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The Best Homemade Strawberry Cake From Scratch with Fresh Strawberry Buttercream

Close-up of a moist slice of strawberry cake with bright pink frosting and filling, sitting on a light pink plate.
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You deserve a show-stopping dessert. This homemade strawberry cake recipe uses fresh strawberries for maximum flavor and pairs it with a creamy strawberry buttercream. It is the ultimate summer dessert.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup fresh strawberries, pureed and strained (about 1 cup liquid)
  • 1/2 cup fresh strawberries, finely chopped
  • For the Strawberry Buttercream:
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1/2 cup fresh strawberries, pureed and strained (no seeds)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients. Beat with an electric mixer on low speed until the mixture resembles coarse sand.
  4. In a separate bowl, whisk together the eggs, vanilla extract, buttermilk, and the 1 cup of strawberry puree.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. Do not overmix.
  6. Gently fold in the 1/2 cup of finely chopped fresh strawberries.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. To make the buttercream, beat the softened butter until creamy. Gradually add the sifted powdered sugar, alternating with the 1/2 cup strawberry puree, mixing until smooth.
  11. Add the vanilla extract and a pinch of salt. Beat on high speed for 3 minutes until light and fluffy. Add more powdered sugar if the frosting is too thin.
  12. Once the cakes are completely cool, frost and stack them. Slice and serve your homemade strawberry cake.

Notes

  • For the best fresh strawberry flavor, make sure to strain the puree to remove seeds before adding it to the batter and frosting.
  • If you want a deeper pink color without artificial dye, add a few drops of red food coloring to the frosting.
  • You can use this recipe to make an easy strawberry sheet cake by baking it in a 9×13 inch pan for about 35-40 minutes.

Nutrition

Find it online: https://cookerycourier.com/strawberry-cake/