If you’ve been on the lookout for a truly delightful dessert that bursts with fresh flavor and brings a smile with every bite, then this Strawberry Cake with Strawberry Buttercream Recipe is exactly what you need. This cake pairs moist, tender layers filled with juicy diced strawberries and is generously frosted with a luscious, velvety strawberry buttercream. It’s a fantastic way to celebrate the vibrant taste of strawberries, perfect for special occasions or simply to treat yourself and loved ones to an unforgettable sweet experience.
Ingredients You’ll Need
Gathering wholesome and straightforward ingredients is the secret to making this strawberry cake shine. Each one plays a crucial role, from the flour that builds structure to the fresh strawberries that add natural sweetness and a stunning color pop throughout the cake.
- All-purpose flour: Provides the perfect foundation for a tender yet sturdy cake texture.
- Baking powder: Helps the cake rise to light, fluffy perfection.
- Baking soda: Works alongside baking powder to give balance and leavening.
- Salt: Enhances all the flavors, making every bite more vibrant.
- Unsalted butter (softened): Adds rich creaminess to both cake and frosting, ensuring smoothness.
- Granulated sugar: Sweetens the cake and helps create that lovely golden crumb.
- Large eggs: Bind the ingredients and provide moisture and structure.
- Vanilla extract: Brings warmth and depth to the cake batter and buttercream.
- Sour cream: Keeps the cake moist and tender with a subtle tang.
- Whole milk: Adds richness and helps blend the batter smoothly.
- Fresh strawberries (diced): Deliver bursts of natural sweetness and juicy texture inside the cake layers.
- Powdered sugar: Sweetens the buttercream to a silky softness.
- Strawberry puree: Infuses the buttercream with authentic strawberry flavor and gorgeous pink color.
- Pinch of salt: Balances the sweetness in the buttercream for a well-rounded taste.
How to Make Strawberry Cake with Strawberry Buttercream Recipe
Step 1: Prepare Your Oven and Pans
Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). This ensures it’s perfectly hot by the time your batter is ready to go in. Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper to prevent sticking and make for an easy cake release later.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step helps distribute the leavening agents evenly, ensuring your cake rises beautifully without any bitter pockets.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture becomes light and fluffy. This process is vital as it incorporates air, giving your cake a soft, airy crumb that melts in your mouth.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract, which enriches the batter’s flavor and complements the strawberry notes wonderfully.
Step 5: Mix Sour Cream and Milk
In a separate bowl, combine the sour cream and whole milk. This mixture will add moisture and a slight tang, making the cake tender and flavorful without being overly sweet.
Step 6: Alternate Adding Dry Ingredients and Milk Mixture
Gradually add the dry ingredients to the creamed butter mixture, alternating with the sour cream and milk mixture. Begin and end with the dry ingredients, mixing just until combined after each addition to avoid over-mixing, which can make the cake tough.
Step 7: Fold in Fresh Strawberries
Gently fold in the diced fresh strawberries to distribute them evenly throughout the batter. These juicy strawberry bits add natural sweetness and moisture, making this cake truly stand out.
Step 8: Bake the Cakes
Divide the batter evenly between the two prepared pans and smooth out the tops. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Baking at just the right temperature ensures a moist crumb with a tender crust.
Step 9: Cool the Layers
Allow the cakes to cool in their pans for 10 minutes before carefully turning them out onto a wire rack to cool completely. Cooling is crucial so the buttercream doesn’t melt when applied.
Step 10: Prepare the Strawberry Buttercream
Beat the softened butter until creamy. Slowly add the powdered sugar, strawberry puree, vanilla extract, and a pinch of salt, beating continuously until the buttercream is smooth and fluffy. This luscious frosting is the perfect sweet and fruity complement to the cake layers.
Step 11: Assemble and Frost the Cake
Place one cake layer on a serving plate and spread a generous layer of strawberry buttercream on top. Add the second cake layer, then frost the entire cake with the remaining buttercream. Feel free to garnish with fresh strawberries for an extra elegant touch that highlights the cake’s strawberry goodness.
How to Serve Strawberry Cake with Strawberry Buttercream Recipe
Garnishes
Fresh strawberries are a natural choice for garnishing, adding a burst of color and a little extra fruity zing. You might also sprinkle some edible flowers or a light dusting of powdered sugar for a delicate, garden-fresh look that’s sure to impress guests.
Side Dishes
This cake pairs beautifully with light sides that won’t overpower its delicate flavors. Try serving it alongside vanilla bean ice cream, a dollop of whipped cream, or even a simple mint-infused berry compote for an elegant finish.
Creative Ways to Present
Consider serving this strawberry cake in individual portions by layering the cake and buttercream in clear glasses for a pretty parfait effect. Alternatively, use fresh strawberry halves to create a beautiful pattern on top of the frosting, turning your cake into a work of art.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake covered tightly at room temperature for up to two days, or refrigerate for up to five days. Make sure to use an airtight container to maintain freshness and prevent the cake from drying out.
Freezing
You can freeze this strawberry cake either frosted or unfrosted. Wrap it well in plastic wrap and foil, then place it in a freezer-safe container for up to three months. Thaw overnight in the refrigerator before serving for best results.
Reheating
Since this cake is best enjoyed at room temperature or slightly chilled, there’s no need to reheat it. If you prefer it a little warmer, let it sit at room temperature for an hour or so to soften the buttercream and enhance the flavors naturally.
FAQs
Can I use frozen strawberries instead of fresh in this Strawberry Cake with Strawberry Buttercream Recipe?
Fresh strawberries are ideal because they provide better texture and flavor. However, if frozen strawberries are your only option, be sure to thaw and drain them thoroughly to avoid adding extra moisture that could affect the cake’s texture.
Is the strawberry buttercream very sweet?
The buttercream is sweet but balanced by the natural tang of the strawberry puree and a small pinch of salt, creating a rich and flavorful frosting that complements rather than overwhelms the cake.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Just make sure it contains xanthan gum or another binder to help maintain the cake’s structure.
How do I prevent the strawberries from sinking to the bottom of the cake?
Lightly tossing the diced strawberries in a tablespoon of flour before folding them into the batter helps suspend them evenly and keeps them from sinking during baking.
Can I make the cake layers in advance and assemble later?
Absolutely! You can bake the layers a day ahead. Wrap them tightly in plastic wrap and refrigerate overnight. Bring them to room temperature before frosting for the best results.
Final Thoughts
Sharing this Strawberry Cake with Strawberry Buttercream Recipe feels like passing along a treasure — one that combines simple everyday ingredients into something truly special. Every bite is a celebration of fresh strawberries and creamy sweetness that’s impossible not to love. I can’t wait for you to give this recipe a try and create your own unforgettable moments centered around this delightful dessert.
Print
Strawberry Cake with Strawberry Buttercream Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A delightful homemade strawberry cake featuring moist layers infused with fresh strawberries and topped with a luscious strawberry buttercream frosting. Perfect for celebrations or any occasion that calls for a sweet, fruity dessert.
Ingredients
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1 1/2 cups fresh strawberries, diced
Buttercream Frosting Ingredients
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup strawberry puree
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper to ensure easy removal after baking.
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside this dry mixture for later use.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar until the mixture becomes light and fluffy, which helps create a tender cake texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed butter and sugar, beating well after each addition to fully combine. Stir in the vanilla extract for flavor.
- Combine Sour Cream and Milk: In a separate bowl, mix together the sour cream and whole milk to add moisture to the cake batter.
- Alternate Adding Dry Ingredients and Sour Cream Mixture: Gradually add the dry flour mixture to the butter mixture, alternating with the sour cream and milk mixture. Begin and end with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Fold in Strawberries: Carefully fold the diced fresh strawberries into the batter to evenly distribute them without breaking them down.
- Fill Pans and Bake: Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Let the cakes cool in the pans for 10 minutes, then invert them onto wire racks to cool completely before frosting.
- Make Strawberry Buttercream: Beat the softened butter until creamy. Gradually add powdered sugar, strawberry puree, vanilla extract, and a pinch of salt. Continue beating until the frosting is smooth and fluffy.
- Assemble Cake: Place one cake layer on a serving plate, spread a layer of strawberry buttercream evenly on top. Place the second cake layer over it and frost the top and sides of the cake with the remaining buttercream. Optionally, garnish with fresh strawberries for an extra decorative touch.
Notes
- Ensure butter is softened to room temperature for easier creaming with sugar.
- Be careful not to overmix the batter to keep the cake light and tender.
- Fresh strawberries can be swapped with frozen, but fresh is recommended for best texture.
- Parchment paper lining helps prevent sticking and makes cake removal simpler.
- The buttercream can be adjusted for sweetness by modifying the powdered sugar quantity.
- Store leftover cake covered in the refrigerator for up to 3 days.
