Strawberry Cake from Scratch

Soft and fluffy homemade strawberry cake made with fresh strawberries and topped with a creamy strawberry buttercream.

Prep Time20

Bake Time44

Total Time1 4

Servings: 12 servings

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.
3 and ¼ cups (390g) all-purpose flour, 4 teaspoons baking powder, 1 teaspoon salt
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.
1 cup (224g) unsalted butter, 2 cups (400g) granulated sugar, 1 and ½ teaspoons vanilla extract, 3 large eggs, 1 large egg white
Reduce the mixer speed to low and add the flour mixture in 2 parts, alternating with the milk.
1 cup (240g) milk
Blot the strawberries dry (you don't need to wring them out, just blot them), then gently fold in strawberries by hand.
2 cups finely chopped strawberries1
Divide batter evenly between the two prepared cake pans. Bake cakes for about 40-44 minutes or until a toothpick or cake tester 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.
1 cup (20g) freeze-dried strawberries2
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.
1 cup (227g) unsalted butter
With the mixer on low, add in the powdered sugar, vanilla, and milk or cream. Add the strawberry powder and salt, 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.
4 to 5 cups (480-600g) powdered sugar, ¼ to ⅓ cup (60-80mL) milk or cream, 2 teaspoons vanilla extract, ¼ teaspoon salt

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.

Strawberries: you can use frozen strawberries, too. Thaw them first then blot or squeeze some of the liquid out of them before using.
Freeze-dried strawberries: freeze-dried strawberries are typically found in the dried fruit section of your grocery store. If you can't find them there, check the aisle with bulk candy, if your grocery store has one.
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.
To turn this cake into cupcakes: this will yield about 24 cupcakes. Bake time is about 18-22 minutes.
To turn this into a sheet cake: as written, this recipe will make one 9″ x 13″ sheet cake. Bake time will be about 25-30 minutes.

Recipe adapted from Brown Eyed Baker

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