Vibrant, juicy strawberries meet the softest, most pillowy crumb in this Fresh Strawberry Cake With Strawberry Buttercream, a dessert that radiates pure summer joy in every bite. Picture a beautiful pink cake with layers of real strawberry flavor, topped with cloud-like strawberry buttercream, all made from scratch – no artificial flavors or colors needed. Whether you’re celebrating a birthday, hosting an afternoon tea, or simply indulging in some weekend baking therapy, this is the kind of cake everyone remembers. It’s a true ode to fresh strawberries and the perfect way to showcase those sweet, sun-ripened berries at their peak.
Ingredients You’ll Need
Making Fresh Strawberry Cake With Strawberry Buttercream is delightfully straightforward – but there’s a little magic in how each ingredient brings out the best in those luscious berries. Every component has a purpose, whether it’s adding moisture, texture, lift, or enhancing the beautiful pink hue and fruity aroma.
- Fresh strawberries, hulled and halved (2 ½ cups): These are the essence of the cake, giving it real, natural strawberry flavor and color.
- All-purpose flour (2 ¾ cups): This provides the structure you want, creating a tender and moist cake without being too dense.
- Baking powder (1 tablespoon): A generous boost for a tall, fluffy cake – the perfect lift for those layers.
- Baking soda (½ teaspoon): Just a touch, to react with the acidity in the strawberries and sour cream for extra tenderness.
- Salt (½ teaspoon): Balances the sweetness, letting every flavor shine through.
- Unsalted butter, softened (1 cup): For richness and that classic cake crumb; plus, it creams perfectly with the sugar.
- Granulated sugar (1 ¾ cups): Sweetens the batter and helps aerate the butter for a light crumb.
- Large eggs (4): Bind everything together and add extra moisture and richness.
- Sour cream (⅓ cup): The secret to a cake that’s unbelievably moist and tender.
- Vanilla extract (1 tablespoon): Enhances the fresh strawberry flavor without overpowering it.
- Whole milk (½ cup): Adds additional moisture and helps the batter come together smoothly.
How to Make Fresh Strawberry Cake With Strawberry Buttercream
Step 1: Preheat and Prepare Your Pans
Start by preheating your oven to 350°F. Grease and flour two 9-inch round cake pans generously. This may seem simple, but properly prepping the pans is key to ensuring your Fresh Strawberry Cake With Strawberry Buttercream slips out easily and bakes up with golden, even edges.
Step 2: Puree the Strawberries
Drop those gorgeous hulled strawberries into a blender or food processor and blend until totally smooth. You’ll likely have to pause and scrape down the sides, but that’s part of the fun! Measure out exactly 1 cup of puree and set it aside. This puree is what infuses both the cake and the buttercream with vibrant berry flavor.
Step 3: Mix the Dry Ingredients
Grab a medium bowl and whisk together the flour, baking powder, baking soda, and salt. This simple step ensures even distribution of all the leavening agents, setting you up for a perfectly tender crumb in every slice of Fresh Strawberry Cake With Strawberry Buttercream.
Step 4: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes. This aeration is what gives your cake its much-coveted lift, so don’t rush! The texture should resemble pale, billowy clouds.
Step 5: Add the Eggs, Sour Cream, and Vanilla
Add the eggs one by one, mixing until each is just incorporated before adding the next. Stir in the sour cream and vanilla extract, which bring both creamy flavor and extra moisture that keeps the cake from drying out.
Step 6: Alternate Dry Ingredients and Milk
With your mixer on low, add the flour mixture in three parts, alternating with the milk, beginning and ending with the flour. This alternating process prevents overmixing and results in a delicate crumb. Mix just until combined – don’t overdo it!
Step 7: Fold in the Strawberry Puree
Gently fold the reserved 1 cup of strawberry puree into the batter. You’ll see the color shift to a pretty pink. Take care not to overmix, so your cake remains airy and light. Now you’ve captured the soul of summer in your Fresh Strawberry Cake With Strawberry Buttercream batter!
Step 8: Bake to Perfection
Divide the batter evenly between your prepared pans and smooth the tops. Slide them into the center of your oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cakes comes out clean. The aroma will have everyone peeking into the kitchen.
Step 9: Cool Completely
Let the cakes cool in their pans for 10 minutes, then run a thin knife around the edges and carefully turn out each layer onto a wire rack. Allow them to cool fully before frosting. The patience pays off, trust me – your Fresh Strawberry Cake With Strawberry Buttercream will frost up beautifully and slice like a dream.
How to Serve Fresh Strawberry Cake With Strawberry Buttercream
Garnishes
This cake loves a little extra flair! Pile on more halved fresh strawberries, sprinkle with a dusting of powdered sugar, or add a crown of mint leaves for an extra burst of fresh, garden-inspired color. You could also swirl additional strawberry puree into the buttercream for vibrant strawberry ribbons.
Side Dishes
Keep it simple and light so the flavors shine. Think a fresh fruit salad with berries or a scoop of tangy vanilla frozen yogurt. If you want to go truly decadent, a glass of sparkling rosé or a lemony iced tea pairs perfectly and elevates any occasion featuring Fresh Strawberry Cake With Strawberry Buttercream.
Creative Ways to Present
For parties, try baking the cake in a sheet pan and cutting it into mini squares for adorable strawberry cake bites. Or bake as cupcakes for sweet individual servings, each piped with a swirl of strawberry buttercream. You could even stack and garnish with edible flowers for a stunning centerpiece!
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake slices well in plastic wrap, or tuck them into an airtight container. Store in the refrigerator for up to 3 days – the layers will stay moist and the flavors become even more pronounced as they rest.
Freezing
Both the cake layers and the finished, frosted Fresh Strawberry Cake With Strawberry Buttercream freeze beautifully. Wrap unfrosted layers individually in plastic, then foil, and freeze for up to 2 months. Thaw overnight in the fridge before assembling. For frosted leftovers, freeze slices on a baking sheet until solid, then wrap tightly for longer storing.
Reheating
Let refrigerated or thawed cake come to room temperature before serving (about 1-2 hours) to restore its soft, luscious crumb. If you like, you can even microwave a slice for 10-15 seconds for a freshly baked warmth that melts the strawberry buttercream just the tiniest bit. Pure comfort!
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can substitute frozen strawberries – just thaw them completely and drain off any excess liquid before pureeing. Frozen berries are picked at peak ripeness, so you’ll still get plenty of natural flavor in your Fresh Strawberry Cake With Strawberry Buttercream.
How do I make my cake’s strawberry flavor even stronger?
For bold strawberry flavor, reduce the strawberry puree by simmering it over low heat until thickened and concentrated. You can also add a tablespoon of freeze-dried strawberry powder to the batter, which really amps up the natural color and taste.
Can I make this cake gluten-free?
Absolutely! Use a cup-for-cup gluten-free flour blend in place of the all-purpose flour. Be sure to check that your baking powder and baking soda are gluten-free as well. The results are surprisingly similar and delicious.
What’s the best way to apply strawberry buttercream?
For a smooth, professional look, spread a thin “crumb coat” layer of buttercream on the cooled cake, chill for 20 minutes, then finish with a generous final layer. Or get creative and pipe decorative rosettes or swirls – Fresh Strawberry Cake With Strawberry Buttercream looks fantastic garnished either way.
Can I make the cake layers ahead of time?
Yes, the layers can be baked, cooled, and tightly wrapped a day or two ahead. Just store at room temperature or in the fridge until you’re ready to frost and serve for party-worthy, stress-free results.
Final Thoughts
This Fresh Strawberry Cake With Strawberry Buttercream is the true taste of summer and celebration, no matter the season. I hope you give it a try and fall in love with its homemade charm and incredible real strawberry flavor – it’s a cake that brings people together and always earns rave reviews! Happy baking!
Print
Fresh Strawberry Cake With Strawberry Buttercream Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful freshness of this homemade Fresh Strawberry Cake with Strawberry Buttercream. Made with real strawberries in the cake batter and frosting, this dessert is a perfect way to celebrate the sweetness of summer.
Ingredients
Cake:
- 2 ½ cups fresh strawberries, hulled and halved
- 2 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- 1 ¾ cups granulated sugar
- 4 large eggs
- ⅓ cup sour cream
- 1 tablespoon vanilla extract
- ½ cup whole milk
Instructions
- Preheat and Prep: Preheat the oven to 350°F and grease and flour two 9-inch round cake pans.
- Make Strawberry Puree: Puree the strawberries until smooth, then measure out 1 cup and set aside.
- Mix Dry Ingredients: Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Cream Butter and Sugar: Beat butter and sugar until light and fluffy.
- Add Wet Ingredients: Mix in eggs, sour cream, and vanilla extract.
- Combine Dry and Wet: Alternate adding flour mixture and milk to the wet ingredients.
- Add Strawberry Puree: Fold in strawberry puree.
- Bake: Divide batter, bake for 30–35 minutes, then cool before frosting.
Notes
- For stronger strawberry flavor, reduce the puree over low heat before adding to the batter.
- Use freeze-dried strawberries for enhanced flavor and color.
- Store the cake in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
