Homemade Strawberry Cake
This delightful homemade strawberry cake combines freeze-dried and fresh strawberries for a vibrant flavor, topped with creamy strawberry buttercream, making it perfect for any occasion.
Ingredients
For the cake
- 1 cup powdered freeze-dried strawberries (about 2 ½ ounces before being crushed)
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup softened unsalted butter
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 ½ cups sour cream
- 2 teaspoons vanilla extract
- ¾ cup diced fresh strawberries
- 3 tablespoons powdered freeze-dried strawberries (about ½ ounce before being crushed)
For the strawberry buttercream
- 1 cup softened salted butter
- 2 ½ cups powdered sugar
- 2 tablespoons heavy whipping cream
Instructions
Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, mix together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, beat the softened unsalted butter and granulated sugar until creamy. Add the eggs one at a time, mixing after each addition.
- Slowly add the sour cream and vanilla extract, mixing until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients. Fold in the diced fresh strawberries and powdered freeze-dried strawberries.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Strawberry Buttercream
- In a mixing bowl, beat the softened salted butter until creamy.
- Gradually add the powdered sugar, mixing until fully combined.
- Add the heavy whipping cream and mix until the frosting is smooth and fluffy.
- Finally, mix in the additional powdered freeze-dried strawberries for extra flavor.
Serving
- Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of strawberry buttercream over the top.
- Place the second layer on top and frost the entire cake, adding more strawberries on top for decoration if you like. Slice and serve to your guests!
Notes
To store your homemade strawberry cake, cover it tightly with plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 2 days or in the refrigerator for up to a week. If you want to keep it longer, you can freeze the cake for up to 3 months. Just make sure to wrap it tightly and label it.