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
Scale
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.
