Fresh Strawberry Cake

Last Updated July 21st, 2020 at 02:34 pm by Lisa

Real fresh strawberry cake screams fresh with no artificial ingredients like food coloring or jello, and made with sweet juicy summer strawberries and topped with amazing strawberry buttercream frosting.

This strawberry cake dessert uses real strawberries baked in the cake and strawberry preserves in the buttercream with and is deliciously natural!

Links in this post are Amazon Affiliate Links to products I use and love.

This strawberry cake has a little story. While getting my hair done, a homemade strawberry cake was delivered and shared with the customers.

My hairdresser (aka “miracle worker”) friend Tina, offered a piece and of course, I said yes!

It was delicious, and I came home inspired to bake a strawberry cake.

A real strawberry cake with fresh ingredients like real strawberry buttercream.

And this happened…

My niece Kylie (total cutie pie right?) came over, and we love to make sweet things together.

Kylie had the idea to keep the cake as natural as possible and skip the food coloring and jello traditionally used in strawberry cake recipes.

We baked this cake together early one morning, and we tasted and ate so much strawberry buttercream frosting for “breakfast” it was ridiculous!

Now that is what I call being a perfect Aunt, and setting an excellent example.

Fresh Strawberry Cleaning and Storage Tips:

As soon as you get your strawberries home:

1. Place the strawberries in a bowl and rinse with cool water and a splash of vinegar. PRO TIP: The vinegar cleans the berries but doesn’t leave any taste…really I promise, and I do this all the time!
2. Drain and place the strawberries in a clean bowl covered with plastic wrap and store in the fridge for a day or two.
3. Your strawberries are now clean to eat or use in a recipe straight out of the fridge.

Why Bake A 5 Layer Strawberry Cake?

I chose to do a 5 layer cake, for 2 reasons.

One, it is pretty. That is good enough.

But then consider that 5 layers delivers more strawberry buttercream frosting per bite. Now that is all the reasoning I need.
A good strategy for cake eating right?
Of course, you can make this same strawberry buttercream cake in a single cake pan, or a double round. Your choice!

PRO BAKING TIP: Use a crumb coat:

How To Get a Smoothly Frosted Cake?

1. Using an offset spatula spread a thin layer of buttercream frosting on your cake and chill for 30 minutes
2. The final coat of buttercream frosting will go on the cake really nicely, and you avoid cake crumbles in your frosting!

Fresh Strawberry Cake with Strawberry Buttercream Frosting will have you licking the spoon! The strawberry buttercream is absolutely unbelievable.

Your baking efforts will be rewarded with this pretty little 5 layer strawberry cake.

So cute, pretty, and natural,  don’t you agree?

What ingredients do I need to make this Fresh Strawberry Cake?

for the strawberry buttercream frosting

• 4 sticks unsalted butter soft/room temperature
• 6 cups powdered sugar sifted
• 1/2 teaspoon sea salt
• 4 teaspoons real pure vanilla extract
• 4 tablespoons heavy cream
• 12 ounces strawberry preserves

for the strawberry cake:

• 1/2 cup strawberries mashed/chopped
• 1/2 cup softened unsalted butter
• 1 1/2 cups sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour organic preferred or cake flour
• 1 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup buttermilk (or sub milk)
• 1 cup strawberry preserves
• 2 baskets fresh strawberries for decoration on top of cake

How do I make this Fresh Strawberry Cake?

Make the Strawberry Buttercream Frosting

Step 1: In the mixer bowl fitted with the paddle attachment, (or a hand-held mixer), mix the butter and powder sugar at a low speed until blended.

Step 2: Next, increase speed until light and fluffy for another 3 minutes. Add the salt, vanilla, and heavy cream and beat on medium for 1 minute. 

Step 3: If needed, add a bit more cream to make it smooth and creamy. 

Step 4: Add strawberry preserves, for “food” color and flavor. 

Step 5: Keep refrigerated and cool until ready to use. (see notes for frosting storage tips)

Make and Bake the Strawberry Cake:

Step 1: Puree strawberries in a blender, or chop finely. Set aside.

Step 2: Prepare cake pans. (I used a small 5 layer cake pan set from a craft store.) Lightly coat the pan/s with butter or coconut non-stick spray, dust with flour, and tap out excess. Set aside.

Step 3: Sift the flour, baking powder, baking soda, and salt together. Set aside.

Step 4: In a stand mixer, blend butter and sugar until creamed. Next, slowly add in eggs and vanilla.

Step 5: With the mixer on low, gently add dry ingredients until just combined then add the buttermilk (or milk) until combined. Do not overmix.

Step 6: Add strawberry puree (strawberries mashed/chopped) and preserves by hand using a rubber spatula to combine.

Step 7: Divide batter into prepared cake pan/s, spread evenly. The batter is pretty thick.

Step 8: Bake 20 minutes at 375, or until a toothpick comes out clean. Bake time will depend on the size of your pans.

Assemble the cake:

Step 1: Cool cake, then tap out of pans and spread cake layers with a thin coat of buttercream frosting.

PRO TIP: It helps to place some buttercream frosting on your cake plate to hold the first layer of cake down. Once each cake layer is frosted and stacked. Run your offset spatula around the cake side to make it smooth. Chill in the fridge for about 30 minutes. Then spread the final layer of buttercream frosting, and swirl or coat evenly.

Step 2: Decorate with strawberries cut in half and about the same size. Press into the buttercream frosting, and put one on top of the cake. 

Step 3: Buttercream frosting will melt at room temperature, be sure to keep this cake refrigerated until ready to serve.

PRO TIP: You can freeze your buttercream frosting! When you are ready to use it for another recipe, simply store in a sealed ziplock bag with all the air pushed out. Place on counter to soften, squish the bag around to get the frosting ready to use and you are ready to add frosting to another dessert!

Summer will now never be the same without a slice of Fresh Strawberry Cake with Strawberry Buttercream Frosting.

Kylie and I had such a fun day baking, tasting, and decorating the strawberry buttercream cake, She learned to measure, bake, and frost a 5 layered cake for the first time.

Thanks for all your help Kylie, you did a fantastic job. And Aunt Lisa loves you!

All the Best Dishes,
Lisa
XO

More Amazing Strawberry Recipes:

American Flag Blueberry-Strawberry Pie

Bake a large American Flag Blueberry-Strawberry Pie (aka sheet pan or slab pie) this patriotic dessert serves 20 people on July 4th or patriotic holidays!

Check out this recipe

Strawberry Smash Cocktails

Low carb, low sugar, low calorie Strawberry Smash Cocktails are a healthy drink for date night, Valentine’s Day, or a on hot summer day for your sweetheart!

Check out this recipe

Summer Fruit Sorbet “Nice Cream”

Summer Fruit Sorbet "Nice Cream" is served in real lemon cups with zero guilt, pure fruit, dairy-free, vegan, and no refined sugar in this summer dessert!

Check out this recipe

Print Pin Recipe

Fresh Strawberry Cake with Strawberry Buttercream Frosting

Real Fresh STRAWBERRY CAKE recipe (nothing artificial) made with sweet juicy summer strawberries, and topped with amazing Strawberry Buttercream Frosting!

Course Desserts & Sweets

Cuisine American

Keyword cake from scratch, homemade buttercream, strawberry buttercream

Prep Time 40 minutes

Cook Time 20 minutes

Servings 12

Calories 676kcal

Author Lisa Hatfield

Equipment

KitchenAid Mixer

5 Layer Cake Pan

Flour Sifter

Offset Icing Spatula

Ingredients

for the strawberry buttercream frosting

• 4 sticks unsalted butter soft/room temperature
• 6 cups powdered sugar sifted
• 1/2 teaspoon sea salt
• 4 teaspoons real pure vanilla extract
• 4 tablespoons heavy cream
• 12 ounces strawberry preserves

for the strawberry cake:

• 1/2 cup strawberries mashed/chopped
• 1/2 cup softened unsalted butter
• 1 1/2 cups sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour organic preferred or cake flour
• 1 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup buttermilk (or sub milk)
• 1 cup strawberry preserves
• 2 baskets fresh strawberries for decoration on top of cake

US Customary – Metric

Instructions

Make the Strawberry Buttercream Frosting

• In the mixer bowl fitted with paddle attachment, (or hand-held mixer), mix the butter and powder sugar on low-speed until blended.
• Next, increase speed until light and fluffy for another 3 minutes. Add the salt, vanilla, and heavy cream and beat on medium for 1 minute.
• If needed, add a bit more cream to make it smooth and creamy.
• Add strawberry preserves, for “food” color and flavor.
• Keep refrigerated and cool until ready to use. (see notes for frosting storage tips)

Bake the Strawberry Cake:

• Puree strawberries in a blender, or chop finely. Set aside.
• Prepare cake pans. (I used a small 5 layer cake pan set from a craft store.) Lightly coat the pan/s with butter or coconut non-stick spray, dust with flour, and tap out excess. Set aside.
• Sift the flour, baking powder, baking soda, and salt together. Set aside. 
  
• In a stand mixer, blend butter and sugar until creamed. Next, slowly add in eggs and vanilla.
• With the mixer on low, gently add dry ingredients until just combined then add the buttermilk (or milk) until combined. Do not overmix.
• Add strawberry puree (strawberries mashed/chopped) and preserves by hand using a rubber spatula to combine.
• Divide batter into prepared cake pan/s, spread evenly. The batter is pretty thick. 
• Bake 20 minutes at 375, or until toothpick comes out clean. Bake time will depend on the size of your pans.

Assemble the cake:

• Cool cake, then tap out of pans and spread cake layers with a thin coat of buttercream frosting. It helps to place some buttercream frosting on your cake plate to hold the first layer of cake down. Once each cake layer is frosted and stacked. Run your off-set spatula around the cake side to make it smooth. Chill in fridge for about 30 minutes. Then spread final layer of buttercream frosting, and swirl or coat evenly. 
• Decorate with strawberries cut in half and about the same size. Press into the buttercream frosting, and put one on top of cake.
• Buttercream frosting will melt at room temperature, be sure to keep this cake refrigerated until ready to serve.

Notes

PRO TIPS for Buttercream Frosting.  Store for up to a week in an airtight container. Before frosting, let come to room temperature and re-whip in mixer until it is light and creamy again.

PRO TIP You can freeze buttercream up to 3 months. Defrost overnight, and re-whip in mixer. Adding powder sugar, will thicken the buttercream. Heavy cream will thin it out and makes it easier to spread.

PRO TIP Cake Flour vs. All-Purpose Flour: The main difference between cake flour and all-purpose (AP) flour is the protein content (which becomes gluten). Cake flour is about 8% protein content, while the protein content of AP flour is about 10-11%. When you’re making cakes, use cake flour that’s lower in protein and will result in spongier cakes.

PRO BAKING TIP: Use a crumb coat to get a smoothly frosted cake. 

1. Using an offset spatula spread a thin layer of buttercream frosting on your cake and chill for 30 minutes
2. The final coat of buttercream frosting will go on the cake really nicely, and you avoid cake crumbles in your frosting!

Nutrition

Calories: 676kcal | Carbohydrates: 141g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 56mg | Sodium: 186mg | Potassium: 139mg | Fiber: 1g | Sugar: 112g | Vitamin A: 375IU | Vitamin C: 9.7mg | Calcium: 51mg | Iron: 1.5mg

Tried this recipe?Let’s see it on Instagram! Follow us @Delicious.Table and tag us on your recipe photo with #delicioustable

Need ingredients or equipment to make this recipe? Shop Now Every cooking product recommended I own, use, and love how they perform in my kitchen. Happy Cooking! Lisa

Disclosure: As an Amazon Associate, Delicious Table earns advertising fees from qualified purchases linking to Amazon.com