Strawberry Buttercream Cake

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Cake is the answer, no matter the question! ๐Ÿฐ


2 and 1/2 cups all-purpose flour, spooned and leveled
2 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened to room temperature
2 cups granulated sugar
4 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 cup whole milk, at room temperature
1/2 cup sour cream, at room temperature
1 and 1/2 cups finely diced fresh strawberries

For the Strawberry Buttercream:
1 and 1/4 cups unsalted butter, softened to room temperature
5 cups confectioners’ sugar, sifted
1/4 cup pureed strawberries
1 teaspoon pure vanilla extract
Pinch of salt
Fresh strawberries, for garnish (optional)


Preheat your oven to 350ยฐF (177ยฐC). Grease and flour three 9-inch round cake pans, then line the bottoms with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract.
With the mixer on low speed, add the dry ingredients in three additions, alternating with the milk and sour cream, beginning and ending with the dry ingredients. Mix each addition just until incorporated.
Gently fold in the diced strawberries with a rubber spatula.
Divide the batter evenly between the prepared cake pans and spread it out into an even layer.
Bake for 24-26 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, carefully remove the cakes from the pans and transfer them to a wire rack to cool completely.

For the Strawberry Buttercream:
In a large bowl, using a hand mixer or a stand mixer fitted with a paddle attachment, beat the softened butter on medium speed until smooth and creamy, about 2 minutes.
Gradually add the sifted confectioners’ sugar, one cup at a time, beating well after each addition.
Once all of the sugar has been added, mix in the pureed strawberries, vanilla extract, and salt until fully combined and smooth.
If the frosting is too thick, you can add a little more pureed strawberries or milk to reach your desired consistency.
Use the buttercream to frost the cooled cake layers as desired, then garnish with fresh strawberries if desired.

Prep Time: 30 minutes | Cooking Time: 24-26 minutes per layer | Total Time: 1 hour 30 minutes

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