Ingredients
2 cups all-purpose flour
1.5 cups granulated sugar
1 cup unsalted butter, softened
2 large eggs, room temperature
1.5 cups buttermilk
2 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup milk
3 cups fresh strawberries, washed and sliced
3/4 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
10 fresh strawberries, halved or quartered for garnish
Instructions
Preheat oven to 350°F (175°C)
In a large bowl, sift together flour, baking powder, salt, and 1/4 teaspoon of sugar
In another bowl, cream 1 cup butter and 1.5 cups sugar until light and fluffy
Whisk in eggs one at a time, then add buttermilk and vanilla extract
Gradually mix dry ingredients into wet ingredients, alternating with milk (do not overmix)
Divide batter into prepared pans and bake 25-30 minutes or until golden
Cool layers completely on wire racks
For buttercream: Beat 3/4 cup butter until smooth, gradually add powdered sugar, and mix on low until combined
Add vanilla extract and 2-3 tablespoons milk to reach desired consistency
Trim cake layers to even tops
Spread frosting between layers and on top and sides, then garnish with strawberries
Notes
Use room-temperature butter for both cake and frosting
Freeze 2-3 strawberries for 10 minutes before top garnish for a chilled, shiny finish
Add a squeeze of lemon juice to strawberries to enhance flavor
Cake layers freeze well individually wrapped in plastic wrap
- Prep Time: 60
- Cook Time: 30
- Category: Strawberry Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 50g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg