Summer Strawberry Delight

Last Updated May 21st, 2023 at 11:53 pm by Lisa

Indulge in the authentic taste of summer with this incredible fresh strawberry scratch cake. Unlike many recipes that rely on artificial flavors or colors, this recipe celebrates the vibrant essence of real strawberries and strawberry jam, ensuring every bite is bursting with genuine fruit flavor. Forget the food coloring and gelatin; this is a true celebration of nature’s candy!

Whether you’re planning an elegant strawberry layer cake for a special occasion, a convenient sheet cake for a family gathering, or delightful strawberry cupcakes for a party, this versatile recipe has you covered. Each creation will be beautifully adorned with a luscious, perfectly pink strawberry buttercream frosting, handcrafted to complement the cake’s tender crumb. Finish your masterpiece with a generous scattering of sweet, juicy fresh strawberries for a truly irresistible dessert that looks as amazing as it tastes.

An exceptional strawberry cake recipe should always deliver a melt-in-your-mouth experience with a tender crumb and a wonderfully fluffy cake texture. This dessert is perfect for any festive event, whether it’s a memorable birthday party, enhanced with a scoop of vanilla ice cream and a dollop of whipped cream, or a thoughtful, homemade treat for Mom on Mother’s Day. Its irresistible charm and exquisite taste make it a centerpiece for any celebration, embodying warmth and genuine care in every slice.

The inspiration for this particular homemade strawberry cake recipe has a charming story. One afternoon, while getting my hair styled at the salon, a delicious cake was delivered and shared among the customers. My hairdresser, Tina, offered me a piece, and of course, I couldn’t resist! It was absolutely delightful, leaving a lasting impression. I returned home not just refreshed, but genuinely inspired to create the best strawberry cake recipe possible. My goal was to use the most authentic, real ingredients, focusing on natural flavors like those found in rich, homemade buttercream. And thus, this incredible recipe was born – a testament to that unexpected moment of culinary inspiration.

Baking the Perfect Scratch Strawberry Cake: A Recipe You’ll Love

Consider this your fair warning: this is a true scratch recipe. This means you won’t find shortcuts or artificial ingredients like a boxed cake mix, strawberry jello, strawberry gelatin, vegetable oil, or synthetic strawberry extract here. We also skip any red or pink food coloring, aiming for a natural hue derived solely from real fruit. My mission was to craft an authentic real strawberry cake without any artificial additives, focusing on pure, unadulterated flavor and a wholesome, homemade feel.

However, if your time is limited, or you simply prefer the convenience, feel free to use a good quality strawberry cake mix as a base. It’s perfectly acceptable, and delicious results can still be achieved! To enhance both the color and intensity of the strawberry flavor in a store-bought mix, consider incorporating additional ingredients such as a few tablespoons of high-quality strawberry jam, some finely chopped dehydrated strawberries, or a vibrant strawberry puree. These additions will elevate your cake, giving it a more homemade taste and appearance.

The accompanying strawberry buttercream is truly divine, so utterly delicious that you might just find yourself savoring it directly from the spoon! I can confidently say that this is a wonderfully sweet frosting that boasts an incredibly intense and wonderful strawberry flavor. Its creamy texture and vibrant taste perfectly complement the cake, making every bite a delightful experience.

Choosing the Right Cake Pan for Your Strawberry Creation

The beauty of this strawberry cake recipe lies in its adaptability. You have several excellent choices for cake pans, each yielding a slightly different presentation, but all delivering the same delicious results. Simply choose the pan type that best suits your occasion or preference, and proceed with confidence!

• For a classic tiered presentation, perfect for birthdays or special events, opt for two 9-inch round cake pans to create a beautiful 2-layer cake. These provide a traditional height and elegant appearance.
• If you prefer a simpler, more casual dessert that’s easy to serve to a crowd, a single 9×13-inch rectangle pan is an excellent choice. This yields a substantial cake that’s perfect for potlucks or family dinners.
• To make an impressive strawberry sheet cake, ideal for larger gatherings or bake sales, use a regular large sheet pan. This creates a thinner, expansive cake that’s easy to cut into many servings.
• For a dramatic, multi-layered effect, similar to what you see in professional bakeries, consider using five small 6-inch round pans. These smaller layers allow for more generous portions of delicious frosting in every bite, enhancing the overall experience.
• And for individual treats that are perfect for parties or lunchboxes, silicone muffin pans or traditional paper baking cups will allow you to transform this recipe into delightful strawberry cupcakes. They bake up beautifully and are always a crowd-pleaser.

Personally, I often gravitate towards making a 5-layer cake. Not only does it create a stunning visual impact, making it a showstopper on any dessert table, but those extra layers also mean more surface area for that decadent strawberry buttercream frosting! This ensures that each luxurious bite is perfectly balanced with both moist cake and creamy, flavorful frosting.

Crafting the Irresistible Strawberry Buttercream Frosting

This homemade strawberry buttercream frosting is the crowning glory of our cake, delivering a vibrant natural pink hue and an explosion of genuine strawberry flavor. It’s incredibly smooth, creamy, and easy to work with, making your cake decorating a joy. Gather these essential ingredients to begin:

• 2 cups unsalted butter, softened to room temperature for optimal creaming.
• 6 cups powdered sugar (also known as confectioners’ sugar), sifted for a lump-free frosting.
• ½ teaspoon sea salt, to balance the sweetness and enhance flavors.
• 4 teaspoons vanilla extract, for a warm, aromatic base.
• 4 tablespoons heavy cream or whole milk, to achieve the perfect creamy consistency.
• 1 cup strawberry preserves (jam), for natural color and intense strawberry flavor.

Follow these simple steps to create your perfect buttercream:

1. In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), begin by creaming the softened butter on low speed. Gradually sift in the powdered sugar until just combined and smooth. Sifting is key for a silky frosting.
2. Next, increase the mixer speed to high and beat the mixture for at least 3 minutes. This step is crucial for incorporating air, making the buttercream light, airy, and fluffy.
3. Reduce speed to low and add the sea salt, vanilla extract, and heavy cream. Beat for another minute until everything is well incorporated. If you find the frosting too thick, add a bit more cream, one tablespoon at a time, until it reaches your desired smooth and creamy consistency.
4. Finally, gently fold in the strawberry jam. This is where your frosting gets its natural “food” color and its fantastic, authentic strawberry flavor. Mix until uniformly incorporated.
5. Once prepared, cover the bowl and keep the frosting refrigerated until you are ready to use it. This helps it firm up slightly, making it easier to spread.

PRO TIP: For a stable and mess-free frosting experience, dollop a small amount of buttercream frosting onto your cake plate or stand before placing the first cake layer. This acts as an edible adhesive, securely holding your cake in place as you decorate.

You’ll discover that this strawberry frosting is absolutely unbelievable. Every spoonful is incredibly rich and utterly bursting with genuine fresh strawberry flavor, making it a truly unforgettable component of this magnificent cake.

Baking Your Delightful Strawberry Cake: Step-by-Step

Now that your luscious strawberry buttercream is ready, it’s time to prepare the star of the show: the incredibly moist and flavorful strawberry cake. This recipe is designed to bring out the natural sweetness and vibrant essence of fresh strawberries, resulting in a truly unforgettable dessert. Here’s what you’ll need and how to bake it:

• ½ cup of fresh strawberries, specifically for mashing and chopping to create a puree.
• ½ cup softened unsalted butter, at room temperature for smooth blending.
• 1 ½ cups granulated sugar, to provide the perfect amount of sweetness.
• 2 large eggs, to bind the ingredients and add richness.
• 2 teaspoons vanilla extract, for a fragrant and complementary flavor.
• 2 cups all-purpose flour (organic preferred) or cake flour, for a tender cake texture.
• 1 teaspoon baking powder, for essential lift.
• ½ teaspoon baking soda, to react with the buttermilk and aid in leavening.
• 1 teaspoon salt, to enhance all the flavors in the cake.
• ½ cup buttermilk (or substitute with whole milk), for moisture and a slight tang.
• 1 cup strawberry jam, for intense strawberry flavor and a touch of natural color in the cake batter.
• 2 baskets of fresh strawberries, reserved for elegant decoration.

Let’s get baking!

1. First, prepare your strawberry puree. Take ½ cup of fresh strawberries and either puree them in a blender until smooth or finely chop them by hand. Set this vibrant fresh strawberry puree aside in a separate bowl.
2. Next, prepare your chosen baking pans. I personally used a small 5-layer pan set, which I purchased from a craft store. Regardless of your pan choice, lightly coat the inside with butter or a coconut non-stick spray. Then, dust the coated pans with flour, tapping out any excess. This ensures a clean release for your cakes. Set them aside.
3. In a large mixing bowl, combine the dry ingredients: sift together the 2 cups of all-purpose or cake flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and 1 teaspoon of sea salt. Sifting helps to aerate the flour and prevent lumps, contributing to a lighter cake. Set this bowl aside.
4. Now, move to your stand mixer. In the mixer bowl, cream together the ½ cup of softened unsalted butter and 1 ½ cups of granulated sugar until the mixture is light and fluffy. Slowly add in the 2 large eggs, one at a time, beating well after each addition. Finally, mix in the 2 teaspoons of vanilla extract.
5. With your electric mixer on a low speed, gently add the dry ingredients from step 3 into the wet ingredients. Mix just until they are combined. Then, pour in the ½ cup of buttermilk (or whole milk substitute) and continue mixing until the batter is well combined. Be careful not to overmix, as this can lead to a tough cake.
6. Using a rubber spatula, gently fold in the ½ cup of strawberry puree (the mashed or chopped strawberries you prepared earlier) and the 1 cup of strawberry jam into the cake batter by hand. This ensures the strawberries are evenly distributed without overworking the batter.
7. Pour the thickened cake batter evenly into your prepared pans. Gently spread the batter to ensure uniform thickness across each pan.
8. Bake the cakes in a preheated oven at 350°F (175°C) for approximately 20 minutes, or until a toothpick inserted into the center comes out clean. Baking time will vary depending on the size and depth of your pans. Smaller 6-inch pans will typically bake in about 20 minutes, while larger pans may take closer to 24 minutes. Keep an eye on them!

Baking Notes: For the best results, always use fresh strawberries for the ½ cup of strawberry puree you incorporate into the cake batter. Frozen strawberries tend to release too much liquid during baking, which can affect the cake’s texture. Alternatively, if fresh berries are not in season or readily available, you can substitute dehydrated strawberries into the cake batter. These not only add a delightful chewiness but also deliver a concentrated punch of real strawberry flavor!

Assembling Your Beautiful Strawberry Cake

Once your cake layers are baked and cooled, it’s time for the exciting part: assembly and decoration! A perfectly assembled cake not only looks stunning but also ensures a delightful eating experience. Follow these steps for a professional finish:

1. After baking, carefully tap the warm cakes out of their pans onto a wire rack. Allow them to cool completely before attempting to frost them. This is crucial; frosting warm cake will cause the buttercream to melt. To help stabilize the first layer of cake on your serving plate or stand, place a small dollop of buttercream frosting directly onto the plate before positioning the cake. For easy cleanup, slip a few thin strips of wax paper or parchment paper underneath the edges of the first cake layer, extending slightly beyond the cake’s perimeter. These can be gently pulled out once you’ve finished frosting. Now, spread each cooled cake layer with a thin, even coat of your delicious strawberry buttercream frosting.
2. Once all your cake layers are frosted and carefully stacked, take your off-set spatula and gently run it around the sides of the cake. This technique helps to smooth out any excess frosting and creates a neat, initial layer known as the “crumb coat.” After applying the crumb coat, place the cake in the refrigerator for about 30 minutes. This chilling period allows the crumb coat to firm up, effectively trapping any loose crumbs and making the final frosting application much smoother.
3. Remove the chilled cake from the fridge. Now, apply the final, generous layer of strawberry buttercream frosting. You can create beautiful swirls with your spatula for a rustic look, or strive for an even, smooth coating all around.
4. The final touch is decoration. Take your extra fresh strawberries, cut them in half, ensuring they are roughly the same size for a cohesive look. Gently press these strawberry halves into the buttercream frosting around the sides and top of the cake. For a classic finish, place one large, beautiful berry prominently on top, right in the center.
5. Remember that buttercream frosting, especially one made with real butter, will soften and melt at room temperature. To maintain its pristine appearance and structure, be sure to keep this stunning strawberry cake refrigerated until you are ready to serve it.
6. If you have any leftover frosting, don’t let it go to waste! Store any remaining buttercream frosting in an airtight container. It can be kept in the refrigerator for up to a week or frozen for 2-3 months. Simply thaw and re-whip before using.

PRO TIP: Did you know you can freeze your buttercream frosting? This is a fantastic way to prepare ahead or save leftovers! Simply scoop your extra buttercream into a sealed freezer-safe ziplock bag, pressing out all the air before sealing. When you’re ready to use it, just place the bag on the counter to soften for an hour or two. Once softened, squish the bag around a bit to bring the frosting back to a workable consistency, and it’s ready to add a delicious touch to another dessert!

Achieving a Perfectly Smooth Frosted Cake Every Time

One of the most common challenges in cake decorating is achieving a flawlessly smooth finish without any pesky crumbs showing through. The secret to a professional-looking, smooth frosted cake lies in a simple yet effective technique: the crumb coat. This extra step makes all the difference, ensuring your final layer of frosting is pristine.

Here’s how to do it:

1. After your cake layers are stacked and cooled, take a small portion of your prepared strawberry buttercream frosting and place it in a separate bowl. This is important because this frosting will likely pick up crumbs, and you don’t want those crumbs in your final, visible layer of frosting.
2. Using an offset spatula, apply a very thin, even layer of this “crumb coat” frosting all over your cake – the top and the sides. The goal here is not thick coverage, but simply to trap any loose cake crumbs.
3. Once the crumb coat is applied, place the cake in the refrigerator and chill for about 30 minutes. This allows the thin layer of frosting to firm up, effectively locking in all the crumbs.
4. After chilling, retrieve your cake. Now, using the remainder of your fresh, crumb-free buttercream frosting from the main bowl, apply the final, thicker layer. Because the crumb coat has done its job, this final application will go on incredibly smoothly, and you’ll completely avoid those undesirable lumps and crumbs in your beautiful, finished frosting.

PRO BAKING TIP: Mastering the crumb coat is essential for a perfectly smooth frosted cake! Once each layer is frosted and stacked, use your offset spatula to gently smooth around the sides, creating a thin, even crumb coat. Chill the cake in the refrigerator for about 30 minutes. This sets the first layer, locking in crumbs. Then, apply your final layer of buttercream frosting, swirling or coating evenly for a professional, flawless finish.

Explore More Delicious Homemade Cake Recipes

Baking cakes is truly the perfect way to celebrate life’s good times and create lasting memories. Everyone loves a beautifully crafted birthday cake, and special occasion cakes are an absolute must for holidays and festive gatherings. Here at Delicious Table, I’ve curated some of my all-time favorite cake recipes, each with its own unique charm and, in some cases, a delightful surprise or two!

For a patriotic celebration, try baking our stunning American Flag Cake. This impressive dessert features a unique red, white, and blue marbled cake inside, creating a vibrant surprise when sliced. It’s elegantly topped with our signature bakery-style frosting and adorned with fresh fruit, making it the perfect centerpiece for national holidays.

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And for a truly adorable and whimsical treat, especially fitting for Easter or any spring celebration, our Coconut Vanilla Easter Bunny Cake is a must-try. This charming creation is cleverly made from two simple round cakes, frosted with a smooth vanilla buttercream, and then lovingly decorated with fluffy coconut and colorful candies to resemble a sweet bunny. It’s a delightful dessert that’s sure to bring smiles to faces of all ages.

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Fresh Strawberry Buttercream Cake Recipe

You can taste the real strawberry flavor in this fresh strawberry scratch cake, as it skips ingredients like food coloring and jello gelatin and uses strawberry jam and real strawberries! Use this recipe to bake a strawberry layer cake, a sheet cake, or even cupcakes. Then spread on the strawberry buttercream frosting with its beautiful pink color on every layer, and decorate with sweet juicy strawberries, it’s the real deal.

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Servings 12

Calories 836kcal

Author Lisa Hatfield

Equipment

KitchenAid Mixer

Two 9″ Non-Stick Cake Pans

Flour Sifter

Offset Icing Spatula

Ingredients

Strawberry Buttercream Frosting

• 2 cups butter room temperature softened
• 6 cups powdered sugar sifted
• ½ teaspoon sea salt
• 4 teaspoons vanilla extract
• 4 tablespoons heavy cream
• 1 cup strawberry jam

Strawberry Cake

• ½ cup strawberries for the strawberry puree
• 2 cups all-purpose flour organic preferred or cake flour
• 1 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon sea salt
• ½ cup softened unsalted butter
• 1 ½ cups sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• ½ cup buttermilk or sub whole milk
• 1 cup strawberry jam
• 2 baskets fresh strawberries for decoration

US Customary – Metric

Get Recipe Ingredients

Instructions

Make the Strawberry Buttercream

• In the mixer bowl fitted with the paddle attachment, or hand mixer, cream the butter and sift the powdered sugar in on low-speed until blended.
• Next, increase speed to high speed until light and fluffy for another 3 minutes. Add the sea salt, vanilla extract, and heavy cream and beat for 1 minute. If needed, add a bit more cream to make it smooth and creamy.
• Add strawberry jam, for “food” color and delicious strawberry flavor. Keep refrigerated and cool until ready to use.

Bake The Strawberry Cake

• Puree ½ cup strawberries in a blender, or chop very finely. Set the fresh strawberry puree aside in a separate bowl.
• Prepare pans you chose for baking. I used a small 5 layer pan set from a craft store. Lightly coat the pan/s with butter or coconut non-stick spray, dust with flour, and tap out excess. Set aside.
• In a large bowl, sift the 2 cups of flour, 1 teaspoon baking powder, ½ teapoon baking soda, and 1 teaspoon sea salt together. Set aside.
• In a stand mixer, cream the ½ cup of unsalted butter and 1 ½ cups sugar. Next, slowly add in the 2 eggs and 2 teaspoons of vanilla extract.
• With the electric mixer on low, gently add dry ingredients into the wet ingredients and just combine then add the ½ cup buttermilk (or milk) until well combined. Do not overmix.
• Add the ½ cup of strawberry puree (the strawberries that were mashed chopped) and the strawberry jam by hand using a rubber spatula to combine.
• Pour the batter into prepared pans, and spread evenly. The batter is pretty thick.
• Bake 20 minutes at 350, or until toothpick comes out clean. Bake time will depend on the size of your pans. Small 6″ pans are baked in 20 minutes, larger pans will take about 24 mintues.

Assemble The Cake

• Tap the cakes out of pans onto a wire rack to cool. It helps to place some buttercream frosting on your plate to hold the first layer of cake down in place. Then add some thin strips of wax paper to keep your plate clean. Spread the cake layers with a thin coat of buttercream frosting.
• Once each layer is frosted and stacked. Run your off-set spatula around the side to make it smooth. Chill in the fridge for about 30 minutes. Then spread the final layer of buttercream frosting, and swirl or coat evenly.
• Decorate with the extra strawberries cut in half and about the same size. Press into the buttercream frosting, and put one on top of the in the center.
• Buttercream frosting will melt at room temperature, be sure to keep this cake refrigerated until ready to serve.
• Store extra remaining frosting in an airtight container and use in 2-3 months from the freezer.

Notes

Buttercream Frosting

Store your homemade strawberry buttercream frosting for up to a week in an airtight container in the refrigerator. When you’re ready to use it again, simply let it come to room temperature and then re-whip it in your mixer until it regains its light and creamy texture.

PRO TIP: You can freeze your buttercream frosting for even longer storage! This is perfect for meal prepping desserts or saving leftovers. When you’re ready to use it for another recipe, simply transfer it to a sealed ziplock bag, pressing out all the air before freezing. To defrost, place it on the counter for an hour or two to soften. Once pliable, squish the bag around to make the frosting ready to use—no need for extra mixing!

You can freeze buttercream for up to 3 months. To use, defrost it overnight in the fridge, then re-whip it in a mixer until smooth. If the buttercream is too thin, add a tablespoon or two of powdered sugar to thicken it. If it’s too thick, a small amount of heavy cream will help thin it out and make it easier to spread.

For easy storage and retrieval, simply store your buttercream in a sealed ziplock bag with all the air pushed out. Place it on the counter to soften for an hour, squish the bag around to get the frosting ready to use, and you’re all set to add frosting to another delicious dessert!

Cake Flour vs. All-Purpose Flour

The primary distinction between cake flour and all-purpose (AP) flour lies in their protein content, which directly correlates to gluten development. Cake flour typically has a lower protein content, around 8%, while all-purpose flour contains approximately 10-11% protein. For light, delicate cakes, cake flour is often preferred because its lower protein content results in less gluten formation, producing a beautifully spongier and fluffier crumb. If you don’t have cake flour, you can create a reasonable substitute by removing 2 tablespoons of all-purpose flour from each cup and replacing it with 2 tablespoons of cornstarch, then sifting well.

Decorating Your Cake

Achieve a perfectly smooth frosted cake with the crumb coat technique.

1. Using an offset spatula, spread a thin layer of buttercream frosting on your cake immediately after stacking, then chill for 30 minutes. This initial “crumb coat” traps any loose crumbs, creating a clean base.
2. The final, generous coat of buttercream frosting will then go on beautifully and smoothly, ensuring you avoid any bumpy crumbs in your finished design!

Baking Pans

Baking times for your strawberry cake will vary depending on the size of your pans. Small 5-6 inch round pans typically bake in about 20 minutes, while larger pans, such as 8 or 9-inch rounds, or a 9×13 inch rectangular pan, will generally take around 24 minutes. Always check for doneness with a toothpick.

Choose the cake pan you want to bake in—any of these options will work beautifully to create your perfect strawberry cake!

• Two 9-inch round pans for a classic 2-layer cake that’s perfect for celebrations.
• A single 9×13-inch rectangle pan for an easy-to-serve sheet cake.
• For a larger strawberry sheet cake, use a regular large sheet pan.
• Five small 6-inch round cake pans if you desire a stunning, multi-layered cake with extra frosting.
• For delightful individual portions, use silicone muffin pans or paper baking cups to create delicious strawberry cupcakes.

Nutrition

Calories: 836kcal |
Carbohydrates: 122g |
Protein: 4g |
Fat: 42g |
Saturated Fat: 26g |
Polyunsaturated Fat: 2g |
Monounsaturated Fat: 11g |
Trans Fat: 2g |
Cholesterol: 136mg |
Sodium: 605mg |
Potassium: 136mg |
Fiber: 2g |
Sugar: 99g |
Vitamin A: 1312IU |
Vitamin C: 4mg |
Calcium: 53mg |
Iron: 1mg

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