If you’re searching for a showstopping dessert that bursts with berry flavor and charming homemade flair, the Fresh Strawberry Cake With Strawberry Buttercream Recipe is your sweet answer. This cake captures everything glorious about ripe strawberries, weaving their juicy brightness into both moist cake layers and a dreamy, pink-hued buttercream. It’s an all-occasion favorite that tucks in bits of summer sunshine and looks beautiful on any table, whether you’re celebrating a special day or just sharing sweetness with loved ones!
Ingredients You’ll Need
What makes this cake so delightful is its reliance on accessible, high-quality ingredients—each addition amplifies the fresh strawberry flavor or lends irresistible texture and color. With just a handful of kitchen staples, you’ll conjure up something that tastes like it’s straight from a bakery!
- All-purpose flour: The backbone of the cake, creating a soft and tender crumb every time.
- Baking powder: Gives that perfect, gentle rise to keep your cake fluffy and light.
- Salt: Just a touch balances the sweetness and brings out the strawberry notes.
- Unsalted butter (softened): Adds richness and makes both the cake and frosting incredibly luscious—always use unsalted for best flavor control!
- Granulated sugar: Sweetens the cake without overpowering the fresh berry taste.
- Eggs: Deliver stability and moisture, helping everything hold together nicely.
- Sour cream: Key for an extra-moist texture and subtle tang that complements strawberries.
- Whole milk: Keeps the cake moist and mixes everything into a silky batter.
- Vanilla extract: Rounds out the sweet fruitiness and deepens the overall flavor.
- Fresh strawberries (pureed and reduced): The heart of this recipe—infuses the cake and buttercream with pure, authentic strawberry taste and that beautiful color.
- Powdered sugar: Creates a silky, fluffy strawberry buttercream that’s a dream to pipe and spread.
- Pinch of salt for frosting: A small dash keeps the sweetness from feeling cloying and highlights the berry flavor.
How to Make Fresh Strawberry Cake With Strawberry Buttercream Recipe
Step 1: Prepare the Strawberry Reduction
Begin by pureeing your fresh strawberries until smooth in a blender or food processor. Pour the puree into a saucepan, then simmer it gently over medium heat—stirring now and then—until it reduces to about ¾ cup and thickens (about 15–20 minutes). This reduction intensifies the color and flavor, so let it cool completely; you want every drop to be bursting with strawberry goodness.
Step 2: Prepare the Cake Pans and Oven
Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing and flouring them, plus lining the bottoms with parchment paper. This extra step guarantees your cakes will release easily—no sticking or breaking, just gorgeous layers every time.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This ensures even distribution and helps avoid any small pockets of leavening, setting you up for a perfectly even crumb.
Step 4: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture is pale and fluffy—about 3–4 minutes. This airiness is what makes your cake tender and light, so don’t rush this important step.
Step 5: Incorporate Eggs and Flavorings
Beat in the eggs, one at a time, followed by the vanilla extract, sour cream, and fully cooled strawberry reduction. Scrape down the sides of the bowl to make sure everything is evenly mixed, and watch as the batter takes on a beautiful blush of pink!
Step 6: Add Dry Ingredients and Milk
Add the dry ingredients in three batches, alternating with the milk. Begin and end with flour. Gently mix each addition just until combined to keep the batter light and avoid overworking it.
Step 7: Bake the Cakes
Divide the batter evenly between your prepared pans, smoothing the tops with a spatula. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pans for 10 minutes before transferring to wire racks to cool completely. Patience here prevents soggy bottoms and ensures layers are easy to handle.
Step 8: Whip Up the Strawberry Buttercream
With the cakes cooling, make your buttercream: Beat the softened butter until creamy, then gradually add powdered sugar. Add in the cooled strawberry reduction, vanilla, and a pinch of salt. Beat until the frosting is fluffy and beautifully pink, adjusting with more sugar if you prefer it a bit thicker for piping or decorating.
Step 9: Assemble and Frost the Cake
Once the cake layers are entirely cool, place one layer on your serving plate, spread on a generous portion of strawberry buttercream, then top with the second layer. Frost the sides and top with more buttercream, smoothing or swirling as you like. Garnish with fresh strawberries for that irresistible finishing flourish!
How to Serve Fresh Strawberry Cake With Strawberry Buttercream Recipe
Garnishes
Top your finished cake with sliced or whole strawberries, a dusting of powdered sugar, or even a sprinkle of dried edible flowers. The vibrant pops of color make every slice look even more inviting and celebratory!
Side Dishes
This cake is wonderfully versatile and delicious on its own, but it pairs beautifully with sides like softly whipped cream, a scoop of vanilla bean ice cream, or a cool strawberry compote for extra fruitiness.
Creative Ways to Present
Try serving smaller pieces as part of a dessert sampler or as cupcakes for an adorable twist. For special occasions, layer with extra berries between the cake rounds or arrange them on a multi-tiered stand for an eye-catching centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Fresh Strawberry Cake With Strawberry Buttercream Recipe slices in an airtight container in the fridge. The cake stays moist and flavorful for up to 3 days, allowing you to savor every last crumb.
Freezing
For maximum freshness, wrap unfrosted cake layers tightly in plastic wrap and freeze for up to three months. Thaw at room temperature, then frost when ready to serve. You can also freeze individual frosted slices—just be sure to wrap them securely.
Reheating
While this cake is at its best fresh or at room temperature, if you love a warm slice, gently microwave for just a few seconds. This brings a touch of softness back to the crumb and slightly loosens the buttercream, making it even more decadent.
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! Just thaw and drain them well before pureeing for the reduction. Using frozen berries can be a lifesaver out of season, although nothing quite matches the flavor of ripe, in-season fresh strawberries if you can find them.
How do I know when the strawberry reduction is ready?
The reduction is ready when it’s thick and has a deep, concentrated flavor, and you should have about ¾ cup left after simmering. Let it cool before adding to the cake or frosting to ensure the perfect consistency.
Why should the strawberry puree be cooled before mixing into batter or frosting?
Adding warm puree can melt the butter in your batter or frosting, making the texture dense or greasy. Cooled reduction keeps everything light and creamy—so a little patience goes a long way.
Can I make Fresh Strawberry Cake With Strawberry Buttercream Recipe ahead of time?
Yes! Both the cake and buttercream can be prepared in advance. Store cake layers wrapped and unfrosted, then assemble and frost up to a day before your event for the freshest presentation.
How do I prevent the cake from being dry?
Be careful not to overbake—the cakes are done when a toothpick comes out clean with just a few crumbs. The addition of sour cream and strawberry reduction also ensures a skillfully moist crumb every time.
Final Thoughts
If you’re looking for a homemade treat that’s as beautiful as it is delicious, this Fresh Strawberry Cake With Strawberry Buttercream Recipe belongs at the top of your list. It’s the ultimate celebration of strawberry season, and every bite is layered with love. Give it a try, and prepare to win rave reviews from everyone lucky enough to share a slice!
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Fresh Strawberry Cake With Strawberry Buttercream Recipe
- Total Time: 1 hour 5 minutes (plus cooling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the freshness of ripe strawberries with this delightful Fresh Strawberry Cake. Moist layers of strawberry-infused cake are sandwiched together with a luscious Strawberry Buttercream frosting, creating a perfect dessert for any occasion.
Ingredients
For the Cake:
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- 1¾ cups granulated sugar
- 4 large eggs
- ½ cup sour cream
- ⅓ cup whole milk
- 2 teaspoons vanilla extract
- 1½ cups fresh strawberries (pureed and reduced to ¾ cup)
For the Strawberry Buttercream:
- 1 cup unsalted butter (softened)
- 3½–4 cups powdered sugar
- ½ cup fresh strawberry puree (reduced)
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Make the Strawberry Reduction: Puree fresh strawberries and simmer in a saucepan until reduced and thickened. Cool.
- Make the Cake: Preheat oven. Prepare pans. Whisk dry ingredients. Cream butter and sugar. Add eggs, vanilla, sour cream, and strawberry reduction. Alternate dry ingredients and milk. Bake.
- Make the Strawberry Buttercream: Cream butter, add sugar, strawberry reduction, vanilla, and salt. Beat until fluffy. Frost the cake.
Notes
- Ensure strawberry puree is cooled before use.
- Use ripe, in-season strawberries for best flavor.
- Cake can be stored in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 38g
- Sodium: 210mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
