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Strawberry Buttercream Cake

This strawberry buttercream cake features light, airy frosting infused with fresh strawberry flavor, layered between tender vanilla sponge cakes. The process involves whipping butter and sugar to a fluffy consistency, folding in pureed strawberries, and assembling into a visually appealing, velvety-textured dessert. The final cake is soft, moist, and bursting with a fragrant berry aroma, perfect for summer celebrations or a special treat.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method

Ingredients
  

  • 2 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter softened
  • 1.5 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cup sour cream
  • 0.5 cup whole milk
  • 1 cup fresh strawberries hulled and pureed
  • 1 cup unsalted butter softened
  • 3 cups powdered sugar sifted
  • 1 teaspoon vanilla extract

Equipment

  • Oven
  • Cake pans
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Cooling racks
  • Knife
  • Strainer

Method
 

  1. Preheat your oven to 180°C (350°F). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
  3. Using an electric mixer, beat the softened butter and sugar on medium speed until the mixture is light, fluffy, and fragrant, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. The mixture should be pale and slightly thickened.
  5. Mix in vanilla extract and sour cream until just combined, creating a smooth, creamy batter.
  6. Gradually add the dry ingredients in three additions, alternating with the milk, starting and ending with the dry. Mix just until combined to keep the batter light.
  7. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
  8. Bake for 25-30 minutes, until the edges are golden and a toothpick inserted in the center comes out clean. The cakes will smell warm and vanilla-like.
  9. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely, about 1 hour.
  10. While the cakes cool, puree the strawberries until smooth, then strain through a fine sieve to remove seeds, resulting in a silky strawberry puree.
  11. In a mixing bowl, beat the softened butter until creamy, then gradually add the sifted powdered sugar, beating on low until combined. Increase to high and beat until fluffy, about 2 minutes.
  12. Fold in the strawberry puree, vanilla extract, and a pinch of salt into the buttercream. Whip on medium speed until the mixture is light, fluffy, and fragrant, about 3 minutes.
  13. Assemble the cake by placing one layer on a serving plate. Spread a generous layer of strawberry buttercream on top, then cover with the second layer. Frost the top and sides of the cake with remaining buttercream, smoothing gently with a spatula.
  14. Decorate with fresh strawberry slices or a light dusting of powdered sugar if desired. Let the cake rest for at least 30 minutes at room temperature to allow flavors to meld.