Description
A delicious and moist strawberry cake filled with fresh strawberries and topped with a luscious strawberry buttercream. Perfect for celebrations or any occasion that calls for a fruity, sweet treat.
Ingredients
Scale
- 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)
Instructions
- 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.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- 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.
- Combine Wet Ingredients: In a separate bowl, combine the milk, pureed strawberries, and sour cream.
- 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.
- 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.
- 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.
- 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.
Notes
- Strawberry puree: If using frozen strawberries, make sure to thaw and drain them before pureeing.
- Food coloring: The pink food coloring is optional and only enhances the pink color of the cake.
- Storage: The cake can be stored at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 46g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 59g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg