Description

This homemade Strawberry Cake from Scratch is a classic, moist, and fluffy cake layered with fresh strawberries and topped with a luscious strawberry buttercream frosting made from freeze-dried strawberries. Perfect for birthdays, celebrations, or any time you crave a delightful, berry-packed dessert.

Ingredients

Scale

Cake

3 and ¼ cups (390g) all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 cup (227g) unsalted butter, softened to room temperature
2 cups (400g) granulated sugar
1 and ½ teaspoons vanilla extract
3 large eggs, room temperature
1 large egg white, room temperature
1 cup (240g) milk, room temperature (preferably whole cow’s milk)
2 cups finely chopped fresh strawberries (approximately 16 large strawberries)

Strawberry Buttercream Frosting

1 cup (20g) freeze-dried strawberries
1 cup (227g) unsalted butter, softened to room temperature
4 to 5 cups (480-600g) powdered sugar
¼ to ⅓ cup (60-80mL) milk or cream
2 teaspoons vanilla extract
¼ teaspoon salt

Instructions

Prepare Oven and Pans: Place an oven rack in the middle position and preheat the oven to 350ºF (177ºC). Grease and flour two 8-inch or 9-inch round cake pans or use homemade cake release to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning. Set this mixture aside for later.
Cream Butter and Sugar: In a large bowl using a handheld mixer or a stand mixer fitted with a paddle attachment, cream the softened butter and granulated sugar on medium-high speed until the mixture becomes light in color and fluffy in texture, approximately 2 to 3 minutes. Add the vanilla extract and beat to incorporate.
Add Eggs: Add the eggs and egg white one at a time, beating well after each addition to ensure they are fully incorporated. Scrape down the bowl sides as needed to mix evenly.
Alternate Adding Dry Ingredients and Milk: Reduce the mixer speed to low. Add the flour mixture in two parts, alternating with the milk. Begin and end with the flour mixture, mixing until just combined after each addition to avoid overmixing the batter.
Fold in Strawberries: Gently blot the fresh chopped strawberries with a paper towel to remove excess moisture. Carefully fold them into the batter by hand to evenly distribute without breaking down the berries.
Divide Batter and Bake: Evenly divide the cake batter between the two prepared pans, smoothing the tops. Bake in the preheated oven for 40 to 44 minutes or until a toothpick inserted into the center comes out clean and the tops are lightly browned.
Cool Cakes: Remove the cakes from the oven and allow them to cool completely in the pans on a wire rack. Once cooled, remove the cakes from the pans and set aside.
Make Strawberry Powder: Using a blender or food processor, process the freeze-dried strawberries into a fine powder. Set this powder aside for the frosting.
Prepare Buttercream: In a large bowl with a mixer fitted with a paddle attachment, beat the softened butter on medium speed for about 2 minutes until creamy. On low speed, gradually add powdered sugar, vanilla extract, and milk or cream.
Add Strawberry Powder and Salt: Add the strawberry powder and salt to the buttercream mixture. Increase the mixer speed to medium and beat until the frosting is completely smooth and fluffy, about 3 minutes. Adjust the consistency as needed by adding more milk if too thick or more powdered sugar if too thin.
Level Cake Layers: Using a serrated knife or cake leveler, trim the cooled cake layers to create flat, even surfaces for stacking.
Assemble Cake: Place one cake layer cut side up on a plate or cake stand. Spread a generous layer of strawberry buttercream evenly over the top with an offset spatula. Place the second cake layer on top with the cut side down for stability.
Chill Cake (Optional): For a sturdier cake, refrigerate the assembled layers for about 10 minutes before finishing. This helps the layers set and makes frosting the outside easier.
Frost Outside: Remove the cake from refrigeration if chilled. Spread remaining buttercream on top and around the sides of the cake evenly. Smooth the frosting to desired finish.
Serve and Store: Serve the cake at room temperature. Leftovers can be stored covered tightly at room temperature for up to 5 days or refrigerated for up to 1 week.
Make Ahead and Freezing: Cakes and frosting can be prepared up to one day in advance. Keep cakes tightly covered at room temperature or refrigerated until assembly. Frosting should be stored airtight until ready to use. Unfrosted cake layers can be frozen tightly wrapped for up to 2 months and thawed overnight in the refrigerator prior to assembling. Fully frosted cake can also be frozen tightly wrapped for up to 2 months and thawed overnight in the refrigerator before serving.

Notes

Use room temperature ingredients (eggs, butter, milk) to ensure even mixing and better texture.
Blotting the fresh strawberries helps reduce excess moisture in the cake batter to prevent sogginess.
Freeze-dried strawberry powder adds natural color and intense strawberry flavor to the buttercream.
Adjust buttercream consistency with milk or powdered sugar to get the perfect spreading texture.
Refrigerating the cake layers before final frosting helps create cleaner edges and easier frosting application.
Store leftover cake covered tightly to maintain moisture and freshness.

Prep Time: 20 minutes
Cook Time: 44 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: strawberry cake, homemade cake, strawberry buttercream, fresh strawberry dessert, baking, birthday cake