This vibrant, fresh strawberry cake with creamy strawberry buttercream is the perfect way to celebrate sweet moments! A delightful treat that’s as beautiful as it is delicious, this cake captures the essence of summer with its bright flavor and stunning appearance. Whether it’s a birthday, an anniversary, or just a sunny afternoon, this cake is sure to impress.
Why You Will Love This Recipe:
This Fresh Strawberry Cake is not just a feast for the eyes; it’s a culinary experience that combines the sweetness of ripe strawberries with a light, fluffy cake texture. The strawberry buttercream adds a rich, creamy layer that perfectly complements the cake. It’s an ideal dessert for strawberry lovers, and its natural ingredients make it a wholesome choice. Plus, the cake is straightforward to make, ensuring that even novice bakers can achieve impressive results.
Introduction:
Baking a cake from scratch can be a rewarding experience, and this Fresh Strawberry Cake is a prime example of how simple ingredients can come together to create something extraordinary. With its moist texture and luscious flavor, this cake is a celebration of one of the most beloved fruits of summer. The addition of strawberry puree not only enhances the flavor but also gives the cake a beautiful pink hue, making it visually appealing for any occasion.
Ingredients:
For the Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 ½ tablespoons baking powder
- ¾ teaspoon salt
- ¾ cup canola oil
- 1 ½ cups fresh strawberry puree (about 1 pound of strawberries)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 4 large eggs, beaten
- Pink food coloring (optional)
For the Strawberry Buttercream:
- 1 stick (½ cup) unsalted butter, at room temperature
- ⅛ teaspoon salt
- 3 ½ cups powdered sugar
- ½ teaspoon vanilla extract
- 3 tablespoons fresh strawberry puree
Preparation:
Step 1: Preheat your oven to 325°F (163°C). Grease and flour two 9-inch round cake pans to ensure your cakes come out easily after baking.
Step 2: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined. This mixture will provide the base for your cake.
Step 3: Add the canola oil, strawberry puree, vanilla extract, and lemon juice to the dry ingredients. Mix until just combined, being careful not to overmix. The lemon juice enhances the flavor of the strawberries and adds a subtle tartness.
Step 4: Gently fold in the beaten eggs and, if desired, a few drops of pink food coloring to achieve a lovely blush hue. Stir until the mixture is smooth and uniform.
Step 5: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Step 6: While the cakes are cooling, prepare the strawberry buttercream. In a medium bowl, beat the softened butter until fluffy. Gradually add the salt, powdered sugar, and vanilla extract, mixing until well incorporated. Then, add the strawberry puree and beat until the frosting is light and fluffy. If the buttercream is too thick, you can adjust the consistency by adding a splash of milk or more powdered sugar.
Step 7: Once the cakes are completely cool, place one layer on a serving plate and spread a generous amount of strawberry buttercream on top. Place the second layer on top and frost the top and sides of the cake with the remaining buttercream. For an extra touch, decorate with fresh strawberries or edible flowers.
Serving Suggestions:
This Fresh Strawberry Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve it at room temperature, and for an extra touch, garnish each slice with fresh strawberries or mint leaves. It’s perfect for summer picnics, birthday parties, and special celebrations.
Tips:
- Choosing Strawberries: Use ripe, sweet strawberries for the best flavor. If they’re in season, you can even visit a local farmer’s market for the freshest options.
- Make Ahead: You can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store them in the refrigerator until you’re ready to frost and serve.
- Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3 days. The cake can also be frozen for up to 3 months; just make sure to wrap it well.
- Customization: Feel free to experiment with different flavors by adding lemon zest or using other berries in the buttercream for a mixed berry cake.
Prep Time:
1 hour
Cook Time:
25-35 minutes
Total Time:
1 hour 30 minutes
Nutritional Information (per slice, serves 12):
- Calories: Approximately 350
- Protein: 3g
- Sodium: 150mg
Conclusion:
This Fresh Strawberry Cake with Strawberry Buttercream is more than just a dessert; it’s a celebration of flavors and a delightful way to enjoy the taste of summer. The combination of fresh strawberries and rich buttercream creates a cake that is both visually stunning and deliciously satisfying. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this cake is sure to bring joy to your table.
Questions and Answers About This Recipe:
1. Can I use frozen strawberries for this recipe?
Yes, you can use frozen strawberries, but make sure to thaw them and drain any excess liquid before pureeing them. Fresh strawberries will yield the best flavor and texture.
2. How can I make this cake gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Ensure that the blend you choose is suitable for baking and contains xanthan gum for better structure.
3. What can I do if my buttercream is too runny?
If your buttercream is too runny, gradually add more powdered sugar until you reach your desired consistency. Alternatively, if it’s too thick, you can add a little milk or cream.
4. Can I make this cake in advance?
Absolutely! You can bake the cake layers a day ahead and store them in the refrigerator. Frost the cake on the day you plan to serve it for the best results.
5. What’s the best way to store leftover cake?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To keep it fresh longer, you can freeze slices wrapped in plastic wrap for up to 3 months.