Homemade Strawberry Cake Moist (Printer-Friendly)

Moist strawberry cake with real fruit and rich buttercream. Soft crumb, bursting flavor—celebration-worthy treat.

# What You’ll Need to Cook:

→ Cake Layers

01 - 500 g fresh strawberries, hulled and pureed (or use frozen if unavailable)
02 - 360 g all-purpose flour, spooned and leveled
03 - 200 g unsalted butter, softened to room temperature
04 - 60 ml vegetable oil (or substitute with equal amount of unsalted butter or applesauce)
05 - 400 g granulated sugar
06 - 4 large eggs, at room temperature
07 - 3 teaspoons baking powder
08 - 1/2 teaspoon fine sea salt
09 - 2 teaspoons pure vanilla extract
10 - 1 teaspoon strawberry extract (optional for enhanced flavor)
11 - A few drops red or pink gel food coloring (optional)
12 - 180 ml whole milk, at room temperature

→ Strawberry Buttercream Frosting

13 - 250 g unsalted butter, softened
14 - 480 g icing sugar, sifted
15 - 60 ml strawberry puree
16 - 1 teaspoon pure vanilla extract
17 - Pinch of fine sea salt
18 - 2 teaspoons strawberry extract (optional)

→ Decoration

19 - Fresh strawberries, for garnish
20 - Fresh mint leaves, optional

# Steps to Prepare:

01 - Blend hulled strawberries in a food processor until smooth, then measure out puree for both the cake and frosting. Set aside.
02 - Preheat oven to 175°C. Grease and flour two or three 20-cm round cake pans, or line bases with parchment paper.
03 - In a large bowl, whisk together flour, baking powder, and salt until thoroughly combined.
04 - Using a stand mixer, beat softened butter, vegetable oil, and granulated sugar on medium speed until pale and fluffy.
05 - Add eggs one at a time, beating well after each addition. Mix in vanilla and strawberry extracts. Scrape down the bowl as needed.
06 - Reduce mixer speed to low. Add flour mixture in three parts, alternating with milk and strawberry puree. Begin and end with dry ingredients. Mix until just combined. Do not overmix.
07 - If a more vibrant color is desired, gently fold in a few drops of red or pink gel food coloring.
08 - Evenly divide batter between prepared pans. Smooth the tops and bake for 28–33 minutes, or until a skewer inserted in the center comes out clean.
09 - Immediately transfer hot cake pans to the freezer for 45 minutes to retain moistness and enhance the soft crumb.
10 - After freezing, remove cakes from pans and set on a wire rack to cool completely before frosting.
11 - In a clean mixing bowl, beat softened butter until creamy. Gradually add sifted icing sugar, mixing well. Incorporate reserved strawberry puree, vanilla, strawberry extract, and a pinch of salt. Whip until smooth and fluffy.
12 - Place one cake layer on a serving plate. Spread an even layer of strawberry buttercream on top. Repeat with remaining layers. Coat the entire cake with buttercream and smooth the sides.
13 - Refrigerate the cake for at least 30 minutes to set the frosting. Before serving, garnish with fresh strawberries and mint leaves if desired.

# Extra Cooking Tips:

01 - For optimal flavor and texture, allow the cake to come to room temperature before slicing and serving.
02 - If using fresh strawberries for decoration, add them just before serving to keep their appearance vibrant.

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