Description
This Moist Strawberry Cake with Fresh Strawberry Buttercream is a delightful and flavorful dessert perfect for any occasion. Made with fresh and pureed strawberries, it delivers a tender crumb and a luscious strawberry-flavored buttercream frosting. The cake layers are soft and moist, complemented by the smooth and creamy buttercream, making each bite a sweet celebration of strawberries.
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 Frosting 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, then line the bottoms with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, beat the softened butter, vegetable oil, and granulated sugar until the mixture becomes light and fluffy, about 3 to 4 minutes. Next, add the eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract for flavor.
- Combine Wet Ingredients: In a separate bowl, mix together the whole milk, pureed strawberries, and sour cream until smooth.
- Combine All Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk and strawberry mixture, beginning and ending with the dry ingredients. Mix just until combined to keep the cake light. Fold in the finely chopped fresh strawberries and add a few drops of pink food coloring if you want a more vibrant color.
- Bake the Cakes: Divide the batter evenly among the prepared pans and smooth the tops with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make the Buttercream: Beat the softened butter until creamy. Gradually add the powdered sugar, continuing to beat until the mixture is smooth. Blend in the pureed strawberries, vanilla extract, and a pinch of salt until everything is well combined and the buttercream is fluffy.
- Assemble the Cake: Once the cake layers are fully cooled, spread a layer of buttercream between each layer. Cover the top and sides of the cake evenly with the remaining buttercream. Garnish the cake with fresh strawberries if desired, for an elegant and fruity finish.
Notes
- Ensure all ingredients, especially butter and eggs, are at room temperature for best results.
- If fresh strawberries are not available, frozen strawberries can be thawed and used for pureeing and chopping.
- Pink food coloring is optional and can be omitted if you prefer a natural color.
- Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Allow refrigerated cake to come to room temperature before serving to enhance flavor and texture.
