Homemade Strawberry Cake that is full of sweet, fresh strawberry flavor. The moist strawberry cake layers are covered with a luscious strawberry buttercream frosting for the ultimate strawberry dessert.
Add the chopped strawberries and to the bowl of a food processor and process until smooth.
Transfer strawberry puree to a small saucepan. Cook over medium heat, stirring occasionally until the puree has thickened and reduced to 3/4 cup (180 g).
Remove from heat and transfer to a small bowl. Allow the puree to cool completely, stirring every so often.
Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with a piece of parchment paper cut to fit. Grease the parchment paper. Lightly flour the pans and tap out any excess. Set aside.
In a large bowl, beat the egg whites with an electric mixer on medium speed until foamy. Gradually add ½ cup (100 g) of the sugar while the mixer is running. Turn the mixer up to high speed and whip the egg whites to soft peaks. Set aside.
In a separate large bowl, beat the butter and remaining 1 cup (200 g) sugar together until light and fluffy, about 5 minutes. Beat in the vanilla extract, strawberry emulsion, and 1/2 cup (120g) of the strawberry puree.
Combine the flour, baking powder, and salt in a medium bowl. Stir with a whisk and add it to the butter mixture alternately with the buttermilk, beating well after each addition.
Gently whisk ⅓ of the egg whites into the batter. Using a rubber spatula, gently fold in the remaining egg whites until well combined.
Divide the batter evenly between the prepared pans. Bake for 20-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Take care to not over-bake. Check the cake at 15 minutes to see how it is doing and judge the timing from there.
Cool for 10 minutes. Remove from pans and cool completely on a wire rack.
Make the frosting
In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a handheld electric mixer, beat the butter on medium-high speed until creamy and pale in color, about 5 minutes.
Add half the confectioners' sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
Add the remaining confectioners' sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
Add the vanilla, strawberry emulsion, and salt. Turn the mixer on low speed and slowly add 3 tablespoons of the heavy cream. Turn the mixer up to medium-high and beat until the cream is well incorporated, about 3-5 minutes. (After 2 minutes stop and scrape down the sides and bottom of the bowl then continue mixing.)
Check the consistency of the frosting and add more cream, ½ tablespoon at a time, if needed. The frosting should be soft and spreadable but not so loose that it doesn't hold its shape.
Add the remaining ¼ cup (60 g) strawberry puree and beat at medium-low speed until fully mixed in, about 30 seconds.
Assemble the cake
Use a serrated knife to carefully level the tops of the cake layers.
Place one cake layer onto a serving platter, top side up. Spread about ⅓ of the frosting over the top.
Top with the second cake layer, bottom side up. Cover the top and sides of the cake with the remaining frosting.
Decorate with strawberries if desired.
Notes
Strawberries: Frozen strawberries can be used in place of fresh. However, the cake will have the best flavor with fresh strawberries.
Buttermilk: Be sure to use full-fat buttermilk for the best texture. This recipe will work with regular whole milk if you don't have access to whole buttermilk.
Strawberry emulsion: You can order LorAnn Strawberry Bakery Emulsion on Amazon. If you don't want to use it, simply leave it out.
Make ahead tip:
Frosted cake can be refrigerated for up to 2 days. Bring to room temperature before serving.
Frosting can be made and refrigerated for up to 2 days. Bring to room temperature before using and re-whip if needed.
Cake layers can be covered tightly and stored at room temperature for up to 2 days.