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.
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.
Today I bring you another strawberry cake, yes, another strawberry layer cake. This one is an oil-based strawberry cake while the previous one I shared was a butter-based strawberry cake. Both are delicious of course. This is light and airy and works an absolute treat with fresh cream or any light frosting.
The other is my butter-based strawberry cake. I often use that for my tiered wedding cakes, especially in summer. Because summer is really hot and humid so a good butter-based cake works best to stack and travel. I usually frost that with meringue or American buttercream but the option for frosting is so much more.
Moist Strawberry Cake with Velvet American Buttercream
Frosting this cake.
I have frosted this with my velvet American buttercream but you could also use my vanilla buttercream frosting or strawberry buttercream frosting. My kids love this refreshing and light strawberry cream cupcakes so if you’re not in the mood for a cake you may perhaps like these cupcakes.
Honestly, the options for frosting a strawberry cake are endless as you know I love frosting and so I have over 30 plus buttercream frosting recipes for you on this blog. Take a look and see what best tickles your taste buds. Let me know if you try something new and exotic in the comments so I can try it too.
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.
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
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
- Velvet American Buttercream or Vanilla Buttercream Frosting – 4 cups / 600 grams – you can
- Fresh strawberries to garnish
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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.
Moist Strawberry Cake with Velvet American Buttercream (Best Strawberry cake with fresh strawberries)
Moist Strawberry Cake with Velvet American Buttercream
Print Pin RateDescription
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
Conversions - Switch between Metric & US for other measurement options
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!
Recipe Video
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Nutrition Information
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
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supriti phukan
Hi Veena
I love to follow your recipes.
I want to make a mango cake. Can I use Mango pulp in place of strawberry in the same quantity? What shall be the measurement of the ingredients for 3×9″ layer cake?
Thanks for sharing your recipes in details
Veena Azmanov
Yes, Supriti you can use mango instead of strawberry puree – same quantity. Just change the serving size in the recipe card below to 32 and it will calculate the recipe for you. (a 9-inch cake has 32 servings) Thanks
supriti phukan
Thank you so much Veena for your quick response.
I shall update once I bake the cake with mango pulp.
Thanks once again. love
Supriti
Rashmi
Hi Veena .. thank you for sharing some great recepies. Just a few doubts I have. When you say strawberry purée does it mean strawberry pulsed in the mixer or is there any other process.
If I want to make 3 -8 inch cakes , how should I adjust the quantity
Love
Rashmi
Veena Azmanov
Hey Rashmi, Yes strawberries pulsed in the mixer.- For three 3 x 8-inch you will need 1 1/5 times this recipe. Thanks
veer
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!!
Veena Azmanov
Veer I have a few vanilla cake recipes on the blog, you will like those and won’t need to make any changes. Try this Light and Fluffy Vanilla Cake
veer
Thank you for the reply, but i’m looking for a no butter that is oil based cakes, because my niece is intolerant for butter or margarine. Hence, am searching for a fluffy oil based vanilla cake. Please advice if you have any
Veena Azmanov
Ah.. I know I have an oil based vanilla cake…… but now I can’t remember which…. Yes you can use this and replace the strawberry puree with 1 cup sour cream or 3/4 cup buttermilk.
Aqsa
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??
Veena Azmanov
Thank you, Aqsa. I hope you enjoy the cake. I was working on the blog today so could reply more instantly. I try to reply in a day on most days. Thanks
Aqsa
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?
Veena Azmanov
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.
Prevish
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?
Veena Azmanov
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.
Anita
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
Veena Azmanov
Hey Anita. This recipe is light and airy because of the oil in there. I highly recommend keeping the oil. Yes, this cake would work great to cover in fondant as well as to hold fondant toppers. Thanks
Anita
Hi Veena,
I tried the recipe and it came out very well.Thankyou so much for a wonderful recipe.
Thanks
Anita
Veena Azmanov
Thank you so much, Anita. So happy you enjoyed this recipe. Thanks for coming back to write this feedback.
Ker
Made the strawberry cake. It was delicious.
Veena Azmanov
Thank you, Ker. So happy you have success with this recipe and enjoyed it. Thanks for coming back to write this feedback. Have a wonderful week.
Ker
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.
Veena Azmanov
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.
Ellen
Such an impressive cake. Simple but stunning. Another special occasion cake.
Veena Azmanov
Thank you, Ellen. Yes another one for a special occasion
linda spiker
The color is lovely and that icing is perfection!
Veena Azmanov
Thank you Linda.
Cathy
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
Veena Azmanov
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.
Michelle
Absolutely gorgeous cake, I love that it is triple layers and perfect. I plan to prepare it for my family reunion this summer
Veena Azmanov
Thank you Michelle. I love tall cakes – so often I will make one that’s three rather than two layers
Christine Slete
Looks beautiful. I don’t know what you mean by “When cooled tore the strawberry cake layers.” What does “tore” mean in this context? Thank you.
Veena Azmanov
Hey Christine – Torte means to cut the layers horizontally. I made two layers then cut them horizontally again in half to have four layers. Thanks
Michelle
This cake is a show stopper, absolutely gorgeous. I will be attempting it soon, thank you for your clear instructions.
Veena Azmanov
Thank you michelle. I’m sure you will enjoy this.
Calleigh K
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.
Veena Azmanov
This one is really so simple and easy Calleigh. You must try.
Albert Bevia
You have created a masterpiece using such simple ingredients…this cake is like beyond stunning….very impressive
Veena Azmanov
Thank you Alberta. it really is simple and easy
Silvia
That looks so decadent and delicious!! It’s so beautifully made. Congratulations on the skills.
Veena Azmanov
Thank you Silvia
Amy Nash
Look at that tall beautiful slice of cake! I love strawberry cake and this one looks so fantastic!
Veena Azmanov
Thank you Amy. I love strawberry cake too
swathi
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.
Veena Azmanov
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.
April
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!
Veena Azmanov
Thank you April It will be an honor to make you a cake for your birthday. Happy Belated Birthday
Karyl Henry
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
Veena Azmanov
Thanks Karyl. One disadvantage of being a cake decorator is that you only appreciate tall cakes. You get to use to only tall cakes.
Amanda Dorich
This is just beautiful! I am not the best baker but I really want to try a triple layered cake!!
Veena Azmanov
Thanks Amanda. This is just one recipe with three layers and you can sure doe it easy peasy!
Claudia Lamascolo
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!
Veena Azmanov
Thanks Claudia – I know its’ strawberry season here too!I hope you try it – its so easy
Wajeeha
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! 🙂
Veena Azmanov
I love using fresh strawberries when I can Wajeeha. My buttercream recipe is absolutely heavenly! You must try
Kavitha
Hi Veena, The quantity of sugar is missing.
Veena Azmanov
Thank you Kavitha – it’s 300 grams ( 1 1/2 cups)
Yocakes
Very nice blog and strawberry cake recipe, i will try this recipe for making cake. Thanks for sharing.
Veena Azmanov
Thank you Yo! I hope try this – its’ delicious.