There is something truly magical about a Strawberry Cake with Fresh Strawberry Buttercream Recipe that brings together the luscious sweetness of fresh strawberries with the light, airy texture of a perfectly baked cake. This delightful dessert is bursting with natural strawberry flavor, thanks to the fresh puree incorporated into both the cake batter and luscious buttercream frosting. Each bite feels like summer happiness wrapped in soft, sweet layers, making it a personal favorite for celebrations, tea time, or any moment that deserves a little indulgence.
Ingredients You’ll Need
Gathering these ingredients is your first step toward creating an unforgettable strawberry cake. Each component plays a vital role: fresh strawberries provide vibrant color and flavor, while the combination of flour, eggs, and butter creates that tender crumb you’ll love. The sour cream adds a subtle tang and moisture, and the homemade strawberry buttercream takes this cake to a whole new level of deliciousness.
- Fresh strawberries: Use ripe, juicy strawberries to ensure maximum flavor and natural sweetness in both the cake and frosting.
- All-purpose flour: The base of the cake that ensures structure and a tender crumb.
- Baking powder and baking soda: These leavening agents give your cake its perfect rise and fluffy texture.
- Salt: Enhances all the flavors and balances the sweetness.
- Unsalted butter (room temperature): Essential for a rich, moist cake and smooth buttercream.
- Granulated sugar: Sweetens the cake batter perfectly while helping with the cake’s tenderness.
- Large eggs: Bind everything together and add moisture.
- Sour cream: Adds moisture and a slight tang to elevate the cake’s flavor.
- Vanilla extract: Adds a warm, aromatic note that complements the strawberries beautifully.
- Milk (room temperature): Helps to combine ingredients smoothly and adds moisture.
- Powdered sugar (sifted): The key to a silky smooth strawberry buttercream frosting.
- A pinch of salt: Balances the sweetness in the frosting and intensifies flavors.
How to Make Strawberry Cake with Fresh Strawberry Buttercream Recipe
Step 1: Prepare Your Oven and Pans
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans so your cakes come out clean and ready to cool without sticking. This small step is crucial for a smooth finish later on.
Step 2: Puree the Strawberries
Put those fresh strawberries to work by pureeing them in a blender until perfectly smooth. You’ll need about 2½ cups of this luscious puree, which brings that unmistakable vibrant strawberry flavor into every bite of your cake and the buttercream as well.
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures your leavening agents are evenly distributed, responsible for that delicate lift and soft texture.
Step 4: Cream Butter and Sugar
In a large bowl, beat the unsalted butter with granulated sugar until the mixture is light and fluffy — about 3 to 4 minutes. This step is important because it incorporates air, making your cake tender and airy.
Step 5: Add Eggs, Sour Cream, and Vanilla
Beat in the eggs one at a time, allowing each to fully incorporate. Then, blend in the sour cream and vanilla extract for added moisture and a hint of warmth that enhances the strawberries beautifully.
Step 6: Combine Dry Ingredients with Wet
Gradually add your dry ingredients, alternating with the milk. Begin and end with the flour mixture. Stir gently just until combined to avoid toughening the cake.
Step 7: Incorporate Strawberry Puree
Fold in 1½ cups of that fresh strawberry puree carefully to distribute the strawberry flavor without deflating your batter. This step ensures your cake is bursting with strawberry goodness.
Step 8: Bake the Cake Layers
Divide the batter evenly between your two prepared pans, then bake for around 30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 9: Make the Strawberry Buttercream
Beat the butter in a large bowl until smooth. Slowly add the sifted powdered sugar, one cup at a time, alternating with small amounts of the remaining strawberry puree until all is combined. Finish by beating in the vanilla extract and a pinch of salt. Adjust the consistency with extra powdered sugar or puree as needed to get that silky smooth texture.
Step 10: Assemble and Frost the Cake
Once cool, trim any domed tops from the cakes so they stack perfectly. Spread a generous layer of strawberry buttercream on the first layer. Place the second cake on top, then cover the whole cake with the remaining buttercream, smoothing the sides and top for a beautiful finish.
Step 11: Garnish and Serve
Add a personal touch by garnishing with fresh strawberries, making the presentation as stunning as the taste. Slice, serve, and prepare for compliments!
How to Serve Strawberry Cake with Fresh Strawberry Buttercream Recipe
Garnishes
Fresh strawberries on top make for a classic and vibrant garnish that piques the eye and reinforces the strawberry flavor. You can also sprinkle delicate edible flowers or a light dusting of powdered sugar to enhance the cake’s beauty and charm.
Side Dishes
Serve alongside freshly whipped cream or a scoop of vanilla bean ice cream to create an elegant dessert experience. Pair with a light fruit salad or a refreshing glass of sparkling rosé for an extra touch of celebration.
Creative Ways to Present
Try layering cupcakes using the same Strawberry Cake with Fresh Strawberry Buttercream Recipe for beautiful individual servings. Or assemble the cake in a trifle bowl with alternating layers of cake, buttercream, and fresh strawberries for a charming twist that’s perfect for gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover slices can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to cover the cake well to keep it moist and prevent it from absorbing other fridge odors.
Freezing
You can freeze the cake layers wrapped tightly in plastic wrap and then foil for up to 2 months. Thaw overnight in the fridge before frosting or serving. The strawberry buttercream frosting is best made fresh but can also be frozen separately if needed.
Reheating
Since this cake is best served chilled or at room temperature to enjoy the texture and flavor, avoid reheating. If desired, simply let it sit out for about 30 minutes before serving to take the chill off.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries are ideal for the best flavor and texture, but if frozen are your only option, thaw them completely and drain any excess liquid before pureeing. Keep in mind that this may alter the moisture slightly.
How can I make the strawberry buttercream less sweet?
Try reducing the powdered sugar slightly and adding a little more fresh strawberry puree or a splash of lemon juice to balance the sweetness while enhancing the flavor.
Is it necessary to sift the powdered sugar for the buttercream?
Sifting the powdered sugar helps achieve a smooth and silky buttercream without lumps, ensuring it’s easy to spread and looks professional.
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend designed for baking, making sure to check the blend includes xanthan gum or add some separately for structure.
What’s the best way to slice this cake cleanly?
Use a sharp knife and wipe it clean between cuts to prevent the buttercream from smearing. Chilling the cake slightly before slicing also helps achieve neat slices.
Final Thoughts
If you’re ready to wow your friends and family with something truly special, this Strawberry Cake with Fresh Strawberry Buttercream Recipe is your perfect go-to. It’s rich with real strawberry flavor, moist and tender, and topped with a creamy, fresh frosting that will make you smile with every bite. I can’t wait for you to give it a try and share the joy of this beautiful cake!
Print
Strawberry Cake with Fresh Strawberry Buttercream Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delightful Strawberry Cake Recipe features a moist, tender cake infused with fresh strawberry puree and topped with a luscious fresh strawberry buttercream. Perfect for spring and summer celebrations, this cake combines the rich flavors of real strawberries in both the batter and the frosting for an irresistibly fresh and fruity dessert.
Ingredients
For the Cake
- 1½ pounds fresh strawberries (to be pureed)
- 2 cups all-purpose flour
- ¼ teaspoon baking soda
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 4 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ¾ cup milk (room temperature)
- 1½ cups strawberry puree (from above)
For the Fresh Strawberry Buttercream
- 1 cup strawberry puree (from above)
- 1 cup unsalted butter (room temperature)
- 4–5 cups powdered sugar (sifted)
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes don’t stick during baking.
- Puree Strawberries: Puree the fresh strawberries in a blender until smooth. This should yield about 2½ cups of puree to be used in both the cake batter and buttercream.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set this mixture aside.
- Cream Butter and Sugar: In a large bowl, cream the room temperature butter and granulated sugar together with an electric mixer until the mixture is light and fluffy, about 3 to 4 minutes.
- Add Eggs and Wet Ingredients: Beat in the eggs, one at a time, ensuring each is fully incorporated. Then stir in the sour cream and vanilla extract for added moisture and flavor.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined to avoid overmixing.
- Fold in Strawberry Puree: Gently fold in 1½ cups of the strawberry puree to infuse the batter with fresh berry flavor.
- Divide and Bake: Divide the batter evenly between the two prepared cake pans. Bake for approximately 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Make Strawberry Buttercream: In a large bowl, beat the butter until smooth and creamy. Gradually add sifted powdered sugar, one cup at a time, alternating with small amounts of the strawberry puree until all is combined. Beat in the vanilla extract and a pinch of salt. Adjust the consistency by adding more powdered sugar or strawberry puree as needed for spreading.
- Assemble the Cake: Once the cake layers are completely cool, level the tops if domed by cutting them flat. Spread a layer of the strawberry buttercream over one cake layer, then place the second layer on top. Spread the remaining buttercream evenly over the top and sides of the cake.
- Garnish and Serve: Decorate with fresh strawberries on top if desired. Slice and serve this refreshing strawberry cake for a delightful treat.
Notes
- Ensure the butter and milk are at room temperature for smooth batter consistency.
- Puree the strawberries thoroughly to avoid lumps in both cake and frosting.
- Do not overmix the batter once the dry ingredients are added to keep the cake tender.
- Adjust the buttercream thickness by adding more powdered sugar for stiffer frosting or more puree for a softer spread.
- Store the cake covered in the refrigerator; bring to room temperature before serving for best flavor.
