Description
This delightful Strawberry Cake features layers of moist, tender cake speckled with fresh diced strawberries, baked to perfection and frosted with a luscious strawberry buttercream. It’s a perfect dessert to celebrate spring and summer, combining the natural sweetness of strawberries with a creamy, flavorful frosting for a classic crowd-pleaser.
Ingredients
Scale
Cake Ingredients
- 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
Buttercream Frosting Ingredients
- 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 and line the bottoms with parchment paper to ensure easy cake removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream together the softened butter and granulated sugar until the mixture becomes light and fluffy, helping create a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to incorporate air and create volume. Mix in the vanilla extract for flavor.
- Combine Sour Cream and Milk: In a separate bowl, combine the sour cream and whole milk, which will add moisture and richness to the batter.
- Alternate Mixing Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the butter mixture, alternating with the sour cream and milk mixture. Begin and end with the dry ingredients, mixing until just combined to avoid overmixing.
- Fold in Strawberries: Gently fold the diced fresh strawberries into the batter to evenly distribute without breaking them down too much.
- Divide and Bake: Divide the batter evenly between the prepared cake pans, smoothing the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cakes are baked through.
- Cool Cakes: Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely, preventing the frosting from melting.
- Prepare Buttercream Frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, strawberry puree, vanilla extract, and a pinch of salt. Beat until the frosting is smooth, fluffy, and well combined.
- Assemble the Cake: Place one cake layer on your serving plate and spread a generous layer of strawberry buttercream on top. Place the second cake layer on top and frost the top and sides of the cake with the remaining buttercream. Optionally, garnish with fresh strawberries for an elegant touch.
Notes
- For best results, use fresh, ripe strawberries for maximum flavor and moisture.
- You can substitute sour cream with Greek yogurt of the same quantity if preferred.
- To create strawberry puree, blend fresh strawberries until smooth; strain if a finer texture is desired.
- Ensure all ingredients (butter, eggs, sour cream, milk) are at room temperature for better mixing and cake texture.
- If desired, chill the frosting briefly before spreading to help with easier application.
- Store the cake covered in the refrigerator and bring to room temperature before serving for best flavor.
