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The Best Homemade Strawberry Cake From Scratch with Fresh Strawberry Buttercream

Close-up of a tall slice of strawberry cake with pink frosting layers and topped with two fresh strawberries.
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You can create the ultimate homemade strawberry cake that bursts with real strawberry flavor. This recipe uses fresh strawberries for moist layers and pairs them with a creamy strawberry buttercream frosting. This is the dessert that builds confidence in your kitchen.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 large eggs
  • 1 cup buttermilk
  • 1 tablespoon vanilla extract
  • 1/2 cup fresh strawberry puree (from about 1 cup fresh strawberries)
  • 1 cup fresh strawberries, finely diced
  • For the Frosting:
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1/2 cup fresh strawberry puree
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup fresh strawberries, finely diced (for mixing into frosting)

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 sand.
  4. In a separate bowl, whisk together the eggs, buttermilk, 1/2 cup strawberry puree, and vanilla extract 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 1 cup of 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, beating until smooth.
  12. Beat in the 1/2 cup strawberry puree, vanilla extract, and salt until the frosting is light and fluffy.
  13. Gently fold in the remaining 1/2 cup of finely diced fresh strawberries.
  14. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting over the top. Place the second layer on top.
  15. Frost the top and sides of the entire cake with the remaining strawberry buttercream.

Notes

  • To make the fresh strawberry puree, blend fresh strawberries until completely smooth, then strain through a fine-mesh sieve to remove seeds for the smoothest cake batter and frosting.
  • If your buttermilk curdles when you add the puree, mix the puree into the eggs and vanilla first before adding to the batter.
  • For a beautiful presentation, press extra diced strawberries or crushed freeze-dried strawberries onto the sides of the frosted cake.

Nutrition

Find it online: https://kitchenican.com/strawberry-cake-best-homemade-from-scratch/