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The Best Homemade Strawberry Cake with Fresh Strawberry Buttercream

A tall slice of homemade strawberry cake with layers of sponge, pink cream, and fresh strawberries on top.
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You will make this moist, from-scratch strawberry cake bursting with fresh berry flavor, topped with a creamy strawberry buttercream frosting. This recipe delivers sophisticated results for the home cook.

Ingredients

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  • 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 puree)
  • 1/2 cup vegetable oil
  • 1 3/4 cups all-purpose flour (for the second dry mix addition)
  • 1 cup powdered sugar (for the frosting)
  • 1/2 cup unsalted butter, softened (for the frosting)
  • 1/4 cup strawberry puree (for the frosting)
  • 1 teaspoon vanilla extract (for the frosting)
  • Pinch of salt (for the frosting)
  • Fresh strawberries, sliced (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until just combined.
  4. In a separate bowl, whisk together the buttermilk, strained strawberry puree, and vegetable oil.
  5. Gradually add the wet mixture to the dry mixture, mixing on low speed until incorporated.
  6. Add the remaining 1 3/4 cups of flour and mix on low until the batter is smooth. Do not overmix.
  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 frosting, beat the 1/2 cup of softened butter until creamy. Gradually add the powdered sugar, mixing until smooth.
  11. Beat in the 1/4 cup of strawberry puree, vanilla extract, and a pinch of salt until the frosting is light and fluffy. Add more powdered sugar if you prefer a stiffer frosting.
  12. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting over the first layer.
  13. Top with the second cake layer. Frost the top and sides of the entire cake with the remaining buttercream.
  14. Garnish with fresh strawberry slices before serving.

Notes

  • For the best flavor and color, use fresh strawberries that you have pureed and then strained through a fine-mesh sieve to remove seeds and excess liquid.
  • If you are planning a gathering, consider how this recipe fits into your overall meal planning; this cake pairs well with light summer fare.
  • If you want a quicker version, you can adapt this recipe using a white cake mix base, though the texture will differ from this from-scratch method.

Nutrition

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