Classic Strawberry Cake
This classic strawberry cake is bright and cheerful, stacked with real strawberry flavor from a concentrated puree, and topped with a silky vanilla buttercream that makes every slice feel like a celebration.
Equipment
- Two 9-inch (23cm) round cake pans
- Stand mixer or hand electric mixer
- Blender or Food Processor
- Large mixing bowls
- Rubber spatula
- Fine mesh sieve or strainer
- Measuring cups and spoons
- Kitchen scale - Recommended for accuracy
- Parchment paper
- Wire cooling racks
- Offset spatula
- cake turntable - Optional but helpful for smooth frosting
- Toothpick or cake tester
Ingredients
- 2 cups fresh strawberries - 280g, hulled and roughly chopped (for puree)
- 2 1/2 cups all-purpose flour - 315g
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1 cup unsalted butter - 225g / 2 sticks, softened to room temperature
- 1 3/4 cups granulated sugar - 350g
- 4 large eggs - room temperature
- 2 tsp pure vanilla extract
- 1/2 cup full-fat buttermilk - 120ml, room temperature
- 3 tbsp strawberry gelatin powder - such as Jell-O Strawberry Gelatin, for color and flavor boost
For the Vanilla Buttercream Frosting
- 1 1/2 cups unsalted butter - 340g / 3 sticks, softened
- 5 cups powdered sugar - 600g, sifted
- 3-4 tbsp heavy cream
- 2 tsp pure vanilla extract
- 1 pinch salt
- 2-3 tbsp reserved strawberry puree - optional, for tinting the frosting
For Garnish
- 1 cup fresh strawberries - 140g, halved or whole
Instructions
- Blend hulled and chopped strawberries until completely smooth, then strain through a fine mesh sieve to remove seeds. You should get about 3/4 cup (180ml) of puree; reserve 2-3 tablespoons for frosting if desired.
- Preheat oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans, line bottoms with parchment paper, and grease the paper as well.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and strawberry gelatin powder until well combined.
- Beat softened butter until pale and creamy, then add sugar in two to three additions and beat on medium-high speed for 4 to 5 minutes until very light and fluffy. Scrape down the bowl as needed.
- Add eggs one at a time, mixing well after each addition. Add vanilla extract and mix for 30 seconds. The mixture may look slightly curdled, which is normal.
- Stir buttermilk and 1/2 cup (120ml) of the strawberry puree together. Alternately add dry ingredients and strawberry-buttermilk mixture to the butter mixture, starting and ending with dry ingredients, mixing just until combined. Fold by hand with a spatula to ensure no flour pockets remain.
- Divide batter evenly between the prepared pans and spread gently to the edges. Bake for 28 to 33 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool cakes in pans on wire racks for 15 minutes. Run a knife around the edges to loosen, invert onto racks, peel off parchment, and flip right-side up. Cool completely to room temperature, about 1 hour.
- Beat softened butter for the frosting on medium-high for 3 to 4 minutes until pale and fluffy. Reduce speed to low and gradually add sifted powdered sugar. Add vanilla, salt, and heavy cream one tablespoon at a time until smooth and spreadable. Beat in reserved strawberry puree if desired for pink frosting.
- Place one cooled cake layer on a serving plate. Spread about 1 cup of frosting evenly on top. Place the second layer on top and press gently. Apply a thin crumb coat all over, chill for 20-30 minutes, then apply final frosting layer. Garnish with fresh strawberries on top just before serving.
Notes
- Room temperature ingredients: Bring all ingredients to room temperature before starting. Cold butter won't cream properly and cold eggs can cause the batter to curdle. Set everything out at least 30 minutes before baking.
- Strain the puree: Don't skip straining the strawberry puree. Removing seeds ensures a smooth, even texture in the cake crumb.
- Measure flour correctly: Spoon flour into your measuring cup and level it off with a knife rather than scooping directly from the bag. Scooping packs in too much flour and leads to dense, dry layers.
- Avoid overmixing: Mix just until no streaks of flour remain. Overmixing develops gluten and makes the cake tough instead of tender.
- Cool completely before frosting: Even slightly warm cake layers will melt your buttercream, leading to a messy cake. Patience is key here.
- Refrigerate after crumb coat: This step is essential for a clean, smooth final finish. Chill the crumb-coated cake for 20-30 minutes before applying the final frosting layer.
- Level your layers: If your cake layers have domed, use a serrated knife to trim them level before stacking for a more professional-looking cake.
- Substitution: For a tangier cake, use cream cheese frosting instead of vanilla buttercream. It pairs beautifully with the fresh strawberry flavor.
- Make ahead: Cake layers can be baked up to 2 days in advance. Wrap them tightly in plastic wrap and store at room temperature or in the refrigerator.
- Freezing: Individual slices can be frozen for up to 2 months. Wrap them tightly in plastic wrap and store in a freezer-safe bag. Thaw in the refrigerator overnight before serving.