If you have a soft spot for desserts that are bursting with fruity freshness and tender crumb, you’re going to adore this Moist Strawberry Cake with Fresh Strawberry Buttercream Recipe. This delightful cake brings the vibrant flavor of ripe strawberries right into a feather-light, moist cake base, complemented perfectly by a luscious and creamy strawberry-infused buttercream. Each bite is like springtime on your palate, layered with just the right balance of sweetness and tang. Whether you’re celebrating a special occasion or simply treating yourself, this recipe is a charming showstopper that makes you feel like you’re indulging in a homemade treasure straight from a friend’s kitchen.
Ingredients You’ll Need
Gathering the right ingredients for this cake is super straightforward, yet each item plays a vital role in crafting that perfect texture, taste, and fresh color. From the all-purpose flour that forms the base to the fresh strawberries that give the cake its signature fruity punch, every ingredient has its moment to shine.
- All-purpose flour: Provides the structure and tenderness crucial for a soft crumb.
- Baking powder: Ensures your cake rises beautifully and stays light.
- Salt: Balances sweetness and enhances overall flavor.
- Unsalted butter: Adds rich flavor and moisture when softened and creamed.
- Vegetable oil: Keeps the cake exceptionally moist and helps with a tender bite.
- Granulated sugar: Sweetens and contributes to the perfect crumb texture.
- Large eggs: Bind ingredients together and add moisture.
- Vanilla extract: Elevates all the flavors, adding warmth.
- Whole milk: Adds richness and helps blend the ingredients smoothly.
- Pureed strawberries: Infuses natural strawberry flavor and lovely pink color.
- Sour cream: Adds tanginess and moisture for a tender cake.
- Finely chopped fresh strawberries: Provide bursts of fresh fruit texture throughout the cake.
- Pink food coloring (optional): Enhances the cake’s visual appeal without changing flavor.
- Powdered sugar: Sweetens and thickens the buttercream for that classic creamy texture.
- A pinch of salt (for buttercream): Balances the sweetness and enhances flavor complexity.
- Fresh strawberries for garnish (optional): Add a beautiful fresh touch on top.
How to Make Moist Strawberry Cake with Fresh Strawberry Buttercream Recipe
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper. This prep ensures your cakes release easily and bake evenly—a small step that makes a huge difference.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This step evenly distributes the baking powder and salt throughout the flour, vital for a fluffy, well-risen cake with balanced flavor.
Step 3: Cream Butter, Oil, and Sugar
Using a large bowl, beat the softened butter, vegetable oil, and granulated sugar on medium-high speed until the mixture is light and fluffy, about 3 to 4 minutes. This creaming process traps air that helps the cake rise beautifully later. Add the eggs one at a time, beating well after each addition so everything emulsifies smoothly. Finally, mix in the vanilla extract for that classic warmth.
Step 4: Combine Milk, Pureed Strawberries, and Sour Cream
In a separate bowl, stir together the whole milk, pureed strawberries, and sour cream. This luscious mixture not only contributes moisture but also imparts a subtle strawberry tang that complements the butter and sugar mixture perfectly.
Step 5: Alternately Add Dry and Wet Ingredients
Gradually add the flour mixture to the wet ingredients in batches, alternating with the milk-strawberry blend, starting and finishing with the dry ingredients. Mix just until combined to avoid overworking the batter. Gently fold in the chopped fresh strawberries and a few drops of pink food coloring if you want that picture-perfect hue.
Step 6: Bake and Cool the Cake
Divide the batter evenly among your prepared pans and smooth the tops. Pop them into the oven for 25 to 30 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely. Cooling is essential before frosting, so don’t rush this step!
Step 7: Make the Fresh Strawberry Buttercream
While the cakes cool, whip up the star of the show—the buttercream. Beat the butter until a creamy, soft texture forms. Slowly add the powdered sugar, beating until smooth and fluffy. Stir in the pureed strawberries, vanilla extract, and a pinch of salt until the buttercream is perfectly blended and bursting with fresh strawberry flavor.
Step 8: Assemble and Frost Your Cake
Once the cake layers are completely cool, spread a generous layer of buttercream between each one. Then cover the top and sides with the remaining frosting, smoothing it out or texturing it however you like! For an extra touch, garnish with fresh strawberry slices or whole berries—you’re now ready to impress with your Moist Strawberry Cake with Fresh Strawberry Buttercream Recipe.
How to Serve Moist Strawberry Cake with Fresh Strawberry Buttercream Recipe
Garnishes
The beautiful final touch comes from garnishing with fresh strawberries, adding vibrant color and a juicy freshness that complements the rich buttercream. You can also sprinkle some finely chopped pistachios or edible flowers for an elegant appearance that will absolutely wow your guests.
Side Dishes
Pair this cake with a light side like a bowl of mixed berries or a fresh fruit salad to keep the fruity theme going. A scoop of vanilla bean ice cream or lightly whipped cream can also create a luscious contrast, making each bite even more delightful.
Creative Ways to Present
Consider serving your cake on a pretty cake stand or boxed up for a charming gift. For parties, slice the cake into petite squares and serve on decorative plates alongside a dusting of powdered sugar or a drizzle of strawberry sauce. Layer it with edible gold flakes for a glamorous twist that’s sure to be a conversation starter.
Make Ahead and Storage
Storing Leftovers
Your Moist Strawberry Cake with Fresh Strawberry Buttercream Recipe keeps beautifully in the refrigerator for 3 to 4 days when covered tightly with plastic wrap or stored in an airtight container. Chilling helps the flavors meld together, making the cake taste even better the next day.
Freezing
For longer storage, you can freeze the cake layers separately, wrapped well in plastic wrap and foil, for up to 2 months. Thaw in the refrigerator overnight before assembling and frosting. If you prefer, you can freeze the fully assembled cake, but make sure to cover it tightly to avoid freezer burn.
Reheating
Since this is a cake meant to be enjoyed chilled or at room temperature, reheating is not necessary. Just let slices sit out for 15 to 20 minutes to soften if you prefer a less chilled bite. The fresh strawberry buttercream tastes best slightly cool and silky.
FAQs
Can I use frozen strawberries instead of fresh for this cake?
You absolutely can, but be sure to thaw and drain the excess liquid to avoid making the batter too watery. Frozen strawberries work well in the purees used for both the cake and buttercream, maintaining a bright flavor.
What if I don’t have sour cream on hand?
You can substitute sour cream with an equal amount of Greek yogurt or buttermilk. Both alternatives add tang and moisture, helping your cake stay tender and flavorful.
Is there a way to make this cake vegan?
Yes, by using plant-based butter and milk alternatives, along with a flaxseed or chia egg substitute, you can adapt this recipe to fit a vegan diet. Keep in mind the texture might vary slightly but it will still be delicious.
How do I know when my cake layers are done baking?
The most reliable method is the toothpick test: insert a toothpick into the center of each cake layer and if it comes out clean or with a few moist crumbs, the cakes are done. Also, the cakes will pull away slightly from the pan edges.
Can I add other flavors to the buttercream?
Definitely! A splash of lemon juice or a few drops of almond extract can elevate the buttercream, adding a delightful twist that complements the strawberry flavor nicely.
Final Thoughts
This Moist Strawberry Cake with Fresh Strawberry Buttercream Recipe is a shining example of how simple ingredients can come together to create a cake that’s both stunning and utterly scrumptious. Whether it’s a birthday, a sunny afternoon treat, or any moment you want to make special, this recipe is your friend in the kitchen. I can’t wait for you to try it and enjoy every sweet, juicy bite as much as I do!
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Moist Strawberry Cake with Fresh Strawberry Buttercream Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Moist Strawberry Cake features a tender and flavorful strawberry-infused sponge layered with luscious fresh strawberry buttercream. Perfectly balanced with fresh and pureed strawberries, it offers a delightful fruity twist on a classic cake, ideal for celebrations or a sweet treat any time.
Ingredients
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 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
- Prepare the pans and oven: 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 incorporation.
- Cream butter, oil, and sugar: In a large mixing bowl, beat the softened butter, vegetable oil, and granulated sugar together until light and fluffy, approximately 3 to 4 minutes. This aerates the batter for a tender crumb.
- Add eggs and vanilla: Incorporate the eggs one at a time, beating well after each addition to ensure they are well combined. Stir in the vanilla extract for flavor.
- Combine wet ingredients: In a separate bowl, mix the whole milk, pureed strawberries, and sour cream until smooth. This mixture adds moisture and strawberry flavor to the cake.
- Combine dry and wet ingredients: Gradually add the dry flour mixture to the wet ingredients in the large bowl, alternating with the strawberry milk mixture. Start and end with the dry ingredients to maintain proper batter consistency. Mix until just combined to avoid overmixing.
- Fold in fresh strawberries and food coloring: Gently fold in the finely chopped fresh strawberries and, if desired, a few drops of pink food coloring to enhance cake color.
- Bake the cakes: Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula for an even bake. Place in the oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare the strawberry buttercream: Beat the softened butter until creamy and smooth. Gradually add the powdered sugar, continuing to beat until the mixture is fluffy. Incorporate the pureed strawberries, vanilla extract, and a pinch of salt, mixing well until the buttercream is smooth and well combined.
- Assemble the cake: Once the cake layers are fully cooled, spread a layer of strawberry buttercream between each cake layer. Cover the top and sides of the assembled cake with the remaining buttercream. Optionally garnish with fresh strawberries for an elegant finish.
Notes
- Use fresh, ripe strawberries for the best flavor in both the cake and buttercream.
- If you prefer a more intense strawberry flavor, increasing the amount of pureed strawberries in the batter slightly can enhance it without affecting texture.
- Pink food coloring is optional but adds a vibrant color to the cake layers.
- Ensure all cake layers are completely cool before frosting to prevent the buttercream from melting.
- Store the cake covered in the refrigerator and bring to room temperature before serving for the best texture.
- This cake freezes well when wrapped tightly; thaw in the refrigerator overnight before frosting or serving.
