Strawberry Cake Recipe

Preheat and prepare pans

Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper; grease the parchment and dust lightly with flour.

Combine dry ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder and salt until evenly distributed. Set aside.

Cream butter and sugar

In the bowl of a stand mixer fitted with the paddle (or using a large bowl and electric hand mixer), beat the softened butter and granulated sugar on medium-high speed for 2–3 minutes until light and fluffy and slightly paler.

Add eggs and vanilla

Add the eggs one at a time, beating on low speed after each addition until incorporated. Scrape down the sides of the bowl as needed. Mix in the vanilla extract.

Alternate dry and wet ingredients

With the mixer on low speed, add one-third of the dry flour mixture, then half the milk, then another third of the dry mixture, then the yogurt, and finally the remaining dry mixture and the rest of the milk. Mix just until combined—do not overmix.

Fold in strawberry puree

Gently fold in 1 cup of fresh strawberry puree with a rubber spatula until the batter is uniform in color. If you want a brighter pink, add up to 1 tsp gel food coloring and fold briefly to combine.

Divide and bake

Divide the batter evenly between the two prepared pans (about 2 cups batter per pan). Smooth the tops and bake in the preheated oven for 22–28 minutes, until a toothpick inserted into the center comes out with a few moist crumbs and the cakes spring back lightly when pressed.

Cool

Allow the cakes to cool in the pans on a wire rack for 10 minutes. Run a thin knife around the edges, invert onto the rack, remove parchment, and cool completely before frosting (about 1–1.5 hours).

While cakes bake, make the filling: combine diced strawberries, 2 tablespoons sugar, and 1 teaspoon lemon juice in a small saucepan. Let sit 10 minutes to macerate, then stir over low heat until berries release juices. Mix cornstarch with 1 teaspoon cold water to make a slurry and stir into the warming berries; simmer 1–2 minutes until slightly thickened. Remove from heat and cool completely before using.

Reduce puree

To concentrate strawberry flavor and remove excess water, place 1/4 cup strawberry puree in a small saucepan over medium-low heat and simmer gently until reduced to about 2 tablespoons (about 6–8 minutes). Let cool to room temperature.

Beat butter

In a large bowl or stand mixer, beat the softened butter on medium speed for 1–2 minutes until smooth and pale.

Add powdered sugar and puree

With the mixer on low, add the sifted confectioners' sugar gradually, about 1 cup at a time. Once incorporated, add the cooled reduced strawberry puree and vanilla extract, then continue to beat on medium speed.

Adjust consistency

Add heavy cream (or milk) 1 tablespoon at a time and beat until you reach a spreadable consistency. If too thin, add a little more powdered sugar; if too thick, add another 1/2 tablespoon cream. Beat for 2–3 minutes until light and fluffy. Taste and add 1/8–1/4 tsp salt if needed to balance sweetness.

Level the cakes if needed by trimming the rounded tops with a serrated knife so they stack evenly.

Place one cake layer on a cake board or serving plate. If using the optional filling, spread a thin layer of cooled strawberry filling over the first layer (about 3/4 cup). Brush a little extra strawberry puree on the cake layer if you want added moisture and shine.

Pipe or spread about one third of the buttercream over the filling and smooth. Place the second cake layer on top. Coat the top and sides of the cake with a thin crumb coat of buttercream and chill 15–20 minutes to set.

Apply the final layer of buttercream, smoothing the sides and top with an offset spatula. Arrange halved or sliced fresh strawberries on top as desired and press a few around the base for garnish.

Refrigerate the cake for 30 minutes to set the frosting, then bring to room temperature (about 30–60 minutes) before serving for best texture and flavor.