vanilla buttercake with fresh strawberry buttercream frosting

May 9, 2011
Hi spring weather.  You're beautiful.  It's nice to finally have you here in New Jersey.  Please stick around, why don't ya.
Because of you, I had such a nice weekend.  A lazy Saturday spent at the park picnicing and napping, a Sunday at another park playing a ferocious game of co-ed soft ball, and even a brisk evening jog to top it all off.
In between the softball and run portion of my beautiful Sunday, I had lovely Sunday lupper (lunch/supper) with my good friend Naveen. He came over and I set him up with some pretty good eats including a special cake.
I found pints of strawberries for a buy-one-get-one-free deal, which of course couldn't be passed up.  Clearly, I had some strawberries to spare, so I knew my cake should incorporate these pretty, red fruits!
And what pairs best with perfectly ripe strawberries?  Butter.  Butter, butter and more butter.
Hi there, vanilla buttercake.  And hello to you too, fluffy strawberry buttercream.
Vanilla Buttercake with Fresh Strawberry Buttercream Frosting

Vanilla Buttercake
12 oz. butter, room temperature
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk, room temperature (I used 1/4 cup heavy cream and 3/4 almond milk)
1 tablespoon vanilla
3 cups sugar
6 large eggs

  1. Preheat oven to 325.  Generously butter and flour pans.  Tap pans to remove excess flour.
  2. Sift dry ingredients (flour, baking powder and salt) together.  In a measuring cup, combine milk and vanilla.
  3. In the bowl of a stand mixer using the whisk attachment, cream butter until fluffy.  Gradually add sugar.  Beat until smooth (3-4 minutes).
  4. Add eggs, one at a time, beating in between each addition.  
  5. Reduce speed to low and alternate adding flour and milk mixtures, ending with flour.  When there are only a few streaks of flour remaining in the batter, mix the rest by hand.
  6. Pour batter into the prepared pans.  Firmly tap the pans (on counter) to remove air bubbles.
  7. Bake until light golden brown (about 60 minutes.)  Cool in pan for half an hour, invert on rack to cool completely before frosting.
Fresh Strawberry Buttercream
6 large strawberries, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6-7 cups powdered sugar
2 tablespoons heavy cream

  1. In a food processor, add strawberries and cream and pulse until pureed.  Add vanilla and continue until well combined and smooth.  In the bowl of an stand mixer, whip butter until light and fluffy.  Add the strawberry mixture and mix until combined.  Add powdered sugar one cup at a time until you reach the desired consistency.  Frosting should form soft peaks.


ajm said...

this looks gorgeous! i love the idea of decorating with berries.

Jess said...

It's simple and always looks pretty! :)

natasha.atl said...

I made this cake yesterday for my daughters 1st Bday (strawberries are her new fav food). It was delicious and the strawberries on top looked very pretty! The cake was very moist, I used whole milk and added a little almond extract. I didn't love consistency of the butter cream frosting. I might have pulsed the strawberries too much. I added a box of cream cheese and it made it really creamy and easy to spread.

Thanks so much for the recipe, I'll definitely make it again!


Mrs. Salas said...

JESSICA!!!!!! I'm so proud of you and your baking...if only I could have sampled while you were still in NJ. Miss you...

Anonymous said...

If I wanted to make cupcakes how would you alter time etc

amy grace said...

This looks amazing. But holy lots of butter. But I mean, I'm fine with it :)

Jamie said...

i made this cake this weekend and it was AMAZING!!! everyone loved it, and its the first cake i have ever made that had NONE left over!!! i have tried other homemade cakes in the past and they have never tasted quite right, but this was PERFECT! i had enough batter to make 2 8in cakes and 12 cupcakes (baked them for 30 mins) and they were devoured! this is my new go-to cake recipe! now, i just need to figure out how to turn it into a chocolate cake! thanks for the recipe!!!

Sophie Atkins said...

I love strawberries! I just hope my emergency dentist new york will let me eat this cake.

Anne Collins said...

Looks like strawberry madness to me, I want to eat all of them it's so mouth-watering. Perhaps my Rogers ar dentist would not approve me eating a bunch of these but I just can't help myself, it looks so delicious.

Tegan Pearce said...

Most of the dentist I know would not recommend too many sweets like this one. Instead they will recommend gluten free cakes if you’re really craving for sweets.

Hugh Parizeau said...

At my age, I'm still having this "sweet tooth". But, I'm now eating sweets at moderation after my perth dentist warned me that I am prone to having future tooth problem.

Justin Collier said...

Be warned! Though this cake is very delicious and very tempting. Eating this should always be in moderation that is to avoid any health problem that may arise like diabetes and tooth problems.

Jamie Ingram said...

This is so tempting! Good thing my dentist never advised me to avoid sweets! All I have to do is moderate my intake, but I don't have to avoid them!

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