Dreamy Strawberry Cake with Vanilla Bean Buttercream

Unveiling the epitome of summer’s delight: a Dreamy Strawberry Cake designed to capture hearts and taste buds. This isn’t just a cake; it’s a celebration of fresh, juicy strawberries infused into every tender, pink crumb, perfectly complemented by a cloud-like vanilla bean buttercream. Each slice offers a harmonious balance of sweet, fruity notes and rich, creamy indulgence, creating a dessert that is as visually stunning as it is delicious. Whether for a birthday, an anniversary, a garden party, or simply a moment of pure bliss, this cake promises to be the centerpiece of any gathering, evoking warmth, joy, and the sweet essence of a perfect summer day.

Detailed Ingredients

For the Strawberry Cake Layers:

• 2 ½ cups (300g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (226g) unsalted butter, softened to room temperature
• 1 ¾ cups (350g) granulated sugar
• 3 large eggs, at room temperature
• 1 tablespoon pure vanilla extract
• 1 cup (240ml) buttermilk, at room temperature
• 1 cup (about 150g) fresh strawberries, hulled and finely puréed (no large chunks)
• Optional: 1-2 drops pink or red food coloring (to enhance color if desired)

For the Vanilla Bean Buttercream:

• 1 ½ cups (340g) unsalted butter, softened to room temperature
• 5-6 cups (600-720g) powdered sugar (confectioners’ sugar), sifted
• ¼ cup (60ml) heavy cream (or whole milk), plus more if needed
• 2 teaspoons pure vanilla extract (or 1 vanilla bean, split and scraped)
• Pinch of salt

For Decoration (Optional):

• Fresh whole strawberries and halved strawberries
• Fresh mint leaves
• Light dusting of powdered sugar

Step-by-Step Instructions

Part 1: Baking the Strawberry Cake Layers

1. Preheat Oven & Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper circles for easy release.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl with an electric mixer (stand mixer or handheld), beat the softened unsalted butter and granulated sugar together on medium-high speed for 3-5 minutes, until light, fluffy, and pale in color.
4. Add Eggs and Vanilla: Add the large eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.
5. Prepare Strawberry Purée: Ensure your fresh strawberries are hulled and finely puréed into a smooth consistency.
6. Alternate Wet and Dry: With the mixer on low speed, gradually add the flour mixture and buttermilk to the butter mixture, alternating between the two. Begin and end with the flour mixture (e.g., ⅓ flour, ½ buttermilk, ⅓ flour, ½ buttermilk, ⅓ flour). Mix just until combined.
7. Fold in Strawberry Purée: Gently fold in the strawberry purée (and optional food coloring, if using) until just combined. Do not overmix. The batter will be a lovely pink hue.
8. Fill and Bake: Divide the batter evenly among the three prepared 8-inch cake pans. You can use a kitchen scale for precise distribution.
9. Bake: Bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of a cake comes out clean.
10. Cool Cakes: Remove the pans from the oven and let the cakes cool in the pans on a wire rack for 10-15 minutes. Then, carefully invert the cakes onto the wire rack, remove the parchment paper, and let them cool completely to room temperature before frosting. Warm cakes will melt the buttercream.

Part 2: Preparing the Vanilla Bean Buttercream

1. Cream Butter: In a large mixing bowl with an electric mixer, beat the softened unsalted butter on medium speed for 2-3 minutes until creamy and light.
2. Add Powdered Sugar: Gradually add the sifted powdered sugar, about 1 cup at a time, beating on low speed until incorporated after each addition. Once all the sugar is added, increase the speed to medium-high.
3. Add Cream, Vanilla & Salt: Pour in the heavy cream, vanilla extract (or vanilla bean seeds), and a pinch of salt. Beat on medium-high speed for another 3-5 minutes, until the buttercream is light, fluffy, and smooth. If the frosting is too thick, add a teaspoon more cream; if too thin, add a tablespoon more powdered sugar.

Part 3: Assembling and Decorating the Cake

1. Level Cakes (Optional): If your cake layers have domed tops, use a serrated knife to carefully level them, creating flat surfaces for easier stacking.
2. First Layer: Place one cooled cake layer on your serving plate or cake stand. Spread about 1 to 1¼ cups of vanilla buttercream evenly over the top.
3. Second Layer: Carefully place the second cake layer on top, pressing down gently. Spread another 1 to 1¼ cups of vanilla buttercream evenly.
4. Final Layer: Place the third cake layer on top, pressing gently to secure.
5. Crumb Coat: Apply a thin layer of buttercream all over the top and sides of the entire cake. This is called a crumb coat and traps any loose crumbs. Refrigerate the cake for 15-20 minutes to allow the crumb coat to set.
6. Final Frosting: Once the crumb coat is firm, apply the remaining buttercream to the top and sides of the cake, using an offset spatula or bench scraper to create a smooth finish or decorative swirls.
7. Decorate: Arrange fresh whole and halved strawberries on top of the cake. Add a few fresh mint leaves for a pop of color. Optionally, lightly dust with powdered sugar just before serving.
8. Chill Before Serving: Refrigerate the finished cake for at least 30 minutes to allow the buttercream to set slightly for cleaner slicing.

Tips, Variations, and Storage

• Buttermilk Substitute: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then filling the rest of the way to 1 cup with whole milk. Let it sit for 5 minutes before using.
• Strawberry Flavor Boost: For an even more intense strawberry flavor without adding more liquid, you can use 1-2 tablespoons of freeze-dried strawberry powder (ground from freeze-dried strawberries) in the dry ingredients.
• Fresh Strawberry Filling: Instead of just buttercream between layers, you can add a thin layer of fresh, sliced strawberries (tossed with a tiny bit of sugar) over the buttercream.
• Prevent Bleeding: If you are concerned about fresh strawberries bleeding into the frosting, add them just before serving.
• Vanilla Bean: Using vanilla bean paste or seeds from a fresh vanilla bean in the buttercream will give a more intense and authentic vanilla flavor and beautiful flecks.
• Storage: Store the cake, covered, at room temperature for up to 2 days, or in the refrigerator for up to 4-5 days. If refrigerated, allow it to come closer to room temperature for about 30-60 minutes before serving for the best texture and flavor.

Pairings

• Beverages: This cake is wonderfully paired with a refreshing glass of sparkling rosé, a light cup of Earl Grey tea, or a simple glass of cold milk.
• Fruit: A side of extra fresh berries or a light fruit salad would complement this cake beautifully.

Quick Info

• Prep Time: 45 minutes
• Cook Time: 25-30 minutes
• Total Time: Approximately 1 hour 15 minutes (plus cooling and chilling time)
• Servings: 12-16
• Cuisine: American / Classic Dessert