Fresh Strawberry Cake With Strawberry Buttercream Recipe

If you’re looking to impress at any gathering or just want to indulge in the sweet bounty of summer, this Fresh Strawberry Cake With Strawberry Buttercream Recipe is your new go-to showstopper. With pillowy-soft layers of cake infused with real strawberries, paired with a silky, lush strawberry buttercream, every bite bursts with fresh berry flavor. It’s the kind of dessert that makes people close their eyes in delight and ask for seconds, and you’ll love how the colors just pop when you slice into it. Whether you’re celebrating a birthday, hosting brunch, or simply craving something spectacularly pink and delicious, this cake will have everyone swooning!

Ingredients You’ll Need

Let’s chat about the magical alchemy in this Fresh Strawberry Cake With Strawberry Buttercream Recipe. Each ingredient is thoughtfully chosen to create a cake that’s fluffy yet moist, vibrant in color, and irresistibly strawberry-forward. Don’t skip any detail—these all play a part!

• Fresh or frozen strawberries: Bring true strawberry essence and bold color to your cake and buttercream through a homemade reduction.
• Sugar: Sweetens the reduction, cake, and buttercream; don’t hesitate to adjust for your favorite sweetness level.
• Lemon juice and zest: Add brightness, enhancing the strawberry flavor and keeping the cake from being too sweet.
• Unsalted butter: Contributes rich flavor and a soft, tender crumb in both the cake and buttercream.
• Granulated sugar: Ensures the cake bakes up light yet moist and beautifully sweet.
• Egg whites: Keep the cake pristine pink and provide a delicate, fluffy texture.
• Milk: Adds moisture and lends a creamy backdrop to the strawberries.
• Vegetable or canola oil: Gives your cake long-lasting moistness and a wonderful, light mouthfeel.
• Strawberry emulsion or extract: Intensifies the berry flavor for that classic, nostalgic strawberry cake taste.
• Vanilla extract: Rounds out the flavors, giving a little warmth to the cake and frosting.
• Pink food color: Optional, but it makes your cake stunningly pink! Go with gel food coloring for the best results.
• All-purpose flour: Provides structure while keeping the cake soft and tender.
• Baking powder & baking soda: Give lift and create that irresistible bakery cake rise.
• Salt: Balances the sugar and brings out the natural strawberry flavor.
• Powdered sugar: Ensures that the buttercream is creamy and smooth, perfect for luscious swirls.
• Pasteurized egg whites (for buttercream): Make a stable, extra silky buttercream that’s not overly sweet or heavy.

How to Make Fresh Strawberry Cake With Strawberry Buttercream Recipe

Step 1: Make the Strawberry Reduction

This magical step is where all that strawberry goodness gets concentrated! Blend your thawed or fresh strawberries until smooth, then simmer them down with sugar, lemon juice, zest, and a pinch of salt. The kitchen will smell incredible as it thickens into a ruby-red sauce—think tomato paste in consistency, but packed full of summer flavor. It takes a bit of patience, but it’s absolutely worth it for a cake that tastes truly like fresh fruit.

Step 2: Prepare the Cake Pans and Preheat the Oven

Get your two 8-inch cake pans ready with a generous swipe of pan release or “cake goop,” then position your oven rack in the middle and preheat to 350ºF (176ºC). This ensures your cake bakes evenly and comes out easily—no sad cake extraction stories here!

Step 3: Mix the Wet and Dry Ingredients

In separate bowls, whisk together the flour, baking powder, baking soda, and salt in one. In another, combine milk, oil, that luscious strawberry reduction, strawberry emulsion, vanilla, lemon zest, lemon juice, and a squeeze of pink food coloring for that show-stopping hue. Each bowl is bursting with promise—it’s all about creating fragrance, flavor, and the perfect crumb.

Step 4: Cream Butter and Sugar

Beat your room-temperature butter until shiny and smooth, then slowly add the granulated sugar, letting the stand mixer work its magic for 3-5 minutes until light and fluffy. This step is the foundation for a cake that’s soft, tender, and melts in your mouth.

Step 5: Add Egg Whites

Drop egg whites in one at a time, mixing just until they’re incorporated. If your mixture looks smooth and cohesive, you’re on the right track! If it separates a bit, don’t worry—it just needs to come to room temperature before the next step. The egg whites keep your cake light and preserve that perfect pink.

Step 6: Combine Everything and Bake

With your mixer on low, alternate adding a third of the dry flour mix with a third of your fragrant milk mixture. Repeat until everything is blended and the batter looks like strawberry ice cream—seriously! Divide between pans, smooth the tops, and bake until just set in the center, about 30–35 minutes. A toothpick should come out clean or with a few moist crumbs.

Step 7: Cool and Prepare for Assembly

Let your cake layers cool in the pans on a rack for 10 minutes, then flip out and cool completely. Once cooled, you can wrap and chill them, which makes assembly a breeze and keeps your crumb tight for frosting.

Step 8: Make the Strawberry Buttercream

In a stand mixer fitted with the whisk, beat egg whites and powdered sugar on high until glossy, about 5 minutes. Add in butter piece by piece and keep whipping until you get a dreamy, airy frosting—it might curdle at first, but just keep mixing! Stir in your strawberry reduction, vanilla, and salt for flavor and color. For ultra-smooth buttercream, paddle on low to knock out air bubbles.

Step 9: Assemble the Cake

Stack your chilled cake layers with a generous swipe of strawberry buttercream and a spoonful of leftover strawberry reduction between each layer. Coat the outside with luscious swirls of frosting, and marvel at your masterpiece!

How to Serve Fresh Strawberry Cake With Strawberry Buttercream Recipe

Garnishes

This Fresh Strawberry Cake With Strawberry Buttercream Recipe looks gorgeous simply frosted, but I love to top mine with sliced fresh strawberries, lemon zest, or even edible flowers for a little extra flair. A scattering of freeze-dried strawberry crumbs also gives a fun crunch and pops of color!

Side Dishes

This cake sings solo, but pairing it with fresh whipped cream, a scoop of vanilla ice cream, or a simple fruit salad will make your dessert table irresistible. If you’re going for a festive spread, offer some sparkling lemonade or a glass of cold milk alongside each slice.

Creative Ways to Present

Try baking the cake in a sheet pan for picnic-style squares, or use the recipe for cupcakes to create adorable, individual portions. If you’re making the Fresh Strawberry Cake With Strawberry Buttercream Recipe for a party, consider a naked cake look to show off the colorful layers—so elegant, yet inviting!

Make Ahead and Storage

Storing Leftovers

Wrap leftover slices well in plastic wrap or keep the cake under a cake dome at room temperature for one day. For longer storage, refrigerate for up to 5 days—just know the buttercream will firm up, so let it come to room temp for the best texture.

Freezing

Both the cake layers and the finished Fresh Strawberry Cake With Strawberry Buttercream Recipe freeze beautifully! Wrap unfrosted cake layers securely in plastic and freeze up to 3 months. You can freeze frosted slices in an airtight container for up to a month; thaw slowly overnight in the fridge before serving.

Reheating

While this cake is delicious cold, if you want that just-baked softness, take slices out of the fridge 30–45 minutes before serving, letting them come to room temperature. There’s no need for actual reheating, but a brief rest on the countertop brings back the buttery, fluffy texture.

FAQs

Can I use frozen strawberries for the reduction?

Yes! Both fresh and frozen strawberries work perfectly in this recipe. Just be sure to thaw frozen berries fully and pour off any excess liquid before blending and reducing.

What’s the secret to that vibrant pink color?

The beautiful hue in the Fresh Strawberry Cake With Strawberry Buttercream Recipe comes from a combo of real strawberry reduction and just a touch of pink gel food coloring. The coloring is optional but highly recommended, as the natural berry color can fade with baking.

Can I make this cake gluten-free?

Definitely! Swap the all-purpose flour for your favorite cup-for-cup gluten-free blend. Make sure the blend includes xanthan gum for texture, and follow the recipe as written.

Is there an alternative to egg whites in the buttercream?

If you’d prefer to avoid egg whites, you can make a classic American buttercream with butter, powdered sugar, vanilla, and strawberry reduction. It will be a bit sweeter and slightly less silky, but still delicious!

Why does my buttercream look curdled?

Don’t panic! If your buttercream looks lumpy or split, it’s probably just too cold. Take out a scoop and microwave for a few seconds before mixing it back in—magically, it will come together into smooth, creamy frosting.

Final Thoughts

I can’t wait for you to share this Fresh Strawberry Cake With Strawberry Buttercream Recipe with your friends and family—it’s truly a cake for celebrations, big or small! With its decadent, berry-packed layers and dreamy pink frosting, it’s sure to become a beloved favorite in your kitchen, too. Happy baking!

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