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Fresh Strawberry Cake

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  • Author: samahkitchen
  • 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

Units Scale

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
  • 12 tablespoons heavy cream (as needed)

Instructions

Make the Strawberry Cake:

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat butter, granulated sugar, and brown sugar until fluffy.
  4. Add eggs, one at a time, mixing well after each. Stir in vanilla extract and oil.
  5. Mix in buttermilk and strawberry purée.
  6. Gradually fold in the dry ingredients until just combined.
  7. Divide batter evenly between the cake pans. Bake for 25–30 minutes, or until a toothpick comes out clean.
  8. Let cakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Make the Strawberry Buttercream:

  1. In a bowl, beat butter until creamy. Gradually add powdered sugar, mixing until fluffy.
  2. Mix in strawberry purée and vanilla extract. Add heavy cream as needed for a smooth consistency.

Assemble the Cake:

  1. Place one cake layer on a plate and spread with strawberry buttercream.
  2. Top with the second layer and frost the entire cake.
  3. 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.