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The Best Homemade Strawberry Cake From Scratch with Fresh Strawberry Buttercream

A tall slice of moist strawberry cake with pink frosting and visible strawberry pieces, sitting on a white plate.
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Make this moist strawberry layer cake from scratch using fresh strawberries for the best flavor. This recipe features a tender crumb and a creamy strawberry buttercream frosting, perfect for any celebration.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 1 cup fresh strawberry puree (from about 1 cup fresh strawberries)
  • 1/2 cup fresh strawberries, finely diced
  • For the Frosting: 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1/2 cup strawberry puree (reduced and cooled)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients. Beat with an electric mixer on low speed until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the eggs, vanilla extract, milk, and 1 cup of strawberry puree until combined.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. Do not overmix.
  6. Gently fold in the 1/2 cup of finely diced fresh strawberries.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. To make the frosting, beat the softened butter until creamy. Gradually add the sifted powdered sugar, alternating with the cooled strawberry puree, until smooth. Add vanilla and salt, beating until light and fluffy.
  11. Once the cakes are completely cool, frost and stack the layers.

Notes

  • For the best flavor, use ripe, fresh strawberries for both the cake batter and the puree.
  • To create a more intense strawberry flavor, reduce the 1/2 cup of puree used for the frosting by simmering it gently on the stove until it reduces by half, then cool completely before using.
  • For a beautiful pink color in the cake layers, you can add a drop or two of natural pink food coloring to the batter.

Nutrition

Find it online: https://mistyplate.com/strawberry-cake-best-homemade-from-scratch/