Imagine slicing into a stunning, blush-pink layer cake bursting with the pure, natural flavor of ripe strawberries—topped off with the creamiest, berry-laced buttercream you’ve ever tasted. That’s exactly what you get with this Fresh Strawberry Cake With Strawberry Buttercream Recipe. It’s bright, fruity, and truly the ultimate way to transform a basket of strawberries into a celebration-worthy dessert. Light and moist with a flavor that sings of real fruit, this cake is a showstopper for birthdays, showers, or any day strawberries are calling your name.
Ingredients You’ll Need
The secret to this beautiful cake is starting with simple ingredients that let strawberries shine. Each component serves a vital role: the butter for richness, lemon zest for a hint of zing, and of course, plenty of strawberries for bold, natural flavor and that signature color.
- Fresh or frozen strawberries: The star of the show—use the ripest you can find for the sweetest, most vibrant strawberry reduction.
- Sugar: Lends sweetness to both the reduction and the cake, balancing the tartness and bringing out the berry notes.
- Lemon juice and zest: Just a splash lifts and brightens the flavor, preventing any heaviness.
- Salt: A small pinch makes all the sweet flavors pop.
- Unsalted butter: Be sure it’s at room temperature for creaminess and ease, giving your cake and frosting a dreamy texture.
- Granulated sugar: Essential in the cake for a tight, tender crumb and a delicate sweetness.
- Egg whites: Necessary for a pure white crumb and that exceptionally fluffy texture—don’t use whole eggs or your color will change!
- Whole milk: Adds moisture and richness—bring it to room temp so your batter stays smooth.
- Vegetable or canola oil: For extra moisture, ensuring your cake won’t dry out after baking.
- Strawberry emulsion or extract: If you want an extra punch of fruity aroma, this ingredient is your BFF.
- Vanilla extract: Adds warmth and depth, balancing the fruit and sweetness.
- Pink food coloring (gel): A little goes a long way to guarantee that beautiful color sticks through baking.
- All-purpose flour: For structure—measured by weight for best results.
- Baking powder and baking soda: Leaveners to give your cake the perfect rise and airy crumb.
- Powdered sugar: The secret to smooth, luscious buttercream—don’t substitute with granulated!
- Pasteurized egg whites: Make a stable, fluffy and safe buttercream without any fuss.
How to Make Fresh Strawberry Cake With Strawberry Buttercream Recipe
Step 1: Make the Strawberry Reduction
Start by blending your strawberries (fresh or thawed from frozen) until silky smooth. Pour that puree into a saucepan with a bit of sugar, lemon juice, zest, and a pinch of salt, then simmer gently. The magic here is patience: keep it on the heat, stirring occasionally, until the mixture thickens dramatically—almost like tomato sauce. This reduction concentrates every bit of berry flavor and is used in every element: the cake, the buttercream, even a bit between layers!
Step 2: Prepare Your Pans and Oven
Grease two 8-inch cake pans well (homemade “cake goop” or a nonstick spray are your friends) and line the bottoms with parchment for insurance. Preheat your oven to 350ºF so it’s ready when your batter is, ensuring even baking right from the start.
Step 3: Mix Liquid Components
In a bowl, whisk together the milk, oil, cooled strawberry reduction, strawberry emulsion or extract, vanilla, lemon zest, lemon juice, and that cheerful pink food gel. This base is where all your strawberry and citrus flavor gets evenly distributed.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and a generous pinch of salt. This preparation step ensures a tender, uplifted crumb and prevents clumps.
Step 5: Cream Butter and Sugar
Add the room-temperature butter to your mixer and beat until creamy and shiny, 30 seconds should do the trick. Slowly rain in the sugar, then whip until it’s fluffy, pale, and doubled in volume—this is what will give your cake that coveted delicate texture.
Step 6: Incorporate Egg Whites
With the mixer running, add your egg whites one at a time, giving each a brief opportunity to blend in before adding the next. If your mixture curdles, don’t panic—it means your ingredients were a bit too cold, but it will still work out.
Step 7: Bring the Batter Together
Working in thirds, alternately add the dry ingredients and the milk-strawberry mixture to the creamed butter. Begin and end with the dry ingredients. Between each addition, mix lightly—just until you see the streaks fade. Over-mixing is the enemy of fluffiness here.
Step 8: Bake the Cakes
Divide the pretty-pink batter between your pans and pop them in the oven. Bake until the centers spring back and a toothpick inserted comes out clean (or with a few crumbs), about 30–35 minutes. Cool the cakes in their pans for a short rest, then turn out onto wire racks to finish cooling completely. For the cleanest slices, chill the cooled layers in the fridge or freezer before assembling.
Step 9: Whip Up the Strawberry Buttercream
To a stand mixer bowl, add pasteurized egg whites and powdered sugar. Whisk on low to combine, then whip for 5 minutes on high until billowy and glossy. Add in chunks of softened butter and whip for another 8–10 minutes. Don’t worry if it looks weird at first—just keep whipping until it comes together silky-smooth and white. Beat in strawberry reduction, vanilla, and salt. For an ultra-smooth finish, use the paddle attachment to mix on low and banish any air bubbles.
Step 10: Assemble and Decorate
Once your layers are cold (cold cake is less likely to tear!), stack them up, spreading a generous layer of strawberry buttercream between each. If you’re feeling extra, spoon a bit more strawberry reduction between those layers. Finish with a swoosh of buttercream all over and whatever garnishes make your heart sing!
How to Serve Fresh Strawberry Cake With Strawberry Buttercream Recipe
Garnishes
Finish your cake with a crown of fresh strawberries, either whole, halved, or sliced. Sprinkle on a little extra lemon zest or a dusting of powdered sugar for sparkle. Edible flowers or thinly-sliced candied lemons add an extra bit of wow for special occasions.
Side Dishes
Because this cake is so beautifully berry-forward, serve it with a big bowl of extra strawberries, or some lightly whipped cream on the side. A scoop of vanilla bean ice cream never hurt anyone, and a glass of chilled sparkling wine turns this cake into a celebration all on its own.
Creative Ways to Present
For something unexpected, slice the cake into petite squares for a dessert buffet, or turn it into a trifle by layering cubes of cake, buttercream, and sliced berries in a big glass bowl. Mini layer cakes made using biscuit cutters are utterly adorable for shower or tea party spreads.
Make Ahead and Storage
Storing Leftovers
Leftover Fresh Strawberry Cake With Strawberry Buttercream Recipe is a joy to revisit! Just cover the cake tightly with plastic wrap or store individual slices in an airtight container. It will stay moist and dreamy for up to three days in the fridge. Let slices come to room temperature before diving in for maximum flavor.
Freezing
Both the cake layers and strawberry buttercream freeze beautifully. Wrap cooled, unfrosted cake layers tightly in plastic wrap, then foil, and freeze up to 2 months. The buttercream can be scooped into a freezer-safe container and kept for up to 1 month. Thaw overnight in the fridge, then bring to room temperature before assembling.
Reheating
You don’t need to reheat this cake, but if you’ve frozen it, make sure it comes to room temperature or slightly cool before serving to let the flavors bloom. A few minutes at room temp refreshes both texture and taste; avoid microwaving, which can melt the buttercream.
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! Just thaw them thoroughly and discard any excess liquid before blending. The flavor will be every bit as vibrant in your Fresh Strawberry Cake With Strawberry Buttercream Recipe.
Do I need a stand mixer, or can I use a hand mixer?
A stand mixer definitely makes the process easier, especially for the buttercream, but a strong hand mixer will do the trick for both the cake batter and the frosting—just be ready for an arm workout!
Can I bake this recipe as cupcakes?
Yes, you can! Just fill cupcake liners about two-thirds full and bake at the same temperature, checking for doneness after 18–22 minutes. The result: darling, handheld versions of your favorite strawberry cake.
Is food coloring really necessary?
If you want that cheerful, unmistakable pink color, a bit of gel food coloring is your best friend—the natural strawberry color fades during baking. It won’t affect the flavor, just the final look.
Why does my buttercream look curdled?
Don’t panic! That usually means the butter was a little too cool. Keep whipping, and if needed, melt a small scoop of the buttercream, then mix it back in; it will come together smoothly for your Fresh Strawberry Cake With Strawberry Buttercream Recipe.
Final Thoughts
If you adore strawberries, you’ll fall head over heels for this Fresh Strawberry Cake With Strawberry Buttercream Recipe. It’s lush, bursting with real berry flavor, and an absolute showstopper on any dessert table. Give it a try this season and let the sweet magic of strawberries brighten your day!
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Fresh Strawberry Cake With Strawberry Buttercream Recipe
This fresh strawberry cake with strawberry buttercream is a show-stopping dessert bursting with real strawberry flavor in every bite. Featuring a homemade strawberry reduction for both the tender cake and luscious buttercream, it achieves a beautiful pink hue and naturally sweet taste with no artificial flavors. Perfect for celebrations, this American-style layer cake is moist, fluffy, and layered with decadent strawberry frosting — sure to impress guests and delight strawberry lovers.
- Total Time: 1 hour 10 minutes
- Yield: 24 servings
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
Fresh Strawberry Cake
- 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
Easy 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 purée, sugar (if using), lemon zest, and lemon juice into a medium saucepan and bring to a boil. Lower heat to medium-low and simmer, stirring occasionally, until the mixture reduces to a thick, tomato sauce-like consistency (about 40–60 minutes) and yields 2 cups. Cool completely before using in cake and frosting. 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 adjust oven rack to the middle position. Grease two 8-inch cake pans with pan release or your preferred method. - Mix Wet Ingredients
In a medium bowl, whisk together milk, oil, strawberry reduction, strawberry emulsion, vanilla extract, lemon zest, lemon juice, and pink food coloring until well combined. - Mix Dry Ingredients
In a separate bowl, whisk flour, baking powder, baking soda, and salt until evenly mixed. - Cream Butter and Sugar
In a stand mixer fitted with the paddle attachment, beat room temperature butter at medium speed until smooth and shiny (about 30 seconds). Gradually add sugar and beat until fluffy and almost white (3–5 minutes). - Add Egg Whites
Add egg whites one at a time to the creamed butter, beating for 15 seconds between each addition. Scrape bowl as needed; mixture should be cohesive (not curdled). - Combine Wet and Dry Ingredients
On low speed, alternate adding one third of the dry ingredients, immediately followed by one third of the milk mixture. Repeat this process 2 more times, mixing just until ingredients are almost incorporated after each addition. Do not overmix. Scrape bowl and ensure batter looks smooth and uniform (like ice cream). - Bake the Cakes
Divide batter evenly between prepared pans. Bake at 350ºF (176ºC) for 30–35 minutes, or until the centers are firm and a toothpick comes out clean or with a few crumbs. - Cool Cakes
Place pans on a wire rack and cool cakes for 10 minutes, then invert onto racks and let cool completely. Wrap cooled cakes in plastic wrap and refrigerate or freeze before assembly (recommended for easier handling). - Prepare Strawberry Buttercream
In a stand mixer bowl, combine pasteurized egg whites and powdered sugar. Attach the whisk and mix on low to combine, then whip on high for 5 minutes until thick and glossy. Gradually add softened butter in chunks, whipping on high for 8–10 minutes until the mixture is white, light, and fluffy (it may look curdled at first—keep whipping). Add in strawberry reduction, vanilla, and salt, and whip until fully incorporated. For extra smoothness, switch to the paddle attachment and mix on low for 15–20 minutes to remove excess air bubbles. - Assemble Cake
If desired, spread a thin layer of strawberry reduction between cake layers for added moisture and flavor. Fill and frost cakes with strawberry buttercream. Decorate as desired. Chill briefly before slicing for neatest presentation.
Notes
- All room-temperature ingredients are crucial for a smooth, non-curdled batter.
- For best results, weigh all ingredients using a food scale to ensure accuracy.
- Add pink food coloring to maintain a vibrant hue after baking; natural strawberry color may fade.
- Egg whites must be used; yolks can alter cake color.
- Strawberry emulsion provides a stronger, bakery-style flavor, but extract is fine.
- When reducing strawberries, aim for a tomato sauce-like thickness and don’t rush the process to avoid burning.
- Leftover strawberry reduction can be stored in the fridge up to 1 week or frozen up to 6 months.
- If your buttercream appears curdled, it’s probably too cold—briefly warm part of it and re-whip.
- Keep whipping buttercream until it tastes sweet and light, not buttery.
- For assembly, cold cake layers are easier to handle and frost.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 603 kcal
- Sugar: 50 g
- Sodium: 222 mg
- Fat: 39 g
- Saturated Fat: 24 g
- Carbohydrates: 63 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 102 mg