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This Strawberry Cake is everything you need for a delicious treat. The fresh strawberry puree gives it a rich, fruity flavor, and the strawberry buttercream takes it to the next level. Ideal for summer gatherings or a delightful dessert any day!
Before You Start
- Use Fresh Strawberries: Fresh, ripe strawberries will give you the best flavor and texture for both the cake and the buttercream. Avoid using canned strawberries as they can be too watery.
- Room Temperature Ingredients: Let the butter, eggs, and milk come to room temperature. This helps create a smoother batter and better texture.
- Properly Measure Flour: Use the spoon-and-level method to measure your flour. This prevents over-packing and keeps your cake light and fluffy.
- Don’t Overmix: Mix the batter just until the ingredients are combined. Overmixing can make the cake tough and dense.
- Cool Cakes Completely: Allow the cakes to cool completely on a wire rack before frosting. This prevents the buttercream from melting and sliding off.
- Adjust Buttercream Consistency: If your buttercream is too thick, add a little more strawberry puree. If it’s too thin, add more powdered sugar. This will help you achieve the perfect spreadable consistency.
Main Ingredients You’ll Need
- Fresh Strawberries: I recommend using fresh, ripe strawberries for best results. However, frozen strawberries will work too, but make sure to thaw and drain them well before pureeing to avoid excess moisture in the batter.
- All-Purpose Flour: You can use cake flour for a lighter, more tender crumb. For a gluten-free option, you can use a gluten-free flour blend.
- Baking Powder and Baking Soda: These leavening agents help the cake rise and become light and fluffy. Make sure they are not expired.
- Unsalted Butter: Adds richness and moisture to the cake. Use room temperature butter for easy mixing.
- Granulated Sugar: Sweetens the cake and helps tenderize it.
- Milk: Adds moisture and creates a tender crumb. Whole milk is best, but you can use any milk you have on hand.
- Eggs: Provide structure and moisture. Use large eggs at room temperature for best results.
- Sour Cream: Adds moisture and a slight tang, making the cake tender. Greek yogurt can be a substitute.
- Salt and Vanilla Extract: Salt is vital for enhancing flavors and balancing sweetness, while vanilla extract enhances the overall flavor, adding warmth and depth.
- Strawberry Puree: Use the leftover puree made from fresh strawberries.
- Unsalted Butter: This forms the base of the buttercream, making it rich and creamy. Use room temperature butter for easy mixing.
- Powdered Sugar: Sweetens and thickens the buttercream, creating a smooth, spreadable texture.
- Vanilla Extract: Adds a touch of sweetness and enhances the strawberry flavor.
- Salt: Balances the sweetness in the buttercream and enhances the overall flavor.
First, preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Tip: Greasing and flouring the pans helps the cakes come out easily and cleanly after baking.
Next, puree 1½ pounds of fresh strawberries in a blender until smooth. You’ll use this puree both in the cake batter and the buttercream. This should yield about 2½ cups of strawberry puree. Tip: Fresh, ripe strawberries provide the best flavor and texture for the puree.
In a medium bowl, whisk together 2 cups of all-purpose flour, ¼ teaspoon baking soda, 2½ teaspoons baking powder, and ½ teaspoon salt. Set aside. Tip: Whisking the dry ingredients helps to evenly distribute the baking powder and soda, resulting in a uniform rise.
Meanwhile, in a large bowl, cream ½ cup of room temperature unsalted butter and 1 cup of granulated sugar together until light and fluffy, about 3-4 minutes. Tip: Creaming the butter and sugar well incorporates air into the mixture, making the cake lighter.
Next, beat in 4 large eggs one at a time, followed by ½ cup of sour cream and 1 teaspoon of vanilla extract. Tip: Adding the eggs one at a time ensures they are fully incorporated and helps maintain the mixture’s emulsion.
Gradually mix in the dry ingredients, alternating with ¾ cup of milk. Start and end with the dry ingredients. Mix until just combined. Tip: Alternating the dry and wet ingredients helps maintain a smooth batter without overmixing.
Gently fold in 1½ cups of the strawberry puree until evenly distributed. Tip: Folding in the puree gently helps avoid overmixing, which can result in a dense cake.
After that, divide the batter evenly between the prepared pans. Transfer to the preheated oven and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Tip: Cooling the cakes in the pans for a few minutes helps them set and makes them easier to handle when transferring.
In a large bowl, beat 1 cup of room temperature unsalted butter until smooth. Gradually add 4-5 cups of sifted powdered sugar, 1 cup at a time, alternating with small amounts of the remaining 1 cup of strawberry puree. Beat in 1 teaspoon of vanilla extract and a pinch of salt. Adjust the consistency with more powdered sugar or strawberry puree as needed. Tip: Sifting the powdered sugar ensures a smooth, lump-free buttercream.
Once the cakes are cool, level the tops if they have domes. Spread a layer of strawberry buttercream on top of one cake layer. Next, place the second layer on top and spread the remaining buttercream over the top and sides of the cake. Tip: Leveling the cake layers helps create a stable, even cake when stacked.
Finally, garnish with fresh strawberries if desired. Slice and serve!
Frequently Asked Questions
How do I prevent my cake from being too dense?
Make sure not to overmix the batter, as this can lead to a dense cake. Mix just until the ingredients are combined.
Can I make the buttercream ahead of time?
Yes, you can make the buttercream ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature and re-whip before using.
How do I store leftover cake?
Store leftover cake in an airtight container in the refrigerator for up to 5 days. Refrigeration helps maintain the freshness and prevents the buttercream frosting from melting.
Can I freeze the cake?
Yes, you can freeze the cake. Wrap individual slices or the whole cake (without frosting) tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw at room temperature before frosting and serving.
Is it okay to store the cake with buttercream frosting at room temperature?
It’s best to store the cake with buttercream frosting in the refrigerator, especially in warm climates. The frosting can soften or melt at room temperature, affecting the cake’s appearance and texture.
More Delicious Cake Recipes
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Strawberry Cake
This Strawberry Cake is moist, flavorful, and packed with fresh strawberry puree. Topped with a creamy strawberry buttercream, it’s perfect for any celebration or a sweet treat any day!
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
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Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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Puree the strawberries in a blender until smooth. You’ll use this both in the cake batter and the buttercream. This should yield about 2½ cups of strawberry puree.
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In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
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In a large bowl, cream the butter and granulated sugar together until light and fluffy, about 3-4 minutes.
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Beat in the eggs one at a time, then stir in the sour cream and vanilla.
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Gradually mix in the dry ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
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Gently fold in 1½ cups of the pureed strawberries.
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Divide the batter evenly between the prepared pans. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
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In a large bowl, beat the butter until smooth. Gradually add the powdered sugar, 1 cup at a time, alternating with small amounts of the strawberry puree (1 cup of strawberry puree in total). Beat in the vanilla extract and a pinch of salt. Adjust the consistency with more powdered sugar or strawberry puree as needed.
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Once the cakes are cool, cut the top part if the cakes have a big dome, then spread a layer of strawberry buttercream on top of one cake layer. Place the second layer on top and spread the remaining buttercream over the top and sides of the cake.
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Garnish with fresh strawberries if desired. Slice and serve!
Notes
- Use fresh, ripe strawberries for the best flavor and texture in both the cake and buttercream.
- Bring all your ingredients to room temperature before starting for a smoother batter and better rise.
- Mix the batter just until the ingredients are combined to avoid a dense cake.
- If the cakes have domes, level them before frosting for a stable, even layer cake.
- Store the frosted cake in the refrigerator to keep the buttercream from melting.
Nutrition Information
Serving: 1servingCalories: 552kcal (28%)Carbohydrates: 73g (24%)Protein: 4g (8%)Fat: 28g (43%)Saturated Fat: 18g (113%)Polyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 75mg (25%)Sodium: 163mg (7%)Potassium: 250mg (7%)Fiber: 2g (8%)Sugar: 51g (57%)Vitamin A: 876IU (18%)Vitamin C: 33mg (40%)Calcium: 86mg (9%)Iron: 2mg (11%)
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
