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A delicious slice of strawberry cake on a white plate, featuring layers of pink frosting, fresh strawberries, and a mint garnish.
Daniel

Fresh Strawberry Buttermilk Cake

An incredibly moist and tender cake bursting with fresh strawberry flavor, made with a rich buttermilk batter and topped with a luscious strawberry cream cheese frosting. The perfect from-scratch strawberry cake for any occasion.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 585
Ingredients Equipment Method Notes

Ingredients
  

For the Strawberry Puree
  • 1 lb fresh strawberries hulled and rinsed (about 3 cups)
For the Strawberry Cake
  • 2.5 cups all-purpose flour spooned and leveled
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter softened to room temperature
  • 1.75 cups granulated sugar
  • 3 large eggs room temperature
  • 1 tbsp vanilla extract
  • 1 cup buttermilk room temperature
For the Strawberry Cream Cheese Frosting
  • 8 oz cream cheese full-fat, softened to room temperature
  • 1/2 cup unsalted butter softened to room temperature
  • 4 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • 1 pinch salt

Equipment

  • Two 9-inch round cake pans
  • Stand mixer or electric hand mixer
  • Mixing Bowls
  • Food Processor or Blender
  • Wire cooling rack

Method
 

Prepare Puree and Cake Pans
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
  2. In a food processor or blender, blend the hulled strawberries until completely smooth. You should have about 1.5 cups of puree. Measure out 1 cup for the cake batter and set aside the remaining 1/2 cup for the frosting.
Make the Strawberry Cake Batter
  1. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer), beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
  3. Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed. Beat in the vanilla extract.
  4. With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix just until combined—do not overmix.
  5. Gently fold in the 1 cup of strawberry puree with a rubber spatula until just incorporated. The batter will be a beautiful pink color.
  6. Divide the batter evenly between the two prepared cake pans and smooth the tops. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 15 minutes before inverting them onto a wire rack to cool completely.
Make the Frosting and Assemble the Cake
  1. In a large bowl, use a hand mixer or stand mixer to beat the softened cream cheese and butter on medium-high speed until smooth and creamy, about 2 minutes.
  2. Reduce the mixer speed to low and gradually add the sifted powdered sugar, mixing until just combined. Add the vanilla extract and salt.
  3. Add the reserved 1/2 cup of strawberry puree. Increase the speed to medium-high and beat for 2-3 minutes until the frosting is light, fluffy, and a pale pink color. If the frosting is too thin, add a bit more powdered sugar; if too thick, add a teaspoon of milk or cream.
  4. Once the cake layers are completely cool, place one layer on a serving plate or cake stand. Spread a generous layer of frosting over the top. Place the second cake layer on top and frost the top and sides of the entire cake. Garnish with fresh strawberry slices if desired.

Notes

For the best results, ensure all your cold ingredients (butter, eggs, buttermilk, cream cheese) are at room temperature. This helps them combine evenly, creating a smoother batter and a more tender cake. Do not overmix the batter once the flour is added, as this can lead to a tough cake. Store the cake in an airtight container in the refrigerator for up to 4 days.