Description
This delightful Strawberry Cake combines a moist, tender crumb with fresh strawberries folded into the batter and a luscious strawberry buttercream frosting. Perfect for celebrations or a sweet treat, this cake offers a balance of fruity freshness and creamy sweetness, with a classic vanilla base enhanced by a hint of sour cream for extra richness.
Ingredients
Scale
Cake
- 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
Strawberry Buttercream Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup strawberry puree
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper to ensure easy removal of the cakes.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for incorporation into the batter later.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture turns light and fluffy, creating a smooth base for the cake batter.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to fully incorporate them. Stir in the vanilla extract to enhance flavor.
- Combine Sour Cream and Milk: In a separate bowl, mix the sour cream and whole milk to prepare the wet ingredients that will add moisture to the cake.
- Alternate Adding Dry and Wet Mixtures: Gradually add the dry flour mixture to the creamed butter mixture, alternating with the sour cream and milk mixture. Begin and end with the dry ingredients, mixing gently until just combined to avoid overmixing.
- Fold in Strawberries: Carefully fold the diced fresh strawberries into the batter, distributing them evenly without crushing.
- Fill Pans and Bake: Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Let the cakes cool in their pans for 10 minutes, then carefully invert them onto a wire rack to cool completely before frosting.
- Prepare Strawberry Buttercream: Beat the softened butter until creamy. Gradually add the powdered sugar, strawberry puree, vanilla extract, and a pinch of salt. Continue beating until the frosting is smooth, fluffy, and well incorporated.
- Assemble the Cake: Place one cake layer on a serving plate and spread a generous layer of strawberry buttercream on top. Place the second layer over it and use the remaining buttercream to frost the top and sides evenly. Optionally, garnish with fresh strawberries for an elegant finish.
Notes
- For best results, use fresh strawberries that are ripe and sweet to enhance the flavor of the cake.
- If fresh strawberries are unavailable, frozen strawberries can be used but make sure to thaw and drain them well to prevent excess moisture in the batter.
- Make sure the butter and eggs are at room temperature to achieve a smooth, well-emulsified batter.
- The cake layers can be baked a day ahead and stored in an airtight container at room temperature to save time on assembly day.
- The strawberry puree can be made by blending fresh strawberries until smooth and straining to remove seeds if desired.
- Refrigerate the cake if not serving immediately, but bring it to room temperature before serving for best taste and texture.
