Description
This luscious Strawberry Cake features tender layers of moist cake studded with fresh strawberries and enveloped in a creamy strawberry buttercream. Perfectly balanced with a hint of vanilla and a touch of tang from sour cream, this cake is a delightful treat for any occasion.
Ingredients
Scale
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1 1/2 cups fresh strawberries, diced
Buttercream Frosting Ingredients
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup strawberry puree
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This combination ensures your cake rises properly and has a balanced flavor.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. This step is essential for incorporating air into the batter, creating a tender crumb.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to fully combine them. Then, mix in the vanilla extract for flavor.
- Combine Sour Cream and Milk: In a separate bowl, mix the sour cream and whole milk. This adds moisture and a slight tang to the cake.
- Alternate Dry and Wet Ingredients: Gradually add the dry flour mixture to the butter mixture, alternating with the sour cream-milk mixture. Begin and end with the dry ingredients, mixing just until combined to avoid overworking the batter.
- Fold in Strawberries: Carefully fold in the diced fresh strawberries, distributing them evenly without crushing.
- Fill and Bake: Divide the batter evenly between the prepared cake pans, smoothing the tops for even baking. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Let the cakes cool in their pans for 10 minutes. Then, remove them from the pans and place on a wire rack to cool completely before frosting.
- Make Strawberry Buttercream: Beat the softened butter until creamy. Gradually add powdered sugar, strawberry puree, vanilla extract, and a pinch of salt. Continue beating until the frosting is smooth and fluffy.
- Assemble and Frost: Place one cake layer on your serving plate and spread a generous layer of strawberry buttercream on top. Place the second cake layer over it and frost the entire cake with the remaining buttercream. Optionally, garnish with fresh strawberries.
Notes
- To dice strawberries evenly, rinse and dry them well before cutting to avoid excess moisture in the batter.
- Ensure butter is softened to room temperature for easier creaming with sugar and frosting preparation.
- Use fresh strawberries for best flavor, but frozen can be substituted if thawed and drained well.
- For a more intense strawberry flavor, increase the strawberry puree in the frosting slightly.
- Store the cake refrigerated if not consumed within a day, and bring to room temperature before serving for best texture.
