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Homemade strawberry cake topped with strawberry buttercream frosting

Homemade Strawberry Cake with Strawberry Buttercream

A delightful cake that features moist, fluffy layers and a luscious strawberry buttercream frosting, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 3 1/4 cups all-purpose flour For structure. Substitute with cake flour for a fluffier texture.
  • 4 teaspoons baking powder Leavening agent; can substitute by mixing baking soda with cream of tartar.
  • 1 teaspoon salt Enhances flavor.
  • 1 cup unsalted butter, softened to room temperature Provides richness. Vegan butter can be used for a dairy-free option.
  • 2 cups granulated sugar Provides sweetness and moisture.
  • 1 1/2 teaspoons vanilla extract For aromatic depth; choose pure vanilla for the best flavor.
  • 3 large eggs Bind the ingredients; substitute with flaxseed meal for a vegan version.
  • 1 large egg white Adds fluffiness; omit for vegan.
  • 1 cup whole milk Keeps the cake moist; almond milk is a great substitute.
  • 2 cups finely chopped strawberries The star of this cake; use fresh or frozen, well-drained.
  • 1 1/2 cups freeze-dried strawberries Intensifies strawberry flavor without added moisture.
For the Strawberry Buttercream
  • 1 1/2 cups unsalted butter, softened to room temperature Essential for the buttercream.
  • 4 to 5 cups powdered sugar Sweetens the buttercream to perfection.
  • 1 teaspoon vanilla extract Infuses flavor.
  • 1/4 to 1/3 cup milk or heavy cream Adjust for desired consistency.
  • 1 pinch salt Balances sweetness.
  • Fresh strawberries optional Fresh strawberries For garnish and decorative flair.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare your cake pans by greasing them with butter and sprinkling flour.
  2. In a large mixing bowl, whisk together flour, baking powder, and salt.
  3. Cream the softened butter and sugar until light and fluffy in a separate large bowl.
  4. Add the eggs and egg white one at a time, mixing well after each addition.
  5. Stir in the vanilla extract and food coloring, if using.
  6. Alternately add the flour mixture and whole milk to the butter mixture, starting and ending with flour. Mix until just combined.
  7. Gently fold in the finely chopped strawberries and freeze-dried strawberries.
  8. Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
Baking
  1. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  2. Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Notes

Keep a kitchen scale handy for precise measurements, especially for flour. Add a baking strip around your pan to ensure even baking. Always taste your batter before baking; it should be sweet and flavorful. Store the cake in an airtight container at room temperature for up to three days.