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Light and Fluffy Strawberry Cake

5 from 1 vote
Flavorful and tender strawberry cake layers with strawberry buttercream.

Ingredients

For the Strawberry Puree

  • 2 pounds strawberries, fresh or frozen

For the Cake

  • 3 1/4 cups (373.7 g) cake flour
  • 2 teaspoons (8 g) baking powder
  • 1 teaspoon (6 g) salt
  • 1/2 teaspoon (2 g) baking soda
  • 3/4 cup (169.5 g) unsalted butter, room temperature
  • 2 cups (400 g) granulated sugar
  • 1/4 cup (59 g) vegetable oil, or your preferred type - grapeseed
  • 1 teaspoon vanilla extract
  • 1 teaspoon strawberry emulsion or extract, optional
  • 4 whole eggs, room temperature
  • 2 egg whites, room temperature
  • 2/3 cup (about 160 g) strawberry puree, instructions below
  • 1 cup (240 g) buttermilk, room temperature
  • Pink food coloring, optional

FOR THE BUTTERCREAM

  • 2 1/4 cups (508.5 g) unsalted butter, slightly chilled
  • 7 1/2 cups (937.5 g) powdered sugar measured then sifted
  • 1/2 cup (119 g) strawberry puree, more if desired
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

For the Strawberry Puree

  • In a medium size saucepan, heat the strawberries on medium heat. When the strawberries start to soften and juices release, use an immersion blender to puree the strawberries. You can also remove the strawberries from the pan and use a blender or food processor to puree them (be careful of the steam that gets trapped), and then put the puree back into the saucepan over low heat uncovered. We want the water to evaporate.
  • Continue to cook the strawberry puree until it thickens and the water is reduced. This can take a while, so be patient and do this ahead of time. With frozen strawberries, mine took about 30 minutes to reduce. If needed, you can add a teaspoon of cornstarch to help move the process along and thicken the mixture.
  • Put a fine mesh sieve over a bowl. Pour the strawberry puree into the fine mesh sieve. Let it sit for a few minutes. Don’t push the mixture through. This lets the remaining water, if any, filter out. I have a video on instagram that shows you the difference between the watery part of the puree and the thick puree.
  • Scoop the puree that is still remaining in the sieve into a heat proof bowl. Measure 2/3 cup for the cake and save the remaining portion in the refrigerator for the buttercream.

For the Cake

  • Preheat oven to 325 degrees F. Spray three 8-inch round cake pans with nonstick spray, line the bottom with parchment paper and spray again. Set aside.
  • In a medium-size mixing bowl, whisk together the cake flour, baking powder, salt, and baking soda. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the butter, oil, and sugar on medium-high until smooth and fluffy, about 2 minutes.
  • With the mixer on medium-low speed add the vanilla, strawberry emulsion or extract (if using), and the eggs and egg whites. I like to add the eggs one or two at a time and then mixing the batter for a few seconds to let the ingredients get incorporated. It’s also good to turn the mixer off and scrape down the sides and bottom of the bowl between additions too.
  • After the eggs are added, turn the mixer to medium-high and beat the cake batter for about 1 to 2 minutes, until the mixture is smooth and fluffy.
  • Gradually add the strawberry puree and continue to mix for another minute or so.
  • With the mixer on low, alternately add the dry ingredients and the buttermilk, starting and ending with the flour mixture. Stir just until no streaks of flour remain.
  • Stir in 1 to 2 drops of pink food coloring, if desired.
  • Evenly distribute the batter between the three pans, about 17-18 ounces in each. Bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
  • Cool the cakes on cooling racks for about 15 minutes before inverting onto write racks to cool completely.

For the Buttercream

  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter for about 2 minutes. The butter should get lighter in color and fluffier in texture.
  • With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
  • With mixer on medium speed, add cooled strawberry puree, vanilla and salt.
  • Turn the mixer to medium-high speed and beat for an additional 3 to 5 minutes.
  • Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets.
Course: Dessert
Cuisine: Cake
Keyword: Strawberry, Strawberry Buttercream, strawberry cake