Fresh Strawberry Cake with Vanilla Buttercream

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Tis the season for fresh berries galore! Every where I go, there are tons of strawberries, blueberries, blackberries, and raspberries! I get so excited because berries are my favorite things ever, and I eat them constantly during the spring and summer.

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My one goal that I’ve had the last several months was to create a recipe for strawberry cake that didn’t have any jell-o or preservatives in it. It might’ve been one of the most impossible things I have done, and every recipe I tried yielded to a weird cake that didn’t taste right. Then, I finally found it.

This recipe is so simple, it’s just a handful of ingredients, everything you should have on hand to bake this tasty cake. Just run to the store to grab some strawberries (or grab ’em from your fridge if you have a plethora like yours truly) and bake away! It’s quick and easy and all you use is one bowl, a blender or food processor, and one spoon. Seriously, it’s that easy to make a fresh berry cake! I haven’t tried it yet, but I’m wondering if this would go over well with blackberries or raspberries??? Let me know if you try it!

INGREDIENTS

  • 3 C self-rising flour
  • 2 C granulated sugar
  • 3/4 C vegetable oil
  • 1 1/2 C pureed strawberries
  • 1 tsp vanilla extract
  • 1 tsp lemon zest OR 2 tbsp lemon juice
  • 4 large eggs, beaten
  • Red food coloring (optional)
  • Vanilla Buttercream –
  • 2 sticks unsalted butter, room temperature
  • 1 tsp vanilla extract
  • Pinch of salt
  • 3-4 C powdered sugar
  • 2-3 tbsp milk (optional)

Directions

1. Preheat oven to 325 degrees F. Grease 1 large bundt pan and line 8 cupcake cavities OR grease 3 – 8″ cake pans.

2. In a large bowl, combine self-rising flour, sugar, oil, strawberries, vanilla, lemon zest, and eggs. Whisk or beat until combined. Add red food coloring to make more pink if desired.

3. Fill cake pans and bake 25-30 minutes or until toothpick inserted in the center comes out clean. Let cool completely before frosting.

4. For the vanilla buttercream – Cream butter until smooth. Slowly add powdered sugar, one cup at a time. Add salt and vanilla. If buttercream is too thick, add milk 1 tbsp at a time until desired consistency is reached. If buttercream is too thin, add powdered sugar 1/4 cup at a time until desired consistency is reached. Store in an airtight container.

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