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This Classic White Cake with Fresh Strawberry Buttercream Frosting is bursting with fresh strawberry flavor and a cute pink hue.

About a month ago, I went to a birthday party for Jessie (for both her and her blog) of Cakespy.

If you don’t visit Cakespy, you should.

Jessie makes the cutest illustrations of cupcakes that you ever did see.

And speaking of cute, Jessie is about as adorable as a person can possibly be!

Seriously.

She also is the size of my leg.

Apparently every time she eats a cupcake the calories get sent to my thighs, not hers. 😛

It was of course held at a cupcake shop (Cupcake Royale).

While we were there we were served 3 mini cupcakes.

One of those cupcakes was a white cupcake with fresh strawberry buttercream frosting.

Wow that was good. 

So good I needed to take the larger version home.

Since I only bought one it was gone before I knew it.

And darn it, I wanted more!

The drive down to Seattle is a bit much just to get a cupcake (though it was contemplated) so I decided to do the next best thing, make my own.

My muffin pan was dirty, so I made a layer cake (gosh I am lazy, just wash the stupid pan Peabody).

I did not go for fancy with this cake.

I wanted a real homemade feel to it, so I made my frosting on the thin side so it could drip down the sides.

The frosting at the cupcake place was thicker.

If you want thicker you can just add more powdered sugar.

Want more Layer Cake Recipes?

Blackberry Lime Layer Cake

Circus Animal Cookie Layer Cake

Strawberry Lemonade Layer Cake

Strawberry Mascarpone Buttermilk Layer Cake

P.S. It’s a great day to buy my cookbook Holy Sweet!

Classic White Cake with Fresh Strawberry Buttercream Frosting

Classic White Cake with Fresh Strawberry Buttercream Frosting

Yield: 8-12 slices depending on how big you slice

Ingredients

  • For the White Cake
  • 1 cup whole milk, room temperature
  • 6 egg whites
  • 2 tsp vanilla extract
  • 2 1/4 cups cake flour
  • 1 3/4 cups granulated sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 3/4 cup unsalted butter (6 oz), softened
  • For the Fresh Strawberry Buttercream:
  • 1 cup unsalted butter, at room temperature
  • 4 cups (may need more or less) powdered sugar, sifted
  • 1 cup finely chopped fresh strawberries
  • 1 tsp vanilla extract

Instructions

  1. For the White Cake:
  2. Preheat oven to 350 F.
  3. Grease two 9 inch cake pans with vegetable shortening, line the bottom with parchment paper, grease the parchment paper and flour the pans.
  4. Combine milk, eggs whites and extract in a small bowl with a fork. Set aside.
  5. Combine flour, sugar, baking powder and salt in an electric mixer and mix at slow speed with a paddle attachment.
  6. Add butter.
  7. Continue beating at slow speed until mixture looks like wet sand (If you’re doing this by hand, sift the dry ingredients together and rub in butter).
  8. Add all but 1/2 cup of milk mixture and beat at medium speed for 1 1/2 minutes.
  9. Add remaining milk mixture and beat for an additional 30 seconds, scraping the sides of the bowl if necessary. Do not overmix.
  10. Divide batter evenly between prepared pans and gently shake to smooth batter.
  11. Bake 30-35 minutes, until toothpick inserted into the center comes out clean.
  12. Let cakes cool in the pans for 15 minutes then invert onto racks to cool completely before frosting.
  13. Unfrosted cakes can be frozen for 1-2 weeks.
  14. For the Fresh Strawberry Buttercream Frosting:
  15. Beat butter and 1 cup powdered sugar on medium speed for 1 minute.
  16. Add vanilla and strawberries and beat for 1 minute.
  17. Adding 1 cup at a time, add the remaining powdered sugar.
  18. You may find that you need less than 4 cups or more than 4 cups depending on the consistency of the frosting you are going for.
  19. I wanted mine to drip down the sides so I went with less sugar.
© Peabody

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Comments

  3. I’m sure LFB wouldn’t approve, but she looks so sexy in the second pic, all sleek and black. I love the cake, I’m glad it only calls for a cup of strawberries, as those can get expensive here! 🙂

    Reply

  5. I will vote for the CCS & LFB ticket. The eyes of CCS are adorable—I imagine they are saying “Pick me because I’m the cutest candidate!”

    I might try the cupcake idea for a treat at my office. The cake looks beautiful with just a single strawberry on top.

    Question: You mentioned that the watermelon banner on top might disappear. Is that still happening?

    Reply

  8. The cake looks so good! I can almost taste it and really wish I could have a slice for breakfast this morning!

    Just had to say that I saw Bon Appetit yesterday at the store and it looks even worse in person! I would guess it is going to be their lowest welling issue ever.

    Reply

  10. This looks fabulous! It looks so pretty with the pink frosting. My husband often requests desserts like this, so I’ll have to keep it in mind.

    Reply

  11. Ah, cravings. They can be powerful masters! Love the retro look and, in case you are wondering, I also have the problem of attracting the calories that my skinny friends consume. It’s a cruel punishment!

    Reply

  16. aawwww glad to hear that LFB is doing better. You know me. I have a soft spot for bunnies. I told my fuzzy pair to think good thoughts for you and LFB. Cake looks delish!
    /Clara

    Reply

  18. Awww…what a cute bunny. Love how she’s on a leash outside with her jacket on. Glad she’s doing better. The cake looks delicious too!

    Reply

  19. Oh. My. Goodness!! The cake looks wonderful–and the frosting to die for. So glad you went for it–that frosting was so delicious, and it looks like you’ve taken it to the next level!

    I wish Falafel (our guinea pig) could have a play date with LFB–our little guy too had a scare of losing an eye!

    Reply

  21. Man, I was so bummed to have to miss Jesse’s party! I was out of town : (

    That cake looks so delicious- So pretty! And I’m lovong the “campaign spots” on your blog.

    Reply

  26. My in laws are still getting strawberries out of their garden, and they brought us some last week. Now I’m wishing we wouldn’t have just eaten all of them!

    Reply

  28. Man, that is lazy! But I think the resulting cake is a good payoff for the laziness. Glad to hear your bunny is getting better. If kisses and cuddles would help in the therapy, my daughter will happily volunteer.

    Reply

  30. I’m all for this ticket!! I’ve been keeping an eye on your posts, but not always in position to comment. It’s catch up time. I love the furball ticket! LOVE THEM. (That cake looks delicious too, but what was I saying??) LOVE THE FURRY TICKET!!

    Reply

  31. Pea, I have never had anything like this buttercream – it looks beautiful (I’m a sucker for pink food, how girlie of me) and must taste amazing, I love strawberries.
    As for the cake, I have made this white cake several times, with the many different icings and fillings (including rolled fondant) and it works and tastes wonderful.

    Reply

  33. Good to hear LFB is doing better and has a better chance now. Thank goodness!
    Of course this cake is stunning, all your cakes are perfect my dear. I love how perfect your bite out of the cake it.
    That icing color is glorious.

    Reply

  34. I used to have a bunny years ago. Two in fact. So cute. And that cake…you are so going to get me to actually bake a cake one of these days aren’t you?

    Reply

  37. That looks simply DELICIOUS!!! My favorite cake when I was little was strawberry and that frosting reminds me of the one on that cake…except mine was even thinner! I need to make that cake sometime…a little late now, huh?

    Reply

  38. I have been making a delish strawberry cake for years, but I always serve it with cream cheese frosting. I’m going to try this one, for something new. Looks yummy!

    So glad LFB is doing better. Seeing her makes me miss my old black bunny- Bito. He died two years ago 🙁

    Reply

  41. what wonderful and encouraging news about your furry friend! and your cake is simple and spectacular–you definitely wouldn’t be getting any complaints from me. 🙂

    Reply

  45. Your cake is awesome – it definitely looks like the kind I just want to eat and eat – oh, and I’m pretty sure I would have done the same thing and not just washed the muffin pan LOL! I’m SO glad to hear LFB is mending!! We will continue to send our good thought your way.

    Reply

  47. Glorious birthday cake Pea…but then you know I’m a nut about birthdays.
    As far as your darling bunny’s eye, do all you can. Our cat lost his eye (damaged in a cat fight) but we still had a goodly number of wonderful years with him. All pets are special and LFB sounds like a very special one.

    Reply

  49. Mmm…that’s bringing back memories of a fresh berry buttercream I made for someone — totally yummy! How great that you got to meet Jessie. I’d certainly love to have the knack of having my sweets go to someone else’s thigh, I tell you!

    I had a cat who lost a cornea in an accident with a car, and they left his eye in instead of removing it and sewing it up. He did just fine and enjoyed quite a life years afterward. But I’ll keep your cute bunny in my thoughts….

    Reply

  51. Love the pink and green contrast. I made strawberry cupcakes with strawberry icing, so I know just where you are coming from. Oh heaven!

    I laughed out loud about her calories going to your thighs. I know just how you feel there as well!

    Reply

  54. A couple weeks ago I bought some fresh strawberries and was trying to think of something different to make with them. I thought,,,,oohh, I’ll look at Culinary Concoctions and see if you have anything, and this fit the bill. This was so delicious! I’m making another one today. Slurp.

    Reply

  55. Hi Peabody. I just used your fresh strawberry buttercream icing on my onw cupcakes and it was delicious! I have some left over and what I don’t eat with a spoon I may try on some graham crackers! I’ll post the pics on my blog when I get a chance. Have a looksy. My blog needs some peps. 🙂 Thanks for the recipe.

    Reply

  56. Absolutely Fabulous! Was in need of a quick strawberry buttercream frosting as had made some “WELCOME HOME!” cupcakes for my big sis as she returned from uni. They went down excellently, i must say! Thanks! 🙂

    Reply

  57. I tried your frosting and it didn’t turn out at all! All other buttercream recipes say to fold the strawberries in at the end. This consistency was very bad and my guests were not impressed. Next time will beat sugar until fluffy THEN fold in strawberries.

    Reply

    • Sorry to hear that.
      As you can read above, it worked out for many a person. Sorry it didn’t work for you.

      Reply

  60. Oh my goodness! Wishing so very much that I didnt stmlbue on your blog today! haha because those cupcakes look freakin delicious and Im a) SUPER hungry atm and b) scheduled to do the shopping after this lol. NOT a good combo methinks 😛 Anyhoo your cupcakes look delish (yet again) and Im sure they taste even more lovely than they look ^_^ Hope youre weekend went by swimmingly =) Eeli xx

    Reply

Trackbacks

  1. […] This weeks TWD pick ( by Clara of I Heart Food4Thought) was Chocolate-Chocolate Cupcakes, which I made into a cake. Well, half a cake. I used the Chocolate cupcake batter as well as basic white cake batter and swirled them together. I topped it with the chocolate glaze that was also the TWD pick. My only beef was that there was SOOOO not enough glaze. Hello Dorie, we people in the states love our frosting and glazes. I doubled it and could have easily made more. If you would like the recipe for the Chocolate-Chocolate Cupcakes go here. If you want the white cake recipe go here. […]

    Reply

  2. […] How to Eat a Cupcake – I’m still searching for the perfect vanilla cupcake… 2. White Cake with Fresh Strawberry Buttercream from Peabody – again, strawberries are in season and how awesome does this cake look?!? 1. […]

    Reply

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