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Homemade Strawberry Cake with Strawberry Buttercream
5 from 26 votes

Homemade Strawberry Cake with Strawberry Buttercream

This Homemade Strawberry Cake combines moist layered cake infused with finely chopped strawberries and a strawberry buttercream frosting made from freeze-dried strawberries, butter, powdered sugar, and vanilla. The cake batter includes flour, baking powder, butter, sugar, eggs, milk, and optional food coloring to enhance appearance. The result is a tender crumb with fresh strawberry flavor throughout, complemented by a creamy, subtly sweet buttercream with strawberry notes.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 12 servings
Calories: 835 kcal
Course: Dessert
Cuisine: American

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
    Cup of Yum
  1. Preheat the oven to 350 degrees Fahrenheit. Grease and flour two 8" or 9" round cake pans.
  2. Whisk together the flour, baking powder, and salt in a medium mixing bowl. Set aside.
  3. 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.
  4. 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.
  5. 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
  1. With a food processor or a blender, process the freeze-dried strawberries into a fine powder. Set aside.
  2. Using a handheld or stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
  3. 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
  1. 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.
  2. 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

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%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 835

% 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.