1cup(224g) unsalted buttersoftened to room temperature
2cups(400g) granulated sugar
1 and ½teaspoonsvanilla extract
1large egg white
2cupsfinely chopped strawberriesapproximately 16 large strawberries
1cup(10-12g) freeze-dried strawberries
1cup(227g) unsalted buttersoftened to room temperature
4 to 5cups(480-600g) powdered sugar
¼ to ⅓cup(60-80mL) milk or cream
Place oven rack on the middle setting and preheat the oven to 350ºF (177ºC). Grease and flour (or use homemade 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 in the pans on a wire rack before removing and assembling.
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.
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.
This cake can also be made into a bundt cake. Recipe differs only slightly. I paired that one with a strawberry ganache, but you can use any frosting you like.Recipe adapted from Brown Eyed Baker