Description
This delightful strawberry cake features a moist, tender crumb studded with fresh diced strawberries and layered with a luscious strawberry buttercream frosting. Perfect for celebrations or a sweet treat, this classic cake combines the freshness of berries with the rich flavors of vanilla and creamy buttercream for an irresistible dessert.
Ingredients
Scale
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1 1/2 cups fresh strawberries, diced
Buttercream Frosting Ingredients
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup strawberry puree
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside for later incorporation.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture becomes light and fluffy, which helps with the cake’s texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate. Then mix in the vanilla extract evenly.
- Combine Dairy: In a separate small bowl, combine the sour cream and whole milk, preparing the wet dairy mixture.
- Mix Batter: Gradually add the dry flour mixture to the butter mixture, alternating with the sour cream and milk mixture. Start and end with the dry ingredients. Mix just until all ingredients are combined to avoid overmixing.
- Fold in Strawberries: Gently fold the diced fresh strawberries into the batter, distributing them evenly without breaking them down.
- Bake the Cakes: Divide the batter evenly between the prepared pans, smoothing the tops. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes. Then remove them from the pans and transfer to a wire rack to cool completely before frosting.
- Make Buttercream: Beat the softened butter until creamy using a mixer. Gradually add powdered sugar, strawberry puree, vanilla extract, and a pinch of salt. Continue beating until the frosting is smooth and fluffy.
- Assemble and Frost: Place one cake layer on a serving plate and spread a generous layer of strawberry buttercream on top. Place the second cake layer over it and frost the top and sides evenly. Optionally, garnish with fresh strawberries for decoration.
Notes
- Ensure all ingredients are at room temperature for best mixing results.
- Fresh strawberries can be replaced with frozen if fresh are unavailable, but thaw and drain before use.
- Use parchment paper in pans to help cakes release cleanly after baking.
- To make strawberry puree, blend fresh strawberries until smooth; strain if desired to remove seeds.
- Store cake covered at room temperature for up to 2 days or refrigerate for longer freshness.
