Strawberry Cake Strawberry Buttercream

This Strawberry Cake brings real fruit flavor into every soft slice. Fresh strawberry purée gives the cake natural color and a burst of summertime taste, while the creamy strawberry buttercream makes it extra decadent and pretty. It is my go-to dessert whenever I want to impress without fuss, and there is never a crumb left at gatherings.

I still remember the first time I baked this for a friend’s baby shower It disappeared so fast that people lined up for seconds before I could sneak a slice for myself

Ingredients

• Fresh strawberries: Choose ripe fragrant berries for the brightest taste and deepest color Puréeing them gives pure strawberry flavor that shines in every bite
• All purpose flour: For structure Opt for unbleached if possible to keep the crumb light
• Baking soda and baking powder: These leaveners work together for a perfectly risen cake Make sure they are fresh
• Salt: Balances sweetness and boosts other flavors Use fine sea salt for easier mixing
• Unsalted butter: Provides richness and a tender crumb Always use room temperature butter for the smoothest texture
• Granulated sugar: Sweetens and also helps create a fine crumb Pick organic if you want extra clean flavor
• Large eggs: Bind and add lift Look for local or free range for better color
• Sour cream: The secret to a moist and slightly tangy cake Full fat gives best results
• Vanilla extract: Rounds out all the flavors Use pure vanilla for deepest aroma
• Milk: Moistens the batter Whole milk gives extra richness
• Powdered sugar: For the frosting Sifted for silky smoothness Be sure to measure after sifting
• Pinch of salt: In the buttercream This balances sweetness

Step-by-Step Instructions

Prepare the Strawberries:

Wash hull and purée the strawberries in a blender until completely smooth Use this for both cake and frosting so measure carefully It should yield about two and a half cups

Mix the Dry Ingredients:

Whisk together flour baking soda baking powder and salt in a medium bowl This evenly distributes rising agents and salt which is key for a fluffy cake

Cream Butter and Sugar:

Using a mixer beat the butter and sugar in a large bowl on medium speed until pale and fluffy about three to four minutes This step makes the cake’s texture soft and light

Add Eggs and Cream:

Beat in eggs one at a time making sure each is fully mixed before adding the next Stir in sour cream and vanilla until just blended This helps prevent overmixing

Combine Wet and Dry:

Alternate adding flour mixture and milk to the butter mixture Always start and end with flour Mix gently and only until combined to keep the cake tender

Add Strawberry Purée:

Fold one and a half cups of strawberry purée into the batter with a spatula Just a few gentle turns will do so you do not deflate the batter

Bake the Cakes:

Divide the batter evenly into two greased nine inch pans Bake for about thirty minutes or until a toothpick inserted comes out clean Let cakes cool in pans for ten minutes before turning them onto a wire rack

Make the Buttercream:

Beat room temperature butter until smooth Gradually add powdered sugar one cup at a time alternating with strawberry purée Use about one cup purée total Add vanilla and a pinch of salt Continue beating until the mixture is fluffy and smooth Adjust with more sugar or purée as needed for spreading

Assemble and Frost:

If the cakes have domed tops carefully trim them flat Lay one layer on a plate spread a generous layer of buttercream on top Add the second layer and cover top and sides with the rest of the frosting Garnish with fresh strawberries if desired Slice and enjoy

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My favorite ingredient in this recipe is the fresh strawberry purée I love how it transforms both the cake and frosting into something truly special Every time I bake it I recall my daughter’s grin the first time she tasted that sun-kissed pink crumb

Storage Tips

Store the frosted cake in the fridge covered to keep the buttercream from melting It will stay fresh and moist for three days For longer storage slices can be well wrapped and frozen for up to two months Thaw overnight in the fridge and bring to room temperature before serving

Ingredient Substitutions

You can use frozen strawberries instead of fresh just thaw and drain them first If you are out of sour cream try Greek yogurt for similar moisture If you need dairy free use your favorite vegan butter and non dairy milk in place of regular

Serving Suggestions

A slice of this cake is perfect with a cup of black tea or lemonade For extra flair add more fresh strawberries or a sprinkle of white chocolate curls I also love serving this at brunches and showers with bowls of whipped cream on the side

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Cultural Background

Strawberry cake is a classic American dessert especially bright in spring and summer It is usually homemade for family birthdays picnics and celebrations Homemade strawberry cake is so much more flavorful than store bought or mixes thanks to real fruit and simple ingredients

Commonly Asked Questions

→ How do I get the strongest strawberry flavor?

Use fresh, ripe strawberries for the puree, and don't skip adding it to both the batter and buttercream for maximum flavor.

→ How do I make the cake layers even?

Level any domed tops after baking before frosting, and divide the batter evenly between pans to ensure uniform layers.

→ What is the best way to store this cake?

Keep the frosted cake refrigerated to maintain the buttercream texture. Allow to come to room temperature before serving for best flavor.

→ Can frozen strawberries be used?

Yes, frozen strawberries can be pureed and used, but thaw and drain them first to avoid excess moisture in the cake.

→ How can I achieve a smooth buttercream?

Beat the butter until very smooth before gradually adding sifted powdered sugar and strawberry puree, adjusting as needed for texture.

→ Is it necessary to bring ingredients to room temperature?

Yes, letting ingredients come to room temperature promotes a smoother batter and results in a tender, fluffy crumb.