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Strawberry Cake with Fresh Strawberry Buttercream Recipe

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This Strawberry Cake recipe features a moist, flavorful cake infused with fresh strawberry puree both in the batter and as a luscious strawberry buttercream frosting. Perfectly balanced with tender crumb and vibrant strawberry taste, it’s an impressive dessert ideal for celebrations or a special treat.

Ingredients

Cake 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)

Buttercream Frosting Ingredients

  • 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

Instructions

  1. Preheat Oven & Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure even baking.
  2. Puree Strawberries: Place the fresh strawberries in a blender and puree until smooth. Measure about 2½ cups; this puree will be divided for use in both the cake batter and buttercream frosting.
  3. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, and salt. This helps the leavening agents distribute evenly within the batter.
  4. Cream Butter and Sugar: In a large bowl, beat the unsalted butter and granulated sugar together until the mixture is light and fluffy, approximately 3 to 4 minutes. This step incorporates air, contributing to a tender cake texture.
  5. Add Eggs, Sour Cream, and Vanilla: Add the eggs one at a time, beating well after each addition to ensure full incorporation. Then stir in the sour cream and vanilla extract, which add moisture and richness.
  6. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined to avoid overworking the batter and developing gluten.
  7. Fold in Pureed Strawberries: Gently fold in 1½ cups of the pureed strawberries, incorporating the fresh fruit flavor while maintaining a light batter.
  8. Bake the Cake: Divide the batter evenly between the prepared pans and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  9. Make Strawberry Buttercream: In a large bowl, beat the butter until smooth. Gradually add sifted powdered sugar, about 1 cup at a time, alternating with the remaining 1 cup strawberry puree. Beat in vanilla extract and a pinch of salt. Adjust the consistency by adding more powdered sugar to thicken or strawberry puree to thin as needed.
  10. Assemble the Cake: Level the cake layers by trimming any domed tops. Spread a generous layer of strawberry buttercream on one cake layer, place the second layer on top, and frost the top and sides of the assembled cake with the remaining buttercream.
  11. Garnish and Serve: Optionally garnish the finished cake with fresh strawberries for decoration. Slice and serve to enjoy the fresh strawberry flavors.

Notes

  • Room temperature ingredients help create a smooth batter and even baking.
  • Ensure strawberries are pureed well for a smooth texture in both cake and frosting.
  • Adjust frosting consistency by adding powdered sugar or strawberry puree to get the desired spreadability.
  • Let the cake layers cool completely before frosting to prevent melting the buttercream.
  • This cake is best enjoyed within 2 days or stored refrigerated and brought to room temperature before serving.

Find it online: https://marthatasty.com/strawberry-cake-with-fresh-strawberry-buttercream-recipe/