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
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 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.
