Strawberry Puree: Use the leftover puree made from fresh strawberries. Unsalted Butter: This forms the base of the buttercream, making it rich and creamy. Use room temperature butter for easy mixing. Powdered Sugar: Sweetens and thickens the buttercream, creating a smooth, spreadable texture. Vanilla Extract: Adds a touch of sweetness and enhances the strawberry flavor. Salt: Balances the sweetness in the buttercream and enhances the overall flavor.
First, preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Tip: Greasing and flouring the pans helps the cakes come out easily and cleanly after baking. Next, puree 1½ pounds of fresh strawberries in a blender until smooth. You’ll use this puree both in the cake batter and the buttercream. This should yield about 2½ cups of strawberry puree. Tip: Fresh, ripe strawberries provide the best flavor and texture for the puree. In a medium bowl, whisk together 2 cups of all-purpose flour, ¼ teaspoon baking soda, 2½ teaspoons baking powder, and ½ teaspoon salt. Set aside. Tip: Whisking the dry ingredients helps to evenly distribute the baking powder and soda, resulting in a uniform rise. Meanwhile, in a large bowl, cream ½ cup of room temperature unsalted butter and 1 cup of granulated sugar together until light and fluffy, about 3-4 minutes. Tip: Creaming the butter and sugar well incorporates air into the mixture, making the cake lighter. Next, beat in 4 large eggs one at a time, followed by ½ cup of sour cream and 1 teaspoon of vanilla extract. Tip: Adding the eggs one at a time ensures they are fully incorporated and helps maintain the mixture’s emulsion. Gradually mix in the dry ingredients, alternating with ¾ cup of milk. Start and end with the dry ingredients. Mix until just combined. Tip: Alternating the dry and wet ingredients helps maintain a smooth batter without overmixing. Gently fold in 1½ cups of the strawberry puree until evenly distributed. Tip: Folding in the puree gently helps avoid overmixing, which can result in a dense cake. After that, divide the batter evenly between the prepared pans. Transfer to the preheated oven and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Tip: Cooling the cakes in the pans for a few minutes helps them set and makes them easier to handle when transferring. In a large bowl, beat 1 cup of room temperature unsalted butter until smooth. Gradually add 4-5 cups of sifted powdered sugar, 1 cup at a time, alternating with small amounts of the remaining 1 cup of strawberry puree. Beat in 1 teaspoon of vanilla extract and a pinch of salt. Adjust the consistency with more powdered sugar or strawberry puree as needed. Tip: Sifting the powdered sugar ensures a smooth, lump-free buttercream. Once the cakes are cool, level the tops if they have domes. Spread a layer of strawberry buttercream on top of one cake layer. Next, place the second layer on top and spread the remaining buttercream over the top and sides of the cake. Tip: Leveling the cake layers helps create a stable, even cake when stacked. Finally, garnish with fresh strawberries if desired. Slice and serve!
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