Vanilla Buttercream Strawberry Cake

In the mood for spring and with a sweet tooth, I wanted to make a classic vanilla cake with a twist. Strawberries are starting to hit the farmers market, so I picked some up to add to the middle layer of my cake as well as for decoration. They add that fresh, mildly acidic element that cuts the sweetness of a decadent buttercream. Follow this recipe for an easy, but none the less showstopper of a cake. 


  • 2 1/4 cups all purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 eggs, room temperature
  • 1 cup buttermilk
  • 1 /2 cup canola oil
  • 1 tablespoon vanilla extract


  • 1 cup (2 sticks) unsalted butter, room temperature
  • 4 cups powdered sugar, or to taste
  • 1 tablespoon vanilla extract
  • 3 tablespoons buttermilk or heavy cream, may need to add more of optimal consistency


Preheat the oven to 350 degrees. In a medium bowl, combine eggs, buttermilk, oil and vanilla extract. Whisk to combine. Add in dry ingredients {flour, sugar, baking powder, baking soda and salt.} Whisk until combined. Split the batter evenly into 2 8-inch cake pans that have been buttered and and lined with parchment paper. Bake for 25 minutes or until toothpick comes out clean. Allow cakes to cool before frosting.

For frosting, whisk together butter, vanilla extract, and buttermilk. Add in powdered sugar, adding more buttermilk if needed. 

To assemble cake, add enough frosting to coat top of cake. Add strawberries in an even layer in the middle. Add second cake on top. Frost the outside, starting with a crumb layer, a thin even coat, refirdergate if needed, and then doa final frost. 

Decorate with chamomile flowers and strawberries. Serve at room temperature.