Go Back
This is the BEST Homemade Strawberry Cake I've ever tried! Moist, fluffy layers of flavorful strawberry buttermilk cake layered with a decadent strawberry cream cheese frosting. So delicious and easy!
Print Recipe
5 from 1 vote

Best Homemade Strawberry Buttermilk Layer Cake

This Homemade Strawberry Layer Cake is the BEST I've tried! So much better than a boxed mix, it's fresh, flavorful, moist and tender with the most decadent strawberry cream cheese frosting ever!
Prep Time45 mins
Cook Time35 mins
Total Time1 hr 20 mins
Course: Cake, Cakes/Cupcakes, Dessert
Cuisine: American, Dessert
Servings: 8 -10
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • FOR THE CAKE:
  • 1 cup (2 sticks) unsalted butter softened
  • 1⅔ cups granulated sugar
  • 2 ounces (One 2-ounce package) freeze-dried strawberries ground to a powder
  • 4 large eggs
  • 3 cups self-rising flour
  • 1 cup whole buttermilk
  • 1 tsp vanilla extract
  • 1 cup chopped fresh strawberries
  • Pink food coloring optional
  • FOR THE FROSTING:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 8 ounces (One 8-ounce package) strawberry cream cheese
  • 1 tsp vanilla extract
  • One ounce (One 1-ounce package) freeze-dried strawberries ground to a powder
  • 3½-4 cups confectioners' sugar
  • Fresh strawberries for garnishing

Instructions

  • Preheat oven to 350 degrees F. Lightly spray the bottom of two 9" round cake pans. Place a parchment paper round in the bottom of each pan and spray the pan again on the bottom and sides. Set aside.
  • In the bowl of a stand mixer, cream the butter, sugar, and freeze-dried strawberry powder together on medium-low speed until fluffy and combined, about 3 minutes. Gradually add in the eggs, one at a time, beating well after each addition. Stir the vanilla extract into the buttermilk, and alternately add half of the buttermilk, followed by half of the flour, and repeat until all the flour and buttermilk is gone. Fold in the chopped strawberries.
  • Pour into the prepared pans, distributing the batter evenly. Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely in the pan.
  • For the frosting: In the bowl of a stand mixer, cream together the butter, cream cheese, and vanilla extract until fluffy and smooth, 2 minutes. Gradually add in the powdered sugar until frosting is light, fluffy, and spreadable. Beat in the freeze-dried strawberry powder.
  • Place one cake round onto a platter or cake stand. Spread with half of the frosting. Top with the remaining cake layer, and finish it off with the remaining frosting. Garnish the top of the frosted cake with fresh whole berries. Serve immediately, or store leftovers airtight in the fridge for up to 3 days.