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Strawberry buttercream cake on a cake stand

Strawberry Buttercream Cake

This strawberry buttercream cake is the perfect dessert heading into the summer! Enjoy a delicious slice with friends and family.
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Prep Time 45 minutes
Cook Time 1 minute
Servings 8

Ingredients
  

Cake

  • 1/4 cup apple sauce
  • 1 cup cake flour
  • 1 cup AP flour
  • 1 cup brown sugar
  • 1.5 tbsp ground flax seeds
  • 3 tbsp warm water
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tbsp vanilla
  • 1/4 cup coconut cream
  • 2 tbsp coconut cream
  • 1/2 cup soy milk

Vanilla syrup

  • 2/3 cup granulated sugar
  • 2/3 cup water
  • 2 tbsp vanilla

Strawberry Buttercream

  • 1 1/2 cup fresh strawberries
  • 2 tbsp granulated sugar
  • 1 1/2 cup unsalted butter room temperature
  • 5 cup powdered sugar
  • 1/2 tsp salt
  • 1/2 tbsp vanilla

Instructions
 

Cake

  • Preheat oven to 350°F, grease and line two 6 inch cake pans, or one 9 inch, with parchment paper.
  • In a large mixing bowl, add all cake ingredients together at once using a hand mixer or stand mixer, mix until just incorporated.
  • Pour batter in pan or pans. Place cake pan(s) in the oven and bake for 30-35 minutes if you are wrapping the pans with aluminum (see cake baking overview). If you are not using the aluminum trick, reduce baking time to 20-25 minutes. To check if the cake is done, stick a skewer into the center of the cake - it should come out clean.
  • Once done, remove from the oven and place on a wire rack to set for 10 minutes. Then, take a knife and carefully run it around the edge of the cake. Place a wire rack over the cake and flip it over so it comes out of the cake pan (careful as it might still be hot).
  • Let cool.

Vanilla syrup

  • Add sugar and water to a saucepan over medium heat. Using a spatula, stir until the sugar has dissolved, then add vanilla. Let the mixture come to a simmer.
  • Remove from heat and let sit for 5 mins to cool.
  • Take cooled cake and place a cookie sheet under the cooling rack. Pour the syrup over the cake(s) and let sit for 2 - 3 hours.

Strawberry frosting

  • Remove the stems from 1.5 cups of fresh strawberries, discard stems then place the berries in a blender or food processor. Blend until a purée has formed.
  • Pour purée into a medium sized saucepan over medium heat with 2 tbsp of sugar. Occasionally stir. Simmer until strawberry purée has reduced. The purée will thicken and you will notice the color change  from light in color to rich. The purée will reduce in size to about ½ - ⅓ of the pan.
  • Pour the purée into a container and let it come to room temperature. This is very important!
  • Once the strawberry purée is completely cooled, start the rest of the buttercream. In a stand mixer (or hand, but preferably stand) cream butter for 5 mins on high speed, occasionally scraping down sides.
  • Reduce speed to low and add a cup of powdered sugar every 2 mins. Once all the sugar is added,  continue to mix for another 3 mins on low.
  • Very, very, slowly add ¼ cup of strawberry purée, trying not to let it become wet or to separate (if liquid is added too quickly it will separate, but don’t worry it will come back together!). Note: By keeping the mixer at a low speed we are minimizing air bubbles and creating a very smooth icing.
  • Next, add in vanilla and salt and once all mixed together you are ready to frost your cake.

Filling and cake assembly

  • Note: If you did one 9 inch cake, follow the same steps except your filling will be on top of your cake.
  • In a small bowl, add sliced strawberries, sugar and lemon juice. Toss and set aside.
  • Place the first cake layer on a plate or cake stand. With a spatula, smooth a generous layer of butter cream on top of the cake. Then, add your strawberry filling on top.
  • Next, add your second cake layer, and another generous amount of buttercream. Top it all off with the cup of whole strawberries by creating a small mound in the center.
  • Enjoy!