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
Scale
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.
