Description
A delightful and moist strawberry cake made with fresh strawberries folded into a tender batter, layered with silky strawberry buttercream frosting. Perfect for celebrations or any time you crave a fresh, fruity dessert with a classic buttery crumb.
Ingredients
Scale
Cake
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1 1/2 cups fresh strawberries, diced
Strawberry Buttercream Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup strawberry puree
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper to ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside for later.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, incorporating air for a tender cake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is well incorporated before adding the next. Mix in the vanilla extract for flavor.
- Combine Sour Cream and Milk: In a separate bowl, gently combine the sour cream and whole milk, which will help keep the cake moist.
- Incorporate Dry and Wet Ingredients: Gradually add the dry flour mixture to the creamed butter mixture, alternating with the sour cream and milk mixture, beginning and ending with the dry ingredients. Mix until just combined to prevent overworking the batter.
- Fold in Strawberries: Gently fold the diced fresh strawberries into the batter, distributing them evenly without crushing.
- Bake the Cake: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the centers comes out clean.
- Cool the Cakes: Let the cakes cool in their pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
- Prepare the Strawberry Buttercream: Beat the softened butter until creamy. Gradually add the powdered sugar, strawberry puree, vanilla extract, and a pinch of salt. Continue beating until the frosting is smooth and fluffy.
- Assemble the Cake: Place one cake layer on a serving plate and spread a generous layer of strawberry buttercream on top. Stack the second layer and use the remaining frosting to cover the top and sides of the cake evenly. Garnish with additional fresh strawberries if desired.
Notes
- Ensure the strawberries are drained or patted dry to avoid excess moisture in the batter.
- For a more intense strawberry flavor, you can macerate the diced strawberries with a little sugar before folding them in.
- Use room temperature ingredients to achieve a smooth batter and frosting.
- Store the cake refrigerated and bring to room temperature before serving for best flavor and texture.
- If fresh strawberries are unavailable, frozen berries can be used but should be thawed and drained thoroughly.
