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
- 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.