Print

The Ultimate Homemade Strawberry Cake From Scratch with Fresh Strawberry Buttercream

A delicious slice of strawberry cake featuring layers of yellow and pink sponge, strawberry filling, and white cream frosting.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe delivers the moistest, most flavorful strawberry cake you will ever bake, using real fresh strawberries in both the cake and the creamy buttercream frosting. This is the blueprint for your new favorite dessert.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup fresh strawberry puree (from about 1 cup fresh, hulled strawberries)
  • 1 cup fresh strawberries, finely diced
  • For the Strawberry Buttercream:
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1/2 cup fresh strawberry puree (strained to remove seeds)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional: Pink food coloring for brighter color

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients. Beat with an electric mixer on low speed until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the eggs, vanilla extract, buttermilk, and 1 cup of fresh strawberry puree until combined.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in the finely diced fresh strawberries using a spatula.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. Prepare the Strawberry Buttercream: In a large bowl, beat the softened butter until creamy.
  11. Gradually add the sifted powdered sugar, one cup at a time, mixing well after each addition.
  12. Beat in the 1/2 cup of strawberry puree, vanilla extract, and salt until the frosting is light and fluffy. Add food coloring if you desire a more vibrant pink.
  13. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting evenly over the top.
  14. Place the second cake layer on top. Frost the top and sides of the entire cake with the remaining buttercream.
  15. Decorate with sliced fresh strawberries if desired. Slice and serve your ultimate strawberry dessert.

Notes

  • For the best flavor and color, use fresh, ripe strawberries for the puree. Strain the puree through a fine-mesh sieve to remove excess liquid and seeds before adding it to the frosting.
  • If you want a taller layer cake, consider using 8-inch pans, which will increase the baking time slightly.
  • This cake is best served the day it is made, but you can store leftovers covered at room temperature for up to two days.

Nutrition

Find it online: https://epicureempire.com/strawberry-cake-ultimate-homemade-recipe/