Few cakes are as breathtakingly fresh and delightful as the Moist Strawberry Cake with Fresh Strawberry Buttercream. This incredible dessert bursts with juicy berries, visually stunning layers, and a sweet-tart buttercream that feels like spring in every bite. Each forkful is packed with real strawberry flavor, vibrant color, and a delicate crumb that will have everyone swooning. Whether you’re celebrating a special occasion or simply treating yourself, this cake is destined to be a favorite. Let’s dive in together and uncover all the delicious secrets of this Moist Strawberry Cake with Fresh Strawberry Buttercream!
Ingredients You’ll Need
Gathering your ingredients is the first step to baking perfection! Every item here serves a purpose, from giving softness and rise to infusing the cake with natural strawberry color and flavor. Quality, fresh strawberries make all the difference, and a few simple staples tie it all together into a show-stopping dessert.
- Fresh strawberries (1 pound): These are the heart of the cake and buttercream, providing bold flavor and beautiful color.
- All-purpose flour (2 1/2 cups): The backbone of the cake, it provides structure while keeping the crumb tender.
- Baking powder (2 1/2 teaspoons): Ensures the cake layers rise light and fluffy.
- Baking soda (1/2 teaspoon): Adds a touch more lift and balances acidity in the batter.
- Salt (1/2 teaspoon): A pinch brings out the sweetness and adds depth.
- Unsalted butter, softened (1/2 cup for cake, 1 cup for buttercream): Gives richness and a silky texture; make sure it’s at room temperature.
- Vegetable oil (1/2 cup): Adds moisture for that perfect soft crumb.
- Granulated sugar (1 3/4 cups): Sweetens the cake and helps with browning.
- Large eggs (4): Bind everything together while giving the cake structure and tenderness.
- Vanilla extract (1 teaspoon for cake, 1/2 teaspoon for buttercream): Rounds out the flavors and adds warmth.
- Whole milk (1/2 cup): Keeps the cake moist and tender.
- Sour cream (1/2 cup): Adds a tangy creaminess that enhances both flavor and texture.
- Powdered sugar (3–4 cups): Creates a creamy, fluffy buttercream that’s not too sweet.
- Strawberry puree (1 cup total, reduced): Intensifies the cake and frosting with real strawberry flavor—reduce for best results.
- Pinch of salt (for buttercream): Balances the sweetness and enhances the berry notes.
How to Make Moist Strawberry Cake with Fresh Strawberry Buttercream
Step 1: Prep the Pans and Oven
Start off by preheating your oven to 350°F. Take two 9-inch round cake pans and grease them well, then dust with flour to ensure the cakes pop right out after baking. Proper prep means no stuck cake sides and a smoother frosting experience later!
Step 2: Puree and Reduce the Strawberries
Hull and chop your fresh strawberries, then pulse them in a blender or food processor until smooth. For a more robust strawberry taste, pour the puree (you’ll need 1 cup total) into a saucepan and simmer over medium heat, stirring often. Reduce it down to a thick, vibrant concentrate, then cool. This deepens the flavor and brightens the cake’s color—trust me, this is the magic step for the Moist Strawberry Cake with Fresh Strawberry Buttercream!
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking aerates the mixture and ensures even distribution, so every bite bakes up perfectly fluffy and soft.
Step 4: Cream Butter, Oil, and Sugar
Use a large bowl and an electric mixer to beat the softened butter, vegetable oil, and granulated sugar until light and fluffy. Take your time here—this step sets the foundation for a moist, tender crumb that’s never dense.
Step 5: Add Eggs, Vanilla, and Strawberry Puree
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and 3/4 cup of your reduced strawberry puree. These additions lock in strawberry essence and irresistible aroma.
Step 6: Combine Wet and Dry Ingredients
With the mixer on low, add the flour mixture in three parts, alternating with the milk and sour cream. Begin and end with the dry ingredients for a smooth, cohesive batter. This step keeps the cake wonderfully moist without overmixing.
Step 7: Bake the Cakes
Divide the beautiful pink batter evenly between your cake pans and smooth the tops. Bake for 30–35 minutes, or until a toothpick in the center comes out clean. Let the layers cool in the pans for 10 minutes, then gently invert onto a wire rack to cool fully. Patience here keeps every crumb soft and luscious.
Step 8: Make the Fresh Strawberry Buttercream
Beat the softened butter until creamy, then gradually add the powdered sugar. Pour in the remaining 1/4 cup reduced strawberry puree, vanilla, and a pinch of salt. Beat until light, fluffy, and totally irresistible. The buttercream should be spreadable, vivid, and flecked with real strawberry bits—it smells like a summer morning!
Step 9: Assemble and Frost
Once the cakes are cool, stack them up and generously spread the fresh strawberry buttercream between layers and all around the outside. Get creative! Smooth it for a classic look or swirl it playfully with an offset spatula. Decorate with extra strawberries for a Moist Strawberry Cake with Fresh Strawberry Buttercream that’s as stunning as it is delicious.
How to Serve Moist Strawberry Cake with Fresh Strawberry Buttercream
Garnishes
This is your moment to let the cake shine! Scatter fresh strawberry halves across the top, add a whisper of powdered sugar, or garnish with a few mint leaves for a bright pop of color. Even edible flowers or white chocolate shavings can transform this Moist Strawberry Cake with Fresh Strawberry Buttercream into a party centerpiece.
Side Dishes
Pair slices of this cake with a scoop of vanilla ice cream or a dollop of fresh whipped cream for an even more luxurious bite. For a brunch setting, offer alongside a fruit salad or a berry compote—something light and tangy really lets the cake’s flavors sing.
Creative Ways to Present
Try assembling mini cakes or cupcakes for birthdays or picnics, or serve with a side of macerated berries for extra strawberry flair. Individual parfait glasses layered with cake cubes, buttercream, and berries make for a show-stopping, easy-to-serve dessert. However you slice it, Moist Strawberry Cake with Fresh Strawberry Buttercream is always the belle of the table!
Make Ahead and Storage
Storing Leftovers
Store any leftover cake well-wrapped or in an airtight container in the refrigerator. It will stay fresh and moist for up to four days, and the strawberry flavor just keeps developing with time.
Freezing
If you’d like to keep your Moist Strawberry Cake with Fresh Strawberry Buttercream even longer, simply wrap the unfrosted cake layers tightly in plastic and foil and freeze for up to three months. Defrost overnight in the fridge, then frost with freshly whipped strawberry buttercream for the just-baked taste.
Reheating
To enjoy a cold slice, let it sit at room temperature for about 30 minutes to soften. If you want a just-out-of-the-oven feel, pop a slice (without frosting) in the microwave for 10–15 seconds, then finish with a swirl of buttercream. Each bite will seem as fresh as when you first made it!
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! Thaw and drain frozen strawberries well before pureeing and reducing. This makes the cake possible year-round, with gorgeous color and flavor still shining through.
How do I make the strawberry flavor stronger?
Reduce the strawberry puree as much as possible without burning it. The more concentrated the puree, the deeper and bolder the flavor in both the cake and the buttercream!
Can I turn this recipe into cupcakes?
Yes! Simply divide the batter among lined muffin tins and bake for around 18–22 minutes, checking with a toothpick for doneness. Top with a generous swirl of fresh strawberry buttercream for adorable, portable treats.
What if my buttercream is too runny?
If your strawberry buttercream feels too soft, add more powdered sugar, a little at a time, and ensure your reduced puree has cooled fully before mixing it in. This creates fluffy, spreadable frosting every time.
How do I make this cake dairy-free?
Try substituting the butter with a plant-based baking stick, use a rich plant milk like oat or soy, and find a dairy-free sour cream alternative. The texture will still be lovely, and the strawberry magic remains!
Final Thoughts
You’re just one bake away from falling in love with this Moist Strawberry Cake with Fresh Strawberry Buttercream. It’s a recipe that always brings wow-factor and puts smiles on every face at the table. Give it a try—your kitchen and your taste buds will thank you!
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Moist Strawberry Cake with Fresh Strawberry Buttercream Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful flavors of fresh strawberries with this moist strawberry cake topped with a luscious fresh strawberry buttercream. Perfect for any springtime celebration or sweet craving!
Ingredients
For the cake:
- 1 pound fresh strawberries (hulled and chopped)
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup vegetable oil
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup sour cream
For the buttercream:
- 1 cup unsalted butter (softened)
- 3–4 cups powdered sugar
- 1/4 cup strawberry puree (reduced)
- 1/2 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat and Prepare: Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
- Puree Strawberries: Blend chopped strawberries into a smooth puree. Measure 3/4 cup for the cake and 1/4 cup for the buttercream.
- Mix Dry Ingredients: Whisk flour, baking powder, baking soda, and salt in a bowl.
- Cream Butter and Sugar: Beat butter, oil, and sugar until fluffy. Add eggs one at a time, then vanilla and strawberry puree.
- Combine Ingredients: Alternate adding flour mixture, milk, and sour cream to the wet ingredients.
- Bake: Divide batter into pans and bake for 30–35 minutes. Cool cakes on a wire rack.
- Make Buttercream: Beat butter, add powdered sugar gradually, mix in strawberry puree, vanilla, and salt until smooth.
- Frost Cake: Frost cooled cake with buttercream and decorate as desired.
Notes
- To enhance strawberry flavor, reduce puree before use. Cake layers can be baked ahead and stored. Refrigerate leftovers for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 38g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
