Name: Homemade Strawberry Cake with Strawberry Buttercream Frosting Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1 1/2 teaspoons baking soda; 1/2 teaspoon salt; 3/4 cup (1.5 sticks) unsalted butter, softened; 2 cups granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 teaspoons strawberry extract; 1/2 cup vegetable oil; 2 cups strawberry puree (about 2 pints of fresh strawberries); Red gel food coloring (optional, for a vibrant pink color); 1 batch strawberry buttercream frosting (1.5 batches if making 3 cake layers)

Ingredients

3 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

3/4 cup (1.5 sticks) unsalted butter, softened

2 cups granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 teaspoons strawberry extract

1/2 cup vegetable oil

2 cups strawberry puree (about 2 pints of strawberries)

Red gel food coloring (optional, for a vibrant cake)

1 batch strawberry buttercream frosting (increase to 1.5 batches if making 3 cake layers)

Instructions

Step 1: Preheat your oven to 325°F. Grease two 9-inch round cake pans or three 8-inch pans with non-stick baking spray and set aside.

Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.

Step 3: Using a stand mixer or hand mixer, beat the softened butter and sugar together until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract, strawberry extract, and vegetable oil.

Step 4: Add the flour mixture and strawberry puree alternately to the wet ingredients, beginning and ending with the flour mixture. Scrape down the sides and bottom of the bowl as needed, beating until just combined. If desired, stir in red gel food coloring for a bright pink batter.

Step 5: Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. If using three 8-inch pans, start checking around 25 minutes.

Step 6: Remove the cakes from the oven and immediately place the pans in the freezer for 45 minutes. This helps stop the baking process and keeps the cake moist.

Step 7: Once cooled, assemble the cake layers by spreading a thick layer of strawberry buttercream between each layer. Finish by icing the outside evenly with the remaining frosting.

Step 8: Store the assembled cake in the refrigerator in an airtight container until ready to serve. For the best texture, let the cake sit at room temperature for at least 30 minutes before slicing and serving.

Tips & Variations

Use fresh, ripe strawberries for the puree to maximize flavor. You can also substitute frozen strawberries, thawed and drained, if fresh are unavailable.

If you prefer a lighter cake, try replacing half of the vegetable oil with sour cream for extra moisture and tang.

Adding a tablespoon of lemon juice to the strawberry puree enhances the fruit’s brightness and balances sweetness.

To make this cake gluten-free, substitute the all-purpose flour with a gluten-free blend suitable for baking.

Storage

Store the cake covered in an airtight container in the refrigerator for up to 3 days. Before serving, allow it to come to room temperature for about 30 minutes to regain softness. For longer storage, you can freeze the cake layers (without frosting) wrapped tightly for up to 2 months and thaw in the fridge overnight before frosting and serving.

FAQs

Can I make the strawberry puree ahead of time?

Yes, you can prepare the strawberry puree up to 2 days in advance. Store it in an airtight container in the refrigerator until ready to use.

What if I don’t have strawberry extract?

If you don’t have strawberry extract, you can increase the amount of vanilla extract slightly and rely on the fresh strawberry puree to provide the strawberry flavor. Alternatively, a few drops of almond extract can add a complementary note but will change the flavor profile.