Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, plus more for dusting the pans
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 3/4 cups (350g) granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups (300ml) buttermilk, at room temperature
  • 1 cup (227g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 1/4 cup (60ml) pureed fresh strawberries (about 6-8 strawberries), finely strained to remove seeds
  • 1 teaspoon pure vanilla extract
  • 1-2 tablespoons milk or cream, if needed for consistency
  • Fresh strawberries, for garnish (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour (or grease and line with parchment paper) the cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream the softened butter and sugar with an electric mixer until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. In a large bowl, beat the softened butter with an electric mixer until smooth and creamy.
  9. Gradually add the sifted powdered sugar, beating on low speed until combined.
  10. Beat in the strawberry puree and vanilla extract.
  11. Add milk or cream, 1 tablespoon at a time, until the frosting reaches a smooth, spreadable consistency.
  12. Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the entire cake. Garnish with fresh strawberries, if desired.