Strawberry Cake Strawberry Buttercream (Printable Version)
# What You'll Need:
→ Strawberry Purée
01 -
680 grams fresh strawberries, hulls removed
→ Cake Batter
02 -
250 grams all-purpose flour
03 -
0.25 teaspoon baking soda
04 -
2.5 teaspoons baking powder
05 -
0.5 teaspoon fine sea salt
06 -
113 grams unsalted butter, at room temperature
07 -
200 grams granulated sugar
08 -
4 large eggs
09 -
120 grams sour cream
10 -
1 teaspoon vanilla extract
11 -
180 millilitres whole milk, at room temperature
12 -
360 millilitres strawberry purée (from above)
→ Strawberry Buttercream
13 -
240 millilitres strawberry purée (from above)
14 -
227 grams unsalted butter, at room temperature
15 -
480-600 grams powdered sugar, sifted
16 -
1 teaspoon vanilla extract
17 -
1 pinch fine sea salt
# Step-by-Step Directions:
01 -
Preheat oven to 175°C. Grease and flour two 23-centimetre round cake pans.
02 -
Blend fresh strawberries until completely smooth to yield approximately 600 millilitres purée, set aside.
03 -
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
04 -
In a large bowl, beat butter and granulated sugar with a mixer on medium speed until light and fluffy, about 3 to 4 minutes.
05 -
Beat in eggs one at a time. Stir in sour cream and vanilla extract until thoroughly combined.
06 -
Gradually mix in dry ingredients, alternating with milk, beginning and ending with the dry mixture. Mix just until combined.
07 -
Gently fold in 360 millilitres of the prepared strawberry purée until evenly distributed.
08 -
Divide batter evenly between prepared pans. Bake for 30 minutes, or until a toothpick inserted into the centre comes out clean.
09 -
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
10 -
In a large bowl, beat butter until creamy. Gradually add sifted powdered sugar, alternating with additions of strawberry purée. Beat in vanilla extract and a pinch of salt. Adjust consistency with more sugar or purée as needed.
11 -
Level cake layers if necessary. Spread a layer of strawberry buttercream over the first layer. Place second layer on top and coat the top and sides evenly with remaining buttercream.
12 -
Garnish with fresh strawberries if desired. Slice and serve chilled or at room temperature.
# Helpful Notes:
01 -
Use ripe strawberries for maximum flavour and colour in the purée.
02 -
Ensure all dairy and eggs are at room temperature for best cake texture.
03 -
Do not overmix the batter to maintain a soft crumb.
04 -
Level cake layers before frosting for stability.
05 -
Refrigerate leftovers to keep the buttercream fresh.