Description
If you’re looking for a delightful and fresh dessert to brighten any occasion, this Strawberry Buttercream Cake is the perfect choice! With a soft, moist texture and the sweetness of fresh strawberries, it’s a dessert that combines the richness of buttercream frosting with a fruity twist. This cake is perfect for spring and summer gatherings, birthdays, or just because you deserve a treat!
Ingredients
for Strawberry Buttercream Cake
- 1 (18.25-ounce) package white cake mix
- 1 (3-ounce) package strawberry gelatin
- 4 large eggs
- ½ cup sugar
- ½ cup finely chopped fresh strawberries
- ½ cup milk
- ½ cup vegetable oil
- 1/3 cup all-purpose flour
For the Strawberry Buttercream Frosting
- 1 cup butter, softened
- 1 (32-ounce) package powdered sugar, sifted
- 1 cup finely chopped fresh strawberries
Instructions
for Strawberry Buttercream Cake
- Preheat the oven to 350°F. In a large mixing bowl, beat together the cake mix, strawberry gelatin, eggs, sugar, chopped strawberries, milk, vegetable oil, and all-purpose flour. Start at low speed for 1 minute, then increase to medium speed for 2 more minutes, making sure the strawberries are well blended into the batter.
- Prepare your cake pans by greasing and flouring 3 (9-inch) round cake pans.
- Pour the batter evenly into the prepared pans and bake for 23 minutes, or until the cakes spring back when lightly pressed.
- Cool the cakes in the pans for about 10 minutes before transferring them to wire racks. Let them cool completely, which should take about 1 hour.
- Assemble the cake by spreading a generous layer of Strawberry Buttercream Frosting between the layers of cake and over the top and sides. Garnish with whole and halved strawberries for a beautiful finishing touch. Serve immediately or refrigerate for up to 1 week.
for Strawberry Buttercream Frosting
- In a bowl, beat the butter with an electric mixer at medium speed until fluffy, about 20 seconds.
- Gradually add the sifted powdered sugar and finely chopped strawberries, beating at low speed until the frosting is creamy and smooth. If the frosting is too thin, add more powdered sugar; if it’s too thick, add additional strawberries to reach the desired consistency.
Notes
Serving Tips
- Serve chilled or at room temperature: This cake can be served straight from the fridge for a refreshing treat or left out at room temperature for about 15-20 minutes before serving to enhance its flavor and texture.
- Pair with beverages: Enjoy this cake with a light, fruity drink like iced tea, lemonade, or a refreshing sparkling water to complement the strawberry flavor.
- Cutting tips: Use a serrated knife for easy slicing, especially when cutting through the buttercream frosting. This will help maintain the delicate layers of cake and frosting.
Storage Tips
- Refrigerate: If you have leftovers, store the cake in an airtight container in the refrigerator to keep it fresh for up to 1 week.
- Freeze for longer storage: If you want to store the cake for a longer period, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container or bag. Frozen slices can last up to 3 months. To serve, let them thaw in the fridge overnight or on the counter for a few hours.
- Keep the frosting fresh: Make sure the frosting is covered to prevent it from drying out. If the frosting starts to harden in the fridge, you can soften it by leaving it at room temperature for 15 minutes before serving.
