Description
This Moist Strawberry Cake with Fresh Strawberry Buttercream is a delightful and vibrant dessert perfect for any occasion. Featuring a soft and tender cake infused with pureed and fresh strawberries, it is topped with a luscious strawberry-flavored buttercream frosting. The cake combines the richness of butter and sour cream with the natural sweetness and tartness of strawberries, creating a perfectly balanced and visually stunning treat.
Ingredients
Scale
Cake
- 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
- 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
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper to ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside for later use.
- Cream Butter, Oil, and Sugar: In a large bowl, beat the softened butter, vegetable oil, and granulated sugar until the mixture is light and fluffy, about 3 to 4 minutes. This sets the base for a tender cake.
- Add Eggs and Flavoring: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition to ensure a smooth batter. Stir in the vanilla extract for aromatic flavor.
- Combine Wet Ingredients: In a separate bowl, mix together whole milk, pureed strawberries, and sour cream to create the moistening agent of the batter.
- Mix Batter: Gradually add the dry flour mixture to the wet ingredients, alternating with the milk-strawberry-sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined to avoid overworking. Fold in the finely chopped fresh strawberries and add pink food coloring if you want a more vivid hue.
- Pour and Bake: Divide the batter evenly among the prepared pans, smoothing the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted in 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.
- Prepare Buttercream: Beat the softened butter until creamy. Gradually add the powdered sugar, continuing to beat until the frosting is smooth and fluffy. Mix in the pureed strawberries, vanilla extract, and a pinch of salt until everything is well blended.
- Assemble Cake: Once the cakes are fully cooled, spread a layer of strawberry buttercream between each cake layer. Then frost the top and sides evenly. Garnish with fresh strawberries if desired to add a fresh and decorative touch.
Notes
- Ensure all ingredients, especially butter and eggs, are at room temperature for better mixing and texture.
- Do not overmix the batter once the dry ingredients are added to keep the cake tender and moist.
- Adjust the amount of food coloring to achieve your preferred shade of pink or omit it for a natural look.
- For extra flavor, you can soak the cake layers with a simple strawberry syrup before frosting.
- Store the cake in the refrigerator if not served immediately; bring to room temperature before serving for best flavor.
