupcakes

This recipe draws inspiration from my strawberry cake, vanilla cupcakes, and fresh strawberry cupcakes, carefully blending ingredients with specific purposes. For instance, cake flour contributes to the cupcakes' fluffiness, while egg whites offer structural support without densifying the crumb, and sour cream introduces moisture. Milk serves to thin the batter, while creamed butter and sugar establish a buttery and cake-like foundation, with the reduced strawberry puree infusing essential flavor.

Combine the strawberry cupcake batter thoroughly using a mixer. The resulting batter is smooth, creamy, and of moderate thickness, with the pale pastel pink hue attributed to the reduced strawberry puree. For a more vivid color, consider adding a drop or two of pink or red food coloring; I incorporated 1 drop of "dusty rose" gel food coloring.

Ingredients

- 1 and 3/4 cups (207g) cake flour (spooned & leveled) - 1 teaspoon baking powder - 1/4 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature - 1 cup (200g) granulated sugar - 3 egg whites, at room temperature - 1/4 cup (60g) sour cream or plain yogurt, at room temperature - 1 and 1/2 teaspoons pure vanilla extract - 1/3 cup (80ml) whole milk, at room temperature - 1/4 cup reduced strawberry puree (see note)* *Note: To make the reduced strawberry puree, follow the instructions provided in the recipe.

White Chocolate Strawberry Frosting:

- 1 cup (about 25g) freeze-dried strawberries*

- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature

- 2 cups (240g) confectioners’ sugar

- 6 ounces (170g) white chocolate, melted and slightly cooled (see note)*

- 1/4 cup (60ml) heavy cream, half-and-half, or milk, at room temperature

- 1 teaspoon pure vanilla extract

- 1/8 teaspoon salt

- Optional: fresh strawberries coated with 2 ounces melted white chocolate

*Note: Refer to the recipe for instructions on using freeze-dried strawberries and melting white chocolate.