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A freshly baked and decorated strawberry cake with real strawberries as decorations.
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4.5 from 2 votes

Strawberry Cake

A Strawberry Cake decorated with strawberry buttercream and NOTHING ARTIFICIAL, just sweet juicy strawberries and fresh ingredients!
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Desserts & Sweets
Cuisine: American
Keyword: strawberry buttercream, strawberry cake
Servings: 12
Calories: 670kcal


Strawberry Buttercream Frosting

  • 2 cups butter soft/room temperature
  • 6 cups powdered sugar sifted
  • ½ teaspoon sea salt
  • 4 teaspoons real pure vanilla extract
  • 4 tablespoons heavy cream
  • 1 cup strawberry preserves

Strawberry Cake

  • ½ cup strawberries mashed/chopped
  • ½ cup softened unsalted butter
  • 1 ½ cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour organic preferred or cake flour
  • 1 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup buttermilk (or sub milk)
  • 1 cup strawberry preserves
  • 2 baskets fresh strawberries for decoration on top of cake


Make the Strawberry Buttercream

  • In the mixer bowl fitted with paddle attachment, (or hand-held mixer), cream 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 below for frosting storage tips)

Bake The 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, cream the butter and sugar. 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 350, or until toothpick comes out clean. Bake time will depend on the size of your pans. Small 6" pans are baked in 20 minutes, larger pans will take about 24 mintues.

Assemble The Cake

  • Cool the cakes, 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.


Buttercream Frosting

 Store for up to a week in an airtight container. Before frosting, let come to room temperature and re-whip in the mixer until it is light and creamy again.
PRO TIP: You can freeze your buttercream frosting! When you are ready to use it for another recipe, simply store it in a sealed ziplock bag with all the air pushed out. Place on the counter to soften, squish the bag around to get the frosting ready to use and you are ready to add frosting to another dessert!
You can freeze buttercream up to 3 months. Defrost overnight, and re-whip in a 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.


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!

Baking Pans

Small 6" pans are baked in 20 minutes, larger pans will take about 24 minutes.


Calories: 670kcal | Carbohydrates: 141g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 370mg | Potassium: 133mg | Fiber: 1g | Sugar: 112g | Vitamin A: 359IU | Vitamin C: 10mg | Calcium: 41mg | Iron: 1mg