The Ultimate Fresh Strawberry Cake: Layers of Berry Bliss

👩‍🍳 Instructions

1. 1

   Prepare Strawberry Puree: Hull and chop about 2 cups of fresh strawberries. Place in a small saucepan with 1 tbsp sugar over medium heat. Cook, stirring, until berries break down and mixture reduces by half (10-15 mins). Strain through a fine-mesh sieve, pressing solids. Let puree cool completely. You'll need ½ cup for the cake and ¼ cup for the buttercream.
2. 2

   Make Cake Layers: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside. In a large bowl, cream softened butter and 2 cups granulated sugar until light and fluffy (3-5 mins). Add eggs one at a time, beating well after each. Stir in vanilla extract, ½ cup cooled strawberry puree, and optional red food coloring. The mixture might look curdled.
3. 3

   Alternately add dry ingredients and buttermilk to wet ingredients, beginning and ending with dry. Mix until just combined. Divide batter evenly among prepared pans. Bake 25-30 minutes, or until a wooden skewer comes out clean. Cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
4. 4

   Prepare Strawberry Filling: In a small saucepan, combine diced strawberries, ¼ cup granulated sugar, and lemon juice. Cook over medium heat until berries soften (5-7 mins). Stir in cornstarch slurry. Cook, stirring, until thickened (1-2 mins). Remove from heat and cool completely.
5. 5

   Make Swiss Meringue Buttercream: In a heatproof bowl over simmering water (not touching water), whisk egg whites and 1½ cups sugar until sugar is dissolved and mixture reaches 160°F (71°C). Remove from heat and transfer to a stand mixer. Beat on high speed until meringue is glossy, thick, and cooled to room temperature (10-15 mins).
6. 6

   Switch to paddle attachment. With mixer on low, add softened butter cubes one at a time, beating until fully incorporated. Mixture may look curdled then come together. Beat in vanilla extract, ¼ cup cooled strawberry puree, and a pinch of salt until smooth and fluffy. If too soft, chill briefly then re-whip. If too stiff, warm gently then re-whip.
7. 7

   Assemble Cake: Level cooled cake layers if needed. Place one cake layer on a serving plate. Spread half of the strawberry filling over the top, leaving a small border. Pipe a dam of buttercream around the edge of the filling. Place the second cake layer on top, gently press, and repeat with remaining filling and another buttercream dam.
8. 8

   Top with the final cake layer. Apply a thin layer of buttercream (crumb coat) over the entire cake. Chill for 20-30 minutes. Apply the remaining buttercream, smoothing with an offset spatula. Decorate with fresh strawberries if desired. Store in an airtight container in the refrigerator.