Description
A light and moist strawberry cake bursting with fresh berry flavor, topped with creamy strawberry buttercream—perfect for springtime celebrations.
Ingredients
Units
Scale
- 2 cups (240 g) all‑purpose flour
- 1 cup (200 g) granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 cup (115 g) unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120 ml) whole milk
- 1 cup finely chopped fresh strawberries
- Optional: 2 Tbsp strawberry jam (for extra flavor)
Instructions
- Preheat oven to 350 °F (175 °C). Grease and flour an 8‑ or 9‑inch round cake pan.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, cream butter until smooth. Beat in eggs one at a time, then stir in vanilla (and jam, if using).
- Alternate adding dry ingredients and milk to butter mixture, beginning and ending with dry ingredients; mix until just combined.
- Gently fold in chopped strawberries.
- Pour batter into prepared pan, smoothing the top. Bake 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan 10 minutes, then turn out onto a rack to cool completely before frosting.
- Frost with strawberry buttercream (see Notes) and garnish with fresh strawberry slices if desired.
Notes
- For best results, use ripe but firm strawberries to avoid excess moisture.
- If batter seems too wet, drain chopped berries on paper towels before folding in.
- Strawberry buttercream: beat 1 cup softened butter with 3–4 cups powdered sugar, ½ cup pureed strawberries, and 1 tsp vanilla until light and fluffy.
- Store frosted cake in the fridge and bring to room temperature before serving.
- Freeze unfrosted layers (well‑wrapped) for up to 2 months.
Nutrition
- Serving Size: 1 slice (1/8 cake)
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 240 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg