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The Best Homemade Strawberry Cake From Scratch with Fresh Strawberry Buttercream

Close-up of a moist slice of strawberry cake showing three layers of vanilla sponge, pink strawberry filling, and thick pink frosting.
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Make this homemade strawberry cake from scratch. It uses fresh strawberries for intense flavor and pairs with a creamy strawberry buttercream frosting. This moist layer cake is perfect for any celebration.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup fresh strawberry puree (from about 1 cup fresh strawberries)
  • 1 cup fresh strawberries, finely diced
  • For the Frosting: 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1/2 cup fresh strawberry puree
  • 1/4 cup heavy cream
  • 1/4 teaspoon 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, granulated 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, buttermilk, and 1 cup of fresh strawberry puree until combined.
  5. With the mixer on low, gradually add the wet ingredients to the dry ingredients in three additions, mixing until just combined after each addition. Do not overmix.
  6. Gently fold in the finely diced 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 wooden pick 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 until creamy. Gradually add the sifted powdered sugar, alternating with the 1/2 cup strawberry puree and heavy cream. Beat until light and fluffy. Add salt.
  11. Once the cakes are completely cool, place one layer on a serving plate. Spread an even layer of frosting over the top. Place the second layer on top and frost the top and sides of the entire cake.

Notes

  • For the best flavor, use ripe, fresh strawberries for both the puree and the diced pieces.
  • To make the puree, blend fresh strawberries until smooth, then strain through a fine-mesh sieve to remove seeds if you prefer a smoother frosting.
  • If you need a quick fix, you can substitute the cake ingredients with a white cake mix, but you must still use the fresh puree and buttermilk for the best moisture.

Nutrition

Find it online: https://completelyyummy.com/best-homemade-strawberry-cake-from-scratch/