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The Best Homemade Strawberry Cake From Scratch with Fresh Strawberry Buttercream

A tall slice of layered strawberry cake with pink frosting and a fresh strawberry garnish.
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You can make this moist strawberry layer cake completely from scratch. It uses fresh strawberries for real flavor and pairs perfectly with a creamy strawberry buttercream frosting. This is the ultimate summer dessert.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 1/2 cup fresh strawberry puree (from about 1 cup fresh strawberries, pureed and strained)
  • 1 cup fresh strawberries, finely chopped
  • For the Strawberry Buttercream:
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1/4 cup fresh strawberry puree
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients. Beat with an electric mixer on low speed until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the eggs, vanilla extract, milk, and fresh strawberry puree until combined.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. Do not overmix.
  6. Gently fold in the finely chopped fresh strawberries using a spatula.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. To make the frosting, beat the softened butter in a large bowl until creamy.
  11. Gradually add the sifted powdered sugar, alternating with the strawberry puree and vanilla extract. Beat until light and fluffy. Add a pinch of salt.
  12. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting evenly over the top.
  13. Place the second cake layer on top. Frost the top and sides of the entire cake with the remaining strawberry buttercream.
  14. Decorate with fresh strawberry slices if desired before serving.

Notes

  • For the best fresh strawberry flavor, use ripe, sweet strawberries for both the puree and the chopped pieces.
  • If you want a deeper pink color in the cake layers, you can add one drop of red food coloring when mixing the batter.
  • To make the cake extra moist, you can brush the cooled layers lightly with a simple syrup before frosting.

Nutrition

Find it online: https://littlekitchendiary.com/strawberry-cake-from-scratch-best-recipe/