Name: Strawberry Buttercream Cake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 300 g strawberries (hulled and chopped); 200 g unsalted butter (softened); 200 g granulated sugar; 3 large eggs; 1 tsp vanilla extract; 200 g self-raising flour; 50 g almond meal; 100 ml milk; 150 g strawberry jam (preferably homemade); 250 g unsalted butter (for frosting, softened); 250 g powdered sugar (sifted); 2 tbsp heavy cream; 1 tsp vanilla extract; additional fresh strawberries (for decoration)

This Strawberry Buttercream Cake is a little experiment I kept coming back to last summer. I love how the tangy burst of fresh strawberries cuts through the richness of the buttercream, making each slice feel like a celebration of both flavor and season. It’s not your typical sweet cake—there’s a surprising brightness that wakes up the palate, even on the hottest days.

Baking it reminded me how simple ingredients, when combined thoughtfully, can turn into something deeply satisfying. I’ve made it with a slightly tangy homemade strawberry jam layered into the buttercream, which adds a complexity I didn’t expect at first. It’s a cake that’s perfect for sharing, but also kind of dangerous—once you start slicing, you might not want to stop.

Focusing on the unexpected harmony of tangy strawberry and rich buttercream, this cake elevates a simple summer fruit into a sophisticated, nostalgic dessert that feels both fresh and familiar.

The story behind this recipe

This cake came together quite spontaneously one summer afternoon. I was trying to use up a basket of overly ripe strawberries, and I started mixing them into buttercream on a whim. The bright, juicy flavor of the berries paired unexpectedly well with the sweetness of the buttercream, and I knew I had to turn it into a proper cake.
What I love most is how the fresh strawberries somehow cut through the richness, making each bite feel lighter, even with all that buttercream. It’s a reminder that simple ingredients, when handled with some care, can surprise you in the best ways. Since then, it’s become a go-to for summer birthdays and lazy weekend afternoons.
heading: ‘The story behind this recipe’

Ingredient breakdown: key components

Strawberries: I love using ripe, fragrant strawberries—they’re sweet, juicy, and have that bright, almost floral aroma. If yours are a bit tart, add a touch of sugar to balance, but don’t overdo it; let their natural brightness shine.
Unsalted Butter: Creaming softened butter creates that fluffy, rich base for the buttercream. If you want a slightly lighter texture, try using half butter and half heavy cream, but keep the flavor buttery.
Powdered Sugar: It dissolves smoothly into the butter, giving that silky, sweet finish. If you’re aiming for less sweetness, start with a little less, then taste and adjust—just don’t skip sifting it for a lump-free texture.
Heavy Cream: Whipped into the buttercream, it adds a lightness that keeps the frosting from feeling too heavy. For a more stable frosting that holds up longer, add a touch of mascarpone or cream cheese.
Vanilla Extract: I use pure vanilla for depth, but a splash of rosewater or lemon zest can add a surprising twist. Be cautious—less is more, especially with delicate flavors.
Strawberry Jam: I prefer homemade, chunky jam with bits of fruit—it adds texture and a more intense strawberry flavor. If using store-bought, choose one with a high fruit content and no artificial flavors.

Spotlight on key ingredients

Strawberries:

I love using ripe, fragrant strawberries—they’re sweet, juicy, and have that bright, almost floral aroma. If yours are a bit tart, add a touch of sugar to balance, but don’t overdo it; let their natural brightness shine.
Unsalted Butter: Creaming softened butter creates that fluffy, rich base for the buttercream. If you want a slightly lighter texture, try using half butter and half heavy cream, but keep the flavor buttery.
Powdered Sugar: It dissolves smoothly into the butter, giving that silky, sweet finish. If you’re aiming for less sweetness, start with a little less, then taste and adjust—just don’t skip sifting it for a lump-free texture.

Heavy Cream:

Whipped into the buttercream, it adds a lightness that keeps the frosting from feeling too heavy. For a more stable frosting that holds up longer, add a touch of mascarpone or cream cheese.
Vanilla Extract: I use pure vanilla for depth, but a splash of rosewater or lemon zest can add a surprising twist. Be cautious—less is more, especially with delicate flavors.

Notes for ingredient swaps

Dairy-Free: Use coconut oil or vegan butter instead of butter. The flavor will shift to a richer, slightly coconutty note.
Sugar Alternatives: Swap powdered sugar with maple sugar or coconut sugar. Expect a different sweetness and slightly coarser texture.
Heavy Cream: Replace with full-fat coconut milk or cashew cream for a dairy-free, creamy consistency with a hint of nutty flavor.
Strawberries: Frozen berries can work in a pinch—they’re softer but still flavorful—just thaw and drain excess moisture first.
Vanilla Extract: A splash of almond or lemon extract can add depth; just use sparingly to avoid overpowering the strawberry flavor.
Jam: Use a fruit compote or fresh mashed strawberries instead of jam. It’s fresher but may need a bit more sugar to balance acidity.
Flour: For gluten-free, swap with almond or coconut flour, but reduce the amount and expect a denser crumb.

Equipment & Tools

Mixing bowls: To combine ingredients and prepare batter and frosting.
Electric mixer: To cream butter, whip frosting, and blend ingredients smoothly.
Cake pans (20cm/8-inch): To bake evenly shaped cake layers.
Parchment paper: To prevent sticking and ensure easy removal of cakes.
Silicone spatula: For folding ingredients and spreading frosting smoothly.
Cooling rack: To cool cakes evenly without sogginess.
Offset spatula: For smoothing and decorating the buttercream.

Step-by-step guide to Strawberry Buttercream Cake

Gather all ingredients: softened butter, fresh strawberries, powdered sugar, heavy cream, vanilla extract, and strawberry jam. Preheat your oven to 175°C (350°F). Grease and line two 20cm (8-inch) round cake pans with parchment paper.
Make the strawberry puree: Hull and chop 300g strawberries. Blend until smooth. Set aside. This will flavor both the cake and filling.
Prepare the cake batter: In a large bowl, cream 200g softened butter with 200g sugar until light and fluffy, about 3-4 minutes. Beat in 3 eggs, one at a time, then add 1 tsp vanilla. Mix in 200g self-raising flour and 50g almond meal, alternating with 100ml milk, starting and ending with flour. Fold in half of the strawberry puree for a pink hue and extra flavor.
Bake the cakes: Divide batter evenly into pans. Bake for 25-30 minutes, or until the tops are golden and a skewer inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Make the buttercream: In a mixing bowl, beat 250g softened butter until creamy. Gradually add 250g powdered sugar, beating until smooth. Pour in 2 tbsp heavy cream, 1 tsp vanilla, and 2 tbsp strawberry jam. Whip until fluffy, about 3-4 minutes. Fold in a few tablespoons of the remaining strawberry puree for color and brightness.
Assemble the cake: Place one layer on your serving plate. Spread with a generous layer of strawberry buttercream. Top with the second cake layer. Cover the entire cake with remaining buttercream, smoothing the sides and top.
Decorate and chill: Garnish with sliced strawberries or pink sprinkles if desired. Chill the cake for at least 1 hour to set the buttercream.
Final check: The cake’s surface should be smooth and slightly crumbly when cut, the buttercream fluffy and light, and the strawberries bright and juicy when tasted.

Allow the assembled cake to rest in the fridge for at least an hour. This helps the buttercream set and flavors meld. Serve chilled or at room temperature, depending on preference. Slice with a sharp knife, wiping it clean between cuts for neat slices.

How to Know It’s Done

Cake is golden brown and springs back when pressed lightly.
Buttercream is silky, fluffy, and holds shape when spread.
Strawberry flavor is vibrant and balanced, not overly tart or sweet.

Strawberry Buttercream Cake

This Strawberry Buttercream Cake features tender layers of sponge infused with fresh strawberry puree, layered with tangy homemade strawberry jam, and coated in a fluffy strawberry buttercream. The vibrant pink cake boasts a smooth, creamy texture with bursts of fruity brightness in every bite, making it a perfect summer treat. Its inviting appearance is complemented by a soft crumb and a luscious, glossy frosting that highlights the fresh fruit flavor.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Total Time 1

Servings: 8

Course: Main Course

Cuisine: Dessert

Calories: 420

Ingredients Equipment Method Notes

Ingredients

300 g strawberries hulled and chopped
200 g unsalted butter softened
200 g granulated sugar
3 large eggs
1 tsp vanilla extract
200 g self-raising flour
50 g almond meal
100 ml milk
150 g strawberry jam preferably homemade
250 g unsalted butter for frosting, softened
250 g powdered sugar sifted
2 tbsp heavy cream
1 tsp vanilla extract
additional fresh strawberries for decoration

Equipment

Mixing bowls
Electric mixer
Cake pans (20cm/8-inch)
Parchment paper
Silicone spatula
Cooling rack
Offset spatula

Method

Blend the hulled and chopped strawberries until smooth to make about 300g of strawberry puree. Set aside.
Preheat your oven to 175°C (350°F). Grease two 20cm (8-inch) cake pans and line the bottoms with parchment paper.
In a large bowl, beat the softened butter and granulated sugar on medium speed until pale and fluffy, about 3-4 minutes, and you hear a gentle creaming sound.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, along with the vanilla extract.
In a separate bowl, whisk together the self-raising flour and almond meal. Gradually add these dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined, then gently fold in half of the strawberry puree for a pink hue and extra flavor.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 25-30 minutes, until the cakes are golden and a skewer inserted in the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer onto wire racks to cool completely, about 30 minutes, until they feel firm and are no longer warm.
While the cakes cool, prepare the buttercream. In a bowl, beat the softened butter until creamy and pale, about 2-3 minutes.
Gradually add the sifted powdered sugar, beating on low speed until fully incorporated and smooth. Pour in the heavy cream and vanilla extract, then whip on high for 3-4 minutes until fluffy and light.
Gently fold in a few tablespoons of the remaining strawberry puree into the frosting to give it a bright pink color and fresh flavor.
Place one cake layer on your serving plate and spread a generous layer of strawberry jam on top. Add the second cake layer and apply a thin crumb coat of buttercream to seal in crumbs. Chill the cake for 15-20 minutes.
Use an offset spatula to cover the entire cake with the remaining fluffy strawberry buttercream, smoothing the sides and top for a polished look. Decorate with fresh strawberries for a summery touch.
Refrigerate the assembled cake for at least 1 hour to set the frosting. Before serving, let it sit at room temperature for about 30 minutes for optimal flavor and texture. Slice with a serrated knife and enjoy the bright, creamy burst of strawberry in every bite.

Notes

For a more intense strawberry flavor, brush the cake layers with a little strawberry syrup before frosting. Keep the cake refrigerated but serve at room temperature for best taste. Decorate with fresh strawberries or edible flowers for an elegant presentation.

Pro tips for strawberry buttercream cake

Chill strawberries before blending to avoid excess juice and achieve a thicker puree.
Cream butter and sugar thoroughly—at least 3 minutes—until light and fluffy for a tender crumb.
Fold in strawberry puree gently to keep the batter airy and avoid deflating the cake.
Use a serrated knife for even, clean slices through the soft buttercream and cake layers.
Keep frosting at room temperature for easier spreading, but refrigerate if it becomes too soft or melts.
When decorating, dab a bit of buttercream on the cake board to prevent slipping and sliding.
For a glossy finish, lightly torch the top of the buttercream with a culinary torch—just a quick shimmer.

Common mistakes and how to fix them

FORGOT to check cake doneness → Insert a skewer; it should come out clean, not moist.
DUMPED strawberries into batter while hot → Let them cool slightly; hot strawberries can deflate the batter.
OVER-TORCHED buttercream → Keep it at room temperature; if it melts, chill briefly before spreading.
MISSED to sieve powdered sugar → Sift to avoid lumps; a smooth frosting depends on it.

Quick fixes and pantry swaps

When strawberries are too tart, splash a bit more sugar to balance the flavor.
Splash chilled heavy cream into frosting if it feels too stiff or crumbly.
Patch over cracks in buttercream with a thin layer of fresh frosting and smooth out.
Shield the cake with plastic wrap if not serving immediately to prevent drying; refrigerate for freshness.
If running out of strawberry jam, pantry swap with a spoonful of fruit preserves or compote for added fruitiness.

Make-Ahead and Storage Tips

Prepare the strawberry puree and cake layers up to one day in advance; store wrapped tightly in the fridge to preserve freshness and prevent drying out.
Buttercream can be made a day ahead; keep it covered in an airtight container in the fridge. Bring to room temperature and re-whip before spreading to restore fluffiness.
Cake keeps well in the fridge for 2-3 days; let it sit at room temp for about 30 minutes before serving to soften the buttercream and enhance flavors.
Refrigerate leftovers, tightly covered, for up to 3 days. The bright strawberry notes may mellow slightly, but the cake remains moist and tasty.
Reheat slices briefly in the microwave for 10-15 seconds if you prefer softer buttercream, but be cautious not to melt the frosting’s structure; serve immediately after warming for best sensory experience.