Light and Fluffy Strawberry Cake with Strawberry Buttercream

🧁 Ingredients

For the Strawberry Cake:

• 2 1/2 cups (315g) cake flour
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (113g) unsalted butter, room temp
• 1/2 cup (120ml) neutral oil
• 1 3/4 cups (350g) granulated sugar
• 4 large egg whites
• 1/2 cup (120ml) fresh strawberry purée
• 1/2 cup (120ml) buttermilk
• 2 tsp vanilla extract
• A few drops pink gel food coloring (optional)

For the Strawberry Buttercream:

• 1 cup (227g) unsalted butter, room temp
• 3–3.5 cups (360–420g) powdered sugar, sifted
• 1/4 cup (60ml) strawberry purée, reduced and cooled
• 1/2 tsp vanilla extract
• Pinch of salt

👩‍🍳 Instructions

🔹 Make the Cake:

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch pans.
2. Sift flour, baking powder, soda, and salt.
3. In a large bowl, beat butter, oil, and sugar until fluffy (3–4 min).
4. Add egg whites one at a time. Beat well.
5. Mix strawberry purée, buttermilk, and vanilla.
6. Alternate adding flour mixture and strawberry mixture to wet ingredients, starting and ending with flour.
7. Fold in pink coloring if desired. Pour into pans.
8. Bake 25–30 mins until a toothpick comes out clean. Cool completely.

🔹 Make the Buttercream:

1. Beat butter until light (2–3 min).
2. Gradually add powdered sugar.
3. Add strawberry purée, vanilla, and salt.
4. Beat 3–5 minutes until fluffy.

🔹 Assemble:

1. Level cakes, spread buttercream between layers and around cake.
2. Chill 30 min. Smooth final coat and decorate with sliced strawberries.