Strawberry Cake
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4.0
15 reviews
Good
Strawberry Cake
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This Strawberry Cake is moist, flavorful, and packed with fresh strawberry puree. Topped with a creamy strawberry buttercream, it’s perfect for any celebration or a sweet treat any day!
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Ingredients
- 1½ pounds fresh strawberries to be pureed
For Cake
- 2 cups all-purpose flour
- ¼ teaspoon baking soda
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- 4 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ¾ cup milk room temperature
- 1½ cups Strawberry Puree from above
Strawberry Buttercream
- 1 cup Strawberry Puree from above
- 1 cup unsalted butter room temperature
- 4-5 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- 1 pinch salt
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Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Puree the strawberries in a blender until smooth. You'll use this both in the cake batter and the buttercream. This should yield about 2½ cups of strawberry puree.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, then stir in the sour cream and vanilla.
- Gradually mix in the dry ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
- Gently fold in 1½ cups of the pureed strawberries.
- Divide the batter evenly between the prepared pans. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- In a large bowl, beat the butter until smooth. Gradually add the powdered sugar, 1 cup at a time, alternating with small amounts of the strawberry puree (1 cup of strawberry puree in total). Beat in the vanilla extract and a pinch of salt. Adjust the consistency with more powdered sugar or strawberry puree as needed.
- Once the cakes are cool, cut the top part if the cakes have a big dome, then spread a layer of strawberry buttercream on top of one cake layer. Place the second layer on top and spread the remaining buttercream over the top and sides of the cake.
- Garnish with fresh strawberries if desired. Slice and serve!
Equipments used:
Notes
- Use fresh, ripe strawberries for the best flavor and texture in both the cake and buttercream.
- Bring all your ingredients to room temperature before starting for a smoother batter and better rise.
- Mix the batter just until the ingredients are combined to avoid a dense cake.
- If the cakes have domes, level them before frosting for a stable, even layer cake.
- Store the frosted cake in the refrigerator to keep the buttercream from melting.
Nutrition Information
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Serving
1serving
Calories
552kcal
(28%)
Carbohydrates
73g
(24%)
Protein
4g
(8%)
Fat
28g
(43%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
75mg
(25%)
Sodium
163mg
(7%)
Potassium
250mg
(7%)
Fiber
2g
(8%)
Sugar
51g
(102%)
Vitamin A
876IU
(18%)
Vitamin C
33mg
(37%)
Calcium
86mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 552 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 552kcal | 28% |
| Carbohydrates | 73g | 24% |
| Protein | 4g | 8% |
| Fat | 28g | 43% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 163mg | 7% |
| Potassium | 250mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 51g | 102% |
| Vitamin A | 876IU | 18% |
| Vitamin C | 33mg | 37% |
| Calcium | 86mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
15 reviews
Good
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