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
Scale
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
