Description
This Moist Strawberry Cake features tender layers infused with fresh strawberries and a luscious strawberry buttercream frosting. Perfectly balanced with a hint of vanilla and a touch of sour cream for extra moistness, this homemade cake is ideal for celebrations or any special occasion, topped with fresh strawberry garnish for an elegant finish.
Ingredients
Scale
Cake Ingredients
- 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 Frosting Ingredients
- 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
- Prepare Pans and Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper to ensure cakes release easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt. Set aside.
- Cream Butter, Oil, and Sugar: Using a large bowl, beat the softened butter, vegetable oil, and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes, which will help provide an airy texture to the cake.
- Add Eggs and Vanilla: Add the eggs one at a time into the creamed mixture, beating well after each addition to ensure good incorporation. Then mix in the vanilla extract for flavor depth.
- Combine Milk Mixture: In a separate bowl, combine the whole milk, pureed strawberries, and sour cream to create a smooth liquid mixture that will add moisture and strawberry flavor to the cake.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the milk mixture. Start and end with the dry ingredients, mixing just until combined to avoid overworking the batter. Gently fold in the finely chopped fresh strawberries and, if using, a few drops of pink food coloring to enhance visual appeal.
- Bake the Cakes: Divide the batter evenly among the prepared cake pans, smoothing the tops with a spatula for even baking. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare Buttercream Frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, continuing to beat until smooth. Incorporate the pureed strawberries, vanilla extract, and a pinch of salt, mixing until well combined, creating a flavorful and smooth strawberry buttercream.
- Assemble the Cake: Once the cakes are cooled completely, spread a layer of strawberry buttercream between each cake tier, then cover the top and sides with the remaining frosting for a fully frosted look.
- Optional Garnish: Decorate the top of the cake with fresh strawberries as a beautiful and fitting garnish before serving.
Notes
- Ensure all ingredients, especially the butter and eggs, are at room temperature for better mixing and texture.
- The sour cream adds moisture and tenderizes the crumb; do not substitute with yogurt or omit.
- If fresh strawberries are not in season, frozen strawberries can be thawed and pureed for use.
- Use a toothpick test to check cake doneness to avoid over or under-baking.
- The pink food coloring is optional and only for aesthetic purposes.
- For a more intense strawberry flavor, increase the puree in the frosting slightly, but adjust powdered sugar as needed for consistency.
