Go Back
Print
fresh strawberry cake with strawberries piled on top of cake on vintage cooling rack

Strawberry Cake with Whipped Strawberry Buttercream Frosting

Ingredients

For the cake:

  • 5 large egg whites, at room temperature
  • 1/2 cup whole milk, at room temperature
  • 1-1/2 teaspoons pure vanilla extract
  • 2-1/2 cups cake flour
  • 1-3/4 cups sugar
  • 1 tablespoon + 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 12 tablespoons unsalted butter, at room temperature and cut into cubes
  • 1/4 cup strawberry puree made from fresh strawberries*, room temperature

For the frosting:

  • 3 sticks (24 tablespoons) unsalted butter, room temperature
  • 3-1/4 - 3-1/2 cups powdered sugar (keep it as close to 3 cups as possible)
  • 1/2 teaspoon pure vanilla extract
  • 5 tablespoons strawberry puree, room temperature

Instructions

For the cake:

  1. Preheat oven to 350ºF. Grease and flour three 8-inch cake pans (or use cake release).

  2. In a large measuring glass or small bowl, combine egg whites, 1/4 cup of the milk and vanilla extract; set aside.
  3. In the bowl of an electric mixer, stir together cake flour, sugar, baking powder and salt, on low for about 30 seconds.
  4. Add butter, keeping mixer on low speed and adding one cube at a time.

  5. Add remaining 1/4 cup of milk and strawberry puree and blend on medium speed until butter is mixed in.

  6. Add the egg white/milk/vanilla mixture a little at a time (divide it into about 3 additions), mixing well at medium speed for about 20 seconds after each addition. (Batter should be smooth, but don't over mix!)

  7. Divide batter evenly between 3 prepared pans.
  8. Bake about 20 minutes, rotating position of pans halfway through, or until a toothpick inserted in center of cakes comes out clean. Allow to cool in pans for 10 minutes. Loosen edges of cakes with a knife and invert onto cooling racks. Flip cake layers back up (so tops are up) and allow to cool completely.

For the frosting:

  1. In the bowl of an electric mixer, beat butter on medium speed for 8 minutes. Butter will become very pale and creamy.

  2. Add powdered sugar, a little at a time, mixing after each addition.

  3. Add vanilla extract and strawberry puree, mix on low until combined. Then turn mixer up to medium and beat for 6 minutes. Frosting will become very light & fluffy. (You can add a little more powdered sugar or a little more pureed strawberries to thicken/thin the frosting if necessary. Be very careful about adding in too much strawberry puree, a little at a time is best).

Recipe Notes

*To puree strawberries: place washed strawberries (with stems removed) in food processor and puree until smooth.

 

 

To assemble cake: Place one cake layer on a cake plate/stand. Add a generous dollop of frosting and smooth over layer. Place second cake layer on top of the frosting, and a generous dollop of frosting and smoother over cake layer. Place the third cake layer (placing the layer on upside down will give you a “flat top”) on top of the frosting, add generous dollop of frosting and smooth a thin layer on top and down sides of cake (crumb coat). Place cake in refrigerator to chill, just until the frosting is set about 20 minutes. Add remaining frosting to cake, smoothing top and down sides of cake.

 

Recipe adapted from Sweetapolita.