Diving into the world of irresistible desserts, this Moist Strawberry Cake with Fresh Strawberry Buttercream Recipe is an absolute showstopper that you will want to make on repeat. It boasts a tender, flavorful cake infused with real strawberries and perfectly complemented by a luscious, fresh strawberry buttercream frosting. Every bite bursts with fruity freshness and a balanced sweetness that feels both indulgent and light. This recipe brings out the best of strawberries in a moist cake that literally melts in your mouth and is perfect for celebrations, special occasions, or simply brightening up any day with a touch of homemade love.
Ingredients You’ll Need
Getting the right ingredients together is the secret foundation of this Moist Strawberry Cake with Fresh Strawberry Buttercream Recipe. Each element plays a crucial role in creating the cake’s beautiful texture, moist crumb, and rich strawberry flavor that makes this dessert truly unforgettable.
- All-purpose flour: Provides the perfect structure for a soft, tender cake.
- Baking powder: Ensures the cake rises beautifully for a light, airy crumb.
- Salt: Enhances all the other flavors and balances sweetness.
- Unsalted butter: Adds richness and moisture to both cake and frosting.
- Vegetable oil: Contributes to the moistness and keeps the cake tender.
- Granulated sugar: Sweetens the cake evenly without overpowering.
- Eggs: Bind the ingredients together and add richness.
- Vanilla extract: Brings warmth and depth to the flavor.
- Whole milk: Keeps the cake moist and tender.
- Pureed strawberries: Imparts fresh strawberry flavor and moisture.
- Sour cream: Adds a tender crumb and subtle tanginess.
- Finely chopped fresh strawberries: Adds natural strawberry bursts throughout the cake.
- Pink food coloring (optional): Enhances the cake’s inviting rosy hue.
- Powdered sugar: Essential for a smooth, sweet buttercream frosting.
- Salt (for frosting): Balances the sweetness of the buttercream.
- Fresh strawberries (for garnish): Adds a beautiful fresh finishing touch.
How to Make Moist Strawberry Cake with Fresh Strawberry Buttercream Recipe
Step 1: Prepare Your Oven and Pans
Start by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper to guarantee your cakes lift out smoothly after baking.
Step 2: Mix the Dry Ingredients
Whisk together the all-purpose flour, baking powder, and salt in a medium bowl. This dry mix will ensure your cake layers rise evenly and have the perfect structure.
Step 3: Cream Butter, Oil, and Sugar
In a large mixing bowl, beat the softened butter, vegetable oil, and granulated sugar until the mixture is light and fluffy, about 3 to 4 minutes. This step is key because it incorporates air, making your cake delightfully soft.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Stir in the vanilla extract to deepen the flavor profile.
Step 5: Combine Milk, Pureed Strawberries, and Sour Cream
In a separate bowl, mix the whole milk, pureed strawberries, and sour cream. This wet mixture will introduce moisture and a subtle tang that perfectly offsets the sweetness.
Step 6: Alternate Adding Dry and Wet Ingredients
Slowly add the dry ingredients and the milk mixture to the butter mixture, alternating between the two. Start and end with the dry ingredients, mixing until combined but not overworked. Fold in finely chopped fresh strawberries and your optional pink food coloring to make the cake as visually stunning as it is delicious.
Step 7: Bake the Cake
Divide the batter evenly among the prepared cake pans, smoothing the tops with a spatula for an even rise. Bake for 25 to 30 minutes, or until a toothpick inserted comes out clean. Let the cakes rest in their pans for 10 minutes before turning them out onto a wire rack to cool completely.
Step 8: Make the Fresh Strawberry Buttercream
Beat the softened butter until creamy. Gradually add powdered sugar, continuing to beat until the frosting is smooth. Stir in pureed strawberries, vanilla extract, and a pinch of salt to achieve a beautifully balanced, vibrant strawberry frosting just bursting with fresh flavor.
Step 9: Assemble Your Cake
Once the layers are completely cool, spread a generous layer of buttercream between each cake layer. Frost the top and sides, then add fresh strawberries on top if you like – this adds a charming, fresh touch and hints at the flavors inside.
How to Serve Moist Strawberry Cake with Fresh Strawberry Buttercream Recipe
Garnishes
Fresh strawberries are a classic and stunning garnish for this cake, adding freshness and an inviting appearance. You can also lightly dust the cake with powdered sugar or add edible flower petals for a romantic touch that will wow guests.
Side Dishes
Serve slices of this Moist Strawberry Cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. Fresh berries on the side can enhance the fruity experience beautifully without overpowering your palate.
Creative Ways to Present
To make your cake a centerpiece, try decorating with strawberry slices arranged in an elegant pattern or drip a strawberry glaze over the top for a glossy finish. You can also use piping techniques with the buttercream to add texture and sophistication to your presentation.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cake in an airtight container in the refrigerator to maintain freshness and prevent the buttercream from melting. It will stay delicious for up to 3 days, allowing you to enjoy every last crumb without worry.
Freezing
If you want to save the cake longer, wrap each layer tightly in plastic wrap and place them in a freezer-safe bag or container. The cake layers freeze beautifully for up to 2 months. When ready, thaw in the refrigerator overnight before frosting and assembling.
Reheating
This cake is best enjoyed chilled or at room temperature. If you prefer a warmer slice, let it come to room temperature naturally or microwave a slice for about 10 seconds to soften the buttercream slightly—just be careful not to melt your beautiful frosting!
FAQs
Can I substitute fresh strawberries with frozen ones in this Moist Strawberry Cake with Fresh Strawberry Buttercream Recipe?
While fresh strawberries provide the best flavor and texture, you can use frozen strawberries that are fully thawed and drained well. Frozen berries tend to add more moisture, so be mindful to adjust any extra liquid in the recipe to avoid a soggy cake.
Is there a way to make this cake dairy-free?
Absolutely! You can substitute the butter with a good quality dairy-free margarine or coconut oil and use plant-based milk instead of whole milk. The sour cream can be replaced with a dairy-free yogurt. The flavor will still be delightful but with a slight twist.
How do I make sure my cake layers are evenly baked?
Using three identical pans helps, and you should rotate them halfway through the baking time for even heat exposure. Always test doneness with a toothpick to prevent over- or under-baking.
Can I use this buttercream on other cakes?
Definitely! The fresh strawberry buttercream in this recipe is versatile and pairs wonderfully with vanilla, chocolate, or lemon cakes, adding a fruity freshness that elevates any dessert.
What can I do if my buttercream is too runny?
If your buttercream feels too soft, pop it in the fridge for 15-30 minutes to firm up. You can also add a little more powdered sugar gradually to thicken it without losing the fresh strawberry flavor.
Final Thoughts
Embarking on making this Moist Strawberry Cake with Fresh Strawberry Buttercream Recipe is a truly joyful experience that leads to an unforgettable dessert filled with real strawberry goodness. Whether you’re celebrating a special moment or treating yourself, it’s bound to become one of your favorite cakes. So, grab those strawberries and dive in—the delicious results are so worth it!
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Moist Strawberry Cake with Fresh Strawberry Buttercream Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Moist Strawberry Cake features tender layers infused with fresh strawberries and a luscious strawberry buttercream frosting. Perfectly balanced with a hint of vanilla and a touch of sour cream for extra moistness, this homemade cake is ideal for celebrations or any special occasion, topped with fresh strawberry garnish for an elegant finish.
Ingredients
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1/2 cup pureed strawberries
- 1/4 cup sour cream
- 1/2 cup finely chopped fresh strawberries
- A few drops of pink food coloring (optional)
Buttercream Frosting Ingredients
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup pureed strawberries
- 1 teaspoon vanilla extract
- A pinch of salt
- Fresh strawberries for garnish (optional)
Instructions
- Prepare Pans and Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper to ensure cakes release easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt. Set aside.
- Cream Butter, Oil, and Sugar: Using a large bowl, beat the softened butter, vegetable oil, and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes, which will help provide an airy texture to the cake.
- Add Eggs and Vanilla: Add the eggs one at a time into the creamed mixture, beating well after each addition to ensure good incorporation. Then mix in the vanilla extract for flavor depth.
- Combine Milk Mixture: In a separate bowl, combine the whole milk, pureed strawberries, and sour cream to create a smooth liquid mixture that will add moisture and strawberry flavor to the cake.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the milk mixture. Start and end with the dry ingredients, mixing just until combined to avoid overworking the batter. Gently fold in the finely chopped fresh strawberries and, if using, a few drops of pink food coloring to enhance visual appeal.
- Bake the Cakes: Divide the batter evenly among the prepared cake pans, smoothing the tops with a spatula for even baking. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare Buttercream Frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, continuing to beat until smooth. Incorporate the pureed strawberries, vanilla extract, and a pinch of salt, mixing until well combined, creating a flavorful and smooth strawberry buttercream.
- Assemble the Cake: Once the cakes are cooled completely, spread a layer of strawberry buttercream between each cake tier, then cover the top and sides with the remaining frosting for a fully frosted look.
- Optional Garnish: Decorate the top of the cake with fresh strawberries as a beautiful and fitting garnish before serving.
Notes
- Ensure all ingredients, especially the butter and eggs, are at room temperature for better mixing and texture.
- The sour cream adds moisture and tenderizes the crumb; do not substitute with yogurt or omit.
- If fresh strawberries are not in season, frozen strawberries can be thawed and pureed for use.
- Use a toothpick test to check cake doneness to avoid over or under-baking.
- The pink food coloring is optional and only for aesthetic purposes.
- For a more intense strawberry flavor, increase the puree in the frosting slightly, but adjust powdered sugar as needed for consistency.
