Next, pour the batter into a greased 9×13-inch baking pan and smooth the top with a spatula. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean. When it’s done, the aroma of strawberry will fill your kitchen, and you might find it hard to wait for it to cool down! Allow the cake to cool completely before moving on to the frosting.
While waiting for the cake, let’s whip up that luscious Strawberry Buttercream Frosting! In a separate bowl, cream together the softened butter and powdered sugar. Gradually add the heavy cream and vanilla extract while mixing. The frosting should be light and fluffy, and you can adjust the consistency by adding more or less cream as needed. If you like, you can even mix in a few drops of strawberry puree for an extra burst of flavor and color.
Once the cake is completely cooled, use a spatula or a piping bag to spread or pipe the frosting generously on top. I love adding some sliced strawberries on top of the frosting for a decorative touch—it’s so pretty and inviting!
Pro Tips for Best Results
I’ve made this cake a few times, and let me tell you, the key to a moist cake is in the mixing. I tested this three ways—mixing by hand, using a whisk, and with an electric mixer. The electric mixer won for blending everything perfectly while keeping the batter light and airy.
Also, I found that letting the cake cool in the pan for about 10 minutes before transferring it to a wire rack helps maintain moisture. Trust me, you don’t want a dry cake!
Lastly, for the frosting, I recommend using unsalted butter for better control of the sweetness. You can always add more sugar, but it’s hard to fix over-sweet frosting!
Common Mistakes to Avoid
One mistake I made the first time was not letting the cake cool completely before frosting it. The frosting melted off and created a bit of a mess in my kitchen! It’s important to be patient and let your cake cool down completely to ensure that it stays beautifully frosted. (See the next page below to continue…)