Veena Azmanov

Cake Artist and Food Enthusiast

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Moist Strawberry Cake Recipe with Velvet ABC

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Moist Strawberry Cake Recipe with Velvet American Buttercream

A moist strawberry cake can be an absolute treat eaten on its own or frosted with whipped cream or buttercream. This simple, easy and effortless recipe makes the most decadently rich, moist and light strawberry cake that melts in the mouth. Serve it on its own unfrosted as a coffee cake, frost it with whipped cream for a light dessert or with rich decadent buttercream for a more indulgent treat.

Pinterest Optimized Image for Moist Strawberry Cake frosted with Velvet American Buttercream

Moist Strawberry Cake made with Fresh Strawberries. Strawberry cake with Buttercream

Spring is here and the weather is getting warmer. Feels like it’s time to that. Put those winter comfort food recipes on the back shelf and bring in some spring/summer recipes. Did you see my Spring Daisy Wedding Cake? I loved making that cake. It felt like I could almost touch spring.

Strawberries are in season and we have had them almost every week these last month. I love a good strawberry cake, don’t you? My favorite, of course, is strawberry cake with fresh cream for frosting. My mom made it every single year as soon as strawberries were in season. For this one, I used my velvet American buttercream. Have you tried it yet? It is one of the most popular recipes on this blog and with my customers, of course. Speaking of whipped cream, my kids love my Refreshing and light strawberry cream cupcakes.

So, I thought today I’d share with you this strawberry cake with velvet American buttercream. It’s really simple and easy as you can see in the video. Do I need to tell you how absolutely delicious this is? Well, if only you could taste it off the screen. It just melts in the mouth.

A frosted strawberry cake made with fresh strawberries and frosted with velvet American Buttercream

Moist Strawberry Cake with Velvet American Buttercream

Let’s talk ingredients and substitutes (Save/Pin)

  • Strawberries – I’m using fresh for this cake because strawberries are now in season. During the year I use frozen strawberries – just pulse them in the food processor until smooth.
  • All-purpose flour – regular all-purpose flour works just fine in this recipe. You can use cake flour but you will need two tablespoons more in this recipe.
  • Eggs – use fresh large eggs – to me large eggs are about 60 grams each.
  • Strawberry extract – this is, of course, optional if you don’t have it on hand use good old vanilla only. The strawberry extract does enhance the flavor of strawberry
  • Pink food color – again optional if you want to skip it but the strawberry puree does not really give the cake a naturally pink color. The batter when baked turns to a light pale but not pink color.
The inside of this cut cake - Moist Strawberry Cake made with fresh strawberries and frosted with Velvet American Buttercream

Moist Strawberry Cake with Velvet American Buttercream (strawberry cake made with fresh strawberries)

Recipe – Moist Strawberry Cake with Velvet American Buttercream (Save/Pin)

Useful Tips and Tools 

  • If you bake often, it would be a good idea to invest in a cake mixer. Because often we try to mix by hand and then we are too tired to give it enough creaming or mixing. So, if you are making this cake go ahead and remove that K-Mix or Kitchen Aid from your kitchen cabinet.You don’t have to buy an expensive stand mixer, a simple hand mixer works great too.
  • Personally, I believe in weighing ingredients by weight, which makes my kitchen scaleone of the most valuable items when baking.
  • The same goes for mymeasuring cups and measuring spoons. It’s always a good idea to have these handy and use them when baking rather than trying to guess measurements.
  • I think one set of baking pans is a must for anyone a home baker. Personally, I like to bake three layers rather than torte my cakes and it bakes faster too. For most of my layer cake recipes on this blog I use 3 x 6-inch round pans or 2 x 8-inch round pans. 
  • Once baked always invert your cakes on a cooling rack. This encourages air circulation and prevents the steam from pooling at the bottom of the pan.
  • Every oven works differently. So the baking times are just guidelines. In the case of cakes, a skewer inserted in the center is a great indication. If the cake bakes too quick or too slow compared to the time given it might be a good idea to check if your oven needs calibration. An oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do then is adjust the temperature accordingly
A side view of the cut cake - Moist Strawberry Cake made with fresh strawberries and frosted with Velvet American Buttercream

Moist Strawberry Cake with Velvet American Buttercream (Strawberry cake with fresh strawberries)

Ingredients

For the cake

  • Strawberry Puree – 250 ml (1 cup)
  • All-purpose flour – 350 grams (2 1/2 cups)
  • Baking powder – 2 Tsp
  • Baking Soda – 1 Tsp
  • Salt – 1/2 Tsp
  • Eggs – 4 large
  • White sugar – 350 grams (1 3/4 cup)
  • Cooking Oil – 180 ml or  3/4 cup
  • Clear Vanilla – 1 Tsp
  • Strawberry Extract – 1/2 Tsp (optional)
  • Pink food color- 2 drop gel or 2 tbsp liquid (optional)

Frosting and Decoration

Method

Prepare

  • Preheat oven to 170 C / 340 F
  • Grease and line two 7 inch round cake pans (or 3 x 6-inch pans)
  • Sift flour with baking powder, baking soda, and salt.

Mix Batter

  • Whip eggs into a mixer bowl using a whisk attachment on medium for two minutes
  • Then slowly add sugar one tablespoon at a time whipping constantly on medium
  • Once all the sugar is in; turn the mixer to medium-high and whip until light and fluffy – ribbon stage.
  • Slowly add the cooking oil
  • Followed by the strawberry puree
  • Lastly, add the extracts and pink food color.
  • Remove the batter from the mixer to add the flour
  • Add the flour in three batches – first with a whisk to prevent lumps
  • Then fold the remaining gently with a spatula

Bake

  • Pour batter into prepared baking pans
  • Bake in a preheated oven for about 25 to 30 minutes or until a skewer inserted in the center comes out clean.
  • Cool in the pan for 5 minutes then remove from the pan and cool completely before you store or decorate.

Decorate with Buttercream

  • When cooled level and cut each layer in half horizontally giving you a total of four layers.
  • Sprinkle with sugar syrup to keep the layers moist
  • Layer and frost the layers with buttercream
  • Use to remaining buttercream to pipe borders.
  • Use fresh strawberries to garnish
  • Enjoy!

Save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.

A Pinterest Optimized Image for Moist Strawberry Cake made with Fresh Strawberries and frosted with Velvet American Buttercream

Moist Strawberry Cake with Velvet American Buttercream (Best Strawberry cake with fresh strawberries)

 

A moist strawberry cake can be an absolute treat eaten on its own or frosted with whipped cream or buttercream. This simple, easy and effortless recipe makes the most decadently rich, moist and light strawberry cake that melts in the mouth. Serve it on its own unfrosted as a coffee cake, frost it with whipped cream for a light dessert or with rich decadent buttercream for a more indulgent treat. 

Moist Strawberry Cake with Velvet American Buttercream

A moist strawberry cake can be an absolute treat eaten on its own or frosted with whipped cream or buttercream. This simple, easy and effortless recipe makes the most decadently rich, moist and light strawberry cake that melts in the mouth. Serve it on its own unfrosted as a coffee cake, frost it with whipped cream for a light dessert or with rich decadent buttercream for a more indulgent treat. 
4.95 from 20 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: 10 Baking Tips, baking, cake, strawberry
Adjust Servings Here: 12 servings
Calories: 134kcal
Author: Veena Azmanov
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins

Ingredients

For the cake

  • 250 ml Strawberry Puree
  • 350 grams All-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 4 Eggs
  • 350 grams White sugar
  • 180 ml Cooking Oil
  • 1 tsp Vanilla Extract
  • 1/2 tsp Strawberry Extract (optional)
  • 1/4 tsp Pink food color (optional)

Frosting and Decoration

  • 4 cups Velvet American Buttercream or Vanilla Buttercream Frosting
  • 10 Fresh strawberries to garnish
Metric - US customary

Instructions

Prepare

  • Preheat oven to 170 C / 340 F
  • Grease and line two 7 inch round cake pans (or 3 x 6-inch pans)
  • Sift flour with baking powder, baking soda, and salt.

Mix Batter

  • Whip eggs into a mixer bowl using a whisk attachment on medium for two minutes
  • Then slowly add sugar one tablespoon at a time whipping constantly on medium
  • Once all the sugar is in; turn the mixer to medium-high and whip until light and fluffy - ribbon stage.
  • Slowly add the cooking oil
  • Followed by the strawberry puree
  • Lastly, add the extracts and pink food color.
  • Remove the batter from the mixer to add the flour
  • Add the flour in three batches - first with a whisk to prevent lumps
  • Then fold the remaining gently with a spatula

Bake

  • Pour batter into prepared baking pans
  • Bake in a preheated oven for about 25 to 30 minutes or until a skewer inserted in the center comes out clean.
  • Cool in the pan for 5 minutes then remove from the pan and cool completely before you store or decorate.

Decorate with Buttercream

  • When cooled level and cut each layer in half horizontally giving you a total of four layers.
  • Sprinkle with sugar syrup to keep the layers moist
  • Layer and frost the layers with buttercream
  • Use to remaining buttercream to pipe borders.
  • Use fresh strawberries to garnish
  • Enjoy!

Detailed Video on YouTube - Subscribe for more videos

Nutrition Information

Serving: 102g | Calories: 134kcal | Carbohydrates: 13.6g | Protein: 1.8g | Fat: 8.4g | Saturated Fat: 0.6g | Polyunsaturated Fat: 7.8g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 20mg | Sodium: 36mg | Potassium: 0mg | Fiber: 1.9g | Sugar: 4.1g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Tried this recipe?Mention @veenaazmanov or tag #veenaazmanov!

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Comments

  1. Hello Veena, is that i can use the same recipe to make the plain vanilla cake? Like replacing strawberry puree with sour cream or anything? Will the cake be the same texture??? Please help!!

    Reply

  2. Thank you soo much,I was constantly checking for a reply as I am about to start on my cake and amazed with such quick response,I will check out the other recipe. Thanks again,much love??

    Reply

  3. Loved this recipe and I will trying this ASAP.Thank you soo much for such easy and well guided recipe.❤️Also I have small OTG so only one pan goes at a time.Is it fine if I prepare the batter at once than bake one after the other or will it affect the other two negatively?

    Reply

    • Hey Aqsa. Since this is an oiled based recipe with whipped eggs if you leave it unbaked for long it will lose some volume. It will still taste great but the hight will be less.
      One suggestion I can give is that you can bake it all as one 8″ round cake and then divide that into two layers.
      Or
      You can use my second Fresh Strawberry Cake recipe – this is butter based and you can keep this out while one layer is baking.

      Reply

  4. Hello Veena

    What a beautiful cake! Looks delicious. I would like to bake this into a single tier 9 inch cake. Can I use the same measurements?

    Reply

    • Prevish, this is for 12 cupcakes. You can bake it in a single tier 9 inch cake pan. If you want more layers just use the recipe card below – change the number of servings and it will calculate the recipe for you.

      Reply

  5. I am going to try this recipe.I have tried few of your recipes and they are great.
    Can I use melted butter instead of oil?
    Also will this cake work hold fondant toppers as was thinking of using it for a theme cake.
    This cake looks fabulous!
    Thankyou
    Anita

    Reply

      • Wow! I am surprised at how quickly you replied. Thank you for that. It shows that you are dedicated to your blog.
        Next I am going to try your velvet American buttercream. Never used that method before. Keeping my fingers crossed. Hope it turns out good.

        Reply

        • Thank you Ker, Yes, I try to reply within 24 hours. Sometimes I’m on the blog writing a new recipe so I manage to be more prompt but sometimes I’m away with a cake so takes longer. I think you will love the Velvet buttercream recipe. Let me know how it goes.

          Reply

  9. I love this cake. Just made it yesterday and it was the best strawberry cake I ever had. I used your strawberry buttercream recipe you shared with the strawberry cupcakes instead of this Velvet buttercream. Everybody was raving about it. Thank you so much

    Reply

    • Thank you, So happy to hear you had success with this recipe. Sounds delicious! Thank you for coming back to write this feedback, appreciate it very much. Always a great feeling to read such success and positive comments. Thank you. Yes, that .strawberry buttercream would definitely be perfect for this recipe.

      Reply

  10. Absolutely gorgeous cake, I love that it is triple layers and perfect. I plan to prepare it for my family reunion this summer

    Reply

  11. This cake is a show stopper, absolutely gorgeous. I will be attempting it soon, thank you for your clear instructions.

    Reply

  12. I’m not into baking yet but this strawberry cake is tempting me to recreate this one. So, I will challenge myself to tackle this cake since the kids are in spring break mode.

    Reply

  13. You have created a masterpiece using such simple ingredients…this cake is like beyond stunning….very impressive

    Reply

  16. Spring and summer means strawberries to me. Love this layered strawberry cake, Perfect frosting. I need to try it. I couldn’t get the smooth as yours. May be with your recipe I can make it well.

    Reply

    • Thank you, Swathi.Yes, its’so strawberry time right now. It’s not really necessary to make it so smooth, you can go the rustic look too! Or piped frosting which works too.

      Reply

  17. My birthday was on the first but next year I’m going to need you to make my birthday cake because this cake is gorgeous! Haha!

    Reply

  18. What a beautiful cake! I love how tall it is, with all those layers. Very elegant. I can’t even tell you how long it’s been since I’ve had strawberry cake…this one looks so good

    Reply

  20. you really posted this at the right time for me, its Strawberry season in Florida I adore this cake its so pretty and impressive my whole family will go nuts when they see something so decadent on our tables!

    Reply

  21. This is such a pretty looking cake and I love how you’ve used fresh strawberries. The velvet American buttercream sounds really delicious, so I’ll be trying this cake very soon. It’s perfect for spring and summer parties! 🙂

    Reply

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