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Fresh Strawberry Cake

A beautiful moist vanilla cake with buttercream frosting whipped with fresh strawberries. Perfect for Summer!
Prep Time30 minutes
Cook Time30 minutes
Cool time1 hour
Total Time2 hours
Course: Dessert
Keyword: berry cake, cakes, desserts, easy cake, fresh strawberries, moist cake, strawberries, strawberry, strawberry cake, summer cake, summer desserts, trending, vanilla, vanilla cake, yum
Servings: 12 servings

Equipment

  • 1-2 cake pans 8-9 inch pans
  • piping bag w tips optional

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 1/4 tsp. baking powder
  • 1/2 tsp. salt
  • 1 2/3 cups sugar
  • 3/4 cup salted and room temperature butter
  • 3 large eggs, room temperature
  • 1 tbsp. vanilla extract
  • 1 cup buttermilk

Frosting

  • 1 cup minced fresh strawberries
  • 1 cup butter, room temperature
  • 2 16 ounce bags of powdered sugar

Instructions

  • Preheat the oven to 350°
  • Spray 1 deep 8" pan or 2 8" pans with non cooking spray. You can also butter and flour the pan(s) instead. Be sure to dump out excess flour.
  • Moving on to the cake.
  • In large bowl add the flour, baking powder, and salt. Mix well.
  • In a large mixing bowl or standing mixer add the butter. Whisk on med-high for 1 minute. Scrape down the sides of the bowl and add the sugar. Whisk on medium speed for 4 minutes.
  • Scrape the bowl and set the speed to low. Add the vanilla and eggs one at a time, mixing well in between.
  • Now on med-low speed alternate mixing in the flour mix and the buttermilk.
  • Scrape down and pour into prepared baking pans.
  • Cook for 30 minutes. Some pans take longer or less so just keep an eye on them.
    The center should not move and the best way to test is by sticking a toothpick or butter knife in the center. It should come out clean with no raw batter.
  • Let the cake rest for 5 minutes, then turn out onto a cooling rack. If the cake will not come out, loosen around the edge carefully with a rubber spatula.
  • Now let the cake fully cool. This can take up to an hour.
  • After the cake has cooled carefully cut the cake in half. I like to level the very top by cutting the mound off as well.
  • Let's whip up the frosting.
  • In a standing mixer or large bowl with hand mixer, add 1 cup room temperature butter and mix until creamy
    Then add the powdered sugar.
    Mix well. Scrape down the sides of the bowl.
  • Add the strawberries.
  • Whip until well combined.
  • Now lets assemble.
  • If you are using a cake board spread a small amount of frosting on the board. This will hold the cake steady.
  • Start with the bottom part of the cake. Place on board or cake plate. Add a heaping amount of frosting in the center and spread to the edges.
  • Turn the top cake upside down and place on top of the frosted bottom half.
  • Next we will begin frosting. You can use a piping bag or frosting spatula/spoon.
    Start with the sides and spread a thin amount of frosting around the whole cake.
    Cover the top and spread all around. Clean up any excess frosting and refrigerate the cake. This will make the cake easier to add a second layer.
  • Usually the cake only needs to be refrigerated for 30 minutes.
  • After 30 minutes, Add a second layer and get as even as possible.
  • You can leave as is or use a piping bag and decorative tip to add details around the bottom and top.
  • To finish add sliced strawberries to the top.
  • Cut into slices and serve.
  • ENJOY