The first time I made this strawberry cake, it was for my daughter’s seventh birthday, and she had one very specific request: “Mom, I want a cake that tastes like summer.” Standing in my kitchen that June morning, sunlight streaming through the window and a basket of just-picked strawberries from our neighbor’s garden sitting on the counter, I understood exactly what she meant. The berries were so perfectly ripe they practically glowed, their sweet fragrance filling the entire room with the essence of warm afternoons and childhood wonder.
This cake became our family’s love letter to strawberry season. Unlike store-bought versions that rely on artificial flavoring, this recipe celebrates the fruit in its purest form, incorporating fresh strawberries directly into both the tender crumb and the silky buttercream. The magic happens in three distinct layers of strawberry flavor: pureed berries folded into the batter for moisture and natural sweetness, chopped fresh strawberries that create delightful pockets of juicy surprise, and a strawberry-infused frosting that ties everything together. Each bite delivers that perfect balance of vanilla cake comfort and bright berry freshness that somehow manages to taste exactly like happiness feels.
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Why This Cake Will Win Your Heart
This isn’t just another strawberry cake recipe. What makes this version truly special is how it honors the natural flavor of fresh strawberries without masking them with artificial additives or overwhelming sweetness. The cake itself is incredibly moist thanks to the pureed strawberries, while pieces of fresh fruit scattered throughout provide bursts of concentrated flavor and lovely texture contrast. The buttercream strikes the perfect balance between rich and light, with just enough strawberry puree to give it a beautiful natural pink hue and genuine berry taste that complements rather than competes with the cake layers.
Ingredients
For the Cake:
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, room temperature
- 1¾ cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1¼ cups whole milk, room temperature
- 1 cup fresh strawberries, pureed
- 1 cup fresh strawberries, diced small
For the Strawberry Buttercream:
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar, sifted
- ⅓ cup fresh strawberry puree
- 1 teaspoon vanilla extract
- Pinch of salt
- 2-3 tablespoons heavy cream, as needed
For Garnish:
- Fresh whole strawberries
- Additional diced strawberries for decorating
Instructions
Begin by preparing your strawberries, as they’re the stars of this show. Select the most beautiful, fragrant berries you can find – they should yield slightly to gentle pressure and smell intensely sweet. Wash and hull about two cups of berries, then puree half of them until completely smooth. The remaining cup should be diced into small, uniform pieces. This dual preparation creates layers of strawberry flavor that will weave throughout every element of your cake.
Preheat your oven to 350°F and prepare two 9-inch round cake pans by greasing them thoroughly with butter and dusting with flour. I like to line the bottoms with parchment paper as well – it’s that extra step that ensures your beautiful layers release perfectly every time. There’s nothing quite like the satisfaction of turning out a flawless cake layer.
In a medium bowl, whisk together flour, baking powder, and salt. This simple step ensures even distribution of leavening agents, which means a uniform rise and tender crumb. Set this aside while you work on the heart of the batter.
In your stand mixer fitted with the paddle attachment, cream the room-temperature butter and sugar together until light and fluffy – this usually takes about four to five minutes on medium-high speed. You’ll know it’s ready when the mixture has increased in volume and taken on an almost white color. This creaming process incorporates air that will give your cake its tender texture, so don’t rush it. The sound will change as the mixture becomes properly aerated, developing a lighter, whipped quality.
Add eggs one at a time, beating well after each addition. Room temperature eggs incorporate more easily and create a smoother batter. Follow with the vanilla extract and your strawberry puree, mixing just until combined. The batter will take on the most beautiful pale pink hue at this point, and the aroma of fresh strawberries will make your kitchen smell absolutely divine.
Now comes the crucial step of alternating wet and dry ingredients. Beginning and ending with the flour mixture, add it in three additions, alternating with the milk in two additions. Mix each addition just until incorporated – overmixing at this stage develops gluten, which leads to tough cake. The goal is a smooth, cohesive batter that still looks tender and inviting.
Gently fold in the diced strawberries using a rubber spatula, being careful not to crush them. These little gems will create pockets of concentrated strawberry flavor throughout the cake, like finding hidden treasures in each bite. Divide the batter evenly between your prepared pans and smooth the tops gently.
Bake for 28-32 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs clinging to it. The cakes should spring back lightly when touched and be pulling just slightly away from the edges of the pans. The kitchen will be filled with the most incredible aroma – vanilla, butter, and strawberries mingling together in perfect harmony.
Cool the cakes in their pans for 10 minutes before turning them out onto wire racks. This brief cooling period prevents the tender crumb from falling apart while still being warm enough to release easily from the pans.
While the cakes cool completely, prepare the strawberry buttercream. In your clean mixer bowl, beat the room-temperature butter until light and fluffy, about three minutes. Gradually add the sifted powdered sugar, beating on low speed initially to prevent a sugar cloud, then increasing to medium-high. Add the strawberry puree, vanilla, and salt, beating until smooth and spreadable. If the frosting seems too thick, add heavy cream one tablespoon at a time until you reach the perfect consistency.
Assembly is where the magic truly happens. Place one cake layer on your serving plate and spread about one-third of the frosting evenly across the top. Add the second layer and use the remaining frosting to cover the top and sides. The natural pink color of the buttercream is simply gorgeous against the tender cake layers, creating a dessert that’s as beautiful as it is delicious.
Chef’s Notes
This cake actually improves after a day, as the flavors meld and the crumb becomes even more tender. Store covered at room temperature for up to three days or refrigerated for up to a week. For best results, use strawberries at their peak ripeness – they should be fragrant and yield slightly to pressure. If strawberries aren’t in season, this recipe works beautifully with frozen berries that have been thawed and drained. The cake can also be made a day ahead and wrapped well before frosting.
Serves: 10-12 people
Total Time: 2 hours (including cooling time)