What can I say? I was just in the mood for a layer cake.
Fresh strawberries, buttercream frosting…two layers of strawberry cake…I was in heaven.
‘Tis strawberry season friends…so when you’re trying to think of something special to make for dessert this spring or summer, look no further than this. And bonus: it’s really quite simple to make!
This recipe makes one 9×13 sheet cake or a layer cake with 2 (9″) round layers.
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup of butter, melted
1/2 a cup of buttermilk, plus a spash more
1½ cups chopped strawberries, divided
1/2 cup of butter, softened
2 cups powdered sugar
Preheat oven to 350 degrees.
Grease (I use Pam) two (9″) round cake tins. Set aside.
In a mixing bowl, whisk together flour, sugar, baking soda and salt. Whisk in melted butter. Next, beat in 1/2 cup of buttermilk and eggs with an electric mixer until just combined. Stir in one cup of your chopped strawberries. Pour batter evenly between both of your prepared cake tins.
Bake about 20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely before frosting.
To make frosting, beat with an electric mixer your softened butter, powdered sugar and a splash of your remaining buttermilk. Add more milk if frosting is too thick or more powdered sugar if it’s too thin. Once frosting reaches your desired consistency, stir in remaining half cup of chopped strawberries. Frost the tops of cooled cake layers and then stack them.
Store in the fridge until you’re ready to enjoy.
**To prepare this in a 9×13 baking dish, follow the directions exactly except pour all of your batter into your prepared baking dish. Bake 28 to 30 minutes. Frost the top of your cooled sheet cake.