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
Scale
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.
