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
Scale
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
