If you have ever dreamed of a cake that captures the very essence of fresh, sun-ripened berries, then this Fresh Strawberry Cake With Strawberry Buttercream Recipe is your new best friend in the kitchen. It balances the wonderful natural sweetness of strawberries with a soft, tender crumb and a luscious, velvety buttercream that feels like a hug in every bite. This cake is not just a dessert, it’s a celebration of strawberry season that brings any gathering to life with its bright color, irresistible aroma, and deeply satisfying flavors. Get ready to make a dessert that tastes as joyful as it looks!
Ingredients You’ll Need
This recipe relies on simple, quality ingredients that each play a crucial role in creating that perfect strawberry cake texture, flavor, and color. From fresh strawberries to the smooth butter that enriches the batter, every ingredient is selected to make your cake superbly moist and flavorful.
- Fresh strawberries (2 ½ cups, hulled and halved): The heart of the cake, these provide natural sweetness and a beautiful pink hue.
- All-purpose flour (2 ¾ cups): The base that gives the cake structure and crumb.
- Baking powder (1 tablespoon): Essential for that lovely rise and fluffiness.
- Baking soda (½ teaspoon): Helps balance the acidity for an even crumb.
- Salt (½ teaspoon): Enhances the flavors and balances sweetness.
- Unsalted butter (1 cup, softened): Adds richness and moisture for a tender bite.
- Granulated sugar (1 ¾ cups): Sweetens the cake perfectly without overpowering the fresh berry notes.
- Large eggs (4): Bind ingredients and add lift.
- Sour cream (â…“ cup): Brings moisture and a subtle tang that complements the strawberries.
- Vanilla extract (1 tablespoon): Enhances the overall flavor with a comforting warmth.
- Whole milk (½ cup): Balances the batter for a smooth, luscious crumb.
How to Make Fresh Strawberry Cake With Strawberry Buttercream Recipe
Step 1: Prep and Puree
Start by preheating your oven to 350°F and greasing and flouring two 9-inch round cake pans. The magic begins with pulsing those fresh strawberries into a smooth puree—this is where your cake’s vibrant flavor and color truly come from. Set aside exactly 1 cup of that puree; it will swirl into the batter and bake into strawberry-infused goodness.
Step 2: Combine Dry Ingredients
Whisk together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl. This ensures everything is evenly distributed, which is important to help the cake rise evenly and develop a perfect crumb.
Step 3: Cream Butter and Sugar
In a larger bowl, beat the softened butter and sugar together until light and fluffy—this step is crucial for an airy texture. The sugar crystals create tiny air pockets that give the cake that delicate lift we all love.
Step 4: Add Eggs, Sour Cream, and Vanilla
Next, add the eggs one at a time, beating well after each addition to keep that fluffy texture. Then stir in the sour cream and vanilla extract; they’ll add moistness and depth to your cake’s flavor, perfectly balancing the strawberries’ sweetness.
Step 5: Alternate Dry Ingredients with Milk
Now, add the dry ingredients in three parts, alternating with the milk, starting and ending with the flour mixture. This alternating method helps incorporate everything evenly without overmixing, which keeps the cake tender.
Step 6: Fold in the Strawberry Puree
Gently fold in the 1 cup of strawberry puree until just combined. Be careful not to overmix—this way, the batter stays light, and your cake bakes up beautifully moist and bursting with fresh strawberry flavor.
Step 7: Bake and Cool
Divide the batter evenly between your prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely. This cooling period is important to ensure your strawberry buttercream doesn’t melt when you frost.
How to Serve Fresh Strawberry Cake With Strawberry Buttercream Recipe
Garnishes
Fresh strawberry slices on top are a no-brainer—they amplify that strawberry charm and provide a fresh, juicy contrast to the sweet buttercream. You can also sprinkle some edible rose petals or decorate with a few mint leaves for a pop of color and freshness that makes your cake look like a masterpiece.
Side Dishes
Consider serving this cake with a side of lightly whipped cream or a scoop of vanilla bean ice cream. Both complement the strawberry flavors beautifully and add another layer of indulgence without overpowering the delicate taste of your freshly baked cake.
Creative Ways to Present
Slice your cake into elegant layers and stack it with generous swirls of strawberry buttercream in between. For an extra wow factor, drizzle a strawberry coulis over the top or even dip strawberry halves in white chocolate and place them artfully around the edges. Presentation truly elevates the joy of this Fresh Strawberry Cake With Strawberry Buttercream Recipe.
Make Ahead and Storage
Storing Leftovers
This cake stays fresh when refrigerated for up to three days. Make sure to wrap it well with plastic wrap or place it in an airtight container to keep the strawberry buttercream creamy and prevent the cake from drying out.
Freezing
You can freeze leftovers! Wrap individual slices or the whole cake tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator to preserve moisture and texture. The strawberry flavor holds up wonderfully through freezing, so no worries there.
Reheating
While this cake is best enjoyed chilled or at room temperature, if you prefer a warm slice, gently warm a piece in the microwave for 10 to 15 seconds. Avoid overheating to keep the buttercream from melting completely.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can! Just make sure to thaw and drain them well before pureeing to avoid adding too much extra liquid, which could affect your cake’s texture.
How do I make the strawberry buttercream for this cake?
To make the strawberry buttercream, blend strawberry puree with softened butter, powdered sugar, and a pinch of salt until smooth and fluffy. Adjust the sweetness and strawberry intensity to your taste by adding more puree or sugar.
What if I don’t have sour cream on hand?
You can substitute sour cream with Greek yogurt or buttermilk to maintain the moist texture and slight tang that complements the strawberries beautifully.
Is this cake suitable for vegetarians?
Absolutely! This Fresh Strawberry Cake With Strawberry Buttercream Recipe contains no animal byproducts beyond eggs and dairy, so it fits perfectly within a vegetarian diet.
Can I make this cake gluten-free?
To make a gluten-free version, swap the all-purpose flour for a gluten-free baking flour blend. Just be sure the blend contains xanthan gum or a similar binder for the best texture.
Final Thoughts
There is something truly magical about creating a Fresh Strawberry Cake With Strawberry Buttercream Recipe from scratch—it’s a perfect blend of simple ingredients and thoughtful technique that yields a dessert bursting with fresh flavor and irresistible charm. Whether it’s a special occasion or simply because you deserve a treat, this cake will light up your kitchen and your taste buds. So gather your ingredients, roll up your sleeves, and treat yourself to a beautiful slice of strawberry bliss!
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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
This Fresh Strawberry Cake with Strawberry Buttercream is a delightful American dessert featuring a moist, fluffy cake infused with fresh strawberry puree and topped with a luscious strawberry buttercream frosting. Perfect for summer gatherings or any special occasion, this cake combines the natural sweetness and vibrant flavor of fresh strawberries with a classic buttery cake base.
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
- â…“ cup sour cream
- 1 tablespoon vanilla extract
- ½ cup whole milk
Strawberry Buttercream:
- Use reserved 1 cup strawberry puree (from the original 2 ½ cups)
- Additional butter, powdered sugar, and cream or milk (quantities typically used in buttercream but not specified in this recipe)
Instructions
- Prepare the pans: Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans to prevent sticking.
- Puree strawberries: Place the fresh strawberries in a blender or food processor and puree until smooth. Measure out 1 cup of this puree and set it aside for folding into the batter and for the buttercream.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt ensuring they are well combined.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 3-5 minutes with an electric mixer.
- Add eggs: Incorporate the eggs one at a time into the creamed butter and sugar, beating well after each addition to fully integrate them.
- Mix in sour cream and vanilla: Stir the sour cream and vanilla extract into the batter to keep it moist and add flavor.
- Combine batter components: Alternately add the dry flour mixture and the milk to the batter in three parts, starting and ending with the flour mixture. Mix gently after each addition to avoid over-mixing.
- Fold in strawberry puree: Carefully fold in the reserved 1 cup of strawberry puree until just combined, ensuring not to deflate the batter.
- Bake the cake: Divide the batter evenly between the two prepared cake pans. Place them in the preheated oven and bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Let the cakes cool in their pans for 10 minutes before transferring them onto wire racks to cool completely. This prevents sogginess and prepares them for frosting.
Notes
- For a stronger strawberry flavor, reduce the strawberry puree gently over low heat to concentrate the taste before folding it into the batter.
- Alternatively, use freeze-dried strawberries ground into powder to enhance natural strawberry flavor and color without extra moisture.
- Once frosted, store the cake in the refrigerator for up to 3 days to maintain freshness.
