Fresh Strawberry Cake with Strawberry Buttercream
Strawberry cake bring together a clear, source-backed method and a finished dish worth sharing. This version follows the measured ingredients and ordered steps in the recipe card, so the preparation stays focused from the first mix to the final serving. Use the overview below to organize the work, then follow every listed step in sequence for the intended texture, structure, and finish.
What This Recipe Is
This strawberry cake uses fresh puree in both the batter and buttercream for a consistent fruit flavor from crumb to finish.
Why This Recipe Works
Alternating the dry ingredients with milk limits overmixing, and fully cooled layers keep the strawberry buttercream in place.
How to Make strawberry cake
This method makes 10. Prepare the measured ingredients first, then keep the steps in the exact order shown.
Ingredients
- 1½ pounds fresh strawberries Preparation: to be pureed
- 2 cups all-purpose flour
- ¼ teaspoon baking soda
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter Preparation: room temperature
- 1 cup granulated sugar
- 4 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ¾ cup milk Preparation: room temperature
- 1½ cups strawberry puree Preparation: from above
- 1 cup strawberry puree Preparation: from above
- 1 cup unsalted butter Preparation: room temperature
- 4-5 cups powdered sugar Preparation: sifted
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Puree the strawberries in a blender until smooth. You'll use this both in the cake batter and the buttercream. This should yield about 2½ cups of strawberry puree.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, then stir in the sour cream and vanilla.
- Gradually mix in the dry ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
- Gently fold in 1½ cups of the pureed strawberries.
- Divide the batter evenly between the prepared pans. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- In a large bowl, beat the butter until smooth. Gradually add the powdered sugar, 1 cup at a time, alternating with small amounts of the strawberry puree (1 cup of strawberry puree in total). Beat in the vanilla extract and a pinch of salt. Adjust the consistency with more powdered sugar or strawberry puree as needed.
- Once the cakes are cool, cut the top part if the cakes have a big dome, then spread a layer of strawberry buttercream on top of one cake layer. Place the second layer on top and spread the remaining buttercream over the top and sides of the cake.
- Garnish with fresh strawberries if desired. Slice and serve!
Serving Suggestions
Slice the assembled cake after the buttercream has settled, using a clean knife for tidy layers.
Recipe-Specific Tips
Measure the puree after blending: reserve 1 1/2 cups for the cake and 1 cup for the buttercream before mixing either component.
Optional Variation
For an optional finish already supported by the recipe, garnish the assembled cake with fresh strawberries just before slicing.
Storage and Reheating
Cover the cake and refrigerate it because the frosting contains butter and fresh fruit. Let individual slices soften briefly before serving.
Fresh strawberry layer cake
This strawberry cake uses fresh puree in both the batter and buttercream for a consistent fruit flavor from crumb to finish.
Can This Recipe Be Prepared Ahead?
Complete only the stages that can be stored safely, then finish or reheat as described above without changing the ingredient list.
Frequently Asked Questions
Should the ingredient amounts be changed?
No. Keep the blueprint amounts for the stated yield.
Can the steps be completed out of order?
No. The order controls preparation, cooking, cooling, and finishing.
What is the expected yield?
The recipe yields 10.
Is the variation required?
No. It is optional and does not change the primary recipe.
Final Result
Follow the measured list and exact sequence above for a dependable batch of strawberry cake with the intended finish.
Fresh Strawberry Cake with Strawberry Buttercream
Ingredients
Ingredients
- 1½ pounds fresh strawberries to be pureed
- 2 cups all-purpose flour
- ¼ teaspoon baking soda
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- 4 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ¾ cup milk room temperature
- 1½ cups strawberry puree from above
- 1 cup strawberry puree from above
- 1 cup unsalted butter room temperature
- 4-5 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Puree the strawberries in a blender until smooth. You'll use this both in the cake batter and the buttercream. This should yield about 2½ cups of strawberry puree.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, then stir in the sour cream and vanilla.
- Gradually mix in the dry ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
- Gently fold in 1½ cups of the pureed strawberries.
- Divide the batter evenly between the prepared pans. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- In a large bowl, beat the butter until smooth. Gradually add the powdered sugar, 1 cup at a time, alternating with small amounts of the strawberry puree (1 cup of strawberry puree in total). Beat in the vanilla extract and a pinch of salt. Adjust the consistency with more powdered sugar or strawberry puree as needed.
- Once the cakes are cool, cut the top part if the cakes have a big dome, then spread a layer of strawberry buttercream on top of one cake layer. Place the second layer on top and spread the remaining buttercream over the top and sides of the cake.
- Garnish with fresh strawberries if desired. Slice and serve!
