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Strawberry Cake with Strawberry Buttercream

The American Palate
This homemade strawberry cake is bursting with real berry flavor in every bite! Made with fresh strawberry purée and layered with a luscious strawberry buttercream, it's the perfect dessert for spring celebrations, birthdays, or any time you crave a fruity and fluffy pink treat.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling & Frosting Time 1 hour
Total Time 2 hours
Servings 12
Calories 491 kcal

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.