Description
This homemade strawberry cake is a delightful treat bursting with fresh strawberry flavor. It features a moist, fluffy cake layered with luscious strawberry filling and topped with a creamy strawberry buttercream frosting. Perfect for celebrations or any occasion craving a fruity, sweet dessert.
Ingredients
Scale
Cake
- 4 large eggs
- 1 1/2 cup strawberry puree
- 1 tsp pure vanilla extract
- 2 tsp strawberry extract
- 2 to 3 drops pink gel food coloring
- 3 cup cake flour
- 1 3/4 cup sugar
- 1 Tbsp plus 1/2 tsp baking powder
- 1 tsp kosher salt
- 1/4 cup canola oil
- 1/2 cup unsalted butter, softened
Strawberry Filling
- 1 pound strawberries (fresh or frozen)
- 1/3 cup granulated sugar
- 1 Tbsp lemon juice
- 1 pinch salt
Strawberry Buttercream Frosting
- 2 cup unsalted butter, softened
- 6 cup powdered sugar
- 4 tsp vanilla extract
- 1/2 cup finely diced strawberries
- 5-7 Tbsp heavy whipping cream
Topping (optional)
- Strawberries for topping
Instructions
- Prepare the Cake Batter: In a large mixing bowl, beat together the eggs, strawberry puree, vanilla extract, strawberry extract, and pink gel food coloring until well combined. In a separate bowl, sift together cake flour, sugar, baking powder, and kosher salt. Gradually add the dry ingredients to the wet mixture alternating with canola oil and softened butter, mixing gently until a smooth, uniform batter forms.
- Bake the Cake: Preheat the oven to 350°F (175°C). Grease and flour your cake pans. Pour the batter evenly into the prepared pans. Bake for about 35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely on a wire rack before assembling.
- Make the Strawberry Filling: While the cake cools, combine the strawberries, granulated sugar, lemon juice, and salt in a saucepan. Cook over medium heat, mashing strawberries occasionally, until the mixture thickens and becomes jam-like, about 10-15 minutes. Let cool to room temperature.
- Prepare the Strawberry Buttercream Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and vanilla extract, mixing well. Fold in the finely diced strawberries and heavy whipping cream, adjusting cream quantity to achieve a spreadable consistency.
- Assemble the Cake: Slice the cooled cake layers evenly. Spread a generous layer of strawberry filling over the bottom layer, then cover with a layer of strawberry buttercream frosting. Repeat with remaining layers. Frost the entire cake with the remaining buttercream. Decorate the top with fresh strawberries if desired.
Notes
- Use fresh or frozen strawberries for the filling based on availability.
- Allow the cake layers to cool completely before frosting to prevent melting the buttercream.
- Adjust the amount of pink gel food coloring to achieve the desired cake color.
- The strawberry filling can be made a day ahead and refrigerated for convenience.
- Use cake flour for a lighter, tender crumb.
