If you are longing for a dessert that captures the essence of summer in every bite, this Fresh Strawberry Cake with Strawberry Buttercream Recipe will become your new favorite! Imagine layers of fluffy, moist cake infused with real strawberry reduction, topped with a luscious strawberry buttercream that’s creamy and bursting with fresh fruit flavor. It’s a perfect celebration of strawberries, balancing sweetness and a hint of lemony brightness, creating a cake that feels indulgent yet refreshingly light. Whether serving for a special occasion or just because, this cake will delight anyone lucky enough to taste it.
Ingredients You’ll Need
This Fresh Strawberry Cake with Strawberry Buttercream Recipe relies on simple, wholesome ingredients that each play a crucial role. From fresh strawberries that provide natural sweetness and vibrant color to the buttery richness that creates a tender crumb, every element contributes to the magic of this cake.
- Fresh or frozen strawberries (32 ounces): The star ingredient, delivering authentic strawberry flavor and juiciness.
- Sugar (4 ounces for reduction, plus 10 ounces for cake, and 16 ounces powdered for frosting): Sweetens perfectly; optional in reduction depending on strawberry sweetness.
- Lemon juice and zest: Adds brightness and balances sweetness with a gentle tang.
- Unsalted butter (8 ounces for cake, 16 ounces for frosting): Ensures tender, moist texture and creamy frosting base.
- Egg whites (pasteurized and room temperature): Provide lightness and structure without heaviness.
- Milk (whole preferred, 4 ounces): Helps keep the cake moist and tender.
- Strawberry emulsion or extract: Boosts strawberry aroma for a pronounced fruit flavor.
- Vanilla extract: Brings warmth and complexity to the overall profile.
- Pink food coloring: Optional, but it enhances the gorgeous rosy hue.
- All-purpose flour, baking powder, baking soda, salt: The essential dry ingredients work in harmony for perfect rise and crumb.
- Vegetable or canola oil: Adds moistness without weighing the cake down.
How to Make Fresh Strawberry Cake with Strawberry Buttercream Recipe
Step 1: Make Strawberry Reduction
Start by puréeing your fresh or thawed strawberries until smooth, then simmer the puree with sugar, lemon zest, and lemon juice until it thickens into a rich, glossy reduction. This reduction is the heartbeat of the recipe, infusing both the cake batter and buttercream with authentic strawberry flavor and vibrant color.
Step 2: Prepare Oven and Pans
Preheat your oven to 350ºF (176ºC) and ensure your oven rack is midway. Grease and prepare two 8-inch cake pans – prepping the pans early helps everything run smoothly once your batter is ready.
Step 3: Mix Wet Ingredients
Whisk together milk, oil, the cooled strawberry reduction, strawberry emulsion, vanilla, lemon zest, lemon juice, and pink food coloring. This mixture adds moisture, flavor, and the delicate blush tone to your cake layers.
Step 4: Mix Dry Ingredients
Combine flour, baking powder, baking soda, and salt in a bowl. This ensures even distribution of leavening agents for a perfectly risen cake.
Step 5: Cream Butter and Sugar
Using a stand mixer, beat your butter until shiny and smooth, then gradually incorporate the sugar until the mixture is light and fluffy. This step traps air, which helps your cake rise beautifully.
Step 6: Add Egg Whites
Incorporate room temperature egg whites one by one, beating after each addition until fully combined. This creates a delicate, airy texture without heaviness.
Step 7: Combine Wet and Dry Ingredients
Alternately add the dry ingredients and the wet strawberry mixture to your creamed butter, mixing gently. The trick here is to avoid overmixing; you want your batter smooth like ice cream, not dense or tough.
Step 8: Bake the Cakes
Divide the batter evenly between your prepared pans and bake for about 30-35 minutes. You’ll know they are done when a toothpick inserted comes out clean or with a few crumbs.
Step 9: Cool Cakes
Let the cakes cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely. Wrapping them and chilling before assembly makes handling and frosting a breeze.
Step 10: Prepare Strawberry Buttercream
Whip pasteurized egg whites and powdered sugar until glossy and thick. Gradually add softened butter, whipping until fluffy and light, then fold in strawberry reduction, vanilla, and salt. Allow time to whip and smooth the frosting for the silkiest texture.
Step 11: Assemble Your Cake
If you like extra strawberry moisture, spread a thin layer of strawberry reduction between your cake layers, then generously fill and frost with strawberry buttercream. Finish with decorations of your choice and chill briefly for clean slicing.
How to Serve Fresh Strawberry Cake with Strawberry Buttercream Recipe
Garnishes
Fresh strawberry slices, edible flowers, or a sprinkle of finely chopped pistachios add a lovely finish. Their texture and color enhance the cake’s beauty and flavor profile remarkably well.
Side Dishes
This strawberry cake pairs wonderfully with a simple cup of freshly brewed tea or sparkling lemonade. For a heartier accompaniment, vanilla ice cream or a dollop of lightly whipped cream complements the fruity richness perfectly.
Creative Ways to Present
Try serving individual mini cakes or cupcakes using this recipe’s batter and buttercream for charming, personalized treats. Or pipe the buttercream decoratively on each slice for an elegant touch that surprises and delights your guests.
Make Ahead and Storage
Storing Leftovers
Keep leftover fresh strawberry cake covered tightly in the refrigerator. It stays moist and delicious for up to 4 days, though it’s often so good it won’t last that long!
Freezing
This cake freezes well when wrapped properly. Freeze unfrosted layers or the assembled cake (preferably wrapped in plastic wrap and foil) for up to 3 months. Thaw overnight in the refrigerator before serving.
Reheating
Because this cake is best served chilled or at room temperature, reheating is not recommended. Instead, bring refrigerated slices out 20 to 30 minutes before serving for the perfect texture and flavor.
FAQs
Can I use frozen strawberries for this recipe?
Absolutely! Just be sure to thaw them completely and drain any excess liquid before puréeing for the reduction to avoid watering down the flavor.
What if I don’t have strawberry emulsion or extract?
You can substitute with additional vanilla extract or a splash of strawberry syrup, but the emulsion really enhances the intense strawberry aroma in both cake and frosting.
Is pasteurized egg whites necessary for the buttercream?
Yes, pasteurized egg whites make the frosting safe to eat without cooking. They also help achieve that smooth, glossy texture essential in this buttercream.
Can I make this cake gluten-free?
With some experimentation using gluten-free flour blends suited for cakes, you can convert this recipe, but results may vary as gluten contributes to structure and crumb.
How should I decorate the cake for a special occasion?
Keep it simple with fresh strawberries, whipped cream rosettes, or customize with edible glitter or themed toppers. The natural color and texture shine on their own.
Final Thoughts
This Fresh Strawberry Cake with Strawberry Buttercream Recipe is truly a showstopper that’s surprisingly approachable to make. With every bite, you’ll experience the vibrant, sweet, and refreshing spirit of fresh strawberries combined with smooth, creamy frosting that feels like a dream. I encourage you to try this recipe soon — it’s sure to become a treasured favorite for birthdays, celebrations, or just when you want a special treat to brighten your day!
Print
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: Dessert
- Method: Baking
- Cuisine: American
Description
This Fresh Strawberry Cake with Strawberry Buttercream is a delightful, moist cake bursting with vibrant strawberry flavor. Made from fresh or thawed strawberries, this recipe features a homemade strawberry reduction that infuses both the cake batter and the luscious buttercream frosting. Light, fluffy, and beautifully pink, this cake is perfect for spring celebrations or any strawberry lover’s treat.
Ingredients
Strawberry Reduction
- 32 ounces fresh or frozen strawberries, thawed if frozen
- 4 ounces sugar (optional)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 pinch salt
Cake Batter
- 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 from one lemon
- 1 ½ teaspoons strawberry emulsion or extract (e.g., LorAnn oils bakery emulsion)
- 1 teaspoon vanilla extract
- ½ teaspoon pink food color (e.g., Americolor electric pink gel)
- 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 Strawberry Reduction: Place thawed or fresh strawberries in a blender and purée until smooth. Transfer the purée along with sugar (if using), lemon zest, and lemon juice into a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until the mixture thickens to a tomato sauce-like consistency, about 40–60 minutes, yielding 2 cups. Cool completely before using. Store leftovers in the fridge up to 1 week or freeze up to 6 months.
- Prepare Oven and Pans: Preheat oven to 350ºF (176ºC) and position the oven rack in the middle. Grease two 8-inch cake pans thoroughly with pan release or preferred method to prevent sticking.
- Mix Wet Ingredients: In a medium bowl, whisk together milk, vegetable oil, strawberry reduction, strawberry emulsion, vanilla extract, lemon zest, lemon juice, and pink food coloring until fully combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly mixed to ensure even leavening and seasoning.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat the room temperature unsalted butter at medium speed until it becomes smooth and shiny (about 30 seconds). Gradually add granulated sugar and continue beating on medium speed until the mixture is fluffy and almost white, about 3–5 minutes.
- Add Egg Whites: Add egg whites one at a time to the butter-sugar mixture, beating each addition for 15 seconds. Scrape down the sides of the bowl as needed. The mixture should be cohesive and smooth, not curdled.
- Combine Wet and Dry Ingredients: On low speed, alternately add one third of the dry ingredients followed immediately by one third of the wet milk mixture. Repeat this process two more times, mixing just until ingredients are almost incorporated after each addition. Avoid overmixing. Scrape the bowl and ensure the batter is smooth and uniform, resembling the texture of ice cream.
- Bake the Cakes: Divide the batter evenly between the two prepared pans. Bake in the preheated oven at 350ºF (176ºC) for 30–35 minutes, or until the centers are firm and a toothpick inserted comes out clean or with a few moist crumbs.
- Cool Cakes: Remove the pans from the oven and place them on a wire rack to cool for 10 minutes. Then invert the cakes onto wire racks and let cool completely. For easier handling during assembly, wrap the cooled cakes in plastic wrap and refrigerate or freeze.
- Prepare Strawberry Buttercream: In a stand mixer bowl, combine pasteurized egg whites and powdered sugar. Using the whisk attachment, mix on low speed to combine, then increase to high speed and whip for 5 minutes until thick and glossy. Gradually add softened unsalted butter in chunks, continuing to whip on high for 8–10 minutes until the mixture becomes white, light, and fluffy. It may appear curdled initially—continue whipping. Add strawberry reduction, vanilla extract, and salt, then whip until fully incorporated. For extra smoothness, switch to the paddle attachment and mix on low for 15–20 minutes to reduce excess air bubbles.
- Assemble Cake: Optionally, spread a thin layer of strawberry reduction between the cake layers to add moisture and extra flavor. Fill and frost the cakes evenly with the prepared strawberry buttercream. Decorate as desired. Chill the assembled cake briefly before slicing to achieve neat, clean cuts.
Notes
- Using thawed frozen strawberries works well if fresh strawberries are not in season.
- The strawberry reduction can be made in advance and stored in the refrigerator for up to one week or frozen for up to six months.
- Allow cake layers to cool completely before wrapping to prevent moisture buildup and sogginess.
- For best texture, use whole milk as indicated, but other milk types can be substituted with slight texture differences.
- If pink food coloring is unavailable, the cake will still have a beautiful natural strawberry tint.
- Pasteurized egg whites are used in the frosting for safety as they are not cooked but whipped to create a meringue-style buttercream.
- To prevent overmixing cake batter, add dry and wet ingredients alternately and stop mixing once batter is smooth and uniform.
- Keep an eye on the cake during the last minutes of baking to avoid overbaking and drying out the cake.
