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Strawberry Buttercream Cake

This Strawberry Buttercream Cake features moist layers of vanilla cake infused with fresh lemon juice and topped with a silky, strawberry-flavored buttercream. The vibrant, juicy strawberries are folded into the creamy frosting, creating a bright and elegant dessert with a light, tender crumb and a smooth, inviting finish. Perfect for summer gatherings or special occasions, it balances nostalgic sweetness with sophisticated flavor.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup ripe strawberries hulled and chopped
  • 1 tablespoon granulated sugar for macerating strawberries
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter softened to room temperature
  • 1 ¾ cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice freshly squeezed
  • ½ cup milk
  • 1 cup powdered sugar sifted
  • 2-3 tablespoons heavy cream cold

Equipment

  • Mixing bowls
  • Cake pans (20cm/8-inch)
  • Stand Mixer or Whisk
  • Serrated knife
  • Spatula
  • Wire racks

Method
 

  1. Start by preparing the strawberries: hull and chop them, then place in a small bowl. Sprinkle with a tablespoon of sugar and gently mash with a fork. Let sit for 10 minutes to macerate and intensify the flavor, releasing vibrant juice.
  2. Preheat your oven to 180°C (350°F). Grease two 20cm (8-inch) cake pans and line the bottoms with parchment paper for easy removal.
  3. In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. In a stand mixer or large bowl, beat the softened butter and sugar until the mixture is light, fluffy, and pale, about 3 minutes. This helps incorporate air for a tender crumb.
  5. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and lemon juice for a bright flavor aroma.
  6. Alternately fold in dry ingredients and milk into the wet mixture, beginning and ending with the dry. Mix until just combined; do not overmix to keep the cake moist and tender.
  7. Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake for 25 to 30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
  8. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool completely, about 30 minutes, until they feel firm and spring back when pressed lightly.
  9. Meanwhile, prepare the strawberry buttercream: in a bowl, beat the softened butter until silky. Gradually add the sifted powdered sugar, beating on low to prevent splattering, then increase speed to combine fully.
  10. Mix in 2-3 tablespoons of cold heavy cream, along with the macerated strawberries and any juice, folding gently to incorporate their bright flavor and juice into the frosting. Continue beating until fluffy and smooth.
  11. Level the cooled cake layers with a serrated knife if needed. Place one layer on your serving plate and spread a generous layer of strawberry buttercream over the top.
  12. Top with the second cake layer, then apply a thin crumb coat all over the cake. Chill for 15 minutes to set the crumb coat.
  13. Finish frosting the cake with a smooth, even layer of buttercream, then decorate with fresh strawberries or a light drizzle if desired. Chill for at least 30 minutes to set before slicing and serving.

Notes

Chill the assembled cake for at least 30 minutes before slicing to ensure clean cuts. For a more intense strawberry flavor, add a pinch of strawberry extract or freeze-dried strawberry powder to the buttercream.