Description
This recipe guides you through making a moist and flavorful strawberry cake from scratch. It’s perfect for celebrating birthdays, holidays, or simply enjoying a sweet treat. The combination of fresh strawberries and a fluffy cake base creates a delightful dessert that everyone will love.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh strawberries, hulled and sliced
- Frosting (see recipe below)
Frosting Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Oven and Pans: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Whisk Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, cream together butter and sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in eggs one at a time, then stir in vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in Strawberries: Gently fold in the sliced strawberries.
- Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Make the Frosting: In a large bowl, beat the butter until smooth. Gradually add powdered sugar, mixing on low speed until combined. Add milk, vanilla, and salt. Beat on medium speed until light and fluffy.
- Assemble the Cake: Once the cakes are completely cool, level the tops if necessary. Place one cake layer on a serving plate and frost with a generous layer of frosting. Top with the second cake layer and frost the top and sides of the cake.
- Chill and Serve: Chill the cake for at least 30 minutes before serving. Garnish with fresh strawberries if desired.
Notes
- For a richer flavor, use full-fat buttermilk.
- Ensure your butter is properly softened for the best texture.
- Don’t overmix the batter, as this can lead to a tough cake.
- Feel free to add a touch of strawberry extract to the frosting for extra strawberry flavor.
- Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: PT30M
- Cook Time: PT35M
- Category: Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 55g
- Protein: 5g