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Homemade Strawberry Buttercream Cake

This cake features a moist vanilla sponge layered with vibrant homemade strawberry buttercream. The buttercream is rich, creamy, and infused with fresh strawberries, creating a bright, summery dessert with a smooth, luscious texture and appealing appearance. The process involves baking, pureeing fruit, and carefully frosting to achieve a beautifully finished cake that captures the essence of strawberry season.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 250 g ripe strawberries hulled and mashed or pureed
  • 200 g all-purpose flour sifted
  • 1 tsp baking powder
  • 150 g unsalted butter softened
  • 200 g granulated sugar
  • 3 eggs large
  • 1 tsp vanilla extract
  • 2 tbsp lemon juice fresh
  • 150 g powdered sugar sifted
  • 2 tbsp heavy cream chilled

Equipment

  • Cake pan
  • Mixing Bowls
  • Whisk
  • Spatula
  • Offset spatula
  • Wire rack

Method
 

  1. Preheat your oven to 180°C (350°F) and prepare your cake pan by greasing and lightly flouring it.
  2. Hull the strawberries and mash or blend them until smooth, then set aside. The vibrant smell of fresh strawberries should fill your kitchen.
  3. In a medium bowl, sift together the flour and baking powder. This ensures a light, airy crumb in your cake.
  4. In a large mixing bowl, cream the softened butter and granulated sugar with a whisk or hand mixer until the mixture is pale, fluffy, and fragrant, about 3-4 minutes.
  5. Add eggs one at a time, beating well after each addition. The batter will become smooth and slightly glossy.
  6. Stir in the vanilla extract, lemon juice, and the strawberry puree until well combined, giving the batter a beautiful, pink hue and fruity aroma.
  7. Gradually fold in the sifted flour mixture, just until incorporated. Be gentle to keep the batter light and airy.
  8. Pour the batter into the prepared cake pan and smooth the surface with an offset spatula. Tap the pan gently on the counter to release air bubbles.
  9. Bake for 25-30 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. The cake should spring back when lightly pressed.
  10. Allow the cake to cool in the pan for 10 minutes, then transfer it onto a wire rack to cool completely. The aroma should be inviting, and the cake should feel firm yet tender to the touch.
  11. Meanwhile, prepare the strawberry buttercream: in a mixing bowl, beat the softened butter until smooth and creamy. Gradually add the sifted powdered sugar and continue to beat until fluffy.
  12. Mix in the strawberry puree, lemon juice, and a pinch of salt. Add chilled heavy cream and beat until the frosting is light, fluffy, and holds soft peaks.
  13. Spread a generous layer of strawberry buttercream over the cooled cake using an offset spatula, smoothing the sides and top for a polished look.
  14. Let the finished cake rest for about 30 minutes to set the frosting. Slice with a serrated knife, wiping it clean between cuts for neat slices. Serve and enjoy the bright, fruity flavors!

Notes

For best results, use ripe strawberries and chill the heavy cream before whipping. The cake can be prepared a day in advance; store it covered at room temperature or refrigerated, and bring to room temperature before serving.