Strawberry Cake

5 from 6 votes

With cake layers filled with fresh strawberry flavor thanks to homemade strawberry puree, this Strawberry Cake is assembled and decorated with fresh strawberry buttercream frosting too! Topped with sliced strawberries, it's every strawberry lover's dream!

Prep Time30

Cook Time40

Total Time1 10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 698kcal

Author: Amy Nash

Equipment

8-Inch Round Cake Pans

Ingredients

Cake

1 cup fresh strawberry puree (made with 1 pound fresh strawberries)
1 cup salted butter room temperature (227g)
2 cups granulated sugar 400g
6 large egg whites room temperature
2 teaspoons vanilla extract
1 cup buttermilk room temperature (250ml)
3 cups cake flour spooned & leveled (357g)
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon table salt
1 cup finely chopped strawberries about 8 large strawberries

Frosting

1 cup freeze-dried strawberries finely crushed into about ½ cup of powder (about 25g)
1 cup salted butter softened (227g)
4 ounces cream cheese softened
¼ cup fresh strawberry puree (made with 4 oz fresh strawberries)
4 cups powdered sugar 480g
1 teaspoon vanilla extract
¼ teaspoon coconut extract optional
1-2 Tablespoons milk or cream if needed for desired consistency

Instructions

Cake

Remove the stems and hulls from about 1 pound 4 ounces of strawberries, and blend in a food processor until pureed. Transfer the puree to a small saucepan and heat over medium heat. Cook for 15-20 minutes, stirring frequently until reduced by about half so you have 1 ¼ cups. Allow to cool completely and refrigerate before using it in the cake. You will use 1 cup for the cake batter and the remaining ¼ cup for the frosting.
Preheat oven to 350°F. Line two 9-inch or three 8-inch pans with parchment paper circles.
Beat butter and sugar in a large bowl until creamy and light. Add egg whites and vanilla extract. Add 1 cup of reduced strawberry puree, reserving the remaining ¼ cup for the frosting. Add flour, baking powder, baking soda, and salt alternately with the buttermilk. Stir in the chopped fresh strawberries.
Divide between pans and bake 40-44 minutes for two 8-inch cakes, 38-40 minutes for two 9-inch cakes, 32-36 minutes for three 8-inch cakes.
By the end of the baking time, you should be able to insert a toothpick into the thickest part of each cake layer and it comes out clean.
Let the cake cool in their cake pans for a few minutes before turning them out onto wire racks to cool completely before assembling the full cake.

Frosting

Beat butter, cream cheese, and remaining ¼ cup strawberry puree in a large bowl with a whisk attachment for 1 minute to combine.
Add strawberry powder, powdered sugar, vanilla extract, and coconut extract. Beat on medium-high for 4-5 minutes until fluffy and light.

Assemble

Slice the tops of the cake layers using a large serrated knife so that they are flat. Put the first cake layer onto your cake stand or plate, and cover it evenly with pink frosting. Repeat with the second and third layers, or however many layers you have made. When you put the last layer on top, cover the top and sides of the cake with pink frosting as well.
Add some slices of fresh strawberries in a cluster, or in a pattern on top of the cake to garnish.
Refrigerate for 30-45 minutes before slicing and serving for a smoother cut.

Notes

Storage: Keep this cake refrigerated in an airtight container or covered with plastic wrap for up to 5 days.
Freeze: Keep it either whole or in slices in a freezer-safe container, or wrap it in plastic wrap in Ziploc bags and freeze for up to 3 months. Put it in the refrigerator overnight to thaw.

Nutrition