Fresh Strawberry Cake
This Fresh Strawberry Cake is tender, dotted with real strawberries, and frosted with a luscious strawberry buttercream, making it a perfect dessert for any occasion.
Ingredients
For the Cake
- 2 1/2 cups all-purpose flour Substitute half with whole wheat pastry flour for a nuttier bite.
- 2 teaspoons baking powder Helps the cake rise to a cloud-like texture.
- 1/2 teaspoon baking soda Balances the leavening for even lift.
- 1/2 teaspoon fine salt Enhances sweetness.
- 1 cup unsalted butter, room temperature For a lighter option, use 2/3 cup butter and 1/3 cup Greek yogurt.
- 1 1/2 cups granulated sugar Reduce to 1 1/4 cups for a less sweet cake.
- 3 large eggs, room temperature Use one extra egg white for extra height.
- 2 teaspoons pure vanilla extract Deepens flavor.
- 1 cup buttermilk, room temperature Substitute with milk plus 1 tablespoon lemon juice if needed.
- 1 1/2 cups fresh strawberries, diced and hulled You can lightly mash half for a streaked look.
- 1 zest of 1 lemon Brightens the berry notes.
For the Buttercream
- 1 cup unsalted butter
- 3 cups powdered sugar
- 1/3 cup pureed strawberries Strain seeds if you prefer.
- a pinch of salt
- a splash of cream or milk To achieve spreadable consistency.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round pans and line the bottoms with parchment.
- Whisk together flour, baking powder, baking soda, and salt in a bowl. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy — about 3 to 4 minutes.
- Beat in the eggs one at a time, then add vanilla and lemon zest.
- Alternately add the dry ingredients and buttermilk in three additions, beginning and ending with dry ingredients. Mix just until combined.
- Gently fold in the diced strawberries. If you want the cake to be a pretty pink crumb, fold in mashed strawberries instead.
Baking
- Divide batter evenly between pans and bake for 25 to 30 minutes, or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Frosting
- Make the strawberry buttercream by beating butter until creamy, gradually adding powdered sugar, then folding in pureed strawberries and enough cream to reach a spreadable texture.
- Stack, frost, and decorate with sliced strawberries. Let the cake rest slightly so the buttercream sets before slicing.
Notes
You can add a splash of strawberry liqueur to the buttercream for a festive twist. For a healthier swap, replace half the butter with Greek yogurt and reduce sugar by 20 percent. Use a 1-to-1 gluten-free flour blend and add a teaspoon of xanthan gum if needed.