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Strawberry Buttercream Cake

This Strawberry Buttercream Cake features moist layers of vanilla sponge infused with fresh strawberry puree, topped with a hand-swirled pink buttercream. The rustic, imperfect finish highlights its homemade charm, with luscious strawberry flavor and a creamy, fluffy texture that’s both inviting and beautiful in its messiness.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 1 cup unsalted butter softened
  • 1.75 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries pureed
  • ½ cup buttermilk
  • 4 cups powdered sugar sifted
  • ¼ cup reserved strawberry puree
  • 2 tablespoons lemon juice fresh
  • 2 tablespoons heavy cream

Equipment

  • Oven
  • Cake pans (8-inch round)
  • Mixing bowls
  • Hand or stand mixer
  • Spatula
  • Cooling racks
  • Toothpick or cake tester
  • Cake turntable (optional)

Method
 

  1. Preheat your oven to 180°C (350°F). Grease and flour two 8-inch round cake pans and set aside.
  2. In a mixing bowl, whisk together the flour and baking powder until combined. Set aside.
  3. Puree the strawberries in a blender until smooth. Measure out 1 cup for the cake and reserve ¼ cup for the frosting.
  4. In a large bowl, beat the softened butter and sugar with a mixer on medium speed for 3-4 minutes until pale, fluffy, and fragrant.
  5. Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
  6. Mix in vanilla extract and the 1 cup of strawberry puree. The mixture may look slightly curdled, but that’s okay.
  7. Gradually add the dry ingredients in three parts, alternating with the buttermilk, starting and ending with dry. Mix just until combined.
  8. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
  9. Bake for 25-30 minutes, until golden and a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
  10. While the cakes cool, prepare the strawberry buttercream. Beat softened butter until creamy, then gradually add sifted powdered sugar, beating well after each addition.
  11. Mix in the reserved strawberry puree, lemon juice, and heavy cream. Beat until fluffy and smooth, about 3 minutes. Add food coloring if desired and swirl for a pretty, imperfect pink.
  12. Level the cooled cake layers if necessary. Place the first layer on a serving plate, spread a generous amount of strawberry buttercream on top, then add the second layer.
  13. Apply a thin crumb coat all over the cake and chill for 20 minutes to set. Then, spread the remaining buttercream over the top and sides, swirling messily with a spatula for a rustic, hand-swirled finish.
  14. Finish with dollops or swirls of buttercream on top, adding fresh strawberries if you like. Let the cake sit at room temperature for 30 minutes before serving to allow flavors to meld.

Notes

Embrace the imperfect! This cake looks charming with uneven swirls and rustic edges—perfect for a homemade celebration.