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
Scale
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
