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Classic Homemade Strawberry Layer Cake Easy Irresistible Ermine Buttercream Recipe

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A light and moist strawberry layer cake topped with silky, less sweet ermine buttercream frosting, perfect for birthdays, brunch, or any special occasion.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour, sifted
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup (227g) unsalted butter, softened (European-style recommended)
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 1 cup (240ml) buttermilk, room temperature (or 1 cup milk + 1 tbsp lemon juice, let sit 5 mins)
  • 2 cups (300g) fresh strawberries, hulled and sliced
  • 2 tbsp granulated sugar
  • 1 tsp fresh lemon juice
  • 1 cup (240ml) whole milk
  • ⅓ cup (43g) all-purpose flour, sifted
  • 1 ½ cups (300g) granulated sugar
  • 1 ½ cups (340g) unsalted butter, softened and cut into pieces
  • 1 tbsp pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch cake pans and line bottoms with parchment paper.
  2. In a medium bowl, whisk together sifted flour, baking powder, baking soda, and salt. Set aside.
  3. In a mixer bowl, beat softened butter and granulated sugar on medium speed for 3-4 minutes until pale and fluffy.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  5. Reduce mixer speed to low. Alternately add dry ingredients and buttermilk in three additions, starting and ending with dry ingredients. Mix just until combined.
  6. Divide batter evenly between prepared pans. Smooth tops with spatula. Bake 25-30 minutes or until toothpick inserted in center comes out clean.
  7. Cool cakes in pans for 10 minutes, then run knife around edges and turn out onto cooling racks. Cool completely before frosting.
  8. Toss sliced strawberries with sugar and lemon juice in a small bowl. Let macerate at least 15 minutes.
  9. In a medium saucepan, whisk together flour and sugar. Slowly whisk in milk, ensuring no lumps. Cook over medium heat, whisking constantly until thickened and boiling (3-5 minutes). Remove from heat, transfer to bowl, cover with plastic wrap pressed onto surface, and chill until cold (at least 2 hours or overnight).
  10. Beat softened butter in mixing bowl until creamy. Gradually add chilled flour mixture a few tablespoons at a time, beating on medium-high speed until fluffy and smooth (5-7 minutes). Beat in vanilla extract and pinch of salt.
  11. Place one cake layer on serving plate. Spread a generous layer of ermine buttercream over top, then spoon some macerated strawberries over frosting (avoid excess juice). Top with second cake layer and press gently.
  12. Frost top and sides with remaining buttercream, smoothing with offset spatula.
  13. Chill cake at least 30 minutes before slicing. Bring to room temperature 20 minutes before serving.

Notes

Butter should be softened but not melting for best creaming results. Chill the cooked flour mixture fully before adding butter to avoid grainy frosting. Macerate strawberries to release juices and intensify flavor without sogginess. Use an offset spatula for smooth frosting application. Check cake doneness starting at 25 minutes to avoid overbaking. The cake can be made ahead and stored refrigerated or frozen as described.

Nutrition

Keywords: strawberry cake, ermine buttercream, homemade cake, layer cake, strawberry dessert, easy cake recipe, classic cake

Find it online: https://shimmersnack.com/classic-homemade-strawberry-layer-cake-easy-irresistible-ermine-buttercream-recipe/