If you’re looking for a show-stopping dessert that’s both vibrant and delectable, this Strawberry Cake is a perfect choice. Moist and fluffy with a burst of fresh strawberries in every bite, and topped with a luscious strawberry buttercream, it’s sure to be the highlight of any celebration. Whether you’re marking a special occasion or just indulging in a sweet treat, this cake is guaranteed to impress.
Ingredients:
For the Strawberry Cake:
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
2 tsp vanilla extract
1/2 cup sour cream
1/2 cup whole milk
1 1/2 cups fresh strawberries, diced
For the Strawberry Buttercream:
1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup strawberry puree
1 tsp vanilla extract
Pinch of salt
Directions:
Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, cream together the butter and granulated sugar until light and fluffy.
Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Combine Wet Ingredients: In a separate bowl, combine the sour cream and whole milk.
Mix Together: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined.
Fold in Strawberries: Gently fold in the diced strawberries.
Bake: Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Cool: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Prepare the Strawberry Buttercream:
Beat Butter: In a large bowl, beat the butter until creamy.
Add Ingredients: Gradually add the powdered sugar, strawberry puree, vanilla extract, and salt. Beat until smooth and fluffy.
Assemble the Cake:
Layer the Cake: Place one cake layer on a serving plate and spread a layer of strawberry buttercream on top.
Add Second Layer: Place the second cake layer on top and frost the top and sides of the cake with the remaining buttercream.
Garnish: Garnish with fresh strawberries if desired.
Serving Tips:
Let It Cool Completely: Ensure the cake is completely cool before frosting to prevent the buttercream from melting or sliding off.
Chill Before Slicing: For cleaner slices, chill the frosted cake in the refrigerator for about 30 minutes before cutting. This helps the buttercream set and makes slicing easier.
Garnish for Presentation: Garnish with additional fresh strawberries or a sprinkle of powdered sugar just before serving to enhance its visual appeal.
Storage Tips:
Room Temperature: If you plan to serve the cake within a couple of days, store it in an airtight container at room temperature. This keeps the cake moist and fresh.
Refrigeration: For longer storage, keep the cake in the refrigerator. Cover it with plastic wrap or store it in an airtight container to prevent it from drying out. The cake will stay fresh for up to a week.
Freezing: To freeze, wrap the cake layers individually in plastic wrap and then in aluminum foil. Place them in a freezer-safe bag or container. The cake can be frozen for up to 3 months. Thaw in the refrigerator overnight before frosting and serving.
Buttercream Storage: If you have leftover buttercream, store it in an airtight container in the refrigerator for up to 2 weeks. Before using, let it come to room temperature and rewhip to restore its texture.
Related Recipes:
- Best Strawberry Cake Ever
- Fresh Raspberry Buttercream
- Buttercream Icing for Cupcakes (Vanilla and Chocolate)
FAQs:
Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries, but be sure to thaw and drain them thoroughly before adding them to the cake batter. Excess moisture from frozen strawberries can affect the texture of the cake.
How can I make the cake more strawberry-flavored?
To enhance the strawberry flavor, you can add more strawberry puree to the cake batter and the buttercream. You can also incorporate a bit of strawberry extract if you want a stronger strawberry taste.
Can I make this cake ahead of time?
Yes, you can make the cake ahead of time. You can bake and frost the cake up to 2 days in advance. Store the frosted cake in an airtight container in the refrigerator. Alternatively, you can freeze the cake layers and frost them when ready to serve.
What’s the best way to store leftover cake?
Store leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator, covered, for up to a week. You can also freeze individual slices for up to 3 months. Just be sure to wrap them well in plastic wrap and foil before freezing.
Conclusion:
This Strawberry Cake is a delightful treat with its moist texture and rich strawberry flavor, perfect for any occasion. Topped with creamy strawberry buttercream, it’s sure to impress your guests. Enjoy a slice of this vibrant cake to add a touch of sweetness to your celebrations
📖 Recipe:
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Strawberry Cake
- Total Time: 1 hour
- Yield: 12 slices
- Diet: Vegetarian
Description
Discover the ultimate Strawberry Cake recipe featuring a moist and fluffy cake packed with fresh strawberries and topped with a rich strawberry buttercream. Perfect for any celebration, this cake combines the sweetness of ripe strawberries with a deliciously creamy frosting. Whether you’re hosting a party or simply indulging in a special treat, this cake is sure to impress.
Ingredients
Strawberry Cake:
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
2 tsp vanilla extract
1/2 cup sour cream
1/2 cup whole milk
1 1/2 cups fresh strawberries, diced
Strawberry Buttercream:
1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup strawberry puree
1 tsp vanilla extract
Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, combine the sour cream and whole milk.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the diced strawberries.
- Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- For the buttercream, beat the butter until creamy. Gradually add the powdered sugar, strawberry puree, vanilla extract, and salt. Beat until smooth and fluffy.
- Place one cake layer on a serving plate and spread a layer of strawberry buttercream on top. Place the second cake layer on top and frost the top and sides of the cake with the remaining buttercream. Garnish with fresh strawberries if desired.
Notes
For a stronger strawberry flavor, add more strawberry puree to the batter and buttercream or use strawberry extract.
If using frozen strawberries, thaw and drain them thoroughly to avoid excess moisture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 slices
- Calories: Approx. 450 kcal per slice
