Moist Strawberry Cake with Fresh Strawberry Buttercream Recipe
If you are craving a dessert that truly captures the vibrant, sun-kissed flavor of fresh strawberries with a texture so divine you’ll keep going back for more, then this Moist Strawberry Cake with Fresh Strawberry Buttercream Recipe is your new best friend in the kitchen. Imagine layers of tender, fluffy cake bursting with juicy strawberries, perfectly paired with a rich, creamy buttercream that tastes like summer in every bite. Whether it’s a special occasion or just a sweet treat day, this recipe brings a joyful celebration of fresh flavors and irresistible moisture that you and your loved ones will adore.
Ingredients You’ll Need
This recipe keeps things delightfully straightforward, but every ingredient plays a crucial role in creating that perfect balance of flavor, moisture, and stunning pink hue. From the creamy butter to the fresh strawberries, these essentials come together to make your cake truly unforgettable.
- All-purpose flour: The foundation that gives the cake structure without being too dense.
- Baking powder: Helps your cake rise beautifully, ensuring a light and fluffy texture.
- Salt: Enhances and balances the sweet flavors throughout the cake.
- Unsalted butter: Adds rich flavor and tenderness to both the cake and buttercream.
- Vegetable oil: Keeps the cake incredibly moist, so every bite feels fresh.
- Granulated sugar: Sweetens the cake while helping with the texture.
- Large eggs: Provide structure and bind all ingredients perfectly.
- Vanilla extract: Adds a warm, inviting aroma and depth of flavor.
- Whole milk: Balances moisture and richness in the batter.
- Pureed strawberries: Infuse the cake and buttercream with bright, natural strawberry flavor.
- Sour cream: Adds a subtle tang that enhances tenderness and crumb.
- Fresh strawberries, finely chopped: Offer delightful bursts of texture inside the cake.
- Pink food coloring (optional): Intensifies the gorgeous strawberry color for that picture-perfect look.
- Powdered sugar: Sweetens and thickens the buttercream to silky perfection.
- Salt (for buttercream): Balances the sweetness for a well-rounded frosting.
- Fresh strawberries for garnish (optional): Adds a lovely finishing touch and extra freshness on top.
How to Make Moist Strawberry Cake with Fresh Strawberry Buttercream Recipe
Step 1: Preheat and Prepare Pans
Start by heating your oven to 350°F (175°C). Take three 8-inch round cake pans, grease them well and dust with flour to prevent sticking. For an easy release, line the bottoms with parchment paper. This preps your pans to welcome the batter and bake beautifully even cakes.
Step 2: Mix Dry Ingredients
In a medium bowl, combine the all-purpose flour, baking powder, and salt with a whisk. This ensures your leavening agents and seasoning are evenly distributed, setting the foundation for a perfectly textured cake.
Step 3: Cream Butter and Sugar
Using a large bowl and your mixer, beat the softened unsalted butter, vegetable oil, and granulated sugar until the mixture turns light and fluffy. This step is crucial—it aerates the batter and creates that tender crumb. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract for that signature warmth.
Step 4: Combine Wet Ingredients
In a separate bowl, blend whole milk, pureed strawberries, and sour cream. This mixture introduces moisture and tang, which balance the sweetness and bring natural strawberry flavor into every bite.
Step 5: Combine All Ingredients
Gradually fold the dry mixture into the creamy butter and sugar base, alternating with the milk and strawberry blend—begin and end with your dry ingredients. Mix just until combined to avoid overworking the batter. Gently fold in chopped fresh strawberries and a few drops of pink food coloring if you want your cake visually stunning as well as delicious.
Step 6: Bake the Cakes
Divide the batter evenly among your prepared pans, smoothing the tops for even baking. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then transfer to wire racks to cool completely—this prevents any sogginess and makes frosting a breeze.
Step 7: Make the Fresh Strawberry Buttercream
Beat softened unsalted butter until creamy and smooth. Gradually add powdered sugar, continuing to beat until your buttercream is silky and fluffy. Stir in pureed strawberries, vanilla extract, and a pinch of salt to tie all the flavors together. This buttercream bursts with natural strawberry goodness and is decadently smooth.
Step 8: Assemble the Cake
Once the cakes are fully cooled, spread a generous layer of that dreamy fresh strawberry buttercream between each layer, then cover the top and sides of the cake. For an inviting finish, garnish with fresh strawberries. Your Moist Strawberry Cake with Fresh Strawberry Buttercream Recipe is now ready for the spotlight.
How to Serve Moist Strawberry Cake with Fresh Strawberry Buttercream Recipe
Garnishes
Fresh strawberries on top not only enhance the cake’s natural flavor but create a beautiful, fresh presentation. You can also sprinkle a little finely chopped pistachio for a lovely crunch and color contrast or add edible flower petals to elevate the aesthetic for special occasions.
Side Dishes
This cake pairs wonderfully with a light cup of tea or bright fruit salad to complement the strawberries’ sweetness. For an indulgent touch, serve alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to round out the dessert experience.
Creative Ways to Present
Try serving individual slices on pretty plates with a drizzle of balsamic glaze for an adult twist or layer mini strawberry cake cups for a fun party idea. You could even build a strawberry cake trifle by cutting the layers into cubes and layering with buttercream and fresh fruit in clear glasses—a visual and tasty treat!
Make Ahead and Storage
Storing Leftovers
Wrap your leftover cake in plastic wrap or keep it in an airtight container in the refrigerator to maintain freshness for up to 3 days. The buttercream preserves moisture wonderfully, ensuring each slice stays as luscious as the first.
Freezing
You can freeze individual cake layers or the fully assembled cake wrapped tightly in plastic wrap and aluminum foil. This will keep the cake fresh for up to 2 months. Thaw overnight in the refrigerator before serving for best texture and flavor.
Reheating
The cake is best enjoyed chilled or at room temperature, but if you’d like to warm a slice slightly, gently microwave it for 10-15 seconds. This softens the buttercream and amplifies the strawberry fragrance without melting your frosting.
FAQs
Can I use frozen strawberries for the cake and buttercream?
Yes, frozen strawberries can be used once thawed and pureed, but be sure to drain any excess liquid to prevent overly wet batter or frosting. Fresh berries will give the best vibrant flavor and texture, though.
Is it necessary to add pink food coloring?
Not at all! Pink food coloring is optional and only used if you want to deepen the strawberry pink color. The cake will still be delicious and naturally tinted from the strawberries without it.
How do I prevent the fresh strawberries from sinking in the cake?
Lightly tossing the chopped strawberries in flour before folding them into the batter helps them stay suspended evenly throughout the cake layers.
Can I make this cake gluten-free?
Absolutely! Replace the all-purpose flour with a gluten-free baking blend that includes xanthan gum for similar texture and rise. Be sure the blend is designed for cakes for the best results.
How long does the buttercream last?
The fresh strawberry buttercream will keep well refrigerated in an airtight container for up to one week. Always bring it to room temperature and re-whip briefly before using if stored.
Final Thoughts
There’s something genuinely magical about baking a Moist Strawberry Cake with Fresh Strawberry Buttercream Recipe from scratch—it feels like sharing a little bit of sunshine and joy with everyone around you. This cake’s balance of tender crumb and vibrant strawberry flavor wrapped in luscious, fruity buttercream is truly a crowd-pleaser. Whether for celebrations or simply a weekend treat, I encourage you to dive in and make this delightful strawberry cake your own signature dessert. Your taste buds will thank you!
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Moist Strawberry Cake with Fresh Strawberry Buttercream Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Moist Strawberry Cake with Fresh Strawberry Buttercream is a delectably soft and flavorful dessert featuring layers of tender cake infused with real strawberries, topped with a luscious strawberry buttercream frosting. Perfect for celebrations or a sweet treat, it combines the natural sweetness of fresh strawberries with a creamy, smooth frosting for a truly delightful experience.
Ingredients
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1/2 cup pureed strawberries
- 1/4 cup sour cream
- 1/2 cup finely chopped fresh strawberries
- A few drops of pink food coloring (optional)
Buttercream Ingredients
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup pureed strawberries
- 1 teaspoon vanilla extract
- A pinch of salt
- Fresh strawberries for garnish (optional)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later incorporation into the batter.
- Cream Butter and Sugar: In a large bowl, use a mixer to beat the softened butter, vegetable oil, and granulated sugar until the mixture is light and fluffy, about 3 to 4 minutes. This creates a tender texture in your cake. Add the eggs one at a time, beating well after each to incorporate fully. Mix in the vanilla extract to add flavor.
- Combine Wet Ingredients: In a separate bowl, mix together the whole milk, pureed strawberries, and sour cream. This blend adds moisture and strawberry flavor to the cake.
- Combine All Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the milk and strawberry mixture. Begin and end with the dry ingredients, mixing until just combined. Avoid overmixing to keep the cake tender. Gently fold in the finely chopped fresh strawberries and the optional pink food coloring to enhance color and texture.
- Bake the Cakes: Evenly divide the batter among the prepared pans, smoothing the tops with a spatula for an even bake. Place in the oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Make the Buttercream: Beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar while continuing to beat until smooth and fluffy. Mix in the pureed strawberries, vanilla extract, and a pinch of salt to balance sweetness and enhance flavor.
- Assemble the Cake: Once the cakes are fully cooled, place one layer on a serving plate and spread a layer of strawberry buttercream on top. Repeat with the remaining layers. Frost the top and sides of the cake with the remaining buttercream. Garnish the cake with fresh strawberries for an elegant finishing touch, if desired.
Notes
- Ensure cakes are completely cool before frosting to prevent melting the buttercream.
- Using fresh, ripe strawberries will enhance the flavor of both the cake and buttercream.
- If pink food coloring is not desired, you can omit it without affecting taste.
- For easier slicing, refrigerate the cake for at least 30 minutes before serving.
- This cake can be stored in the refrigerator for up to 3 days, or frozen for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
