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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.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
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
 

  1. Blend the hulled and chopped strawberries until smooth to make about 300g of strawberry puree. Set aside.
  2. Preheat your oven to 175°C (350°F). Grease two 20cm (8-inch) cake pans and line the bottoms with parchment paper.
  3. 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.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, along with the vanilla extract.
  5. 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.
  6. 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.
  7. 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.
  8. While the cakes cool, prepare the buttercream. In a bowl, beat the softened butter until creamy and pale, about 2-3 minutes.
  9. 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.
  10. Gently fold in a few tablespoons of the remaining strawberry puree into the frosting to give it a bright pink color and fresh flavor.
  11. 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.
  12. 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.
  13. 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.