Name: Strawberry Cake with Fresh Strawberry Buttercream Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1½ pounds fresh strawberries (to be pureed); 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); 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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If you’ve been searching for a dessert that bursts with summer sweetness and feels like a hug in cake form, you’re in the right place. This Strawberry Cake with Fresh Strawberry Buttercream Recipe delivers layers of tender, moist cake infused with real strawberries and topped with luscious strawberry buttercream that tastes like pure joy. It’s fresh, vibrant, and perfect for celebrations or just brightening an ordinary day. Trust me, once this strawberry beauty graces your table, it’ll become one of those irresistible favorites you’ll want to bake again and again.

Ingredients You’ll Need

The image shows two side-by-side clear glass bowls on a white marbled surface. The left bowl contains a creamy thick light yellow mixture with a dollop of bright red sauce on top, sitting slightly off center. The right bowl holds a smooth, well-mixed light reddish-pink batter with a metal whisk partially placed inside it, coated with the same mixture. Both bowls have visible glass rims and reflections. photo taken with an iphone --ar 4:5 --v 7

This recipe is wonderfully straightforward, relying on basic ingredients that combine to create a colorful and flavorful masterpiece. Each component plays its part, from the fresh strawberries bringing natural sweetness and color to the smooth butter and fluffy cake base providing that delightful texture you crave.

Fresh strawberries (1½ pounds): The star ingredient, pureed to infuse the cake and buttercream with authentic strawberry flavor.
All-purpose flour (2 cups): Gives the cake structure while keeping it tender.
Baking soda (¼ teaspoon) and baking powder (2½ teaspoons): Essentials for making the cake light and airy.
Salt (½ teaspoon): Enhances all the sweet flavors.
Unsalted butter (1½ cups total, room temperature): Adds richness and creates a velvety crumb in both cake and frosting.
Granulated sugar (1 cup): Sweetens the cake perfectly without overpowering the strawberry taste.
Large eggs (4): Bind everything together and provide moisture.
Sour cream (½ cup): Keeps the cake incredibly moist and tender.
Vanilla extract (2 teaspoons total): Adds depth to both the cake and buttercream flavors.
Milk (¾ cup, room temperature): Balances the batter for the perfect consistency.
Powdered sugar (4-5 cups, sifted): Sweetens and thickens the buttercream to heavenly smoothness.

How to Make Strawberry Cake with Fresh Strawberry Buttercream Recipe

Step 1: Preheat Oven & Prepare Pans

Start by setting your oven to 350°F (175°C) to get it ready for baking. Make sure to grease and flour two 9-inch round cake pans. This simple step helps prevent sticking and ensures your cake layers come out perfectly smooth and ready for stacking.

Step 2: Puree the Strawberries

Rinse, hull, and puree your fresh strawberries in a blender until completely smooth. You’ll want about 2½ cups of this luscious puree — half for the cake batter and the rest for that magical buttercream frosting. This fresh puree lights up every bite with real strawberry goodness.

Step 3: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Taking this step separately helps the leavening agents evenly distribute, ensuring your cake rises beautifully and bakes evenly.

Step 4: Cream Butter and Sugar

Grab a large bowl and beat the room temperature butter with granulated sugar until light, fluffy, and pale. This process incorporates air to give your cake a tender crumb and that irresistible texture that melts in your mouth.

Step 5: Add Eggs, Sour Cream, and Vanilla

Add the eggs one by one, beating well after each addition for a smooth and homogenous mixture. Then blend in the sour cream for moisture and a subtle tang, followed by the vanilla extract that amps up all the flavors in the mix.

Step 6: Combine Dry and Wet Ingredients

Slowly fold the dry mixture into the wet ingredients, alternating with milk, starting and ending with the dry. Mix until just combined — overmixing can toughen the cake, so it’s important to be gentle here.

Step 7: Fold in Pureed Strawberries

Delicately fold in 1½ cups of your fresh strawberry puree to keep the batter light and airy while infusing it with vibrant color and flavor that’s unmistakable.

Step 8: Bake the Cake

Divide your batter evenly between the two prepared pans. Bake for about 30 minutes—or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to finish cooling completely.

Step 9: Make Strawberry Buttercream

Beat the butter in a large bowl until smooth and creamy. Gradually add powdered sugar 1 cup at a time, alternating with the remaining 1 cup of strawberry puree. Stir in vanilla extract and a pinch of salt to balance the sweetness. Adjust the texture with extra powdered sugar or puree so it’s perfect for spreading.

Step 10: Assemble the Cake

If your cake layers have domed, level the tops with a knife to create flat surfaces. Spread a generous layer of strawberry buttercream over one cake layer, then place the second cake on top. Cover the entire cake with the remaining buttercream, smoothing the top and sides beautifully.

How to Serve Strawberry Cake with Fresh Strawberry Buttercream Recipe

A slice of two-layer pink strawberry cake is placed on a white plate with a thin black rim. Each layer of the cake has a soft, moist texture in a medium pink shade, separated by a thick layer of light pink frosting. The top is covered with the same light pink frosting, decorated with a swirl of frosting and a half strawberry with its green leaves on top. Around the plate are two halves of fresh strawberries showing their red inside and green leaves. A gold fork with a white handle lies beside the cake on the plate. The background is a white marbled surface with a green cloth and another part of the cake slightly blurred in the back. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a finishing touch, decorate your cake with fresh, halved strawberries on top—they add a pretty, natural look and a fresh burst of flavor that complements the sweet buttercream beautifully.

Side Dishes

This strawberry cake pairs wonderfully with simple accompaniments like a scoop of vanilla ice cream, a dollop of whipped cream, or a light green salad dressed with balsamic vinegar to contrast the cake’s sweetness.

Creative Ways to Present

Try serving individual slices with an extra spoonful of fresh strawberry puree drizzled over the top or layer the buttercream between mini strawberry shortcakes for handheld, party-friendly treats. Another idea is to pipe swirls of buttercream around the edges and place edible flowers for an elegant touch.

Make Ahead and Storage

Storing Leftovers

Once assembled, you can keep the cake covered and refrigerated for up to 4 days. Make sure it’s stored in an airtight container to maintain moisture and flavor without drying out.

Freezing

If you want to enjoy this strawberry sensation later, freeze the baked cake layers (without frosting) wrapped tightly in plastic wrap and then foil. They’ll keep beautifully for up to 3 months. Defrost completely in the fridge before frosting and assembling.

Reheating

This strawberry cake is best enjoyed chilled or at room temperature, so reheating is generally not recommended. If you’d like to warm a slice, do so gently for 10-15 seconds in the microwave to maintain the soft texture without melting the buttercream.

FAQs

Can I use frozen strawberries for this recipe?

While fresh strawberries provide the best flavor and texture, you can substitute frozen strawberries—just thaw and drain excess liquid before pureeing to avoid a soggy batter or runny buttercream.

How do I prevent the cake from drying out?

Using sour cream in the recipe helps keep the cake moist. Also, avoid overbaking, and when storing, keep the cake covered tightly to preserve its moisture.

Can I make this cake gluten-free?

Yes, by substituting the all-purpose flour for a gluten-free baking mix that contains xanthan gum, you can create a delicious gluten-free version that still captures the strawberry flavor wonderfully.

What if I want a stronger strawberry flavor in the buttercream?

Add a bit more strawberry puree gradually while mixing, but be cautious not to add too much liquid at once or the buttercream might become too soft to spread easily.

Can this recipe be turned into cupcakes?

Absolutely! Just adjust the baking time to around 18-22 minutes and use cupcake liners. The fresh strawberry buttercream is perfect for piping on top for a lovely presentation.

Final Thoughts

There’s something truly special about a cake that carries the essence of fresh, ripe strawberries in every bite, and this Strawberry Cake with Fresh Strawberry Buttercream Recipe does just that. It’s an effortless way to impress friends and family with a dessert that looks stunning and tastes even better. So grab those strawberries and get baking – I promise you’ll fall in love with this delightfully fresh take on a classic favorite!