Fresh Strawberry Cake With Strawberry Buttercream Recipe
Sink your fork into a slice of Fresh Strawberry Cake With Strawberry Buttercream and you’ll instantly understand why this is one of the most joy-inducing desserts around! A tender, moist crumb bursting with juicy strawberries meets layers of dreamy pink buttercream kissed with real fruit flavor. This homemade showstopper transforms the essence of springtime into cake form—perfect for any celebration, afternoon treat, or the moment you crave something berry special.
Ingredients You’ll Need
While the ingredient list for this Fresh Strawberry Cake With Strawberry Buttercream may look classic, each component plays a crucial role in building flavor and texture. Using the freshest berries, real butter, and tangy dairy yields a cake that’s every bit as stunning as it is delicious.
- All-purpose flour: Gives the cake structure while keeping it light and fluffy.
- Baking powder and baking soda: These help lift the batter for a soft, tender crumb.
- Salt: Just a pinch balances the sweetness and enhances all the other flavors.
- Unsalted butter: For richness and that unmistakable, melt-in-your-mouth texture—use for both cake and buttercream.
- Granulated sugar: Sweetens the cake and helps cream with the butter to trap air for a lighter crumb.
- Large eggs: Bind the ingredients and create structure, ensuring a moist, springy cake.
- Sour cream: Adds a tang that pairs beautifully with strawberries and keeps the cake ultra-moist.
- Whole milk: Thins the batter just enough for perfect mixing, while keeping every bite creamy.
- Strawberry purée: Brings that unmistakable, natural strawberry flavor and hue directly into both the cake and buttercream.
- Vanilla extract: Rounds out every layer with warm, inviting flavor notes.
- Finely chopped fresh strawberries: Tiny bursts of fresh berry in every bite—don’t skip these for maximum impact.
- Powdered sugar: Perfect for the strawberry buttercream, making it silky smooth and beautifully sweet.
- Pinch of salt (for buttercream): A small addition here keeps your frosting from being overly sweet.
How to Make Fresh Strawberry Cake With Strawberry Buttercream
Step 1: Prep Your Pans and Oven
Start by preheating your oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper. This simple step ensures your gorgeous cakes pop right out after baking and hold their shape for icing bliss later.
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together the flour, baking powder, baking soda, and salt. Taking a moment here guarantees even distribution, so every bite of your Fresh Strawberry Cake With Strawberry Buttercream is as tender as the last.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter with granulated sugar until it’s light and fluffy. This creaming process adds air, creating that beautiful, soft crumb we love in homemade cakes.
Step 4: Incorporate Eggs and Dairy
Add the eggs one by one, mixing well after each. Then, blend in the sour cream, milk, strawberry purée, and vanilla extract. The batter should become emulsified, creamy, and suddenly so fragrant you’ll have trouble waiting for the next step!
Step 5: Combine Wet and Dry
Gradually mix the dry ingredients into the wet, stirring just until combined and no flour streaks remain. For the best texture, avoid overmixing. Gently fold in the finely chopped fresh strawberries for a ribbon of fruit in every slice.
Step 6: Bake the Cakes
Divide your batter evenly between the two prepared pans. Slide into the oven and bake for 30 to 35 minutes. When a toothpick comes out clean from the center, you know it’s ready! Cool the cakes in their pans for about 10 minutes before turning them out onto wire racks to cool completely.
Step 7: Prepare the Strawberry Buttercream
While the cakes cool, make your strawberry buttercream. Beat softened butter until creamy. Sift in 3 cups of powdered sugar along with your reduced, cooled strawberry purée, vanilla, and a pinch of salt, then whip until fluffy. Add more powdered sugar if you want a firmer texture—taste as you go to find your perfect sweet spot.
Step 8: Frost the Cake
Once completely cooled, place one cake layer on a serving plate and slather with buttercream. Top with the second cake, then cover the entire cake with the remaining frosting. For best results, chill for 30 minutes before slicing—it helps everything set!
How to Serve Fresh Strawberry Cake With Strawberry Buttercream
Garnishes
A few simple touches can transform your dessert into a true centerpiece. Decorate the top of your Fresh Strawberry Cake With Strawberry Buttercream with halved strawberries, a scattering of edible flowers, or a gentle dusting of powdered sugar for that magical, just-picked-from-the-garden look.
Side Dishes
Pair each slice with a dollop of homemade whipped cream or a scoop of vanilla ice cream for an even more luscious experience. Lightly sweetened iced tea or a fruity rosé both complement the cake’s berry flavors beautifully.
Creative Ways to Present
Try baking the batter as cupcakes for a playful twist, or slice the tiers into cubes for elegant little petit fours. Individual mini cakes are also perfect for baby showers or birthdays—just be sure to keep the layers and that stunning strawberry buttercream front and center!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Fresh Strawberry Cake With Strawberry Buttercream tightly covered in the refrigerator. The rich buttercream and berry accents actually taste even better the next day as the flavors meld. Before serving, allow it to come back to room temperature for the softest crumb.
Freezing
If you want to make this cake ahead of time, both the unfrosted cake layers and the buttercream freeze well separately. Wrap layers tightly in plastic and foil, and store buttercream in an airtight container. Thaw overnight in the fridge before assembling and frosting.
Reheating
While this cake is best enjoyed at room temperature or lightly chilled, you can gently warm individual slices in the microwave for about 10–12 seconds to revive their bakery-fresh softness without melting the buttercream entirely.
FAQs
Can I use frozen strawberries for the cake and frosting?
Absolutely! Just thaw and drain the berries thoroughly before puréeing. Simmer the purée to reduce excess moisture, which helps prevent a soggy cake and ensures the strawberry buttercream is the ideal texture.
How do I make strawberry purée?
Blend fresh or thawed strawberries in a food processor until smooth. If you want a more intense flavor, simmer briefly to reduce and cool before using it in the cake and buttercream.
Can this recipe be made gluten-free?
Yes! Substitute your favorite 1-to-1 gluten-free flour blend for the all-purpose flour. The results are still moist, tender, and bursting with strawberry flavor.
Why is my strawberry buttercream runny?
If your strawberry purée isn’t reduced enough or is still warm when you add it to the butter, the buttercream can thin out. Make sure your purée is thick and completely cool before mixing, and add extra powdered sugar if needed for a stiffer consistency.
How long will Fresh Strawberry Cake With Strawberry Buttercream keep?
Stored covered in the refrigerator, the cake can stay fresh for 3 to 4 days. For the best texture and flavor, let it come to room temperature before serving.
Final Thoughts
I hope you’re inspired to whip up your own Fresh Strawberry Cake With Strawberry Buttercream soon—whether for a special celebration or simply to savor a taste of sunshine at home. It’s a cake that looks as lovely as it tastes and is sure to make any gathering feel warm, welcoming, and deliciously memorable!
Print
Fresh Strawberry Cake With Strawberry Buttercream Recipe
- Total Time: 1 hour 5 minutes (plus cooling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of fresh strawberries with this moist and scrumptious Fresh Strawberry Cake topped with a luscious Strawberry Buttercream. Perfect for any celebration or just to satisfy your sweet tooth!
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1/2 cup strawberry purée (made from fresh strawberries)
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped fresh strawberries
For the Strawberry Buttercream:
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1/3 cup strawberry purée (reduced and cooled)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease and line two 8-inch round cake pans with parchment paper.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Make the cake batter: In a large mixing bowl, cream the softened butter and sugar, then add eggs one at a time. Mix in sour cream, milk, strawberry purée, and vanilla. Gradually add dry ingredients and stir until just combined. Fold in chopped strawberries.
- Bake the cakes: Divide batter between pans and bake for 30–35 minutes. Cool in pans for 10 minutes, then transfer to wire racks.
- Prepare the frosting: Beat butter until smooth, add powdered sugar, strawberry purée, vanilla, and salt. Beat until fluffy.
- Frost the cakes: Once cakes are cooled, frost between layers and all over. Chill before serving.
Notes
- To intensify the strawberry flavor in the frosting, simmer the purée until slightly thickened and cool before mixing into the buttercream.
- Store the cake covered in the refrigerator and bring to room temperature before serving.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 440
- Sugar: 40 g
- Sodium: 210 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg
