Description
You will bake the ultimate moist strawberry cake using fresh strawberries and top it with a creamy, flavorful strawberry buttercream. This recipe is perfect for making a show-stopping dessert from scratch.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup fresh strawberry puree (from about 1 1/2 cups fresh strawberries)
- 1 cup fresh strawberries, finely diced
- For the Strawberry Buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1/2 cup fresh strawberry puree
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper circles.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the softened butter to the dry ingredients. Beat with an electric mixer on low speed until the mixture resembles coarse sand.
- In a separate bowl, whisk together the eggs, buttermilk, and vanilla extract until combined.
- Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. Do not overmix.
- Gently fold in the 1 cup of fresh strawberry puree and the 1 cup of finely diced fresh strawberries using a spatula.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- To make the strawberry buttercream, beat the softened butter in a large bowl until creamy.
- Gradually add the sifted powdered sugar, one cup at a time, mixing well after each addition.
- Beat in the 1/2 cup of strawberry puree, vanilla extract, and a pinch of salt until the frosting is light and fluffy. Add more powdered sugar if the frosting seems too soft.
- Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the buttercream over the first layer. Top with the second cake layer.
- Frost the top and sides of the entire cake with the remaining strawberry buttercream. Garnish with fresh strawberry slices if desired.
Notes
- For the best strawberry flavor, use fresh, ripe strawberries for both the puree and the diced pieces.
- If your buttermilk is too thick, thin it slightly with a splash of milk to ensure easy mixing.
- To achieve a vibrant pink color without artificial dyes, use a slightly reduced strawberry puree.
- This homemade strawberry cake recipe tastes best when served at room temperature.
- Prep Time: 30 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg