Why You’ll Love This Recipe
This Fresh Strawberry Cake is bursting with natural strawberry flavor and made with real strawberries. It’s light, moist, and perfect for spring and summer gatherings. Topped with a creamy strawberry frosting, this cake is both beautiful and delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- Fresh strawberries, pureed
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter, softened
- Granulated sugar
- Eggs
- Vanilla extract
- Buttermilk
For the Strawberry Frosting:
- Fresh strawberries, pureed and reduced
- Unsalted butter, softened
- Powdered sugar
- Vanilla extract
- Heavy cream (as needed for consistency)
Directions
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
- In a small saucepan, reduce the strawberry puree over medium heat until thickened. Let cool.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, beat the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Mix in the reduced strawberry puree.
- Alternate adding the dry ingredients and buttermilk to the batter, starting and ending with the dry ingredients.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool completely before frosting.
To Make the Frosting:
- Reduce the strawberry puree in a saucepan and let cool completely.
- Beat butter until creamy, then add powdered sugar gradually.
- Mix in the cooled strawberry puree and vanilla extract.
- Adjust consistency with heavy cream if needed.
- Frost the cooled cake layers and enjoy!
Servings and Timing
- Servings: 10-12 slices
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Variations
- Lemon Twist: Add lemon zest to the batter for a citrusy touch.
- Chocolate Strawberry: Drizzle melted chocolate over the frosted cake.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend.
- Extra Berries: Layer with fresh strawberries between cake layers.
Storage/Reheating
- Store in an airtight container in the refrigerator for up to 4 days.
- Bring to room temperature before serving.
- Freeze unfrosted cake layers for up to 2 months; thaw before frosting.
FAQs
Can I use frozen strawberries?
Yes, but thaw and drain excess liquid before pureeing.
How do I ensure a moist cake?
Do not overbake, and use buttermilk for extra moisture.
Can I make this cake in advance?
Yes! Bake the cake layers a day ahead and store them in the fridge before frosting.
What frosting pairs well with this cake?
Cream cheese frosting or whipped cream frosting also complement it beautifully.
How do I make the frosting thicker?
Add more powdered sugar or chill the frosting before spreading.
Can I use a different pan size?
Yes, adjust baking time for different pan sizes.
How do I prevent the cake from sinking?
Make sure not to open the oven door too early and measure ingredients accurately.
Can I turn this into cupcakes?
Yes! Bake for 18-20 minutes in a lined muffin tin.
How do I get a stronger strawberry flavor?
Use reduced strawberry puree and avoid artificial flavors.
Can I decorate with fresh strawberries?
Absolutely! Add fresh strawberries on top for a stunning finish.
Conclusion
This Fresh Strawberry Cake is a show-stopping dessert that highlights the sweet, natural flavors of fresh strawberries. Perfect for any occasion, it’s a must-try recipe for strawberry lovers!
PrintFresh Strawberry Cake
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Fresh Strawberry Cake is bursting with real strawberry flavor! Made with fresh strawberry purée, this cake is soft, moist, and topped with a creamy strawberry buttercream. Perfect for spring, summer, or any time you crave a fruity dessert!
Ingredients
For the Strawberry Cake:
- 1 3/4 cups (220g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) brown sugar
- 2 large eggs
- 1/2 cup (120ml) buttermilk
- 1/3 cup (80ml) vegetable oil
- 1 teaspoon vanilla extract
- 1 cup strawberry purée (from about 1 1/2 cups fresh strawberries, blended)
For the Strawberry Buttercream:
- 1 cup (227g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 1/4 cup (60ml) strawberry purée
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream (as needed)
Instructions
Make the Strawberry Cake:
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter, granulated sugar, and brown sugar until fluffy.
- Add eggs, one at a time, mixing well after each. Stir in vanilla extract and oil.
- Mix in buttermilk and strawberry purée.
- Gradually fold in the dry ingredients until just combined.
- Divide batter evenly between the cake pans. Bake for 25–30 minutes, or until a toothpick comes out clean.
- Let cakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Strawberry Buttercream:
- In a bowl, beat butter until creamy. Gradually add powdered sugar, mixing until fluffy.
- Mix in strawberry purée and vanilla extract. Add heavy cream as needed for a smooth consistency.
Assemble the Cake:
- Place one cake layer on a plate and spread with strawberry buttercream.
- Top with the second layer and frost the entire cake.
- Garnish with fresh strawberries and serve!
Notes
- Use fresh or frozen strawberries for the purée. If using frozen, thaw and drain excess liquid.
- Store in the fridge for up to 3 days. Bring to room temperature before serving.
- Add lemon zest to enhance the strawberry flavor.
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