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!
Prep Time40 mins
Cook Time20 mins
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
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.
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. 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.
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.
How To Make Cake Flour Substitute at Home Take one level cup of AP flour, remove two tablespoons, and then add two tablespoons of cornstarch back in. 1 cup AP flour - 2 Tablespoons AP flour + 2 Tablespoons cornstarch = 1 cup cake flour. Sift the flour to distribute the cornstarch well before using it in your cake batter. When added to all-purpose flour, cornstarch will inhibit the formation of gluten while also giving structure and lightness to your cake.
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