Fresh Strawberry Cake with Strawberry Buttercream: Soft and fluffy strawberry cake made with fresh strawberries and topped with a creamy strawberry buttercream.
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Fresh Strawberry Cake with Strawberry Buttercream

Soft and fluffy strawberry cake made with fresh strawberries and topped with a creamy strawberry buttercream.
Prep Time20 mins
Cook Time44 mins
Total Time1 hr 4 mins
Servings: 10 servings

Ingredients

STRAWBERRY CAKE

  • 3 and 1/4 cups all purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter softened to room temperature
  • 2 cups granulated sugar
  • 1 and 1/2 teaspoons vanilla extract
  • 3 large eggs
  • 1 large egg white
  • 1 cup milk any
  • 2 cups finely chopped strawberries approximately 16 large strawberries

STRAWBERRY BUTTERCREAM

  • 1 cup freeze-dried strawberries
  • 1 cup (2 sticks) unsalted butter softened to room temperature
  • 4 cups powdered sugar
  • 1/4 cup milk or cream
  • 2 teaspoons vanilla extract
  • salt to taste

Instructions

STRAWBERRY CAKE

  • Place oven rack on the middle setting and preheat the oven to 350ºF. Grease and flour (or use Wilton's Cake Release) two 8" or 9" round cake pans.
  • In a medium size bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a large bowl with a handheld mixer, or the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, and vanilla until pale (approximately 3 minutes). Add the eggs and egg white one at a time, allowing each to incorporate before adding the next one and scraping the. Scrape down the sides of the bowl when necessary.
  • Reduce the mixer speed to low and add the flour mixture in 2 parts, alternating with the milk. Gently fold in strawberries by hand.
  • Divide batter evenly between the two prepared cake pans. Bake cakes for about 40-44 minutes or until a toothpick inserted in the center comes out clean and the tops are lightly browned. Remove from oven and allow cakes to cool completely on a wire rack before assembling.

STRAWBERRY BUTTERCREAM

  • Using a blender or food processor, process the freeze-dried strawberries into a fine powder. Set aside.
  • In a large bowl with a handheld mixer, or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
  • With the mixer on low, add in the powdered sugar, vanilla, and milk or cream. Add the strawberry powder, increase mixer speed to medium, and beat until completely smooth, about 3 minutes. If frosting is too stiff, add more milk. If it is too thin, add more powdered sugar. Add salt to taste.

ASSEMBLE THE CAKE

  • Trim cooled cake layers to create a flat surface. You can do this with a large serrated knife or a cake leveler. Place one layer on a plate or cake stand and cover the top with strawberry buttercream frosting. Spread evenly with an offset spatula.
  • Place second layer on top, cut surface down. For a sturdier cake, refrigerate at this point for about 10 minutes. When cake is slightly chilled, remove from refrigerator and spread more frosting on the top and around the sides. Serve. Leftovers stay fresh, covered tightly, at room temperature up to 5 days and in the refrigerator up to 1 week.
  • Make ahead: prepare cakes and frosting up to 1 day in advance. Cover cakes tightly and keep at room temperature or in the refrigerator until ready to assemble. Refrigerate prepared frosting in an airtight container until ready to use. Unfrosted cake layers may be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator before assembling. Frosted cake can be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

Notes

Recipe adapted from Brown Eyed Baker