Rule #312: Fresh is best.
I found this Fresh Strawberry Cake recipe years ago in a Cooking Light magazine and absolutely fell in love with it. I’d never thought to use real, puréed strawberries in a cake before. It’s a game changer, y’all! It truly epitomizes the flavors of spring and summer.
Just check out that luscious little bite of happiness.
The cake is pretty dense, so a small slice does the trick! This cake will make about 16 satisfying servings.
Oh, the sweet spoils of spring and summer!
Make the Fresh Strawberry Cake
First, trim your fresh strawberries to get them ready for the food processor.
Place you gorgeous strawberries in the food processor. You’ll need about 18-20 to get the 10 oz. you need for the batter.
Next, purée the strawberries until they’re completely smooth.
Then, sift together 2 1/4 cups all-purpose flour, 2 tsp. baking soda, and a pinch of table salt. Set aside.
Now, in a standing mixer fitted with the paddle attachment, combine 1 1/2 cups white sugar with 1 stick unsalted butter (room temperature).
Next, blend until combined.
Next add 3 eggs, one at a time, and blend until combined.
Then add 1/3 of the flour mixture.
Next add 1/2 of your buttermilk. Then alternate another 1/3 of the dry mixture, the rest of the buttermilk, and finish with the rest of the dry mixture. Blend to combine between additions.
Well, hello there, you bit o’ beautiful batter.
Finally, blend in your fresh, puréed strawberries.
Make sure you spray your 8″ cake pans with some baking spray so the cakes come out easily.
Evenly divide the batter between the two pans.
Bake at 350 for 30-35 minutes, until a toothpick inserted into the middle of the cakes comes out evenly. Let cool in the pans for 20 minutes.
Make the Frosting
While the cakes are cooling, make the frosting. In a standing mixer fitted with a whisk attachment (or in a large bowl with a hand mixer) blend together room temperature butter and cream cheese.
I like to add about 2 tbs. of Grand Marnier (orange-flavored liqueur) to the frosting. It gives it a nice little kick! If you don’t want to add it, feel free to leave it out.
Next, add in 3 cups of powdered sugar, 1 cup at a time. Blend until mixed between each addition.
Just look at that creamy bunch of frosting goodness!
Assemble the Fresh Strawberry Cake
Now we build our cake! Start by putting 1 cooled layer of cake on your cake stand or a large plate.
Then spread about 1/3 of your frosting on top of the cake. I use an angled spatula like this one.
Next, gently place your second cake layer on top of the frosting.
Then spread the remainder of the frosting on the top and down the sides of your gorgeous cake.
I like to garnish the sides with halved fresh strawberries.
Finally, for the top of the cake, I like to slice one gorgeous strawberry almost all the way through about 5 times. Make sure to leave the top in tact.
Then fan out that gorgeous strawberry as the ultimate garnish to the ultimate dessert!
Feel free to share a slice with your favorite people (or not).
I did save a bite for the kids, I swear.
Fresh Strawberry Cake
For the Cake
- 18-20 fresh strawberries about 10 oz., ends trimmed
- 2¼ cups all-purpose flour
- 2 tsp. baking powder
- Pinch table salt
- 1½ cups granulated sugar
- ½ cup unsalted butter 1 stick, room temperature
- 3 large eggs
- 1 cup buttermilk
- Baking spray
For the Frosting
- 4 oz. cream cheese
- 6 tbs. unsalted butter room temperature
- 2 tbs. Grand Marnier orange-flavored liqueur
- 3 cups powdered sugar
- 12 whole strawberries for garnish
To Make the Cake
- Preheat oven to 350°.
- Place sliced strawberries in a food processor and blend until smooth.
- Whisk together flour, baking powder, and salt until well combined. In a standing mixer fitted with a whisk or paddle attachment, combine sugar and ½ cup butter. (You can also use a large bowl and a hand mixer). Add eggs, one at a time, beating well after each addition. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Add the pureed strawberries and beat just until blended.
- Divide batter evenly between 2 (8-inch) round cake pans coated with baking spray. Bake at 350° for 30-35 minutes, until a toothpick inserted into the center of the cakes comes out clean. Cool in pans for 20 minutes.
To Make the Frosting
- Combine cream cheese, 6 tbs. butter, and liqueur in a medium bowl; beat with a mixer at medium speed until blended (or place in a standing mixer fitted with a paddle attachment). Gradually add powdered sugar, 1 cup at a time, and beat just until blended.
- Place 1 cake layer on a cake platter; cover with 1/3 of the frosting. Top with remaining cake layer. Spread remaining frosting over top and down the sides of cake. Cut 1 whole strawberry into thin slices, cutting to, but not through, the stem end. Fan strawberry on top of cake just before serving, if desired. Cut remaining 11 strawberries in half. Garnish cake with strawberry halves, if desired.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.