Fresh Strawberry Cake with Strawberry Buttercream Frosting

  • 3 cups fresh and ripe strawberries, washed, stemmed and hulled
  • 2 1/3 cups cake flour
  • 1 3/4 cups sugar plus 1 tbsp.
  • 3 1/2 tbsp. baking powder
  • 1 1/2 sticks unsalted butter, at room temperature
  • 4 egg whites
  • 1 tsp. vanilla
Strawberry Buttercream Frosting
  • 3 sticks unsalted butter at room temp
  • 4 1/2 cups confectioners sugar, sifted
  • 1/4 cup fresh strawberry puree reserved earlier
  • 1 1/2 tsp. vanilla
Preheat oven to 350 degrees. Butter and flour two 8-inch cake pans and set aside.

Sprinkle the strawberries with 1 tbsp. sugar and toss to coat. Set aside for 1 hour. Pulse the strawberries in a food processor until a chunky consistency. Measure 3/4 cup for the batter and reserve 1/3 cup for the butter cream. (The rest is delicious scooped over vanilla ice cream!)

Sift the cake flour into the bowl of a stand mixer fitted with a paddle attachment. Add the sugar and baking powder and blend on low just until combined. Add the butter and 3/4 cup strawberry puree and mix on low until combined. In a separate bowl whisk together the egg whites and vanilla. Add this mixture to the flour mixture and mix on low, scraping bowl as needed. Mix on medium a few more seconds until well combined. Place half of the mixture into each cake pan.

Bake for about 25-30 minutes or until toothpick comes out clean. Allow to cool for a few minutes, then invert onto a rack to cool.

When the cake is almost completely cooled, start on the frosting. Cream the butter in the bowl of a stand mixer fitted with a paddle attachment. Add the confectioners sugar about a cup at a time and beat just until blended.

Add the remaining 2/3 cup strawberry puree and vanilla, scrape bowl as needed and beat until the buttercream is light and fluffy, approximately 3-5 minutes.

When the cake is completely cooled, spread one layer with buttercream. Put the other layer on top, and continue to spread with buttercream. Chill until ready to serve.
by The Savvy Kitchen