Fresh Strawberry Cake With Strawberry Buttercream Recipe

If you’re looking for a showstopper dessert that bursts with ripe berry flavor, stunning pink layers, and a cloud of luscious frosting, you absolutely need to try this Fresh Strawberry Cake With Strawberry Buttercream Recipe. Each soft, vibrant slice is filled with the pure essence of strawberries, made from scratch with real fruit reduction and finished with a pillowy buttercream that tastes like summertime. Whether you’re celebrating a birthday, shower, or just life’s little pleasures, this cake is destined to become a new favorite.

Ingredients You’ll Need

This recipe calls for simple, familiar ingredients, but each one plays a special role in creating a cake that’s truly unforgettable. From vivid strawberries to creamy butter and bright lemon, every element brings magic to the table. Here’s what you’ll need and why:

• Fresh or frozen strawberries: The heart of the flavor; use ripe berries for the sweetest results, and thaw if using frozen.
• Sugar: Boosts the berries’ natural sweetness and balances tartness.
• Lemon juice & zest: Lifts the strawberry flavor and adds a springy freshness.
• Salt: A pinch makes the fruit flavors pop and prevents blandness.
• Unsalted butter: Delivers rich flavor and a melt-in-your-mouth crumb.
• Egg whites: Keep the cake light, with a delicate texture and pale pink hue.
• Milk (whole preferred): Adds tenderness and helps blend the wet ingredients.
• Vegetable or canola oil: Ensures extra moisture and softness in every bite.
• Strawberry emulsion or extract: Intensifies the strawberry aroma; use bakery emulsion for a professional touch.
• Vanilla extract: Rounds out flavors with a gentle, fragrant sweetness.
• Pink food coloring: Optional, but keeps the cake beautifully pink after baking.
• All-purpose flour: The structure-builder—measure by weight for best results.
• Baking powder & baking soda: Gives the cake its lift and keeps it fluffy.
• Pasteurized egg whites (for frosting): Guarantee safe, silky buttercream with gorgeous volume.
• Powdered sugar: Dissolves easily and provides sweetness and stability to the frosting.
• Lemon (for zest and juice): Accentuates the berry character and brings brightness to both cake and frosting.

How to Make Fresh Strawberry Cake With Strawberry Buttercream Recipe

Step 1: Prepare the Strawberry Reduction

This is the secret to intense berry flavor! Blend your fresh or thawed strawberries until smooth, then simmer with sugar, lemon, and a pinch of salt. Allow it all to gently bubble away until thick—like tomato sauce, and reduced by half. Make this in advance if you can, as the flavor only deepens overnight in the fridge. Remember, this reduction gets used in the cake, frosting, and as a special layer between the cakes for extra juiciness.

Step 2: Get Your Ingredients to Room Temperature

Take out your butter, egg whites, milk, and strawberry reduction early—having everything at room temperature ensures your batter stays perfectly smooth and the cake bakes up tender. If you’re in a hurry, give cold reduction a short zap in the microwave to knock off the chill.

Step 3: Mix the Wet Ingredients

In one medium bowl, whisk together the milk, oil, cooled strawberry reduction, strawberry emulsion or extract, vanilla extract, lemon zest, lemon juice, and that pinch of food coloring if using. This step ensures the flavor and color are distributed evenly throughout your batter.

Step 4: Combine the Dry Ingredients

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Sifting helps to lighten the mixture and guarantees your cake will bake up with a soft, even crumb.

Step 5: Cream the Butter and Sugar

Use a stand mixer with the paddle attachment to whip the butter until it’s smooth, then sprinkle in the granulated sugar slowly, beating until the mixture turns light and fluffy—almost white. This aeration is key for that bakery-worthy texture!

Step 6: Add Egg Whites

Add the egg whites, one at a time, mixing well after each addition. Your batter should look silky and cohesive. If it looks a tad curdled, check that your ingredients are truly at room temperature—don’t worry, it will come together in the end!

Step 7: Combine Wet and Dry Mixtures

With the mixer on low, alternate adding the flour mixture and the milk-strawberry mixture, starting and ending with the dry ingredients. Do this in three additions, mixing just until blended. Stop and scrape the bowl—your batter should be thick and smooth, like strawberry ice cream!

Step 8: Bake the Cakes

Divide the batter evenly between your greased and lined 8″ cake pans. Bake in a preheated oven at 350ºF until just set and a toothpick comes out with a few crumbs—about 30-35 minutes. Cool in the pans for 10 minutes, then invert onto a rack to cool completely before wrapping and chilling or assembling.

Step 9: Make the Strawberry Buttercream

In a clean mixer bowl, whip pasteurized egg whites with powdered sugar until frothy and thick, then add your butter—in pieces—whipping until it transforms to a white, glossy, cloudlike consistency. Blend in the rest of your strawberry reduction plus vanilla and salt. Optional: Use the paddle attachment for a few more minutes to make the buttercream extra smooth and luxurious.

Step 10: Assemble and Frost

Place one cake layer on a serving plate, brush with extra strawberry reduction, and slather with a generous layer of strawberry buttercream. Repeat with the second layer, then frost the top and sides. Swirl, decorate, and get ready for applause.

How to Serve Fresh Strawberry Cake With Strawberry Buttercream Recipe

Garnishes

For a stunning finish, top your Fresh Strawberry Cake With Strawberry Buttercream Recipe with fresh whole berries, strawberry slices, a sprinkle of lemon zest, or even pretty edible flowers. You can pipe decorative buttercream rosettes around the edge or adorn with a drizzle of leftover berry reduction for extra drama.

Side Dishes

Pair this vibrant cake with a scoop of vanilla bean ice cream, a tangy lemon sorbet, or a handful of fresh mixed berries. The sweetness of the cake and buttercream balances beautifully with a light, zesty side—perfect for a summer gathering or afternoon tea.

Creative Ways to Present

Get creative by slicing the cake into slim bars or cubes for a dessert platter, creating a gorgeous trifle with layers of cake, buttercream, and fresh berries, or stacking mini cakes for individual servings at a party. Cupcake versions are always a hit for birthdays or picnics—just adjust the baking time as needed!

Make Ahead and Storage

Storing Leftovers

Leftover Fresh Strawberry Cake With Strawberry Buttercream Recipe can be covered tightly and stored in the refrigerator for up to five days. The flavors mingle and intensify over time, so your second-day slices are just as delightful—if not better!

Freezing

To freeze, wrap unfrosted cake layers tightly in plastic wrap and a layer of foil; they’ll keep for up to three months. You can also freeze slices of the fully assembled cake—just let them thaw overnight in the fridge for the freshest flavor.

Reheating

If you prefer a softer, just-baked vibe, let slices come to room temperature before serving. For a bakery-fresh feel, pop a chilled slice in the microwave for a few seconds to warm slightly and enliven the buttercream.

FAQs

Can I use store-bought strawberry puree instead of making the reduction?

You’ll get the deepest, fruitiest flavor by making your own reduction, but store-bought puree can work in a pinch. Just check that it’s unsweetened and simmer it down until thick and concentrated, as described in the recipe!

Why does my cake sometimes turn out grayish instead of pink?

Without food coloring, strawberry bakes can lose their vibrant pink shade due to oxidation. Adding a tiny amount of pink gel color ensures your Fresh Strawberry Cake With Strawberry Buttercream Recipe always looks as pretty as it tastes!

Can I use all-purpose flour instead of cake flour?

Absolutely! This recipe is designed for all-purpose flour, which gives the layers enough structure while staying soft and tender. Just be sure to measure by weight for the best accuracy.

What can I do if my buttercream curdles?

Don’t worry—it happens! If your strawberry buttercream looks broken or curdled, it’s likely too cold. Simply warm a small portion in the microwave, add it back, and mix until smooth and glossy again.

How can I make this recipe gluten-free?

You can swap in a cup-for-cup gluten-free flour blend in place of all-purpose flour. The results will still be moist and flavorful, though the texture may be a bit more delicate—perfect for gluten-free celebrations!

Final Thoughts

This Fresh Strawberry Cake With Strawberry Buttercream Recipe is pure berry bliss in every bite, and so much fun to bake, share, and enjoy. Whether you’re a seasoned baker or just starting out, this cake is sure to make any occasion unforgettable. Give it a try and watch smiles bloom around your table!

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