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Strawberry Cake from Scratch Recipe

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4 from 3 reviews

This homemade Strawberry Cake from Scratch combines tender, fluffy cake layers studded with fresh strawberries and a luscious strawberry buttercream frosting made with freeze-dried strawberries. Perfect for celebrations or a delightful treat, this cake is baked to golden perfection and frosted with creamy, fruity buttercream.

Ingredients

Cake

  • 3 and ¼ cups (390g) all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup (227g) unsalted butter, softened to room temperature
  • 2 cups (400g) granulated sugar
  • 1 and ½ teaspoons vanilla extract
  • 3 large eggs, room temperature
  • 1 large egg white, room temperature
  • 1 cup (240g) milk, room temperature (preferably whole cow’s milk)
  • 2 cups finely chopped fresh strawberries (approximately 16 large strawberries)

Strawberry Buttercream Frosting

  • 1 cup (20g) freeze-dried strawberries
  • 1 cup (227g) unsalted butter, softened to room temperature
  • 4 to 5 cups (480-600g) powdered sugar
  • ¼ to ⅓ cup (60-80mL) milk or cream
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt

Instructions

  1. Prepare the oven and pans: Place the oven rack in the middle position and preheat the oven to 350ºF (177ºC). Grease and flour two 8″ or 9″ round cake pans, or use a homemade cake release to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for later use.
  3. Cream butter and sugar: Using a handheld mixer or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar together on medium speed until light in color and fluffy, about 2-3 minutes. Add the vanilla extract and beat again to incorporate.
  4. Add eggs: Add the eggs and egg white one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
  5. Combine wet and dry: Reduce mixer speed to low and add the flour mixture in two additions, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined.
  6. Fold in strawberries: Blot the chopped fresh strawberries dry with paper towels to remove excess moisture without squeezing. Gently fold the strawberries into the batter by hand to avoid breaking them up.
  7. Bake the cakes: Evenly divide the batter between the prepared pans. Bake for 40-44 minutes or until a toothpick or cake tester inserted in the center comes out clean and the tops are lightly browned. Remove from oven and allow cakes to cool completely in the pans on a wire rack.
  8. Prepare strawberry powder: Using a blender or food processor, process the freeze-dried strawberries into a fine powder. Set aside for the frosting.
  9. Make the buttercream: In a large bowl with a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on medium speed until creamy, about 2 minutes. With the mixer on low, gradually add powdered sugar, vanilla extract, and milk or cream. Add the strawberry powder and salt, then increase mixer speed to medium and beat until the frosting is completely smooth, about 3 minutes. Adjust consistency by adding more milk if too stiff or more powdered sugar if too thin.
  10. Level the cakes: Trim the cooled cake layers to create flat surfaces using a serrated knife or cake leveler. This ensures even stacking.
  11. Assemble the cake: Place one cake layer on a plate or cake stand. Spread a generous layer of strawberry buttercream evenly over the top using an offset spatula. Place the second layer on top with the cut side down for stability.
  12. Chill and frost: For a sturdier cake, refrigerate the stacked layers for about 10 minutes. Remove from refrigerator and spread more frosting on the top and around the sides of the cake. Smooth the frosting for a clean finish.
  13. Serve and store: Serve the cake at room temperature. Store leftovers covered tightly at room temperature for up to 5 days or refrigerate for up to 1 week.
  14. Make ahead instructions: Cakes and frosting can be prepared up to 1 day in advance. Keep cakes tightly covered at room temperature or refrigerated until assembling. Store prepared frosting in an airtight container in the refrigerator. Unfrosted cake layers can be wrapped tightly and frozen up to 2 months; thaw overnight in the refrigerator before assembling. Frosted cake may also be frozen for up to 2 months; thaw overnight in refrigerator and bring to room temperature before serving.

Notes

  • Blot fresh strawberries dry but do not squeeze to prevent excess moisture which can affect cake texture.
  • If frosting is too stiff, add a little more milk or cream to soften it; if too thin, add more powdered sugar.
  • Room temperature ingredients ensure better mixing and texture.
  • Use serrated knife or cake leveler for clean, even cake layers.
  • Freeze-dried strawberries give the frosting an intense strawberry flavor without adding moisture.
  • Allow cakes to cool completely before frosting to prevent melting.
  • Leftover cake can be kept covered tightly at room temperature for up to 5 days or refrigerated for up to 1 week for optimal freshness.

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