Moist Strawberry Cake with Fresh Strawberry Buttercream

Introduction:

This Moist Strawberry Cake with Fresh Strawberry Buttercream is a delightful treat bursting with the flavors of fresh strawberries. The cake is soft, tender, and infused with strawberry puree, while the buttercream adds a sweet, fruity finish. Perfect for any occasion, this cake is a sure crowd-pleaser.

Ingredients

For the 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)

For the strawberry 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)

Directions

1. Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, and line the bottoms with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, beat the butter, oil, and sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. Combine Wet Ingredients: In a separate bowl, combine the milk, pureed strawberries, and sour cream.
5. Combine All Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined. Fold in the chopped fresh strawberries and pink food coloring, if using.
6. Bake the Cakes: Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. Make the Buttercream: For the buttercream, beat the butter until creamy. Gradually add the powdered sugar, beating until smooth. Mix in the pureed strawberries, vanilla extract, and salt until well combined.
8. Assemble the Cake: Once the cakes are completely cool, spread a layer of buttercream between each cake layer and on the top and sides of the cake. Garnish with fresh strawberries if desired.

Servings and Timing

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Servings: 12 servings

Variations

• Chocolate Strawberry Cake: Add 1/4 cup of cocoa powder to the dry ingredients for a chocolate twist.
• Lemon Strawberry Cake: Replace the vanilla extract with lemon extract and add 1 tablespoon of lemon zest for a citrusy flavor.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• Freezing: Wrap the cake layers in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before frosting.
• Reheating: Serve at room temperature. If refrigerated, allow the cake to sit out for 30 minutes before serving.

10 FAQs

1. Can I use frozen strawberries instead of fresh? Yes, just thaw and drain them well before using.
2. Can I make this cake ahead of time? Absolutely! You can bake the cake layers in advance and freeze them.
3. What if I don’t have sour cream? You can substitute with plain yogurt or Greek yogurt.
4. Can I use margarine instead of butter? Butter is recommended for the best flavor, but margarine can be used in a pinch.
5. Is there a dairy-free option? Substitute the butter with a dairy-free margarine and the milk with almond or soy milk.
6. How can I make the cake more moist? Ensure not to overmix the batter and consider adding an extra tablespoon of sour cream.
7. What type of food coloring should I use? Gel food coloring works best, as it won’t affect the consistency of the batter.
8. Can I make cupcakes instead? Yes, this recipe can make approximately 24 cupcakes. Adjust the baking time to 18-20 minutes.
9. Is the pink food coloring necessary? No, it’s optional and only adds a deeper pink color to the cake.
10. How long does the buttercream last? Store in the refrigerator for up to a week or freeze for up to 3 months.

Conclusion

This Moist Strawberry Cake with Fresh Strawberry Buttercream is the perfect dessert for strawberry lovers. Its light, fluffy layers and rich buttercream make it an indulgent treat for any occasion. Whether you’re celebrating a special event or simply enjoying a slice with your afternoon tea, this cake is sure to impress. Try it with the suggested variations for a new twist on a classic favorite!

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