Homemade Strawberry Cake with Strawberry Buttercream
User Reviews
5
Homemade Strawberry Cake with Strawberry Buttercream
Description
The Strawberry Cake uses a blend of all-purpose flour, baking powder, salt, butter, granulated sugar, eggs, milk, and finely chopped fresh strawberries. The batter is mixed by creaming butter and sugar with vanilla, then alternating additions of dry ingredients and milk. The inclusion of fresh strawberries folded in at the end distributes fruit flavor throughout the crumb. The mixture is divided into two pans and baked until a toothpick comes out clean, producing moist, fluffy cake layers.
The strawberry buttercream frosting is crafted from softened unsalted butter whipped with powdered sugar, freeze-dried strawberries for intense fruit flavor, vanilla extract, and a bit of milk or cream to adjust texture. The freeze-dried strawberries impart a natural pink color and authentic taste without adding liquid that could thin the frosting. Once cooled, the cake layers are assembled and frosted evenly, optionally garnished with fresh strawberries for added freshness.
This cake suits celebrations where strawberry flavor is desired. It can be made a day ahead, storing layers and frosting separately for freshness. Both frosted and unfrosted layers can be frozen for up to two months, improving scheduling flexibility. Before serving, frozen cake should be thawed and brought to room temperature.
Ingredients
FOR THE STRAWBERRY CAKE
- 3 1/4 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup butter unsalted, softened to room temperature
- 2 cups granulated sugar
- 1 1/2 teaspoons vanilla extract
- Food Coloring optional, Americolor gel in electric pink or similar
- 3 large egg
- 1 large egg white
- 1 cup milk whole
- 2 cups strawberries finely chopped
FOR THE STRAWBERRY BUTTERCREAM
- 1 1/2 cup freeze-dried strawberries (about 15 grams)
- 1 1/2 cup butter unsalted, softened to room temperature
- 4 to 5 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ to ⅓ cup milk or heavy cream
- Pinch salt
Garnishes:
- strawberry optional, fresh
Instructions
To Make the Strawberry Cake
- Preheat the oven to 350 degrees Fahrenheit. Grease and flour two 8" or 9" round cake pans.
- Whisk together the flour, baking powder, and salt in a medium mixing bowl. Set aside.
- Using a handheld or stand mixer fitted with the paddle attachment, beat the butter, sugar and vanilla together on medium-high speed until smooth and pale (about 3 minutes).Scrape down the sides and the bottom of the bowl with a rubber spatula as needed. Add the eggs and egg white one at a time, allowing each to incorporate before adding the next one Scrape down the sides of the bowl as needed.
- With the mixer on low speed, add about half of the flour mixture, alternating with half the milk. Add the remaining flour mixture and milk and mix to combine. With the help of a spatula, gently fold in the strawberries.
- Divide batter evenly between the two prepared cake pans. Bake the cakes for about 40-44 minutes or until a toothpick inserted in the center comes out clean and the tops are lightly browned. Remove from the oven and place them on a wire rack. Allow the to cool completely before assembling.
FOR THE STRAWBERRY BUTTERCREAM
- With a food processor or a blender, process the freeze-dried strawberries into a fine powder. Set aside.
- Using a handheld or stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
- With the mixer on low, slowly add half of the powdered sugar, the vanilla extract, the milk or cream and mix until smooth. Slowly add the remaining powdered sugar, the strawberry powder and salt. With the mixer on medium speed, mix until completely smooth, about 3 minutes. If the frosting is too stiff, add more milk. If it's too thin, add more powdered sugar.
ASSEMBLE THE CAKE
- To assemble the cake, with the help of a serrated knife or cake leveler, remove the domes from the top of the cool cakes so that they’re flat. Place one layer on a plate or cake stand and cover the top with strawberry buttercream frosting. Spread the buttercream evenly with an offset spatula.
- Add the second layer of cake on top, cut surface down. OPTIONAL: For a sturdier cake, you can refrigerate the cake for about 10 minutes before continuing frosting. After 10 minutes, remove the cake from the refrigerator and continue. Spread the remaining frosting on the top and around the sides. Garnish with strawberries if desire. Chill for 20 minutes before serving.
Notes
- Bake the cake layers and make the frosting one day in advance for best results.
- Store baked cake layers at room temperature or refrigerated, covered tightly.
- Keep prepared buttercream frosting refrigerated in an airtight container until assembling the cake.
- Unfrosted cake layers freeze well for up to 2 months; thaw overnight in the refrigerator.
- Frosted cake layers can also be frozen for up to 2 months and should be thawed and brought to room temperature before serving.
- Optional food coloring may be used to enhance cake color but is not necessary for flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 835 kcal
% Daily Value*
| Calories | 835kcal | 42% |
| Carbohydrates | 129g | 43% |
| Protein | 7g | 14% |
| Fat | 41g | 63% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 2g | 100% |
| Cholesterol | 151mg | 50% |
| Sodium | 568mg | 24% |
| Potassium | 671mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 95g | 190% |
| Vitamin A | 1293IU | 26% |
| Vitamin C | 376mg | 418% |
| Calcium | 121mg | 12% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
