Strawberry Cake Recipe

Make this Strawberry Cake Recipe for a moist, berry-swirled layer cake with strawberry buttercream.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 3 eggs
• 1 cup buttermilk
• 1/2 cup pureed strawberries
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/4 cup pureed strawberries
• 1 tsp vanilla extract
• Pinch of salt

Instructions

Step 1: Preheat and prepare the pans

Preheat the oven to 350°F (175°C), then grease and flour two 9-inch round cake pans so they’re ready when the batter is mixed. I like to press a little butter into the pans and dust with flour, tapping out the excess, so the cakes release cleanly after baking.

Step 2: Cream butter and sugar, then add eggs and vanilla

In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until the mixture is pale, aerated and light to the touch. Add the eggs one at a time, beating well after each addition so the batter stays smooth and emulsified, then stir in the vanilla extract until fragrant and fully incorporated.

Step 3: Whisk the dry ingredients

In a separate bowl whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined and sifted through for a light, lump-free texture. This ensures even leavening and a tender crumb.

Step 4: Alternate adding dry ingredients and buttermilk

Add the dry flour mixture to the creamed butter in three additions, alternating with the buttermilk so you begin and end with flour. Mix gently and briefly after each addition—just until combined—to avoid overworking the batter and keep the cake tender.

Step 5: Fold in the pureed strawberries and check texture

Gently fold the pureed strawberries into the batter with a silicone spatula, scraping the bowl and folding until you have an even pale-pink, slightly streaked batter with small air pockets and visible red flecks. The batter should be soft, smooth, and ribbon-like with glossy strawberry streaks running through it.

Step 6: Divide the batter and smooth the tops

Portion the batter evenly between the two prepared 9-inch pans, smoothing the tops with an offset spatula so the surface is level and free of large air pockets. Quick taps on the counter will release trapped bubbles and give a flat, even bake.

Step 7: Bake and cool the layers

Bake the pans until a toothpick inserted in the center comes out clean and the tops are springy, about 25–30 minutes. Cool the cakes in the pans for about 10 minutes to set the crumb, then carefully invert them onto wire racks to cool completely before frosting so the filling and frosting don’t melt.

Step 8: Make the strawberry buttercream frosting

Beat the softened butter until creamy and pale, then gradually add the powdered sugar, beating to a smooth, light texture. Stir in the pureed strawberries, vanilla extract, and a pinch of salt until the frosting is uniformly pale pink, glossy and spreadable—soft enough to pipe yet stable enough to hold its shape after chilling.

Step 9: Assemble, frost, chill, and serve

Once the cake layers are fully cool, spread a generous, even layer of frosting on top of the first layer, sandwich with the second layer, then frost the top and sides with smooth strokes or a gently textured finish. Dust the top lightly with powdered sugar, garnish with a few whole fresh strawberries, chill the assembled cake for at least 30 minutes to set, then slice into triangular pieces to reveal the moist, strawberry-speckled crumb.

Notes

• Use ripe strawberries for the brightest flavor or concentrate watery puree by simmering briefly.
• Bring eggs and butter to room temperature for smoother batter and better rise.
• Cool cake layers completely before frosting to prevent melting.
• For cleaner slices, chill the cake and use a hot, wiped knife between cuts.