This Strawberry Cake is a dreamy, moist dessert full of fresh strawberry flavor, from the cake itself to the strawberry buttercream.
Made with pureed fresh strawberries and a soft, fluffy cake base, this cake is the perfect treat for summer parties, birthdays, or any occasion that calls for something sweet and fruity.
The creamy strawberry buttercream adds the finishing touch, making this cake irresistible.
Why You’ll Love This Recipe
This Strawberry Cake is everything you love about a fruity, sweet dessert.
The strawberry puree in both the cake and the buttercream gives it an intense berry flavor. The sour cream in the cake keeps it moist and tender, while the buttercream adds a rich, creamy texture.
The strawberry buttercream is the perfect balance of sweetness and freshness, and the fresh strawberries on top make this cake as beautiful as it is delicious. This cake is sure to be a hit with anyone who loves the sweet, tangy taste of strawberries.
Ingredient Highlights
Fresh Strawberries: Fresh strawberries are the star ingredient in this recipe, giving the cake a naturally sweet and vibrant flavor.
Cake Base: The cake is made with flour, baking powder, baking soda, and sour cream, creating a soft and fluffy texture.
Strawberry Buttercream: The strawberry puree in the buttercream adds a burst of fresh strawberry flavor, while the butter and powdered sugar give it a creamy consistency.
Sour Cream: Sour cream helps create a moist cake and adds a slight tang that complements the sweetness of the strawberries.
Pro Tips Before You Start
Use Fresh Strawberries: Fresh strawberries will provide the best flavor and texture. Avoid using store-bought strawberry puree as it may alter the flavor and consistency.
Room Temperature Ingredients: Make sure to use room temperature butter, eggs, and milk to ensure the cake batter comes together smoothly.
Adjust Consistency: If the buttercream is too thick, add a little more strawberry puree or milk to reach your desired consistency. If it’s too runny, add more powdered sugar.
How to Make Strawberry Cake
Step 1: Preheat the Oven and Prepare Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2: Puree the Strawberries
Puree the fresh strawberries in a blender until smooth. You’ll need 2½ cups of strawberry puree for both the cake batter and the buttercream.
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
Step 4: Cream the Butter and Sugar
In a large bowl, cream together unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
Step 5: Add the Eggs and Wet Ingredients
Beat in the eggs one at a time, then stir in the sour cream and vanilla extract.
Step 6: Combine the Dry Ingredients and Wet Ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with milk. Start and end with the dry ingredients. Mix until just combined.
Step 7: Add the Strawberry Puree
Gently fold in 1½ cups of strawberry puree into the cake batter.
Step 8: Bake the Cake
Divide the batter evenly between the prepared pans.
Bake for 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 9: Make the Strawberry Buttercream
In a large bowl, beat the unsalted butter until smooth. Gradually add the powdered sugar, one cup at a time, alternating with small amounts of the remaining strawberry puree (1 cup of strawberry puree in total).
Beat in the vanilla extract and a pinch of salt. Adjust the consistency by adding more powdered sugar or strawberry puree as needed.
Step 10: Assemble the Cake
Once the cakes are cool, trim the top if they have a large dome.
Spread a layer of strawberry buttercream on top of one cake layer. Place the second layer on top and spread the remaining buttercream over the top and sides of the cake.
Step 11: Garnish and Serve
Garnish the cake with fresh strawberries if desired. Slice and serve!
Serving Ideas
This Strawberry Cake is perfect for a summer party, birthday celebrations, or any special occasion.
Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
For a more festive presentation, serve it with a glass of sparkling wine or sweet tea.
Storage
Store leftover cake in an airtight container at room temperature for up to 3 days.
You can also refrigerate the cake to extend its freshness for up to 5 days. If you want to keep the cake fresh for a longer period, wrap it in plastic wrap and place it in a freezer-safe container for up to 3 months.
FAQs
Can I use frozen strawberries for this recipe?
Fresh strawberries will give the best flavor and texture, but if you must use frozen strawberries, make sure to thaw and drain them before pureeing.
Can I make this cake dairy-free?
Yes, you can substitute the milk with a dairy-free alternative like almond milk or coconut milk, and use dairy-free butter in the cake and buttercream.
Can I make this cake ahead of time?
Yes, this cake can be made ahead and stored in the refrigerator for up to 2 days. You can also freeze the cake layers and assemble them when ready to serve.
How can I make this cake even more flavorful?
Add a bit of lemon zest to the cake batter for a citrusy twist, or mix in a handful of chopped strawberries for extra texture.
Final Thoughts
This Strawberry Cake is a beautiful, flavorful, and indulgent dessert that’s perfect for any occasion.
With its moist cake, creamy buttercream, and fresh strawberry flavor, it’s a dessert everyone will love. Whether you’re celebrating a special occasion or simply craving a sweet treat, this cake will hit the spot!
Strawberry Cake with Strawberry Buttercream
Ingredients
- 1½ pounds fresh strawberries to be pureed
For the Cake
- 2 cups all-purpose flour
- ¼ teaspoon baking soda
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- 4 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ¾ cup milk room temperature
- 1½ cups strawberry puree from above
Strawberry Buttercream
- 1 cup strawberry puree from above
- 1 cup unsalted butter room temperature
- 4-5 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Puree the strawberries in a blender until smooth.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- Cream butter and granulated sugar in a large bowl.
- Beat in eggs, sour cream, and vanilla extract.
- Gradually mix in dry ingredients and milk until combined.
- Fold in 1½ cups strawberry puree.
- Divide the batter and bake for 30 minutes.
- Make the strawberry buttercream by beating butter, adding powdered sugar and strawberry puree.
- Assemble the cake by spreading buttercream between and on top of the cake layers.
- Garnish with fresh strawberries and serve.
Notes
- Strawberries: Use fresh ripe berries for best flavor, or frozen (thawed) if out of season.
- Buttercream texture: Add powdered sugar for a firmer consistency or more puree for a softer spread.
- Make-ahead tips: The cake layers can be baked 1 day ahead and stored wrapped at room temp. Buttercream can be made and chilled for 2 days.
- Storage: Store leftover cake in the fridge for up to 4 days. Bring to room temperature before serving.
- Freezing: Freeze unfrosted cake layers wrapped tightly for up to 2 months.
