Best Ever Strawberry Cake is a delightfully moist and fruity cake that’s filled with fresh strawberries and topped with a creamy strawberry frosting.
It’s not too heavy and strikes the perfect balance of sweetness. I think it’s a perfect summertime or birthday cake, and if you’re not a fan of strawberries, feel free to substitute with your favorite berries. It will still be undeniably delicious! If you’re looking for a light & airy dessert that’s full of berry flavor, you’ve come to the right place. When you make a moist and tender strawberry cake and pair it with a creamy, fruity frosting, you get the perfect cake. The addition of fresh strawberries just sends it over the top. I’ve really been in the mood for summer to arrive, and this dreamy cake reminds me of sunny days and celebrations. Not a fan of strawberries? Don’t worry, it’s still delicious with other berries.
Kitchen Equipment Needed
- Two 9-inch round cake pans
- Parchment paper
- Large mixing bowls
- Electric mixer
- Spatula
- Measuring cups and spoons
- Cooling rack
Ingredients
For the Cake:
- 1 cup fresh strawberries, pureed
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon strawberry extract (optional)
- 1 cup buttermilk, room temperature
For the Strawberry Frosting:
- 1 cup fresh strawberries, pureed
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Directions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
- Prepare the Cake Batter:
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another large mixing bowl, use an electric mixer to cream the butter and sugar together until light and fluffy.
- Add the vegetable oil and beat until combined.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and strawberry extract (if using).
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the strawberry puree.
- Bake the Cakes:
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a cooling rack to cool completely.
- Prepare the Strawberry Frosting:
- In a large mixing bowl, use an electric mixer to beat the butter until smooth and creamy.
- Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
- Add the vanilla extract and salt, and beat until combined.
- Gradually add the strawberry puree, beating until the frosting is light and fluffy.
- Assemble the Cake:
- Place one cake layer on a serving plate.
- Spread a generous layer of strawberry frosting on top.
- Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
- Decorate with fresh strawberries, if desired.
Enjoy this Best Ever Strawberry Cake for any special occasion or simply as a delightful treat!
Best Ever Strawberry Cake
Best Ever Strawberry Cake is a delightfully moist and fruity cake that's filled with fresh strawberries and topped with a creamy strawberry frosting.
Equipment
- Two 9-inch round cake pans
- Parchment paper
- Large mixing bowls
- Electric mixer
- Spatula
- Measuring cups and spoons
- Cooling rack
Ingredients
- 1 cup fresh strawberries pureed
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon strawberry extract optional
- 1 cup buttermilk room temperature
- For the Strawberry Frosting:
- 1 cup fresh strawberries pureed
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
- Prepare the Cake Batter:
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another large mixing bowl, use an electric mixer to cream the butter and sugar together until light and fluffy.
- Add the vegetable oil and beat until combined.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and strawberry extract (if using).
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the strawberry puree.
- Bake the Cakes:
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a cooling rack to cool completely.
- Prepare the Strawberry Frosting:
- In a large mixing bowl, use an electric mixer to beat the butter until smooth and creamy.
- Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
- Add the vanilla extract and salt, and beat until combined.
- Gradually add the strawberry puree, beating until the frosting is light and fluffy.
- Assemble the Cake:
- Place one cake layer on a serving plate.
- Spread a generous layer of strawberry frosting on top.
- Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
- Decorate with fresh strawberries, if desired.
- Enjoy this Best Ever Strawberry Cake for any special occasion or simply as a delightful treat!
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