clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Buttercream Cake

  • Author: Fadela
  • Total Time: 55 minutes
  • Yield: 10 slices


Delicious pink strawberry birthday cake with strawberry buttercream frosting. (for a 8 inches / 20 cm cake 8-10 slices)


Strawberry Cake

  • 150 g (2/3 cup) Butter - unsalted and softened 
  • 290 g ( 1 1/2 cup) Sugar - extra fine granulated
  • 2 tsp Vanilla extract
  • 4 Egg whites - about 150 g room temperature
  • 160 ml (2/3 cup) Buttermilk - or yogurt
  • 150 g (1 1/4 cup) Cake flour
  • 1 1/2 tsp Baking powder 
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 60 g (1/4 cup) Strawberry puree
  • Pink food coloring - optional

Strawberry buttercream frosting

Make a batch of my strawberry buttercream


Strawberry cake 

  1. Preheat the oven to 329°F/ 165°C and prepare 2 7-8 inches / 17-20 cm cake pans lined with parchment paper on the bottoms only.
  2. In a large bowl, mix and sift together the cake flour, baking powder, baking soda, and salt.
  3. Place the softened butter and sugar in a large bowl, or in the bowl of your stand mixer fitted with the whisk attachment, and whisk for about 3 minutes until creamy and white.
  4. Keeping the whisk running at high speed, add the vanilla extract and egg whites in batches, beating for 1 minute between each addition until the mixture is smooth and creamy.
  5. Continue beating for approximately 3-5 minutes.
  6. Fold in the flour mixture and the buttermilk alternately and in batches with a rubber spatula until smooth and homogeneous.
  7. Finish by stirring in the strawberry purée with the spatula and the pink coloring (optional), and mix until the batter is smooth.
  8. Pour the cake batter into the two prepared baking pans and tap lightly to distribute the batter in the pan.
  9. Bake in the oven at half-height for around 25 -30 minutes until golden on top, checking by plunging a toothpick into the center; it should come out clean without liquid batter.
  10. Leave the cakes to cool in the pans for a few minutes before removing them from the pans and cooling them completely on a wire rack.
  11. Cover the sponge cakes with plastic wrap and place in the fridge for at least 2 hours before assembly. (Remove crust and bumps if necessary, using a knife or cake leveler).

Strawberry buttercream :

Follow my recipe for Strawberry Buttercream.


  1. Place the first layer of cake on a cake board or serving dish.
  2. Apply a layer of strawberry buttercream and smooth with an angled spatula.
  3. Place the second layer of sponge cake cover the whole cake with the remaining strawberry buttercream and decorate with whole strawberries.
  4. Serve immediately or place in the fridge until ready to serve (remember to take it out of the fridge 20 minutes beforehand to soften the buttercream a little).


Storage: up to 4-5 days in the fridge under plastic wrap or in an airtight container, up to 3 months in the freezer.

Replace the buttercream with a strawberry whipped cream frosting

Add sliced strawberries to the inside of the cake or homemade strawberry compote.

Replace strawberries with other fruits, such as raspberries, blueberries or exotic fruits.

  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: cake, birthday cake, dessert
  • Cuisine: American

Keywords: strawberry cake, strawberry buttercream cake, strawberry birthday cake, Pink strawberry cake, pink birthday cake, simple birthday cake,