If you’re anything like me and adore the lush, vibrant flavor of ripe strawberries, then you are absolutely going to fall head over heels for this Fresh Strawberry Cake With Strawberry Buttercream Recipe. It’s a delightful celebration of fresh strawberries baked into a tender, moist cake, topped with a creamy, dreamy strawberry buttercream that’s both silky and sweet. Each bite bursts with that unmistakable berry freshness, making it the perfect treat for any occasion, from casual family gatherings to festive celebrations. Trust me, once you try this recipe, you’ll want to keep it in your baking arsenal forever!
Ingredients You’ll Need
These ingredients are straightforward yet essential, each playing its own role in creating the perfect balance of flavor, texture, and color in this Fresh Strawberry Cake With Strawberry Buttercream Recipe. From fresh strawberries that lend natural sweetness and moisture, to flour and leavening agents that give the cake its tender crumb, you’ll find everything works in harmony.
- Fresh strawberries (2 ½ cups, hulled and halved): The star of the show, bringing bright flavor and vibrant color.
- All-purpose flour (2 ¾ cups): The foundation of your cake’s structure and light crumb.
- Baking powder (1 tablespoon): Helps the cake rise beautifully for a fluffy texture.
- Baking soda (½ teaspoon): Gives a gentle lift alongside the baking powder.
- Salt (½ teaspoon): Enhances all the flavors in the cake.
- Unsalted butter (1 cup, softened): Provides richness and moisture for tenderness.
- Granulated sugar (1 ¾ cups): Sweetens the batter perfectly without overpowering.
- Large eggs (4): Bind everything together and add structure.
- Sour cream (â…“ cup): Adds a subtle tang and keeps the cake moist.
- Vanilla extract (1 tablespoon): Enhances the strawberry flavor with warm notes.
- Whole milk (½ cup): Adds moisture and balances the batter’s consistency.
How to Make Fresh Strawberry Cake With Strawberry Buttercream Recipe
Step 1: Prepare Your Cake Pans and Strawberry Puree
Start by preheating your oven to 350°F. Grease and flour two 9-inch round cake pans so your cakes come out perfectly without sticking. While the oven warms, blend your hulled and halved fresh strawberries until smooth, then measure out 1 cup of this gorgeous puree and set it aside for the batter.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together your all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and salt, which are crucial for your cake’s rise and flavor.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter with the granulated sugar until the mixture is light, fluffy, and pale. This step incorporates air, which will keep your cake delightfully tender and airy.
Step 4: Add the Eggs, Sour Cream, and Vanilla
Add the eggs one at a time to the butter and sugar mixture, making sure each one is fully mixed in before adding the next. Stir in the sour cream and vanilla extract, which will add richness and a touch of sweetness that perfectly complements the strawberries.
Step 5: Combine Dry Ingredients and Milk Alternately
Add the flour mixture to the wet ingredients in three parts, alternating with the milk. Begin and end with the dry ingredients. This method keeps your batter smooth and perfectly balanced in moisture and structure.
Step 6: Fold in Strawberry Puree
Gently fold in the reserved 1 cup of strawberry puree until just combined. This step makes the cake wonderfully moist and imbued with natural strawberry flavor without turning the batter too liquidy.
Step 7: Bake the Cake
Divide the batter evenly between your prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Once done, allow the cakes to cool in their pans for 10 minutes, then transfer to wire racks to cool completely. Cooling is key before frosting to prevent melting and sliding.
How to Serve Fresh Strawberry Cake With Strawberry Buttercream Recipe
Garnishes
Fresh sliced strawberries and a light dusting of powdered sugar make an absolutely stunning garnish for this cake. For an extra touch, try edible flowers or small mint sprigs to add color and a hint of freshness.
Side Dishes
Pair your strawberry cake with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A simple side of mixed berries or a light lemon curd also complements the strawberry notes nicely without overwhelming the palate.
Creative Ways to Present
Layer the cake with strawberry slices between tiers for a peek of vibrant red inside. For a fun twist, serve cake slices on dessert plates drizzled with warm chocolate or berry coulis. You can even transform this cake into a trifle by cubing and layering it with buttercream and fresh strawberries in clear glasses.
Make Ahead and Storage
Storing Leftovers
Store any leftover strawberry cake in an airtight container in the refrigerator. It will stay fresh for up to three days, allowing you to savor every luscious bite without losing any of the fresh strawberry flavor.
Freezing
This cake freezes beautifully. Wrap the cooled unfrosted layers tightly in plastic wrap and then foil before freezing. When ready to enjoy, thaw in the refrigerator overnight and then frost and decorate as usual.
Reheating
Since it’s a delicate, moist cake, reheating isn’t typically necessary, but if you prefer it slightly warm, allow it to come to room temperature or microwave a slice for 10 to 15 seconds. Avoid overheating to keep the buttercream from melting.
FAQs
Can I use frozen strawberries instead of fresh?
While fresh strawberries provide the best flavor and texture for this cake, frozen strawberries can be used if fresh are unavailable. Just thaw and drain any excess liquid before pureeing to avoid a watery batter.
How do I make the strawberry buttercream?
Strawberry buttercream is made by beating softened butter with powdered sugar and fresh or pureed strawberries. Adjust the strawberry puree amount to your taste for a delicate or more intense flavor.
Can I substitute sour cream with yogurt?
Yes, plain Greek yogurt works well as a substitute for sour cream and will add moisture and slight tanginess, keeping the cake tender and flavorful.
Is this cake suitable for vegetarians?
Absolutely! This Fresh Strawberry Cake With Strawberry Buttercream Recipe uses no animal-derived gelatin or other non-vegetarian ingredients, making it a perfect treat for a vegetarian diet.
How do I ensure the cake is moist and not dry?
The key is not to overbake the cake, use the right balance of ingredients like sour cream and butter, and fold in the strawberry puree gently. Following the recipe steps carefully will help you achieve that perfect moist crumb every time.
Final Thoughts
There’s something so special about a cake that truly captures the essence of fresh strawberries, and this Fresh Strawberry Cake With Strawberry Buttercream Recipe does exactly that. It’s sweet, light, and downright irresistible. I encourage you to give this recipe a try—you’ll not only impress your friends and family but also create a favorite dessert that calls for happy occasions again and again!
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Fresh Strawberry Cake With Strawberry Buttercream Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Fresh Strawberry Cake with Strawberry Buttercream is a delightful summer dessert that features a moist, tender cake infused with fresh strawberry puree, layered with creamy strawberry buttercream. The perfect combination of fruity and sweet flavors makes it a crowd-pleaser for any occasion.
Ingredients
Strawberry Cake
- 2 ½ cups fresh strawberries, hulled and halved
- 2 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- â…“ cup sour cream
- 1 tablespoon vanilla extract
- ½ cup whole milk
Strawberry Buttercream (implied for serving, not listed in original but logical)
- Fresh strawberry puree (reserved 1 cup from cake recipe or additional)
- Unsalted butter, softened
- Powdered sugar
- Vanilla extract
- Pinch of salt
Instructions
- Prepare pans and puree strawberries: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking. Puree the strawberries in a blender or food processor until smooth, then measure out 1 cup of the puree and set aside for the batter.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to combine and aerate.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which usually takes several minutes and helps create a tender cake texture.
- Add eggs: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to fully incorporate and maintain the batter’s structure.
- Incorporate sour cream and vanilla: Stir in the sour cream and vanilla extract to add moisture and flavor to the batter.
- Combine wet and dry ingredients: Add the flour mixture in three parts, alternating with the whole milk—starting and ending with the flour mixture—to ensure a smooth, evenly mixed batter.
- Fold in strawberry puree: Gently fold the reserved 1 cup of strawberry puree into the batter until just combined to keep the cake light and airy with a fresh strawberry flavor.
- Bake the cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Let the cakes cool in their pans for 10 minutes before transferring them to wire racks to cool completely, ensuring they do not become soggy and are ready for frosting.
- Frost as desired: Once cooled, frost with strawberry buttercream or your preferred frosting, decorate, and serve.
Notes
- For stronger strawberry flavor, reduce the puree over low heat before adding it to the batter.
- You can also use freeze-dried strawberries blended into powder to enhance natural flavor and color in the cake and buttercream.
- Store the cake in the refrigerator for up to 3 days to keep it fresh.
- Make sure to bring butter and eggs to room temperature to achieve the best mixing results.
