Strawberry Cake

This homemade Strawberry Cake recipe is moist, tender and made with fresh strawberries and a fluffy, fresh strawberry buttercream frosting!

Course Baking, Brunch, Coffee Break, Dessert

Cuisine Cake, Summer

Keyword Strawberry cake

Prep Time 20

Cook Time 30

Chilling and Cooling Time 1

Total Time 1 50

Servings servings

Calories 524kcal

Author Chrissie

Wash the strawberries and remove their stem. Add them to your blender and blend well.
Add to a saucepan and add the juice of half a lemon.
Boil then simmer for approximately 30-35 min, until the purée reduces in half.
Pour your purée in a shallow bowl and let cool.
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius), line the bottom of 2 cake pans or 2 spring form pans with parchment and butter the sides.

In the bowl of your stand mixer, beat the butter until soft and creamy and then add the sugar. Mix until the mixture is light and airy and the sugar is dissolved.
Add the vanilla and egg whites and mix well on medium speed.
In a bowl, mix the flour, baking powder, and salt
In a measuring cup, mix the milk, sour cream, and the strawberry purée.
On low speed, alternate adding 1/3 of your flour mixure, then 1/2 of your liquids, the second third of your flour mixture, the other half of your liquids and end with your flour mixture.
Divide your batter between the cake pans and level the top.
Bake at 350 degrees Fahrenheit (175 degrees Celsius) for 23-25 minutes until a toothpick inserted in the middle comes out clean.
Let your cakes cool in the pan for 5-10 minutes before removing them from the pans and placing them on a wire cooling rack until they're completely cooled.

Chop 5 or 6 strawberries as finely as you can. (You'll need to add 1/2 cup chopped fresh strawberries to the frosting.) Once they've been chopped, add the strawberries to a strainer over a bowl to let the excess liquid drain out of them while you prepare the rest of the frosting.
Add the butter and 4 cups of icing sugar to the bowl of your stand mixer, along with the milk. It's a good idea for the butter to be just slightly cooler than room temperature for this frosting because of the high water-content in the strawberries. Beat the butter, icing sugar and milk on high speed until you end up with a stiff buttercream frosting. You'll probably have to scrape down the sides of the bowl a few times to make sure everything is incorporated.
Measure out 1/2 cup of the drained strawberries and add them to the stiff frosting. Beat them in on medium speed, scraping down the sides of the bowl to make sure everything is evenly incorporated.At this point, your frosting may be too soft to pipe, so add as much of the remaining 2 1/2 cups of icing sugar as you need to create a frosting that's of piping consistency (this means it will hold its shape when piped on top of a cupcake).
Add the remaining icing sugar 1/2 cup at a time, as needed, and don't forget to add in the pinch of salt, too (this tones down the sweetness of the frosting just a bit).
If you're not happy with the colour of the frosting after adding the strawberries, simply stir in a touch of red food colouring.

After the cakes have completely cooled, you’ll likely notice they have domed on top just a little bit. To create a flat, stable surface for frosting, you'll need to level the cakes by gently sawing off the domed top using a serrated knife. Aim to keep the knife as level as you can.
Begin by placing your first layer on a cake board (bottom side down) slightly larger than your cake. Scoop about 1/2 to 3/4 cup of frosting onto the centre of the layer, then spread it evenly with your offset spatula all the way to the edges. It’s crucial to get this layer even, as it sets the foundation for the shape of rest of your cake.
Add the second layer on top, upside down, so the top of the cake is as flat as possible.
Apply a thin coat of frosting all over the cake. Use your offset spatula to spread it, and then smooth it out with the bench scraper. Refrigerate the cake for about 30 minutes to set this crumb coat, so that applying the final coat of frosting will be much easier.
Apply the final coat of frosting on top of the cake, spreading it outwards and down the sides of the cake evenly with your offset spatula. Keep the layer of frosting uniform, as much as you can, and create rustic swirls.
Refrigerate for at least 30 minutes so that the frosting firms up giving you clean and sturdy slices.
Top with fresh strawberries, if desired, before serving.

This cake keeps for up to 3 days in the fridge in an airtight container.

If making this cake ahead of time, simply frost the cake as desired up to one day ahead.