Go Back
+ servings
recipe
strawberry cake featured image
recipe
4.45 from 18 votes
click the stars to rate!

Strawberry Cake

Prep Time 2 hours
Cook Time 30 minutes
Yield: 12 servings
This Strawberry Cake is perfect for strawberry lovers! Moist, tender strawberry cake layers flavored with real strawberries and frosted with Shortcut Strawberry Swiss Meringue Buttercream Frosting. This cake is the perfect treat for strawberry lovers and completely made from scratch!

Equipment

  • Stand mixer fitted with a paddle attachment or electric hand mixer for the strawberry cake batter
  • Stand mixer fitted with a whisk attachment or electric hand mixer for the strawberry buttercream
  • 3 - 7" or 8" round cake pans see: FAQ for additional sizes

Ingredients 

Strawberry Cake

  • 2 ½ cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp salt
  • ¾ cup unsalted butter room temperature, cubed
  • 5 egg whites room temperature
  • ¼ cup sour cream room temperature
  • 2 tsp vanilla extract
  • ¾ cup strawberry reduction click here for the recipe
  • ¾ cup buttermilk room temperature
  • 1-2 drops pink gel food coloring optional

Strawberry Shortcut Swiss Meringue Buttercream

Instructions

Strawberry Cake

  • Preheat oven to 350° F. Prepare cake pans with nonstick cooking spray and parchment circles (see pan sizes in FAQ).
  • In the bowl of a stand mixer fitted with a paddle attachment or a mixing bowl with an electric hand mixer, mix together all-purpose flour, granulated sugar, baking powder, baking soda, and salt on low speed until combined.
  • Add cubed room temperature butter one piece at a time while mixing on low speed until all the butter is added. Continue to mix until the mixture resembles wet sand and is crumbly.
  • Turn the mixer off. Add in egg whites, sour cream, vanilla extract and strawberry reduction. Turn the mixer to medium speed and mix for one minute.
  • Turn the mixer to low speed and slowly drizzle in the buttermilk. Once all the buttermilk is added, scrape the sides and bottom of the mixing bowl to ensure all the ingredients are well incorporated. Mix for an additional 30 seconds on low speed.
  • Portion the cake batter into the prepared cake pans. Use a kitchen scale to ensure the layers have equal amounts of batter.
  • Bake the cake layers for 25-30 minutes. The cake layers are done baking when an inserted toothpick comes out clean or the cake bounces back when gently poked.
  • Remove the pans from the oven. Allow the cake layers to cool in the pans for 15 minutes before removing the cake and transferring to a wire rack to cool completely.

Strawberry Shortcut Swiss Meringue Buttercream

  • In the bowl of a stand mixer fitted with a whisk attachment, combine pasteurized liquid egg whites and powdered sugar. Mix on low speed until combined. Scrape the sides and bottom of the bowl to ensure the ingredients are well combined.
  • Turn the speed to medium-high and whip the egg white mixture until thick and opaque, approximately 3 minutes. (Note - the egg white mixture will not whip up to stiff peaks)
  • Add in salt and vanilla extract and continue to mix until combined.
  • Turn the mixer to low speed. Add room temperature butter, one tablespoon at a time, until all the butter is added. Allow the butter to mix for a few seconds in between each addition of butter.
  • Once the butter is added, turn the mixer to medium-high speed and whip the buttercream for 5-10 minutes. The buttercream may appear to curdle or separate - this is normal - just continue to whip the frosting. Scrape the sides and bottom of the bowl occasionally while whipping.
  • Once the buttercream appears smooth and creamy, add in the strawberry reduction and mix on medium speed until well combined into the frosting. Scrape the sides and bottom of the bowl to ensure everything is well combined.
  • Once the buttercream is smooth and silky it is ready to use, if desired, you can switch to the paddle attachment and mix on the lowest speed for several minutes to remove air bubbles and make the buttercream very smooth.

Assembling the Strawberry Cake

  • Level the cake layers with a serrated knife. Place one cake layer on a cake board or plate. Add desired amount of frosting to the top of the layer and spread evenly. Continue to repeat this process until the layers are stacked.
  • Spread a very thin layer of frosting all over the cake (crumb coat). Chill your cake for 30 minutes until the buttercream frosting is slightly firm to the touch.
  • Frost and decorate the cake with the remaining strawberry buttercream. Add fresh strawberries for decoration, if desired.

Notes

Strawberry Cake should be stored in the refrigerator in an airtight container or cake box for up to five days. Cover any exposed cake with plastic wrap or parchment paper to prevent the cake from drying out.
 
The cake is best enjoyed at room temperature. Remove the cake from the refrigerator at least one hour before serving. 
 
Check out my baking tutorial post on How to Frost a Layer Cake to learn more about assembling the Strawberry Cake. 
 
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

Made This Recipe?

Be sure to follow on Pinterest @Cakemehometonight and on Instagram @cakemehometonight