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Fluffy Strawberry Buttercream Cake

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A moist and fluffy sponge cake layered with fresh strawberry buttercream, perfect for any occasion and easy to make.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour, sifted
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) whole milk, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (227g) unsalted butter, softened (for buttercream)
  • 4 cups (480g) powdered sugar, sifted
  • 1 cup (150g) fresh strawberries, pureed and strained
  • 2 tablespoons (30ml) heavy cream (optional)
  • 1 teaspoon pure vanilla extract (for buttercream)
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
  3. Using a stand or hand mixer, beat the softened butter and granulated sugar on medium-high speed for 4-5 minutes until pale and fluffy.
  4. Add eggs one at a time, beating well after each addition. Add vanilla extract with the last egg.
  5. Reduce mixer speed to low. Alternately add the flour mixture and milk in thirds and halves respectively, beginning and ending with flour. Mix just until combined.
  6. Divide the batter evenly between the prepared pans and smooth the tops. Tap pans on the counter to release air bubbles.
  7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  9. For the buttercream, beat softened butter on medium speed until creamy, about 2 minutes.
  10. Gradually add sifted powdered sugar, mixing on low until combined.
  11. Beat in strawberry puree, vanilla extract, and salt. If frosting is too stiff, add heavy cream one tablespoon at a time until spreadable.
  12. Place one cake layer on a serving plate and spread a generous layer of strawberry buttercream on top.
  13. Add the second cake layer and cover the entire cake with a thin crumb coat. Chill for 15 minutes.
  14. Apply a final smooth layer of frosting. Optionally, decorate with fresh strawberry slices or edible flowers.

Notes

Use room temperature ingredients for best results. Avoid overmixing after adding flour to keep the sponge light. Strain strawberry puree to remove seeds for smooth buttercream. Chill crumb coat before final frosting. Store leftovers covered in the fridge up to 3 days or freeze up to 2 months.

Nutrition

Keywords: strawberry cake, buttercream cake, fluffy cake, moist sponge cake, easy cake recipe, birthday cake, dessert

Find it online: https://norasfoods.com/fluffy-strawberry-buttercream-cake-recipe-easy-moist-sponge-layers/