Strawberry Cake
This Strawberry Cake is soft, fluffy, and packed with real strawberry flavor in every bite. Made with fresh purée and topped with a creamy strawberry buttercream, it’s the kind of cake that feels like sunshine on a plate. Pretty, pink, and guaranteed to disappear fast.
Servings: 10
Calories: 552kcal
Ingredients
- 1½ pounds fresh strawberries to be pureed
For 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). Grease and flour two 9-inch round cake pans.
- Puree the strawberries in a blender until smooth. You'll use this both in the cake batter and the buttercream. This should yield about 2½ cups of strawberry puree.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, then stir in the sour cream and vanilla.
- Gradually mix in the dry ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
- Gently fold in 1½ cups of the pureed strawberries.
- Divide the batter evenly between the prepared pans. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- In a large bowl, beat the butter until smooth. Gradually add the powdered sugar, 1 cup at a time, alternating with small amounts of the strawberry puree (1 cup of strawberry puree in total). Beat in the vanilla extract and a pinch of salt. Adjust the consistency with more powdered sugar or strawberry puree as needed.
- Once the cakes are cool, cut the top part if the cakes have a big dome, then 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.
- Garnish with fresh strawberries if desired. Slice and serve!
Video
Notes
- Use fresh, ripe strawberries for the best flavor and texture in both the cake and buttercream.
- Bring all your ingredients to room temperature before starting for a smoother batter and better rise.
- Mix the batter just until the ingredients are combined to avoid a dense cake.
- If the cakes have domes, level them before frosting for a stable, even layer cake.
- Store the frosted cake in the refrigerator to keep the buttercream from melting.
Nutrition
Serving: 1serving | Calories: 552kcal | Carbohydrates: 73g | Protein: 4g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 163mg | Potassium: 250mg | Fiber: 2g | Sugar: 51g | Vitamin A: 876IU | Vitamin C: 33mg | Calcium: 86mg | Iron: 2mg
