Fresh Strawberry Cake With Strawberry Buttercream Recipe
If you are looking for a dessert that bursts with the vibrant flavors of summer, then this Fresh Strawberry Cake With Strawberry Buttercream Recipe is your new best friend. This cake perfectly balances moist, tender layers infused with fresh strawberries and a luscious strawberry buttercream that’s silky, creamy, and just the right amount of sweet. It’s a celebration of fresh fruit that’s as eye-catching as it is irresistible, making it the perfect centerpiece for birthdays, gatherings, or anytime you want to impress your sweet tooth and guests alike.
Ingredients You’ll Need
Each ingredient in this Fresh Strawberry Cake With Strawberry Buttercream Recipe plays an important role in creating the perfect texture, flavor, and color. They’re simple pantry staples complemented by fresh strawberries that bring that unmistakable fruity brightness.
- All-purpose flour: The foundation for a soft and tender cake crumb.
- Baking powder and baking soda: Provide the essential lift to keep the cake light and fluffy.
- Salt: Enhances the sweetness and balance of flavors.
- Unsalted butter, softened: Adds richness and moisture, key for a decadent texture.
- Granulated sugar: Sweetens and helps with the cake’s golden color.
- Large eggs: Bind the ingredients and give structure to the cake.
- Sour cream: Adds moisture and a slight tanginess that complements the strawberries.
- Whole milk: Keeps the cake tender and soft.
- Fresh strawberry purée: The hero that infuses natural strawberry flavor and beautiful pink hue.
- Vanilla extract: Enhances all the other flavors with warmth and depth.
- Finely chopped fresh strawberries: For delightful bursts of fruit throughout the cake layers.
- Powdered sugar (for buttercream): Creates a smooth and sweet frosting texture.
- Pinch of salt (for buttercream): Balances the sweetness of the frosting perfectly.
How to Make Fresh Strawberry Cake With Strawberry Buttercream Recipe
Step 1: Preheat and Prepare Your Pans
Start by preheating your oven to 350°F, which is the perfect temperature to bake this moist cake. Grease and line two 8-inch round cake pans with parchment paper so your cakes come out cleanly and intact. Taking these prep steps ensures a flawless baking process.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This blend of dry ingredients provides the perfect balance of lift and flavor, ensuring every bite of cake has the ideal crumb texture.
Step 3: Cream Butter and Sugar, Add Eggs
Using a large mixing bowl, cream the softened butter with granulated sugar until light and fluffy—this is where some magic happens to build the cake’s lightness. Then add the eggs one at a time, mixing well after each addition to fully incorporate them and help create a smooth batter.
Step 4: Incorporate Wet Ingredients
Next, mix in the sour cream, whole milk, fresh strawberry purée, and vanilla extract. These ingredients combine to give your cake its rich moisture and signature strawberry color and flavor. The sour cream also adds a slight tang that perfectly balances the sweetness.
Step 5: Combine Dry and Wet Ingredients and Fold in Strawberries
Gradually add the dry ingredient mixture to your wet ingredients, stirring just until combined to prevent overmixing—overmixing can make cakes tough. Gently fold in the finely chopped fresh strawberries so you get juicy pockets of fresh fruit in every slice.
Step 6: Bake to Perfection
Pour the batter evenly into your prepared cake pans. Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes before transferring them to wire racks to cool completely. Cooling properly is key to flawless frosting application.
Step 7: Prepare the Strawberry Buttercream
Beat the softened butter until smooth, then gradually add powdered sugar, strawberry purée (which has been reduced and cooled for concentrated flavor), vanilla extract, and a pinch of salt. Keep beating until the frosting is light, fluffy, and spreadable. This buttercream is where the strawberry flavor shines brightest and ties the whole cake together.
Step 8: Frost the Cake
Once your cakes are fully cooled, generously frost between the layers and all over the sides and top. For best results, chill the cake briefly before serving to let the buttercream set. This step creates a glamorous finish and lets the flavors meld beautifully.
How to Serve Fresh Strawberry Cake With Strawberry Buttercream Recipe
Garnishes
For a picture-perfect presentation, adorn the cake with fresh strawberry halves, a sprinkle of finely chopped pistachios, or delicate edible flowers. These touches elevate the look and add texture contrasts that make each slice unforgettable.
Side Dishes
This cake pairs wonderfully with a simple scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. A fresh berry salad with mint is also a refreshing side that complements the strawberry theme without overpowering the flavors.
Creative Ways to Present
Try serving individual mini cakes or layering this strawberry delight in clear glass dessert cups for a modern twist. Drizzling a homemade strawberry sauce over each slice adds an extra burst of juicy flavor and flair for special occasions.
Make Ahead and Storage
Storing Leftovers
After enjoying your Fresh Strawberry Cake With Strawberry Buttercream Recipe, store any leftovers in an airtight container in the refrigerator. Proper storage keeps the cake moist and prevents the buttercream from drying out, allowing you to enjoy that fresh strawberry goodness the next day.
Freezing
You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and then foil for up to three months. To freeze the entire frosted cake, flash freeze first, then wrap protectively. Thaw overnight in the fridge to preserve texture and flavor.
Reheating
Since this is a chilled strawberry buttercream cake, it’s best served cold or at room temperature. If you prefer, let leftovers sit out for about 30 minutes before slicing to soften the buttercream, but avoid microwaving as this can melt the frosting and change the texture.
FAQs
Can I substitute frozen strawberries for fresh in the recipe?
While fresh strawberries offer the best flavor and texture for this Fresh Strawberry Cake With Strawberry Buttercream Recipe, you can use thawed frozen strawberries if fresh are not available. Just be sure to drain any excess liquid from the thawed berries to prevent sogginess.
How do I make the strawberry purée from fresh strawberries?
Simply blend fresh strawberries in a food processor or blender until smooth. For a more intense flavor in the buttercream, reduce the purée gently over low heat to concentrate the sweetness and then cool before using.
Can I make this cake gluten-free?
Yes! Replace the all-purpose flour with a gluten-free baking blend that measures cup-for-cup, and make sure your baking powder is gluten-free. The cake’s texture might be slightly different but still delicious.
How long will the cake stay fresh?
This fresh strawberry cake is best enjoyed within 2 to 3 days when stored properly in the refrigerator. The fresh ingredients mean it’s a treat to savor soon after making for maximum flavor and moisture.
Can I use this buttercream frosting on other cakes?
Absolutely! This strawberry buttercream is versatile and spreads like a dream. It pairs beautifully with vanilla, chocolate, and even lemon cakes, adding a fruity twist that brightens any dessert.
Final Thoughts
There’s something truly magical about this Fresh Strawberry Cake With Strawberry Buttercream Recipe that makes it a standout delight. From its gorgeous pink layers to the fresh strawberry flavor bursting through each bite, it’s a dessert that truly feels like a celebration. I can’t wait for you to try it and watch it become your favorite go-to cake for sunny days and special moments alike!
Print
Fresh Strawberry Cake With Strawberry Buttercream Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful Fresh Strawberry Cake with moist layers infused with real strawberry purée and chopped fresh strawberries, topped with a luscious strawberry buttercream frosting. Perfect for spring and summer gatherings, this cake brings vibrant color and natural strawberry flavor to every bite.
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 your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to ensure the cakes release easily after baking.
- Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to combine evenly, ensuring your cake will rise properly and have a consistent texture.
- Make the cake batter: In a large mixing bowl, cream the softened unsalted butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the sour cream, whole milk, strawberry purée, and vanilla extract until just combined. Gradually add the dry ingredients and stir gently until just incorporated to avoid overmixing. Finally, fold in the finely chopped fresh strawberries to add bursts of fresh fruit throughout the cake.
- Bake the cakes: Evenly divide the batter between the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then carefully transfer them to wire racks to cool completely.
- Prepare the frosting: In a mixing bowl, beat the softened butter until smooth and creamy. Gradually add 3 to 4 cups of powdered sugar, beating well to combine. Add the cooled, reduced strawberry purée, vanilla extract, and a pinch of salt. Continue beating until the frosting is fluffy and evenly blended with a vibrant pink color.
- Frost the cakes: Once the cake layers have completely cooled, spread a generous layer of strawberry buttercream between the layers. Then, apply a smooth, even coating of frosting over the top and sides of the cake. For best results, chill the frosted cake for at least 30 minutes before serving to allow the frosting to set and flavors to meld.
Notes
- Use fresh, fully ripe strawberries for the best flavor in both the purée and chopped pieces.
- The strawberry purée for the frosting should be reduced over low heat to concentrate the flavor and should be cooled before mixing.
- If you prefer a lighter pink frosting, start with 3 cups powdered sugar and add more as needed to reach desired consistency and sweetness.
- Make sure cakes are fully cooled before frosting to prevent melting.
- This cake can be stored in the refrigerator for up to 3 days, well covered.
- You can freeze unfrosted cake layers for up to 2 months; thaw completely before frosting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 420
- Sugar: 38g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 95mg
Keywords: fresh strawberry cake, strawberry buttercream, strawberry cake recipe, summer cake, fresh fruit dessert
