Moist Strawberry Cake with Fresh Strawberry Buttercream Recipe
If you’re searching for a showstopping dessert that brims with bright berry flavor and pillowy softness, look no further than this Moist Strawberry Cake with Fresh Strawberry Buttercream. This recipe captures everything you love about strawberries—freshness, juiciness, color, and sweetness—all wrapped up in layers of tender cake and creamy frosting. Whether you’re baking for a summer birthday, a spring brunch, or just a joy-filled weekend, this treat brings smiles to every table and guarantees people will beg for seconds.
Ingredients You’ll Need
Gather these simple ingredients, each of which plays an essential role in the outcome of your cake. Fresh strawberries infuse every bite with natural flavor, while pantry basics ensure a soft crumb and luscious frosting. Here’s how each one makes the Moist Strawberry Cake with Fresh Strawberry Buttercream absolutely irresistible.
- Fresh strawberries (for cake and buttercream): Use ripe, fragrant berries for a naturally vivid flavor and gorgeous color throughout.
- Whole milk: Adds moisture and richness so your cake stays unbelievably tender.
- Large eggs: Help the cake rise and give it a plush, light texture—using them at room temperature ensures a smooth batter.
- Vanilla extract: Deepens sweetness and gives layers of aroma that complement the strawberries perfectly.
- Cake flour: Keeps the crumb fine and soft, unlike denser all-purpose flour.
- Granulated sugar: Balances the tang and accentuates those sweet berry notes.
- Baking powder: Ensures a lofty, even rise for picture-perfect slices.
- Salt: Brings depth and brightens all the other flavors.
- Unsalted butter (for cake and buttercream): Softened butter whips into both the batter and frosting for melt-in-your-mouth results.
- Powdered sugar: Gives the buttercream a dreamy, fluffy finish that spreads easily onto your cake layers.
How to Make Moist Strawberry Cake with Fresh Strawberry Buttercream
Step 1: Prep Your Pans and Preheat
Begin by setting your oven to 350°F (175°C) so it’s piping hot when your batter is ready. Generously grease and flour two 8-inch round cake pans, tapping out excess flour. This little step is the secret to a cake that slides right out, ready to cool and dress up later.
Step 2: Puree the Strawberries
Hull your strawberries and pop them into a blender or food processor, then whiz until perfectly smooth. You want to end up with ½ cup of fresh strawberry puree for the cake and a full cup for the buttercream. The fresh strawberry essence is the signature twist for our Moist Strawberry Cake with Fresh Strawberry Buttercream.
Step 3: Mix the Wet Ingredients
In a small bowl, combine the strawberry puree, whole milk, room-temperature eggs, and vanilla extract. Mixing these wet ingredients together ensures the flavor gets dispersed wonderfully and makes it easier to blend into the dry ingredients later.
Step 4: Combine the Dry Ingredients and Butter
Next, grab a large mixing bowl and whisk together the cake flour, granulated sugar, baking powder, and salt. Add in the softened butter, then mix on low speed until the mixture looks like fine, even crumbs. This “reverse creaming” step is the not-so-secret technique that produces extra soft, moist cakes.
Step 5: Blend Everything Together
Slowly pour your wet strawberry mixture into the bowl with the dry mixture, beating on medium speed. Scrape down the bowl as needed so everything gets beautifully combined with a silky flow. When no streaks remain, divide the batter evenly between your prepared pans and smooth the tops.
Step 6: Bake and Cool
Bake the cakes for 25 to 28 minutes, or until a toothpick poked into the center comes out clean. Let them rest for 10 minutes in their pans—this finish-steam keeps them moist—then transfer to wire racks and let cool completely. Patience here pays off with perfectly set layers for building your Moist Strawberry Cake with Fresh Strawberry Buttercream.
Step 7: Make the Fresh Strawberry Buttercream
While your cakes are cooling, puree another cup of strawberries, then cook down the puree in a small saucepan over medium heat until it reduces to about ¼ cup and thickens. Cool completely. In a large bowl, beat softened butter until creamy, then mix in the cooled strawberry reduction and vanilla. Gradually add the powdered sugar and a pinch of salt, beating until the frosting is light, fluffy, and pink as a summer sunset.
Step 8: Assemble and Frost
Place one cake layer on your serving plate and cover it generously with buttercream. Stack the second layer, then spread the remaining frosting over the top and sides. For the cleanest slices (and that bakery look), chill the assembled cake briefly before serving.
How to Serve Moist Strawberry Cake with Fresh Strawberry Buttercream
Garnishes
This cake shines with a crown of fresh strawberry halves or quarters, maybe a sprig of mint for a burst of green. For an extra-special finish, a scatter of edible flowers or a dusting of powdered sugar adds both beauty and whimsy to your Moist Strawberry Cake with Fresh Strawberry Buttercream.
Side Dishes
Serve each slice alongside a scoop of vanilla bean ice cream or a swirl of lightly sweetened whipped cream. A glass of cold milk or a cup of hot tea also pairs harmoniously with the lush flavors in every mouthful.
Creative Ways to Present
If you’d like to get fancy, try baking the batter as cupcakes or mini cakes for a party-ready display. For individual servings, cut round pieces with a large biscuit cutter and stack petite layer cakes. No matter the form, that burst of berry and cloudlike buttercream will always steal the show.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover Moist Strawberry Cake with Fresh Strawberry Buttercream (lucky you!), cover well and store in the refrigerator. The airtight protection keeps it moist and the frosting perfectly fluffy for up to four days. Be sure to let slices come to room temperature before serving for the best texture.
Freezing
You can freeze individual unfrosted cake layers tightly wrapped for up to two months. The buttercream also freezes beautifully in an airtight container. When ready to enjoy, thaw overnight in the fridge, then bring to room temperature and assemble your cake fresh.
Reheating
While you don’t need to reheat this cake, chilled slices taste best if you let them rest on the counter for 30–40 minutes before serving. This brings the butter and strawberries back to their primed, luscious flavors and makes each forkful truly wonderful.
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! Just be sure to thaw and drain frozen strawberries thoroughly before pureeing and cooking them down for both the cake and buttercream. This ensures your Moist Strawberry Cake with Fresh Strawberry Buttercream has a lovely texture and pure taste without extra wateriness.
Why do I need to reduce the strawberry puree for the frosting?
Reducing concentrates the berry flavor and thickens the puree, so your frosting stays fluffy, stable, and packed with taste. Skipping this step can result in runny buttercream, so it’s worth the few extra minutes on the stove.
What’s the best way to prepare the cake pans?
A generous greasing with butter or nonstick spray, followed by a light dusting of flour, will make removing the cakes a breeze. You can also line the pan bottoms with parchment rounds for double insurance against sticking.
Can I add extra strawberries inside the cake?
Yes! Try folding finely chopped fresh strawberries between the cake layers or even a thin layer of strawberry jam for a truly over-the-top Moist Strawberry Cake with Fresh Strawberry Buttercream experience.
How do I get a perfectly smooth buttercream?
Beat the softened butter on its own until super creamy before adding anything else, and sift your powdered sugar to avoid lumps. Mix on medium-high speed for a few minutes at the end for a buttercream that’s as smooth as silk and a joy to spread.
Final Thoughts
If you’re ready for a cake that’s everything strawberries should be—soft, vibrant, and drenched in flavor—give this Moist Strawberry Cake with Fresh Strawberry Buttercream a try. It’s one of those recipes you’ll be proud to share (and probably be asked for, again and again). Happy baking and enjoy every sweet, berry-filled slice!
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Moist Strawberry Cake with Fresh Strawberry Buttercream Recipe
- Total Time: 53 minutes (plus cooling)
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of summer with this Moist Strawberry Cake featuring a luscious Fresh Strawberry Buttercream. This recipe combines the fruity sweetness of fresh strawberries with a moist, tender cake and a creamy, fragrant buttercream for a perfect dessert.
Ingredients
For the cake:
- 1 cup fresh strawberries, hulled and pureed
- ½ cup whole milk, room temperature
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2¼ cups cake flour
- 1¾ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
For the buttercream:
- 1 cup fresh strawberries, hulled and pureed and reduced
- 1 cup unsalted butter, softened
- 3½ cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
- Mix wet ingredients: In a blender or food processor, puree 1 cup strawberries and measure out ½ cup of puree. Mix the strawberry puree, milk, eggs, and vanilla extract in a small bowl.
- Prepare dry ingredients: In a large mixing bowl, whisk together cake flour, sugar, baking powder, and salt. Add softened butter and mix until it resembles coarse crumbs.
- Combine wet and dry ingredients: Slowly pour in wet ingredients while mixing on medium speed until smooth and combined. Divide batter between pans and bake for 25–28 minutes.
- Make buttercream: Reduce 1 cup of strawberries in a saucepan. Beat softened butter until creamy, add strawberry reduction and vanilla, then gradually beat in powdered sugar and salt until fluffy.
- Assemble cake: Spread buttercream between layers and over top and sides. Chill before slicing.
Notes
- Ensure the strawberry puree is reduced and cooled for the frosting.
- For more flavor, add chopped strawberries between layers.
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 39g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
