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Strawberry Birthday Cake

Fresh Strawberry Birthday Cake Recipe

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Calories: 462
Ingredients Method Notes

Ingredients
  

  • 1 ¾ cups (220 g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp fine sea salt
  • ½ cup (113 g) unsalted butter, at room temperature
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 tsp pure vanilla extract
  • ¾ cup (180 ml) buttermilk, at room temperature
  • 1 cup (150 g) diced fresh strawberries
  • 8 oz (227 g) full-fat cream cheese, at room temperature
  • ½ cup (113 g) unsalted butter, at room temperature
  • 3 ½ cups (440 g) powdered sugar
  • ¼ cup (25 g) freeze-dried strawberry powder
  • 1 tsp pure vanilla extract
  • Pinch of salt
  • 4 to 5 fresh strawberries, thinly sliced, for filling
  • Whole fresh strawberries, for decorating

Method
 

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round pans, line with parchment, and flour lightly. Whisk flour, baking powder, and salt. Beat butter and sugar until fluffy, then add eggs one at a time and vanilla. Alternate adding flour mixture and buttermilk, mixing until just combined. Fold in diced strawberries.
  2. Divide batter between pans and bake on middle rack for 25 to 30 minutes, until golden and a toothpick comes out with moist crumbs. Cool in pans 10 minutes, then turn out onto racks to cool completely.
  3. Beat cream cheese and butter until smooth. Gradually mix in powdered sugar, then strawberry powder, vanilla, and salt. Beat on medium until fluffy, adding a teaspoon of milk if needed for spreadability.
  4. Place one cooled cake layer top-side down on a plate. Spread 1 cup frosting over it and arrange a single layer of sliced fresh strawberries on top. Place second layer on top, right-side up, pressing gently.
  5. Apply a thin crumb coat of frosting all over and chill 20 minutes. Frost the cake with the remaining frosting, smoothing the sides. Decorate with whole fresh strawberries and serve.

Notes

The cake layers can be baked a day ahead and stored wrapped at room temperature. The frosting can be made a day ahead and refrigerated; bring it back to room temperature and re-whip briefly before using. For the cleanest slices, chill the fully frosted cake for 30 minutes before cutting.