Description

A moist and flavorful homemade strawberry cake made with fresh strawberry puree and strawberry buttercream frosting. This recipe yields a vibrant pink cake with a rich strawberry taste, perfect for celebrations or a special dessert. The cake layers are tender and are complemented beautifully by the creamy strawberry frosting.

Ingredients

Scale

Dry Ingredients

3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt

Wet Ingredients

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)

Frosting

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

Instructions

Preheat and Prepare Pans: Preheat your oven to 325°F (163°C). Grease two 9-inch cake pans (or three 8-inch pans) with non-stick baking spray to prevent sticking. Set aside.
Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, and salt to evenly distribute the leavening and salt throughout the flour. Set aside.
Combine Butter and Sugar: Using a stand mixer or hand mixer, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 2 minutes. This introduces air for a tender texture.
Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract, strawberry extract, and vegetable oil until fully incorporated.
Incorporate Dry Ingredients and Strawberry Puree: Add the flour mixture to the wet ingredients alternately with the strawberry puree, beginning and ending with the flour mixture. Scrape down the bowl as needed to ensure even mixing, but avoid over-mixing. If desired, add red gel food coloring until the batter achieves a rich dark pink color.
Fill Pans and Bake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. For three smaller pans, start checking around 25 minutes.
Freeze to Retain Moisture: Remove the cakes from the oven, then immediately place pans in the freezer for 45 minutes. This helps stop the cooking process and keeps the cake moist.
Assemble the Cake: Once the cakes have cooled, spread a thick layer of strawberry buttercream frosting between each cake layer. Apply a thick and even final coat of frosting all around the outside of the cake.
Store and Serve: Refrigerate the assembled cake in an airtight container until ready to serve. For the best soft texture, allow the cake to come to room temperature for at least 30 minutes before slicing and serving.

Notes

Strawberry puree can be made by blending fresh strawberries until smooth. About 2 pints yield 2 cups of puree.
Using the optional red gel food coloring enhances the pink color but is not necessary for flavor.
Freezing the cake pans immediately after baking is an optional but effective step to improve moisture retention.
If making three cake layers, increase the frosting quantity to 1.5 batches accordingly.
Letting the cake sit at room temperature before serving improves softness and flavor.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: strawberry cake, homemade cake, strawberry buttercream, fresh strawberry cake, pink cake