Let me introduce you to my go-to showstopper: the Fresh Strawberry Cake With Strawberry Buttercream Recipe. Rich with juicy, sun-kissed berries, this cake is plush, ultra-moist, and unapologetically pink. Every bite is a celebration of real strawberry flavor—no boxed mixes or artificial shortcuts in sight! The tangy berry reduction seeps into every crumb, while the strawberry buttercream practically melts in your mouth. Whether you’re celebrating a birthday, baby shower, or just craving something special, this cake promises to earn rave reviews and a permanent spot in your recipe box.
Ingredients You’ll Need
Gathering ingredients for this cake couldn’t be easier, but every piece plays a key role in achieving that dreamy flavor, tender texture, and gorgeous color. These aren’t just things to check off a list—they’re purposeful choices that make a world of difference.
- Fresh or Frozen Strawberries: Packed with natural sweetness and vibrant color—either works, so use what’s best and most convenient for you.
- Sugar: Helps coax out the berry juices and balances tartness in both the reduction and cake.
- Lemon Juice & Zest: A touch of citrus brightens and intensifies the fresh strawberry flavor beautifully.
- Salt: Just a pinch sharpens all the sweet and fruity notes.
- Unsalted Butter: Lends richness and a tender crumb—make sure it’s truly room temperature so it creams beautifully.
- Granulated Sugar: Fluffs up the batter and sweetens every bite.
- Egg Whites: Keep the cake light and maintain that dreamy pink hue; yolks would muddy the color.
- Whole Milk: Provides moisture and a delicate crumb.
- Vegetable or Canola Oil: Ensures extra tenderness and keeps the cake moist for days.
- Strawberry Reduction: The heart of the cake’s flavor—don’t skip making this from scratch!
- Strawberry Emulsion or Extract: Deepens the berry aroma (bakery emulsion is especially bright).
- Vanilla Extract: Adds warmth and enhances all the other flavors.
- Pink Food Color: Helps the cake stay a beautiful true pink, even after baking; gel colors work best.
- All-Purpose Flour: The cake’s structure; measure carefully for best results.
- Baking Powder & Baking Soda: Lift the batter for a light, fluffy texture.
- Salt (again!): Reinforces flavor complexity.
- Powdered Sugar: Gives the buttercream its silky-smooth, creamy sweetness.
- Pasteurized Egg Whites (for buttercream): Create a cloudlike meringue base with safe, raw egg whites.
- More Unsalted Butter: Yes, this buttercream is everything you dream it will be: rich, fluffy, and decadent!
How to Make Fresh Strawberry Cake With Strawberry Buttercream Recipe
Step 1: Make the Strawberry Reduction
Start the magic the day before if you can! Blend your fresh or thawed strawberries until perfectly smooth, then pour the puree into a saucepan with sugar, lemon zest, lemon juice, and a pinch of salt. Bring to a boil, then reduce the heat and simmer. You want to gently coax out as much moisture as possible without burning the berries, ending with a thick, deeply colored sauce—like tomato paste. This could take up to an hour, but stirring occasionally (and enjoying the aroma) is worth every minute. The reduction infuses cake, filling, and buttercream with pure berry punch.
Step 2: Prep Your Cake Pans and Ingredients
While the reduction cools, make sure all your cake ingredients truly reach room temperature—this is crucial for a seamless, fluffy batter! Preheat your oven to 350ºF, adjust the rack to the center, and coat two 8-inch cake pans with your go-to nonstick method (cake goop, parchment rounds—whichever gives you peace of mind).
Step 3: Mix Wet and Dry Ingredients Separately
In one bowl, whisk together the milk, oil, strawberry reduction, strawberry emulsion, vanilla, lemon zest and juice, and pink food color. In another, combine flour, baking powder, baking soda, and salt. This is a baker’s secret to even, lump-free batter and beautiful rise.
Step 4: Cream Butter and Sugar, Then Add Egg Whites
Beat the butter until smooth and shiny, then gradually beat in the granulated sugar until the mixture is ultra-fluffy and almost white—about 3-5 minutes. Add egg whites one at a time, beating after each, until the batter looks cohesive and glossy. If it curdles, your ingredients were likely too cold—but don’t stress, the final cake will still turn out tasty!
Step 5: Combine Batters and Pour
With the mixer on low, alternate adding the dry ingredients and the strawberry-milk mixture in thirds. After the final addition, stop and scrape the bowl well. The finished batter should look luscious, smooth, and almost like strawberry ice cream—resist overmixing for best softness.
Step 6: Bake and Cool
Divide the cake batter evenly, smoothing the tops. Bake until the centers spring back and a toothpick comes out clean or with just a few tender crumbs, about 30–35 minutes. Cool in the pans for 10 minutes, then invert onto racks. For cleanest layers and easiest frosting, wrap the cooled rounds in plastic wrap and chill before assembling.
Step 7: Make the Strawberry Buttercream
In a stand mixer, combine pasteurized egg whites and powdered sugar, then whip on high for 5 minutes to make the base meringue. Switch to low and begin adding softened butter in pieces, whipping until it turns impossibly light, white, and glossy (don’t sweat if it looks curdled at first—keep whipping and it’ll come together). At the end, beat in strawberry reduction, vanilla, and a pinch of salt. For the silkiest frosting, switch to the paddle attachment and beat on low for 15–20 minutes, letting all the air bubbles work their way out.
Step 8: Assemble and Decorate
Stack the chilled cake layers with plenty of buttercream between each. For a burst of moisture, spread a little extra strawberry reduction between the layers, too. Frost the outside with swoops of luscious buttercream, pipe rosettes if you wish, and get ready for the oohs and ahhs!
How to Serve Fresh Strawberry Cake With Strawberry Buttercream Recipe
Garnishes
The simplest way to finish your masterpiece? Top it with a flourish of fresh strawberries—halved, sliced, or left whole with their green tops. A scattering of edible flowers or a sprinkle of lemon zest also accentuates the berry brightness. If you want to elevate the dazzle even more, try a drizzle of leftover strawberry reduction on each slice right before serving.
Side Dishes
Keep things fresh and light: a side of whipped cream, a bowl of juicy mixed berries, or a scoop of vanilla bean ice cream pairs perfectly. If you’re enjoying the Fresh Strawberry Cake With Strawberry Buttercream Recipe as part of a dessert spread, offer iced tea or lemonade for an accent of acidity to balance the sweetness.
Creative Ways to Present
Transform your cake into sweet individual treats by making cupcakes or mini cakes. For birthdays, decorate with colored sprinkles or a white chocolate drizzle. Or, stack thinner cake rounds in glass jars with swoops of buttercream and berries for adorable, portable parfaits—picnic party, anyone? The Fresh Strawberry Cake With Strawberry Buttercream Recipe adapts beautifully to all kinds of creative celebrations.
Make Ahead and Storage
Storing Leftovers
If you somehow have leftovers (I doubt you will!), store slices tightly wrapped or in an airtight container in the fridge. The cake stays moist and delicious for up to 4 days. The strawberry flavors often intensify overnight, making a chilled slice arguably even better the next day.
Freezing
For longer storage, freeze cake layers tightly wrapped in plastic and foil for up to three months. You can also freeze the assembled cake—just let it firm up in the freezer for an hour before wrapping well. Thaw overnight in the fridge before serving. The strawberry buttercream holds up beautifully after freezing and thawing.
Reheating
No need to reheat this cake, but if you prefer a slightly warm slice, let it sit at room temperature for 30–60 minutes before serving. This lets the buttercream soften and brings all those fresh strawberry flavors to life.
FAQs
Can I use frozen strawberries for the Fresh Strawberry Cake With Strawberry Buttercream Recipe?
Yes! Frozen strawberries work just as well as fresh—just be sure to thaw them completely before blending and reducing. In fact, using frozen berries can actually intensify the flavor, since they’re picked at peak ripeness.
Do I need to use the pink food coloring?
If you want a vibrant pink crumb (just like bakery cakes), a few drops of gel food coloring really do make a difference. Without it, the natural color can fade during baking. Of course, you can skip it for a more rustic, natural look—the cake will taste just as heavenly!
Can I turn this recipe into cupcakes?
Absolutely! This batter makes beautifully moist cupcakes. Fill liners about two-thirds full and bake at 350ºF for 18–22 minutes or until a tester comes out clean.
What if I don’t have strawberry emulsion?
No worries. You can substitute pure strawberry extract, or if you’re in a pinch, use a bit more fresh strawberry reduction for lots of real strawberry flavor. The emulsion just gives a little extra punch and color.
How do I avoid curdled-looking buttercream?
If your strawberry buttercream looks curdled, it’s likely too cold. Simply remove a small scoop and gently melt it in the microwave, then beat it back in until smooth. Keep whipping—it will eventually turn delectably creamy!
Final Thoughts
Every time you make the Fresh Strawberry Cake With Strawberry Buttercream Recipe, you’ll be greeted with sweet, berry-filled smiles and requests for seconds. I hope you’ll make it and pass it on—because homemade strawberry cake this good is meant to be shared. Happy baking!
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Fresh Strawberry Cake With Strawberry Buttercream Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 24 servings
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delightful Fresh Strawberry Cake with Strawberry Buttercream features layers of tender, moist cake infused with real strawberry reduction and a touch of lemon, all frosted with a luscious strawberry buttercream. This recipe brings out the true flavors of fresh strawberries in both the cake and the creamy icing, making it the perfect centerpiece for birthdays, celebrations, or any special occasion.
Ingredients
Strawberry Reduction
- 32 ounces fresh or frozen strawberries, thawed
- 4 ounces sugar (optional)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 pinch salt
Fresh Strawberry Cake
- 8 ounces unsalted butter, room temperature
- 10 ounces granulated sugar
- 6 ounces egg whites, room temperature
- 4 ounces milk, room temperature (whole milk preferred)
- 6 ounces strawberry reduction, room temperature
- 2 ounces vegetable or canola oil
- 1 tablespoon lemon juice, fresh
- Zest of one lemon
- 1 ½ teaspoons strawberry emulsion or extract
- 1 teaspoon vanilla extract
- ½ teaspoon pink food color (gel preferred)
- 14 ounces all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Strawberry Buttercream Frosting
- 4 ounces pasteurized egg whites
- 16 ounces powdered sugar
- 16 ounces unsalted butter, room temperature
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 4 ounces strawberry reduction, room temperature
Instructions
- Make the Strawberry Reduction: Place your thawed or fresh strawberries into a blender and blend until completely smooth. Pour the strawberry puree, sugar, lemon zest, and lemon juice into a medium saucepan. Bring to a boil over medium-high heat. Once bubbling, reduce the heat to medium-low and simmer, stirring occasionally to prevent burning, until the mixture has reduced to about 2 cups and is very thick, similar to tomato sauce. This typically takes 40-60 minutes. Set aside to cool; refrigerate if making a day ahead. You’ll use portions for both the cake and the buttercream.
- Prepare for Baking: Take all room temperature ingredients, including the strawberry reduction, out of the refrigerator about 1 hour before baking or microwave the reduction for about a minute to bring to room temp. Adjust your oven rack to the middle position and preheat the oven to 350ºF (176ºC). Grease two 8″ cake pans with your preferred pan release.
- Mix Wet and Dry Ingredients: In a medium bowl, whisk together the milk, oil, strawberry reduction, strawberry emulsion or extract, vanilla extract, lemon zest, lemon juice, and food coloring. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a stand mixer with the paddle attachment, beat room temperature butter on medium speed until smooth and shiny, about 30 seconds. Gradually sprinkle in the sugar and continue to beat until fluffy and nearly white, about 3-5 minutes.
- Add Egg Whites: Add egg whites one at a time, beating for 15 seconds after each addition. The mixture should be cohesive; if it looks curdled, an ingredient may be too cold.
- Combine Batter: On low speed, add about a third of the dry ingredients to the butter mixture, followed by a third of the milk mixture, mixing until just incorporated. Repeat this process two more times, finishing with the dry ingredients. Stop when the batter is just blended and smooth, scraping down the sides as necessary. The batter should resemble ice cream in texture.
- Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes at 350ºF (176ºC), or until the cakes feel firm in the center and a toothpick inserted comes out clean or with a few crumbs.
- Cool the Cakes: Transfer pans to a wire rack and cool for 10 minutes before carefully turning cakes out onto the racks to cool completely. Once cooled, wrap each layer in plastic wrap and chill or freeze before assembling.
- Make the Strawberry Buttercream Frosting: In a stand mixer bowl, combine egg whites and powdered sugar with the whisk attachment. Mix on low briefly, then whip on high for 5 minutes until glossy. Add softened butter in chunks and whip on high for 8-10 minutes until the mixture is very white, light, and shiny. It may look curdled and yellow initially—keep whipping until smooth. Add strawberry reduction, vanilla extract, and salt, and mix until evenly incorporated. For an ultra-smooth texture, switch to the paddle attachment and mix on low for an additional 15-20 minutes to remove air bubbles.
- Assemble and Frost: Optional: Spread a thin layer of leftover strawberry reduction between layers for extra moisture and flavor. Frost the chilled cake layers with strawberry buttercream and decorate as desired. Serve at room temperature for best flavor and texture.
Notes
- Use room temperature ingredients for both the cake and frosting to prevent curdling and to ensure the best texture.
- Weigh your ingredients for the most reliable results—converting to cups may cause issues.
- Adding a touch of pink gel food coloring helps maintain a beautiful pink hue, as natural strawberry color fades during baking.
- Use only egg whites in the batter to avoid a peachy or grayish cake color.
- Leftover strawberry reduction can be refrigerated for up to 1 week or frozen for up to 6 months.
- If your buttercream looks curdled, it’s likely too cold. Soften a small amount of buttercream in the microwave and mix back in until creamy.
Nutrition
- Serving Size: 1 serving
- Calories: 603 kcal
- Sugar: 50 g
- Sodium: 222 mg
- Fat: 39 g
- Saturated Fat: 24 g
- Carbohydrates: 63 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 102 mg
